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Showing posts with the label WITH VIDEO
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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.…

BOBBATLU...PURAN POLI..

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Reposted from Archives..

BOBBATLU....



Bobbatlu..it is one of the most favourite and famous sweet especially for  Indians..It is a sweet delicacy prepared for festivals and occassions..like marriages, and House warming ceremonies etc.


INGREDIENTS:
For dough:
Maidha /all purpose flour-2 cupsSuji-1 tbspSalt- pinchOil- 1/2 cupGhee-2 tbspWater Jump here for video...https://youtu.be/2Bu-tBdkMTM



For stuffing:



Channa daal/senaga pappu-2 cupsSugar-2 cupsElaichi powder 1/2 tsp METHOD:
Preparing dough:

Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..


Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin…

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…