Archive for August, 2008

Tomato rice

Tomatoes  : 250 gms  ( 4 big size )
Rice : 2 cups
Green chilli : 2 or optional
Onion : 1  medium size
Green peas : 1/4 cup
Ginger garlic paste : 1 teaspoon
 Coriander powder : 1 teaspoon
Vegetable oil : 2 table spoons
urad dal : 1 tsp
Red chilli ; 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1 /4 tsp
Curry leaves : 10 or optional
CIlantro ; few
 Roasted Cashew nuts: few

Preparation :
1 . Boil the tomatoes for 5 to 10 minutes. When tomatoes become tender. Keep it aside for cooling. Mash them tomatoes and add 4 cups water to become tomato juice.

 1 . Heat oil  in a wide bowl  or pressure cooker. When the oil is hot add  broken red chilli, mustard seeds, cumin seeds and let it to crackle. Add urad dal, curry leaves and fry for a minute. Add ginger garlic paste, green chilli, onion and fry under low flame until the onions turn light golden color. Add four cups tomato juice, salt and coriander powder with rice. Mix well and cover with lid, to cook in medium flame. When rice reaches the tenderness you desire. Turn off the heat. Keep it aside for 4 to 5 minutes.

Keep tomato rice in a serving dish, decorate with cilantro leaves and cashew nuts. Serve hot with mint chutney.


August 23, 2008 at 2:54 pm 1 comment

Coconut chutney

Coconut :1 cup (Wet coconut pieces)\
Peanuts : 1/2 cup
Green chilli : 6 to 8 or optional
Garlic flakes : 6
Tamarind flakes : 5 to 6
Salt to taste

Popu ingredients:

Vegetable oil : 1 tsp
Mustard seeds, cumin seeds : each pinch
Curry leaves and cilantro : optional
Turmeric : A pinch

Preparation :

1. Roast peanuts and coconut with out oil. Roast green chilli with a pinch of oil.
2. Take coconut, peanuts, garlic flakes, green chilli and salt in a jar and grind in to smooth paste. Take in a serving bowl and add popu.

Popu : Heat oil in a popu pan. Once the oil is hot, add popu ingredients. Once they pop add turmeric. Turn off the flame. Add this popu to above coconut chutny.

This chutny is very taste for rice. chapati and javari roti.

August 23, 2008 at 1:36 pm Leave a comment

Mango chithrannam or mamidikaya chithrannam ( Pulihora)

Rice ; 2 cups
Mangoes : 2 Big size
Green chillies : 3
Red chilli : 2
Urad dal : 1 tsp
Peanuts : 1 table spoon
Cashew Nuts : 1 table spoon
Curry leaves : optional
Cilantro : optional
Salt to taste
Turmeric : 1/4 tsp
Cumin seeds : few
Mustard seeds : few
Vegetable oil : 2 table spoon or optional

Preparation :

1.Peal and shredded the mango in a plate. Keep it a side.

2. Cook rice with 4 cups of water. Keep it a side for cooling.

3. Heat oil in a popu pan add red chilli, mustard seeds, cumin seeds and curry leaves. When they start to pop, add green chilli, urad dal, soaked chana dal and peanuts. Fry it well. Then add turmeric, cilantro and hing. Turn off the flame.

4. Add prepared shredded mango mix to cooked rice. Add above popu mix and salt according to your taste. Mix well.

Garnish with cashew nuts and raisins. (kiss miss)

 Yammy mango chithrannam (pulihora ) is ready to eat. This tastes very good. Every one in our family likes this a lot.

August 23, 2008 at 12:51 pm Leave a comment

Dalia pody


Dalia : 1 cup
Cumin seeds : 1 tsp
Coconut powder : 1 table spoon
Red chilli powder :2 tsp
Salt : 1 1/2 tsp or salt to taste
Garlic flakes : 2 to 3
Turmeric : A pinch

Popu :

Vegetable oil : 1 table spoon
Broken red chilli : 2 pieces
Mustard seeds, cumin seeds : each pinch
Curry leaves : few


Preparation :

1. Roast Dalia (Putnala pappu) on low flame for 2 minutes.

2. TAke dalia, coconut, red chilli powder, salt, garlic flakes, turmeric and cumin seeds in a jar and grind into smooth powder.

3. Heat oil in a popu pan over medium heat, once the oil is hot add broken red chilli, mustard seeds, cumin seeds and curry leaves. Let it to crackle. Turn off the flame.Add this popu to above dalia pody.

Dalia powder ready to serve. Makes a side dish for lunch, upma, poha ugrani and borugula ugrani.

August 23, 2008 at 12:41 pm Leave a comment

Plantain (Aratikaya ) fry curry

Aratikayalu : 2
Chana dal : 1 table spoon
Urad dal : 1 table spoon
Moong dal : 1 table spoon
Dalia :1 table spoon
Coconut powder : 1 teaspoon
Coriander seeds : 1 teaspoon
Red chilli : 6 to 8
Salt : 3/4 teaspoon
Cumin seeds : 1/4 teaspoon
Garlic flakes : 10 to 12

Preparation :

1.Peel plantain and cut into thin round pieces. Put pieces in salt water.

2. Toast chana dal, moong dal urad dal, coriander, cumin seeds and red chilli under low heat. Grind all these ingredients into smooth powder. Add dalia, coconut, salt and garlic flakes then grind in to smooth powder.

3. Heat oil in a small deep bottomed kadai. When oil is hot ( deep} deep fry the  plantain (aratikaya) pieces until they   turn light golden color. Remove  them from the oil.  Fry curry leaves also fry in the oil and mix it  with above grounded powder .

4. Heat one teaspoon oil  in a popu pan . once the oil is hot add cumin seeds, cilantro and let it to crackle. Turn off the heat. Add this popu to  above mix. Serve with rice.

It goes very well with rice.                  .

August 4, 2008 at 10:45 am Leave a comment





Dosa batter :  2 cups
Rice flour : 2  to 3 table spoons
Onion : 2 big size (Cut in to small pieces )
Carrot : 2 ( shredded carrot )
Green chilli : 2 ( cut in to small round pieces )
Ginger garlic paste : 1/2 teaspoon
Salt to taste
Cilantro ; few
Vegetable oil : Optional

Preparation :

1. Take dosa batter in a bowl add rice flour, onion pieces, shredded carrot, green chilli pieces, ginger garlic paste, salt, cilantro. Add some water. Mix well.

2. Pre heat skillet (dosala pennam ). When the skillet is hot  grease the oil and pour 1/2 cup dosa mix and make round shape as above the figure and cook on medium flame. After some time turn them up side down in the skillet and wait until they turn light golden color.  Uthappa become brownish from both sides. Remove from the skillet.

Serve hot with peanuts chutney. Really it is very tasty break fast.

August 4, 2008 at 10:31 am Leave a comment


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