Archive for June, 2008

Shredded mango pickle or Pulihora mamidikaya chutny

Mango : 1
Peanuts : 1 table spoon
Chana dal: 1 tsp
Red chilli powder : 1 tsp
Salt to taste
Turmeric : 1/4 tsp
Vegetable oil : 1 table spoon
Broken red chilli : 2
Cumin seeds, mustard seeds : each pinch

Preparation :

1. Peal and shred the mango in a plate. Add some salt, turmeric and mix well. keep it aside.

2. Heat oil in a popu pan. Once the oil is hot add cumin seeds, mustard seeds, broken red chilli. Let it to cracle, add chana dal, peanuts and fry for the peanuts until turn light brown color, add pinch of turmeric and red chilli powder. Turn off the flame. Add this popu to above mango mix.

This chutny tastes very good. You can preserve this in fridge for about a month.

Advertisements

June 29, 2008 at 4:42 am Leave a comment

Bread dahi vada (yogurt vada)

Bread pieces : 10 pieces
Red chilli powder : 1/ 4 tsp
Salt to taste
Yogurt : 2 to 2 1/2 cups ( perugu )
Tamarind juice : 1/2 cup ( to thin too thick )
Vegetable oil : For deep frying
Cilantro : few (kothi meera)

For popu :

Vegetable oil : 1 tsp, Cumin seeds, Mustard seeds each pinch and cilantro

Preparation :

1. Remove four sides edges of the bread pieces and take in to a bowl. Mash it and add some salt and a pinch of red chilli powder. Mix well. Add required yogurt with a spoon (2 to 4 tsp ) to make a dough and make it in to lemon size balls, press them on the middle of the palm in to round shape.

2. Heat oil in a kadai and place the pressed vada in to it slowly. Fry until they turn golden brown. Remove from the oil and drain the oil.

3. Heat 1 tsp oil in a popu pan. Once the oil is hot add cumin seeds and mustard seeds. Let it to crackle. Turn off the flame.

4. Take yogurt in to a wide bowl, add salt, red chilli powder, tamarind juice, above popu mix and prepared vada. Garnish with cilantro. Keep it a side about fifteen minutes for smoothness.

Serve it hot. It is very smooth and delicious tasty evening snack.

June 29, 2008 at 3:03 am 1 comment

Pappu bakshalu

Chana dal : 1 cup
Cordamom : 2
Jaggery : 1 cup
Peni ravva or sooji ravva : 1 cup
Maida : !/2 cup
Vegetable oil : optional

Preparation :

1. Cook chana dal in a pressure cooker with 2 to 21/2 cups of water. Cook for 3 whistles. After cooling remove the water. Take cooked chana dal, jaggery and cardamom in a jar and grind it in to smooth paste. Mix well and make dough in to lemon size balls.

2. Take sooji ravva or peni ravva, maida, pinch of salt, some oil in a bowl and mix well. Add requiring water to make dough. ( Make dough a bit loose ). Mix 1 table spoon vegetable oil in the mix and keep the prepared dough aside for one hour.

3. Take maida dough and make in to lemon size ball, press on the thick plastic paper base and grease it with oil and press it to small size poori, put the pappu batter ball in the middle of the poori to make round shape.Press them with palm to make big poori size round shape.

4. Pre heat skillet or pan and grease it with 1 tsp oil, put the pappu batter poori, when it gets a little brown spray the oil and fry it on the other side. Put some poppy seeds on the upper side of the baksham.

Serve with hot or cool. It is very tasty indian sweet. Special sweet for Dasara, ugadi, srirama navami.

June 15, 2008 at 4:40 pm 1 comment

Apple tomato chutney

apple-chutneyfinel.jpg

Green apples : 2
Tomatoes : 2 big size
Green chilli : 1 to 1 1/2
Sesame seeds or peanuts : 1 tablespoon
Garlic flacks : 2
Turmeric : A pinch
Salt to taste
Popu :

Vegetable oil : 1 table spoon
Mustard seeds, cumin seeds : each pinch
Curry leaves : few
Cilantro : To garnish

apple-chutney1.jpg

Preparation :

1. Heat one tsp oil in non stick pan or kadai, add apple pieces, tomato pieces,and turmeric. Stir it for a minute. Add 1/2 cup water, cover with lid and cook it in simmer until the apple pieces are tender. Turn off the heat.

2. Roast sesame seeds with out oil.Roast green chilli,garlic flacks with a pinch of oil.

3. Take sesame seeds, green chilli, garlic flacks, salt in a jar and grind in to smooth paste. Add cooked apple to the above mix and grind to coarse( two rounds will be sufficient). Add popu.Garnish with cilantro.

Popu :

Heat oil in a popu pan over medium flame. Add broken red chilli, mustard seeds, cumin seeds. Let it to crackle. Turn off the flame.

This recipe is very simple and very tasty. Serve with rice and chapati.

June 13, 2008 at 3:14 pm Leave a comment

Dosa

R

Rice : 2 1/2 cups
Urad dal : 1 cup
Chana dal : 1/2 cup
Poha ( Atukulu ) : 1 table spoon
Fenu greek seeds : 1/4 teaspoon
Salt to taste
Baking powder : A pinch

Preparation :

1. Take rice, urad dal, chana dal, poha and fenugreek seeds in a bowl. Wash them and soak up to 8 to 10 hours. After 10 hours remove the water and grind them into smooth paste (Don’t make it too thick or thin). Add salt to taste and a pinch of baking powder. Keep it aside whole night or for 10 hours. . Mix well.

2. Pre heat skillet (dosala pennam). When the skillet is hot, rub the skillet with wet cloth, then pour 1/2 cup dosa mix and spread out in to a thin circle with base of the big spoon, spray little oil on the top. Let it heat to golden brown. It may be flipped to cook on the other side. Remove from the skillet.

Serve with potato curry and peanut chutney.

June 4, 2008 at 2:58 pm Leave a comment

Vegetable manchuriya

Shredded carrot : 1 cup
Shredded Cabbage : 1 cup
Potatoes : 3 to 4 Medium size
Corn flour : To mix requiring
Cilantro : 1/2 bunch
Green chilli : 5 to 6
Salt to taste
Garlic flakes : 6
Soya sauce : 4 table spoons or optional
Tomata sauce : 4 to 5 table spoons

Preparation :

1. Cook potato in pressure cooker with reruiring water. Cook 2 to 3 whistles. After cooling remove the water.Peal and mash the potato.

2.Take green chilli, garlic flakes, salt in a jar, grind into smooth paste.

3. Take Shredded carrot, shredded cabbage, mashed potato, ground paste, requirad corn flour and mix well. Make a dough, to prepare small lemon size balls.

4. Heat oil in a deep bottem vessel or kadai and when oil is hot, prepared balls drop slowly from the kadai. Fry until it turns light golden color. Remove and keep them on paper towel to get the extra oil drained out.

5. Cut 3 garlic flakes, green chillis into small pieces. Heat one table spoon oil in a wide bowl. When the oil is hot add garlic pieces, green chilli pieces and fry under low flame until the pieces turn light golden color. Add soya sauce, tomato sauce, 1/4 cup of water and prepared balls. Cook the balls till the water is obsorbed. Turn off the flame.

Yummy vegetable manchuriya ready to serve. Serve it 6 mambers.

June 4, 2008 at 2:48 pm 4 comments


Categories

June 2008
M T W T F S S
« May   Jul »
 1
2345678
9101112131415
16171819202122
23242526272829
30  

Recent Posts

Pages

Blog Stats

  • 494,917 hits

Feeds