Posts filed under ‘Quick foods’

Kothimeera rice or Cilantro rice

Cilantro ( Kothimeera ) : 1 bunch
Rice : 2 cups
Green chilli : 3
Sesame seeds ( Nuvvulu) : 2 teaspoons
Peanuts : 1 table spoon
Cashew nuts : optional
Onion : 1 cup pieces or 2 big size
Turmeric : A pinch
Salt to taste

Popu (Tadka) ingredients:
Vegetable oil : 1 to 2 table spoons
Cumin seeds, mustard seeds and curry leaves : each few


Preparation :
1. Cut onion, green chilli, cilantro into small pieces.
2. Cook rice with 4 cups of water.
2. Take 1 table spoon oil in a non stick bowl or thick bottom vessel and heat. Add mustard seeds, cumin seeds and curry leaves. Let it to crackle.
3. Add green chilli, peanuts and fry for a minute.
4.Add sesame seeds, cashew nuts and onion. Fry it well and saute them until they turn light golden color.
5. At this time add cilantro, turmeric and required salt. Fry for a minute. Add cooked rice. Fry on low flame for 3 to 5 minutes. Turn off the flame.

Cilantro rice is ready to serve. Serve when it is hot.

Advertisements

May 19, 2008 at 12:53 pm 1 comment

Mango pickle (Pachi mamidikaya chutney )

Mango : one medium size
Coconut powder : 1 table spoons or optional
Red chilli powder : 3/4  tsp
Salt to taste : 1/2 tsp
Garlic flakes : 2 to 3
Turmeric : A pinch
Popu : 
Vegetable oil : 2 teaspoons
Mustard seeds, cumin seeds, red chilli : each few
Cilantro : few

Preparation :

 1.Peal and cut the mango into small pieces. 

2. Take mango pieces, salt , red chilli powder, turmeric, coconut powder, garlic flakes 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 red chilli, mustard seeds, cumin seeds. Let it to crackle, add cilantro. Turn off the flame.

This is a special dish for ugadi festival. It is very tasty and easy to prepare.

 

April 7, 2008 at 6:49 am 1 comment

Ravva pongal (Sooji)

ravva-pongal-peanut-chutney-1.jpg

Sooji : 2 Cups
Moong dal : 1/3 Cup
Onion : 1/4 Cup
Cashew nuts : 8 to 10 (According to taste)
Coriander leaves : few
Green chilli : 1 or 2 (cut into pieces)
Water: 10 cups

Salt for taste.
For popu
cooking oil : 1 table spoon.
Pinch of cumin seeds, mustard seeds and urad dal, Ginger garlic paste.

mashed-moong-dal-ravva-1-1.jpg

Mashed moong dal, sooji, pepper, Ginger, greenchilli, Onion.

ravva-pongal-final-3.jpg

Preparation:
1. Take dal into a small pressure cooker and add water. Cook for 4 to 5 whistles.

2. Heat one table spoon of oil in a big pan or bowl. Add cumin seeds, mustard seeds. Once they pop, add urad dal, and ginger garlic. Once they turn brown add onion and green chilli. When they are soft add 10 cups of water . When the water is dancing stage with bubbles, add cooked moong dal and salt. After one minute add sooji slowly on low flame stirring constantly and cook for five minutes. Put off the flame. Garnish with cashew nuts and coriander leaves. Serve hot with peanuts chutney or mango pickle.

This is very easy to make and tastes very good.

January 18, 2008 at 6:31 am Leave a comment


Categories

October 2017
M T W T F S S
« Jul    
 1
2345678
9101112131415
16171819202122
23242526272829
3031  

Recent Posts

Pages

Blog Stats

  • 494,917 hits

Feeds