Showing posts with label STOVE TOP METHOD. Show all posts
Showing posts with label STOVE TOP METHOD. Show all posts

Tuesday, October 8, 2019

ALLAM ULLI GARELU..GINGER ONION VADAS

REPOSTED FROM ARCHIVES..

ALLAM ULLI GARELU...GINGER ONION VADA...

Allam ulli garelu is a tasty snack,a special dish of all indians..
and no meals in festivals are complete without ulli garelu/minapa garelu, especially for Sankranthi or Ugadi or Divali etc..

Materials:


  • Urad dal ..1 cup
  • Ginger piece.. 1 inch
  • Green chillies.. 4 to 5 nos
  • Onion.. 1 no...Finely chopped
  • Salt..to taste
  • Oil ..for deep frying

Method:


  • Soak urad dal for 6 hours of time.Wash well and strain the excess water ,and wet grind in to a paste while just sprinkling water.(very less water is needed)
  • Lastly  add salt, and after it is grinded  remove it in to a bowl.
  • Meanwhile chop finely green chillies ,ginger and onion .Now mix these in the batter and mix thoroughly well.Keep it aside.
  • Place a kadai with oil on the stove and heat it.
  • After the oil is heated,take a small portion of the batter,place in the palm make a small hole and drop slowly in to the oil for deep frying..

Like wise at a time three to four vadas can be deep fried depending on the size of the kadai..Serve hot with ginger chutney..

Wednesday, October 2, 2019

YOGHURT RICE ..AVA..DADDHOJANAM

AVA PETTINA DADDOJANAM/YOGHURT RICE WITH AVA


Daddhojanam..Curd rice with tadka is pretty much familiar in South India,in temples as Bhog and especially in Brahmins homes too..As bhog in pujas.

Materials...
Cooked Warm rice..2 cups
Milk..boiled and cooked to room temp..50 ml 
Curds..2 to 2 1/2 cups
Salt..to taste 

For AVA mixture..
Mustard seeds 1/2 tsp
Make half tsp Mustard seeds in to powder, in a mortar add pinch table salt and 1 tsp water ,make a paste..and keep aside..just 10 minutes before mixing the Rice.. 
For Tadka..
oil..1 tbsp 
Urad dal ..1/2 tsp
Chana dal..1/2 tsp
Mustard seeds..1/2 tsp
Red mirchi..1..make slits..
Green chilli..2 no.s..make slits.
Ginger finely chopped pieces..1/2 tsp
Asafoetida..1 pinch
Curry leaves 

Method..
  • Take cooked warm rice..2 cups.(the cooked rice should be a little mushy...set it aside.. 
  • Add milk to the cooked rice..and let it cool completely..
  • After making Tadka add the prepared Tadka to the Rice.. along with curds/yoghurt and AVA paste.. and mix well.
  • Add the  table salt and mix well..
  • Garnish with fried tadka and curry leaves


Monday, September 30, 2019

TARO..ARBI..CHAMA DUMPA STIR FRY

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 minutes
  • Oil..More than 5 table spoons
  • Chilli powder..1 tdp
  • Cheera..1/2 tsp
  • Table 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 minute,add chopped taro to the pan..Occasionally once in 2 to 3 Minutes.. stir once with wooden ladle ..

  • After 5 minutes,when the taro pieces are dry take off excess oil left..


  • Like wise it takes 20 minutes to fry..
  • Finally add chilli powder and salt..
  • Serve when they are hot...



Sunday, September 29, 2019

VEN PONGAL

VEN PONGAL..

REPOSTED....Navrathri specials..
Ven Pongal..is one kind pepper rice.. a popular South Indian Savoury and spicy rice made with moong dal, rice and other spices.. often done as Naivedyam..an 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 cup
  • Moong dal - 1/4 cup
  • Water- 4 1/2 cups
  • Pepper corns 3 Tb spn
  • Green chillies- 6
  • Ginger - 2 ''(small pieces or grind it to paste)
  • Curry leaves
  • Hing- 2 pinches or 1/8 th tspn
  • Jeera - 1 tsp
  • Ghee - 1 to 2 tsps
  • oil- 2 table spoons


Method:
Video is here...
https://youtu.be/5DloEYTUT70




  • 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 ..to taste.
  • Now close the lid of the cooker and let it cook.
  • Switch off the stove after 3 whistles.
  • Serve it hot.

You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.

Thursday, September 26, 2019

ALOO CURRY/SABJI ...FOR ROTIS

ALOO VEGGIES BESAN ROTIS CURRY


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



Materials..
For Video.....
https://youtu.be/PEhGnDhPPrQ
  • Aloo..Peeled and boiled..Cubed
  • Frozen vegetables..1 cup
  • Onion chop..1 cup
  • Green chillies 5 no.s..slits
  • Seasoning materials..
  • Chana dal, urad dal,mustard, jeera,red chillies,and hing..
  • Oil..3 to 4 tbsp
  • Besan flour..1 1/2 table spoons
  • Salt..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 soft..by 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 a spoon..add this to the curry..
  • Add to the pan and mix well..add half a cup more water,mix well and cook in low flame with lid..for 5 more minutes..

  • Switch off the flame..and transfer to another container..even kids eat this well..

For more spicy eaters add red chilli powder while cooking..

Sunday, September 15, 2019

MUKKALA PULUSU...

MUKKALA PULUSU....

A traditional Andhra variety stew made wilh many vegetables, usually done in marriage functions and Ashrams..usually in traditional brahmin families it's done..

Materials..




  • Bottle gourd/anapa Kaya .. chopped cubes
  • Sweet potato/chilakada dumpa cubes
  • Drumstick/mulakkada..pieces
  • Bhendi/ bendakaya.. chopped long pieces
  • Green chillies..4 to 5 no.s..make slits
  • Corriander leaves.. chopped
  • Curry leaves...chopped
  • Jaggery...2 to 3 tbsp
  • Salt..to taste
  • Rice flour..2 tbsp
  • Tamarind..1 big lemon size .. squeeze thick tamarind juice with 2 glasses of water



For seasoning..


  • Oil..3 tbsp
  • Mustard seeds..1 tsp
  • Methi seeds..1/4 tsp
  • Asafoetida..a pinch
  • Red chillies..3 no.s..make slits
  • Turmeric powder..1/4 tsp
  • for video..






Method...

  • Place a pan on the stove add  4 glasses of water,and add bottle gourd cubes and sweet potato cubes and boil for 5 minutes in medium flame.
  • After 5 minutes add,bhendi,and drumstick pieces along with green chilli slits..and let it boil..for another 5 min .
  • Add prepared thick tamarind juice and add to the veggies,and boil,(prepare juice by  fully squeezing with 2 glasses water)..
  • Meanwhile make tadka with oil,and Mustard and methi seeds along with asafoetida and  red chilli slits..in  a pan..keep aside.
  •  By now the vegetable cubes are cooked and become tender,so add prepared tadka..and also add jaggery,corriander and curry leaves chop..let it boil..add salt.
  • Lastly add 1 to  1 and 1/2 tbsp rice flour in half cup water,mix well,and add to the boiling stew..let it boil for 3 more minutes..
  • Lastly add handful chopped coriander leaves and switch off the stove..
     



Friday, September 13, 2019

VEGETARIAN BURRITO BOWL...

BURRITO BOWL ..contd..
My METHOD...
Recipe follows ...
  • First prepare the black beans recipe, next corn salsa, tomato salsa, next red hot salsa and sauted vegetables.
  • Now prepare the sour cream,then chop the lettuce and keep aside. 
  • Next prepare guacamole and store in fridge,i keep the seed in the middle of the dish  and cover it with guacamole as it oxides very quickly,and cover it.
  • Lastly prepare cilantro rice.
  • All the proceedures are in the previous posts.here..
  • Now assemble all these one after another in a bowl ,firstly cilantro rice..
  • Spread 4 tablespoonfuls of it in the dish.
  • Next place 2 tablespoons fullof black beans on the rice..
  • now 2 tbsps of Sauted vegetables..
  • Next 2 tbsps of guacamole....
  • next 2 tbsps tomato salsa ..
  • 2 tbsps corn salsa 
  • and half to 1 tbsp hot salsa hot-salsa.....as it will be very spicy and hot and.. 
  • Sour cream 2tbsps... I omitted cheese in my dish..start eating...

and lastly,I  place chopped  cabbage and mixed...all were good,but I couldn't get lettuce in my area,hence a bit difference ..of course no comparison..but I could cook some item related to the taste, to satisfy the craving..of Mexican cuisine


BLACK BEANS.. CILANTRO RICE.. BURRITO BOWL..CONTD

BURRITO BOWL..contd..3..

BLACK BEANS

Black beans is a healthy dish,and also a healthy snack depending on the ingredients we use.It is so simple to prepare.The next  second item i prepared for the burrito bowl was black beans, i made it a little spicy meeting the spicy levels of our taste.
  • Black beans-1cup
Soak black beans in water for 7 to 8 hrs
then cook the soaked beans in a slow cooker until soft..
  • Oil - 3 tbsp
  • Red onion - 1 medium sized chopped finely.
  • Jeera powder-1/2 tsp
  • Ginger garlic paste -1/2 tsp
  • Dhania powder-1/2 tsp
  • Chilli powder 1/2 tsp
  • Salt
  • Masala powder-1/4 tsp

METHOD:
  • Place a sauce pan on the stove and add oil to it.
  • Let it heat, then add chopped onion to it,fry till it is transculent.
  • Then add ginger garlic paste ,fry for 2 mins till raw smell goes
  • Then add the boiled beans along with a little of boiled water,stir well.
  • Now add dhania,jeera ,chilli and masala powders and stir well.
  • Let it simmer for a while,lastly add salt  and cook for another 10 mins and switch off the stove.
  • If you want let it cook with more water,make it in a bit of more liquidify consistancy.
  • It is another combo which i used in burrito bowl.
  • Next follows sauted vegetables and the next corn salsa and then guacamole recipes for burrito bowl continuation..

CILANTRO RICE
Cilantro rice, matches well and is a ideal combo  with mexican food ,also is a filler in burritos,and burrito bowls.My encounter with this recipe was at Chipotle. For its delicious flavour and taste i am hooked on this.And it makes a good side dish for mexican with its fragrance ..i tried it in my own way,after searching  for the recipe,and could successfully prepare the burrito bowl recipe on one fine day evening for dinner.So here i shared the cilantro rice recipe done in my kitchen in my way ,which is  main important in burrito bowl recipe..

Indredients:
Cooked rice -1 cup
Butter-1 tsp
Chopped cilantro -2 tbsp
Lime juice-1/2 to 1 tbsp
Method:

  • Place a pan on the stove.
  • Saute cooked rice on low heat,in a tbsp butter,then add chopped cilantro and lime juice.
  • Mix well.Fluff cooked rice with a fork and keep covered.
  • Serve it in with other mexican cuisine  as burrito bowl or with tortillas as burritos.


Monday, September 9, 2019

CHANA DAL..SENAGA PAPPU.. COCONUT

SANAGAPAPPU -KOBBARI KORU..


Materials..

Sanaga pappu.. chana dal..1 cup

Water..3 cups
Salt

Seasoning:

Mustard seeds a 1 tsp
Urad dal 1 tbsp
Redchillies 3 nos(made in to slits)
Hing
Curry leaves a few
Oil 1 to 1 !/2 tbsp
Grated coconut-1/2 cup

Method:

1.Place a vessel on the stove add washed chana dal /senaga pappu and water.

2.Cook  the chana dal  ,till it is 3/4 th cooked.
3.Add salt and keep it aside.
4.strain the water from it..And let it cool.
5.Then place a kadai on the stove,add oil to it.
6.After heating add seasoning materials,after they pop add the 3/4th cooked daal,and saute it.
7.Switch off the stove.
8.After it is cool,add the grated coconut.
9.It can be served with rice, or it can be eaten as a side dish.
9.It can be served as naivedyams/ prasadam in pujas

Friday, September 6, 2019

THALIMPU SENAGALU..

SANAGALA GUGGILLU..THALIMPU SENAGALU...

STOVE TOP METHOD

Materials:

Chole/Sanagalu/whole Chana dal  2 cups

  • Wash well and soak sanagalu(whole bengal gram daal) for 6 hours in water.
  • Pressure cook with5 cups of  water till 3 whistles. Let it cool. 
  • Afterit is cool,drain the  remaining boiled water and keep boiled  senagalu ready for seasoning.

Seasoning:

Oil 3 to 4 tbsp
Urad daal 1 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Hing a pinch
Red chillies 2 nos (made into slits)
Greenchillies 4 nos(made in to slits)
Curry leaves a few..finely chopped

Method:

1.Place a pan on the stove,and add oil to it.
When it starts heating add red chillie slits,urad daal,mustard and jeera seeds.
2.Saute for a while,then add green chilli slits,curry leaves,hing, haldhi etc.
3.By now it starts fuming,then add boiled sanagalu and mix well.
4.Then add salt,cook in low fire for a few minutes ,let it simmer.
5.Then switch it off..Serve in a dish.

This dish is done for pujas ,as prasadam.

Thursday, August 22, 2019

ARATIKAYA ALLAM KARAM CURRY

RAW PLANTAIN CURRY.. ARATIKAY ALLAM KARAM KURA..ARATIKAYA UPMA KURA

Aratikaya allam karam kura,another traditional authentic Andhra region recipe,is good for lunch section,and blends well with steamed rice,in vegetarian families..

RECIPE MATERIALS..

Aratikayalu..raw bananas..3 numbers


Aratikayalu ,has to remove the ends,and peel of the skin..apply half teaspoon oil to hands and knife too,to avoid the stickiness.. chop into cubes and place in water.

Time..

Preparation time 10 mins
Cooking time..30 mins or more,
Coz of boiling in pressure cooker
Serves..2 persons

Tadka materials..

Chanadal..1 tsp
Uradal..3 to 4 tsp
Mustard seeds..1 tsp
Jeera..1tsp
Red chillies..2 no.s.. 
Made in to slits
Ginger 1 inch
Green chillies 5 no.s
Curry leaves 2 twigs
Chopped 
Turmeric1 tsp
Lime juice 1 tsp
Oil 2 tbsp
Salt to taste
STOVE TOP METHOD..

Method..

First make a paste of ginger and green chillies in small vessel of grinder, by mixing a tsp of water.My recipes are medium spicy,so use chillies act as per your choice.



1.Place chopped aratikayalu..  raw plantain cubes in a vessel and add turmeric and water and boil it..if in pressure cooker get 3 whistles,and switch on when 4th whistle is going to come.

2.Slowly remove the pressure after 15 minutes safely,and very carefully remove and take off the excess water, drain it..
3.Meanwhile place a Kadai on stove and add oil to it,if u want add half tablespoon more oil,than suggested.

4.Add Uradal,chanadal,stir it for a minute,then immediately add mustard ,jeera,red chilli slits,curry leaves and stir,add hing and haldi too.

5.Now add ginger chilli paste to the Tadka and mix well.
6.Now add the boiled raw plantain cubes ,mix well,adjust salt,then mash well with a laddle..let it simmer for 2 minutes,place lid.

7.After 2 minutes add 1tsp lime juice and mix well.mix well.Switch off the stove..place lid.

8..A typical South Indian Brahmin families recipe..Serve with steamed rice.

ARATIKAYA ALLAM KARAM....INSTAPOT WAY....


  • Place raw plantain chop/aratikaya chop in instapot steel container and add water..
  • Turn vent to sealing position..And turn manual,the pressure cooking position to 7 minutes.
  • After the instapot beeping..Leave for 10 minutes ..Then release pressure ,by turning the Quick Release..Open the lid and take it out..
  • Slowly transfer the cooked veggies in to strainer.. and drain the excess water..
  • Wash the IP steel container.. dap it with a cloth..
  • Meanwhile arrange all the tadka materials and oil.. urad, chana dals..jeera,hing, red & green chillies ..Make slits..Curry leaves.
  • Turn instapot..to saute..Add 3 to 4 tbsp oil to the ip container.. when ON add oil to it.
  • When oil is hot..Add the tadka materials and fry..After they turn to a bit golden colour,add red chillies slits hing and curry leaves..And fry..It takes 2 to 3 minutes frying tadka.
  • Take 1 inch ginger and 5 green chillies and half tdp meeda and make in to a paste.
  • Now add ginger chilli/allam karam paste to the tadka and fry for a half minute..
  • Add cooked plantain.. arati kaya mixture to the pan and blend well for half minute..
  • Add table salt and mash well,finally mix well.keep it for a minute...add 1 tsp lemon juice and mix well.
  • Now turn off/cancel the instapot..Transfer to a container after it turns warm.Serve with Roti's or warm rice..








Tuesday, August 20, 2019

SINDHI KADHI

SINDHI KADHI...

Sindhi kadhi is a comforting dish,which is liked by majority of sindhi.Very easy in cooking, with a tangy touch,and suits well with steamed rice and even as a soup.

Materials..

Bhendi.. 6 numbers..cut vertically
Peas,carrots..1 cup
Water..6 cups
Oil..3 tbsp
Methi seeds..1/4 tsp
Jeera 1/2 tsp
Hing..a pinch
Red chillies..2nos..made into slits
Curry leaves
Turmeric 1/4 tsp
Chilli powder..1/2tsp
Adjust according to your taste
Ginger..1/2 inch grated
Tamarind pulp..2 tbsp
Besan flour..Small cup
Salt..to taste

Method.. 


1.Wash all the vegetables and dry..
2.Remove ends and cut bhendi vertically after making them 2 halfs.

3.Place kadai on stove and add 1 tsp oil and fry bhendi,then keep it aside.

4.Again add the remaining oil to the kadai,and add methi,jeera, chilli slits
and after they splutter,add hing,red chiĺi powder,ginger chop and Curry
leaves and mix for a half minute.

5.Now add besan flour and roast well until aroma is released ,it may take 5 minutes.

6.Add 6 cups of water,continuously mix the paste,or it may form lumps.
7.Now add turmeric,tomatoes chop,green peas and carrots.Let it boil,reduce the heat.
8.Let it boil in low flame,until vegetables are cooked.
9.The consistency should be neither thick nor thin.
10.Add tamarind pulp,and salt too.
11.Add bhendi  cook for 5 minutes.

12.Serve hot with rice.