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

Friday, December 13, 2019

RAVVA DOSA

RAVVA DOSA

Ravva dosa is a South Indian recipe,can be prepared instantly..with in 30 mins time.. Blends well with coconut chutney, Milagai podi etc.
Video is here please..
Link...https://youtu.be/meYC4LtWdjw


Materials..

  • Rava .. 1 small cup
  • Rice flour..1 small cup
  • Maida..All purpose flour..1/2 cup
  • Onion chop..1/2 cup
  • Green chilli chop..of 3 to 4 no.s
  • Ginger chop..of 1 " piece
  • Corriander leaves chop..1/4 cup
  • Curry leaves chop.. 1 to 2 tbsp
  • Curds..1 cup
  • Eating soda..2 pinches
  • Salt ..to taste
  • Water.. 2 1/2 cups to 3 cups
  • Oil..

Method..
  • Take a vessel,add Rava,next Rice flour, maida,curds,mix well.
  • Add each of chopped onion,green chillies, ginger, coriander leaves,curry leaves,salt and add water .
  • Add water in to the batter until a thin consistancy like butter milk is formed..it should be in pouring consistancy..
  • Add eating soda and give the batter,a resting time of 20 mins to 30 mins..
  • Place Tawa on the stove and after its heated.add 1/2 tsp oil to the tawa..smear the hot tawa,with a tissue paper..
  • Now pour the batter on the hot tawa evenly and thinly ,and prepare rava dosas..
  • Serve hot..

Sunday, December 8, 2019

AVA PETTINA PANASA POTTU KURA

PANASA POTTU KURA

  • Panasapottu called as Jackfruit,is finely chopped into small pieces and available in village markets..

For video check  here...
https://youtu.be/NwR46gURhTQ



INGREDIENTS..


Materials.. 
  • Panasa pottu. 250 gms
  • Tamarind paste 2 table spoons or juice squeezed from a big lemon sized tamarind.
  • Salt to taste..


SEASONING..
  • Oil.. 3 to 4 tbsp
  • Mustard seeds half tbsp
  • Fenu greek.. menthulu ..1 pinch 
  • Urad dal.. 1 tbsp
  • Bengal gram dal..1tbsp
  • Red chillies.. 3 to 4 made into pieces
  • Hing.. 2 pinches 
  • Greenchillies 2 small made into pieces,curry leaves,ginger made into small pieces 1 spoon .







FOR AVA PASTE..

  • Mustard seeds 1 teaspoon,a pinch turmeric powder,a pinch salt, 1 to 2 green chillies.
  • These 4 nos are made into a thick paste in a mixie by adding a table spoon of water) and kept aside.



METHOD..

  • Boil cook panasa pottu,(washed)..
  •  Either.Add...tamarind paste ready made, with 2 glasses of water,in a pressure cooker.
  • Or... squeeze 2 to 3 cups of tamarind juice,from a big lime sized tamarind..
  • Allow the cooker to get 3 whistles... switch it off.
  • Then open it after 15 mins,add required salt to the boiled curry mixture,boil for 5  more  mins...keep  asidefor 10 mins.
  • The salt will be absorbed by the mixture.
  • Then remove the excess water by draining it.
  • Take a kadai ,add oil for seasoning ,after its hot enough... add bengal gram , urad dal,mustard seeds ,fenugreek seeds,and lal mirch..
  •  After it splutters add curry leaves green chilli pieces..
  •  And after 2 mins of spluttering ,mix well..
  • Add the panasapottu boiled mixture to it.
  • Keep the stove in low heat,mix the curry well.
  • Place a lid,and cook in low flame..
  • Adjust and add salt,red chilli powder 1 tsp for spicyness..
  •  After 10 mins switch the stove off.

FOR AVA..

  • After 2 mins add ava mixture paste which was kept aside(the paste of mustard seeds,haldi,salt and chillie)to the curry..leave it to settle..

yummy taste if eaten with rice..its a Traditional and ancient vegetarian recipe of Coastal Andhra districts..esp made in social gatherings and marriages...

Friday, December 6, 2019

Chhakara Pongal


Chhakera Pongal..
1 st variety ,with milk and sugar.


  • Chhakkara pongal....is a sweet dish,which is prepared with pesara pappu/moong daal and rice.
  • It is prepared for prasadams in south india,especially in Temples, and south indian homes,for  Lord Sri Maha Vishnu..
Video is here...


Materials:
  • Rice...1 cup
  • Sugar / Jaggery... 1 cup
  • Pesara pappu..Moong dal split ..Yellow colour... 1/2 cup
  • Milk... 1 cup
  • Water... 2 cups
  • Ghee... 2 to 3 tbsp ..(Minimum 2 tbsp to 1/2 cup)
  • Raisins ..5 nos
  • Cashew nuts ..5 nuts
  • Elaichi powder..Of 2 no.s






Method..



  • Place a pan on the stove,add yellow moong dal and roast it in low flame, for 1 to 2 min.
  • Then switch off the stove and wash moong dal once.. 
  • Now add rice to it and again wash both of them  for 2 to 3 times.
  • Now add milk and water to it and cook in a pressure cooker for 2 whistles.
  • Switch off the stove and let it cool.
  • Meanwhile add 1 cup of water to the sugar and boil it, to thin sugar syrup.
  • After the pressure is gone ,open pressure cooker and pour the sugar pakam and mix well.
  • Now transfer the total prasadam in to a pan,switch on the stove,and keep the pan and let it be cooked well for a 5 min .
  • In a tbsp of ghee fry raisins and cashewnute seperately,now sprinkle the elaichi powder on the chhakkara pongal ,add the remaining ghee ,half of the fried cashew nuts and raisins and mix well.
  • Swich off the stove and garnish with the remaining amount of nuts..Serve hot.
  • This dish is prepared/offered  as naivedyam before god,which enhances more taste..



Thursday, December 5, 2019

RAVVA PAYASAM.. SWEET DRY NUTS PAYASAM

RAVVA PAYASAM..SWEET DRY NUTS PAYASAM



Ravva Payasam and sweet dry nuts milk are  easy prasadams made here within minutes of time without strain..These pal Prasadams are made esp for Lakshmi puja.. Here with sharing the two .
Ravva Payasam ..
Video is here please...
https://youtu.be/bSGw4jRw1oo


Materials..

  • Milk.. 250 ml
  • Ghee..1 tbsp
  • Ravva(suji)..2 tbsp
  • Sugar..2 to 3 tbsp..as per your choice
  • Saffron..2 to 3 strands 
  • Cashews,Raisins,pumpkin seeds..handful
  • Cardmoms powder..1 pinch


Method..
  • Place a pan on the stove and add ghee..after hot . .add dry nuts and fry..take off aside after done.
  • Soak saffron in 2 tbsp milk seperately.
  • Next add Ravva to the remaining ghee in the pan and fry for 2 to 3 mins till aroma is released.
  • Add 250 ml milk to the pan and stir continuously..and saffron milk too.
  • After 2 mins of stirring add sugar and stir.
  • Next add fried dry nuts and stir for a minute..add pinch cardamom powder..
  • Switch off the stove ..
  • Serve hot or cold.

Sweet dry nuts milk..

Materials..
  • Milk ..250 ml
  • Sugar..3 tbsp
  • Dry nuts..a handful
  • Saffron..2 strands
Method..
  • Place a pan on the stove,boil it..after boiling starts add handful dry nuts and continuously for 4 to 5 minutes.
  • Add saffron.
  • Add sugar and stir for another 5 minutes..
  • The milk quantity should be half..
  • Switch off and either serve hot or cold.
  • Easy... kids love this milk..

Wednesday, December 4, 2019

KAKARAKAYA PULUSU.. BITTER GOURD STEW

Kakarakaya pulusu:

Kakarakaya( bitter gourd) is bitter to taste,but is a good food for especially Diabetics. Sugar patients can reduce the sugar level which we use in this item.Or else Sugar can be omitted ,but its a variety food item.
Check video here..


Materials:


Bitter gourd.. 1 no.(medium)
Onions ..4 nos
Tamarind b..lime size
Salt t..taste
Rice flour ..(for thickening) 3 spoons
Jaggery or sugar ..4 to 5 sp

Seasoning:


Oil ..2 tsp
Mustard seeds ..1/2 tsp
Menthulu ..pinch
Red Mirchi ..3 to 4 nos make slits
Green Mirchi.. 4 nos make slits

Method:



  • Chop Bitter Gourd and Onions in to small pieces.Place Kadai on the Stove,add Oil and fry Onion and  Bitter Gourd pieces for 5 mins until light brown each seperately.
  • Add 2 to 3 cups of water to the tamarind and prepare juice,or add Tamarind Paste,mix it well. 
  • Nowadd the Tamarind Juice to the kadai and also add the seasoning to it.Then add Jaggery and Salt to it.
  • Let it boil till 10 to 15 mins in medium fire.
  • Lastly take 2 tbsps of Rice Flour add a cup of water to it,mix well, then add the rice flour mix to the Kadai.
  • Turn the Stove to  low flame  and boil for 5 more mins ,then switch it off.
  • No Garnishing is required to this.
  • If more Jaggery or Sugar is added it is a fine combination even with Curd Rice.
  • For children more jaggery or Sugar  can be added.

Tuesday, December 3, 2019

VANKAYA ALLAM KARAM KURA

VANKAYA ALLAM KARAM CURRY

Vankaya allam karam kura, is generally made in marriages and functions in Godavari dists. Even for Satsanghs this curry is prepared.  An ancient recipe which past generations used to prepare.

Ingredients:



  • White Brinjals-250 gms
  • Tamarind juice-1 glass made with a lime sized tamarind.
  • Salt-to taste
For  Ginger chilli paste
  •  Ginger 2 "piece,green chillies 3 no.s, jeera 1 tsp.,grind into a paste)

Seasoning:

  • 3 tbsp -Oil
  • 3 red -Chillies-make slits
  • 1/2 tsp-Jeera
  • 1 tea spoon -urad dal
  • A pinch asaefoetida
  • Curry leaves
Check for Video here..


Method:


  • Chop theWhite Brinjals into pieces of inch sized,boil in water,till 2 whistles in cooker..then strain off the water..
  • Pour the tamarind juice,  juice should be moderately  thick in consistancy. 
  • Brinjal  should be boiled for 5 mins in low flame.  Add salt..after 3 min switch off the stove.
  • Keep aside and drain the tamarind water.
  • In the meanwhile ,place kadai on the stove,add seasoning items, urad dal,jeera,red chilli slits,asaefoetida,curry leaves. Keep the stove in low temp.
  • After it splutters add the chillie ginger jeera paste,and saute for a minute.
  • Then lastly add the cooked brinjals pieces  and mix well.
  • Keep the curry in low flame.
  • After 2 mins switch it off.

Monday, December 2, 2019

ANAPAKAYA PALU KURA

ANAPAKAYA PALU KURA.
Anapakaya..also called as sorakaya , is a soft recipe ideal for meals..
Check for video here...

Ingredients:
Anapakaya mukkalu- 250 gms
Take off the skin and chop into 1 inch pieces.
Salt- to taste.
Milk- half cup
Rice flour-2 tsp
Sugar-1 tsp
Seasoning:
Oil-2 tsp
Urad dal-half tsp
1 Red chilliy
3 To 4 Green chillies
Curry leaves optional.

METHOD:

  • Firstly pressure cook the Anapakaya mukkalu with2 glasses water,n salt up to 2 whistles.After cooling remove from cooker.Drain the water.
  • Place a  kadai on the stove,add oil,after heating add urad dal,red chillies and green chillies made in to pieces.Mix well.add the boiled anapakaya ,to the kadai,mix well.Then add half cup milk,and sugar to the curry.Lastly sprinkle the rice flour on the curry.(pindi pettadam antaru kada).Again mix thoroughly.
  • Keep in a low flame,and let the curry cook for 3 mins,switch it off.Adding of curry leaves is an optional.
  • Can be eaten with rice.

Tuesday, November 12, 2019

AKAKARAKAYA FRY

AKAKARAKAYA FRY.. TAESAL GOURD FRY


Materials...



Materials...

  • Akakarakayalu/Taesel gourd pieces-2 cups
chopped into small pieces
  • Onion big...chop in to pieces
  • Oil  4 to 6 tbsp
  • Salt
  • Red 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..

Monday, November 11, 2019

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..4 strands

Method..

1.Place a pan on the stove,add 1 tbsp ghee into it..


2.After heating add cashews slits and fry for 1 minute then add raisins too and fry..after a minute when raisins start fluffing,  take all of them in to a plate, and set aside.


3.Now add the remaining ghee to the same pan,and add poha/atukulu  and fry till 2to 3 minutes.
4.Next add the roasted dry fruits half  of the fried quantity,to the poha,and keep remaining aside.



5.Add milk to the pan with poha, and cashews, raisins. Mix well and let it cook in low flame,till the milk is reduced and thickened..by this time the poha will be softened.

6.Add jaggery ,mix well,immediately  add the remaining fried cashews and raisins, cardamom powder,saffron, and switch o aff the stove..Mix well.

7.Garnish with  cashew, raisins and saffron..
8.Serve  hot or cold..

AVAL PAYASAM WITH SUGAR...
Materials required are...

Video shared here...
Video link is here...
https://youtu.be/rMZDGI1VWnI
The two variations of Aval payasam done with jaggery and sugar are given in this post...

Monday, October 28, 2019

BOBBATLU...PURAN POLI..

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 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
Jump here for video...https://youtu.be/2Bu-tBdkMTM




For stuffing:



  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi 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 ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.




  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.


  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.




  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.




  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste..