Showing posts with label WITH VIDEO. Show all posts
Showing posts with label WITH VIDEO. Show all posts

Monday, September 23, 2019

IDLIS..PREP

IDLIS..PREP
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 cup
  • Fenugreek/methi seeds..1 tbsp
  • Idli rice ravva..2 and 1/2 cups
  • Poha.. 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 more time..Check it yourself..
  • Transfer to a box after fermentation..Store in the fridge..
  • When preparing idlis take required batter,and place the remaining back in fridge.
For video...

  • This stays fresh for atleast 4 to 5 days.

DOSA..PREP

DOSA..PREP


South Indian dish.. Breakfast recipe is now famous most of all over the world..The thin crepes are delicious with suitable chutneys..
The secret lies in the batter..
Here is the recipe..


Materials..
Urad dal ..1 cup
Chana dal..1 tbsp..For colour
Tur dal..1 tbsp..For stiffness
Methi/fenugreek seeds..1 tsp for binding
Poha..1/2 cup
Rice..2 1/2 cups

Method..
  • Wash and soak the dals and rice separately for 6 to 8 hours.
  • Meanwhile wash again for one to two times after 4 hrs.
  • After soaking is done,wash and grind the rice and dal separately.
  • While grinding rice..Add washed poha and grind it to a coarse paste.
  •  Mix both batters well with salt and ferment over night or 6 to 8 hours..
  • If in cold countries keep the container in an oven..
  • After the fermentation is done,transfer in to another container and keep in fridge.. 
  •  Stays fresh for 4 to 5 days..


GHEE MAKING..FROM BUTTER

Ghee making from butter..
From cost co



  • Ghee if it is made in home from butter,it tastes good ..smells fresh.

  • Get the butter pkts and open them and boil in a wide pan in a low flame..

  • Add tsp fenugreek seeds for fresh smell...And after preparing the chee filter the thee.


  •  Keep stirring in regularly for every 2 to 3 minutes.

  • Filter in to a new Bottle after its cool.

Keep in fridge or even kitchen counter top.. Stays fresh till 6 months

Here you go for...Video






Sunday, September 22, 2019

MAMIDI KAYA PAPPU/MANGO DAL..IP WAY

Mamidi kaya pappu/Mango dal..In IP..

In my way..


Mango dal is a delicious tangy tasty dal which each and every one opts in warm rice with  a dallop of ghee..In IP it's too easy to cook,neatly done..Unlike pressure cooker..we will do it here now..
Materials..


  • Tur dal... 3/4 cup
  • Raw mango cubes...1 cup.. check the tangyness of mango
  • Green chillies..5 to 6
  • Salt..To taste
For seasoning..


  • Oil..3 to 4 tbsp
  • Mustard seeds..1 tsp
  • Jeera..1 tsp
  • Methi seeds..1/4 th tsp
  • Red chillies..5 to 6..Make slits.
  • Garlic flakes..5 to 6..Finely chopped(optional)
  • Curry leaves chop.1 tbsp
  • Turmeric powder..1/4 tsp
Here you go for..Video...


Method...
  • Place washed tur dal along with mango cubes and green chilli slits in Instapot Insertor and add 2 cups water.

  • Set the instapot to 11 minutes manually,turning the vent to sealing position.



  • After cooking and beeping is done,leave for a while,so that the dal is steam cooked well. 

  •  Meanwhile prepare seasoning on stove top.Place a pan on stove,add 3 to 4 tbsp oil,after heating,add mustard, jeera and methi seeds and red chilli slits,and lastly curry leaves chop and garlic chop... Add all the tadka materials one by one and fry well.

 

  • Add the prepared tadka to the mango dal in ip,add salt,chilli levels and adjust tangy ness ..mix well.
  • Again manually set for 2 minutes.. and  cook in IP..

  • After done.. leave it for  5 minutes ,and remove out .by releasing pressure.. 
  • Mix well.. Transfer in to a bowl..Serve with warm rice and a dallop of ghee..



Friday, September 20, 2019

GONGURA PAPPU...RED SORREL LEAVES DAL... INSTAPOT WAY

GONGURA PAPPU..

Gongura pappu this is 3 rd variety directly done all at a time in one swing..very easy for bachelor's too..
Materials..


Gongura washed and chopped.. 4 cups
Tur dal..1 cup..250 ml
Salt..to taste
Tadka materials..
Oil..3 to 4 tbsps
Mustard Seeds..1 tsp
Jeera seeds..1/2 tsp
Fenugreek seeds..1/4 tsp
Red chillies..4 to 5..make slits
Green chillies..5 to 6 no.s..make slits



Method..
  • This dal is made in IP.Turn Saute mode..
  • Add oil to the IP insert,after its   ON..and the  oil is heated,add the tadka Mustard, Fenugreek,jeera seeds,red chilli slits,and after they crackle add green chilli slits,and curry leaves chop.. 
  • Next add garlic flakes and fry until the raw smell is off and nice aroma is released..
  • Add chopped red sorrel leaves,gongura chop and mix well..add 1/2  cup of water.
  • After 5 minutes,add 2  cups of water and  add washed tur dal and mix it..if it requires a bit more water add 1/4 to 1/2 cup extra water..
  • Totally 1/2 + 2+1/2 is  3 cups of water..
  • Now set cook..in manual mode in high pressure for 12 minutes..turning vent in sealing position..
  • After beeping...cooking  done, leave it for 15 mins and release the pressure .
  • Mix salt and mash well..if it requires a bit more cooking, saute for another 1 to 2 minutes..and switch off..
Here you go for..video

  • When warm transfer to another bowl

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



  • Here you go..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 10 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..
     



Saturday, September 14, 2019

POTATO ONION CURRY

ALOO ULLI KARAM CURRY ... INSTAPOT WAY..



Materials..

  • Aloo/potatoes...8 no.s
Cooked..peeled and mashed..
  • Onions..1 big..chopped
  • Red chillies 6 to 8 no.s...or..red chilli  powder 2 tbsp..
  • Jeera 1 tsp
  • Tamarind paste..2 to 3 table spoons
(According to your taste,if more chillies or spice is used then increase tamarind paste from tea spoon to table spoon)
  • Salt..to taste
  • Oil..3 to 4 tbsp
Seasoning..

  • Urad dal
  • Mustard seeds
  •  Turmeric 1/4 tsp
  •  Curry leaves chop
Method..in my way..


  • Make a paste of onion ,with red chillies..add 1 handful water and grind it in to a paste.
  • Instapot method...Turn IP on Saute mode..when warm add 3 to 4 tbsp oil.
  • Add Urad dal ,Mustard,jeera  seeds..after they crackle,add onion chilli paste and fry it..beware of burning in IP if it's not thoroughly mixed well..
Here you go..for VIDEO..

  • Fry until the raw smell goes..it will take a few minutes   to fry..
  • Then add mashed/chopped boiled potato and saute well for 2 to 3 minutes.
  • Lastly add tamarind paste and salt and scrape well in the bottom of the vessel..and stir fry..for a couple of minutes,and switch off.
  • Take off the IP pan..vessel from IP and keep it on table..transfer in to another bowl and serve..with rotis or warm rice..


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..

Saturday, September 7, 2019

MYSORE RASAM

Mysore Rasam:

Mysore rasam..is a variation from routine regular stews..


Materials..
  • Tomatoes..5 to 6 no.s.extract juice of tomatoes by grinding..2 cups
  • Water..3 cups 
  • Corriander powder ..1 tbsp
  • Jeera powder ..1 tbsp
  •  Tamarind paste or lime sized tamarind
  • Turmeric powder 1/2 tsp
  •  Oil ..2 tbsp or ghee 1 to 2 tbsp
  • Salt  


Seasoning..

  • Mustard seeds..1 tsp
  • Methi.. Fenugreek seeds..1/4 tsp
  • Jeera..1/4 tsp
  • Red chillies..2 no.s made in to slits
  • Curry leaves finely chopped..of 2 twigs
  • Corriander leaves..chopped
  • Garlic flakes..finely chopped..2 tbsp

Method..



  •   Place a vessel on the Stove,add 2 oil,after its heated add Mustard seeds ,Methi seeds,Red Mirchi  slits,garlic chop,when they splutter ,add chopped curry leaves .

  • After seasoning is done, immediately add the Tomato Juice which is grinded and kept ready.. approximately the juice should be 2 glasses.

  • Add 2 more glasses of Water into the Vessel,and Tamarind paste or Tamarind,Dhania powder,and Jeera powder,and also add Corriander leaves,let it boil for 20 minutes.

  • Then switch it off.
Here you go to...video


This rasam will be some what OrangishPink in Colour.

Friday, September 6, 2019

SENAGALU..GUGGILLU

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 off.
  • Take care take the separator out,or it may burn.
  • Transfer in to other vessel,when it is cool..
  • A bit care and speed should be taken while Sauteing the seasoning,or else burnt smell will be carrying with the food.
Here you go for..video....

Goes well as a bhog prasadam offer in puja,snack ,or with steamed rice..