Satya's Cooking experiments....

eBook- "100 yummy Diwali recipes"

2011-12-02T15:39:00.004-05:00

After a long time, was browsing my fellow blogger's blogs, found an interesting link.Thought of sharing it with my friends...

The popular online women's forum Indusladies has compiled a Diwali Sweets and Deserts ebook .Recipes are contributed by forum members and food bloggers all over the world.

It's a free eBook and you can download from here
http://www.indusladies.com/100diwalisweet.

Methi,tomato curry

2011-12-02T06:54:00.006-05:00

Ingredients:

Methi leaves : 1 bunch
Tomato : 1
Onion : 1 small
Green chilies : 4
Salt
Oil
All ingredients of popu or tadaka

Procedure:

Chop methi, onion,tomato and chillies.In chopped methi, add little bit salt and let it rest for some time and squeeze the water from leaves. This takes off the bitterness of methi.
In a kadai, add oil and do the tempering.Now add onion, green chilies and let it fry for some time.Add, tomato, chopped methi leaves,salt, turmeric and cover the lid and let it cook.

Once everything is cooked, take off from the stove and serve with hot rice and a drop of ghee.

This is my entry to event 'Only' curries conducted by Janaki's kitchen

Teepi Gavvalu\Sweet shells

2011-08-15T08:06:00.004-04:00

Sweet shells used to be our candies in childhood.Easy to prepare.Syrup for the gavvalu can be made with either sugar or jaggery or mix of both.I have used both.. One more alternative is u can mix sugar in dough while mixing itself.That gives a different taste...

Ingredients:

Maida\all purpose flour : 2 1/2 cups

Sooji : 3 tb sp

Butter : 4tb sp

Milk: as needed

Sugar+Jaggery : 1 cup

Salt

Ilachi

Procedure:

In a mixing bowl add maida,salt,sooji and mix well.Now add butter, give a nice mix.Add warm milk and prepare a soft dough like how we prepare for poori.Cover with lid and let it rest for 15-20 min.

Now divide the dough into small small balls.Take Gavvla peeta or fork.Apply oil on that .Roll the ball on peeta or fork from top to bottom by pressing to make a shape of shell.

In a kadai, heat oil for deep fry.Fry the prepared shells in batches till they turn to golden brown color.

In another kadai, add jaggery and little water just to wet the jaggery.Check for one string consistency.

Add ilachi powder, then add fried gavvalu in the syrup and mix well till each shell is coated with syrup.Leave it for few min.

Once they are cooled, store them in air tight container.

This is going to Jabeen's Iftar Nights, Serve it - Fried and flavours of south India events.

Semya Kesari

2011-07-28T09:30:00.006-04:00

Ingredients:

Bambino Semya : 2cups

Water : 3cups

Sugar :1 1/2 cup

Cardamom : 2

Cashew nuts : 10

Raisins: 15

Ghee : 4-6 tb sp

Procedure:

In a Pan, add 2 tbsp ghee .Add cashews and raisins and let if fry.Once it is done, take them from pan add semya.Fry till it changes color to light brown.

Now in same vessel add 3 cups of water and bring it boil.Now add fried semya,ilachi powder .Cover it and let it cook.

Once it is cooked completely add sugar and mix well.Add remaining ghee, saffron strings and mix.Leave it for 3-5 min and take off from the heat.

Add fried raisins,cashews and serve.

Note: Donot add sugar in boiling water, as it will take long time to cook semya.

Tindora\Dondakaya Curry

2011-07-08T15:34:00.001-04:00

Ingredients:

Tindora\dondakaya : 2 lbs

Onion : 1

Ginger : a medium piece

Fresh\frozen coconut powder : 2 Tbs

Green Chilies : 5

Salt

All ingredients of Tadaka\popu

Procedure:

In a kadai add oil . Do the tempering. Now add chopped onion let it fry for 2-3 min.

Add chopped tindora, and little water.Let it cook.In the mean time grind ginger, green chilies, enough salt,coconut powder to a smooth paste.

Once tindora is perfectly cooked add ginger and green chili paste and give a toss.Let it cook for few mins.

Serve with rice and a drop of ghee.Rice mixed with plain dal and the curry tastes awesome.

Give a try :)

Note: You can pressure cook tindora pieces separately and add popu.

Pineapple Delight

2011-05-02T15:07:00.013-04:00

A quick and easy dessert

Ingredients:

Crushed Pineapple cans : 2 (20 0z each)

Condensed milk - 1 (14oz)

Sour Cream - 6 oz

Cool whip cream - 1 (12 oz)

Procedure:

Mix last 3 ingredients till bubbles are formed either with wish or hand blender.Make sure that mixture is not too watery.

Strain water from pineapple cans and add crushed pineapple to the milk and cream mixture.

Refrigerate for at least 3 hrs before serving.

Mango Fruit Custard

2011-04-13T17:53:00.007-04:00

Tasted this in restaurant and wanted to try this.Got this recipe from a friend of mine.

Ingredients:

Mango Pulp : 1 tin

Milk

Sugar

Fruits - grapes,honey dew,water melon,apple,cantaloupe( You can add any fruit as per your taste)

Procedure:

Add mango pulp,milk , sugar in blender jar and blend it for few seconds and refrigerate.There is no measurement for milk and pulp ratio.If you want mixture to be thick add less milk.Add sugar as per your sweet level.

Cut all fruits and add them in mango mixture 1 hr before serving.

This is my entry to event Mango recipes event.

Pongal

2011-04-13T17:24:00.004-04:00

One of my favourite dish.Tried different recipes, got different tastes.After many attempts got the taste which i wanted.. Here is the recipe for the same Ingredients:

Rice : 1 cup

Moong Dal : 1 cup

Water : 5 cups

Salt: as needed

Hing : a pinch

Turmeric : 1/2 t sp

Ghee : 2tb sp

Cumin seeds : 1 t sp

Pepper cons: 1 t sp

Urad Dal : 1 t sp

Green Chilies : 3

Curry leaves : 2 strings

Kaju : 10

Procedure:

Wash rice and moong dal. Add 5 cups of water, salt, chopped ginger, hing, turmeric ,rice, moong dal in pressure cooker and cook for 3 visils.

In a kadai, add ghee for tempering.Once ghee is hot, add urad Dal, cumin seeds, pepper cons, kaju, hing,chopped chilies, curry leaves.

Add this tempering cooked rice,moong dal mixture and mix well.

Serve with allam chutney or sambar.

Note:

Add water as per your interest.If you want pongal to be in mushy texture add 5 cups or if you want it to be like normal rice just add double the quantity of rice and dal.

Adjust chilies and salt as per your taste.

Vada bajji

2011-01-18T17:01:00.005-05:00

Ingredients:

Channa Dal : 2 cups
Salt
Bajji Mirchi : 10 nos
Green Chilies : 3
Oil
Ginger : 2 inches

Procedure:

Soak Channa Dal for 4 hrs.Grind green chilies, ginger,Channa Dal as we grind for Channa dal vada.
Now take bajji mirchi and cut vertically.With a fork take off all the seeds inside the chili.This reduced spice level of chili.
Heat Oil. Take a plastic sheet, and place one bajji mirchi.Cover mirchi with vada batter all sides.In the same manner cover all mirchi.
Add these covered mirchi in hot oil and fry them till they turn to golden yellow color.

Serve hot with any chutney or Tomato Ketchup.

Aloo curry with lemon

2010-11-29T14:43:00.005-05:00

Ingredients:

Potato : 4
Onion: 1 (optional)
Green chilies : 5
Ginger : 2 inches piece
Coconut powder : 2tb sp
Lemon Juice
Salt
Turmeric: a pinch
All ingredients of Tadaka or talimpu

Procedure:

Boil potato using microwave or in pressure cooker.Chop boiled potato, onion and keep aside.
Grind green chilies, coconut powder,ginger, salt into paste.
In a kadai add oil,and prepare tadaka.Now if you want to use onion , add onion and fry them till they are done.
Now add chopped potato,turmeric, green chili paste.Cover and let it cook for few minutes.
Take off from the stove and add lemon juice.

Serve with rice and dal.

Bajji Masala

2010-11-29T14:12:00.002-05:00

Ingredients:

Mirchi Bajji : 5
Poha : 3 cups
Roasted Ground nuts : 1/4th cup
Putnalu(Roasted channa dal) : 1/4 th cup
Onion : 1/2
Lemon juice : 2 tb sp
Salt
Red chili powder
Cilantro : 2 strings

Procedure:

Chop onion and cilantro .Cut bajji into small peices.
In a mixing bowl add onion,salt, red chili powder and mix well.Add lemon juice as well.
Mix well.Now add putnalu,roasted ground nuts,poha, bajji and mix well.
Garnish with cilantro and serve.

Oats Dosa

2010-11-01T13:42:00.004-04:00

Ingredients:

Oats : 1 cup
Rice flour : 1/4th cup
Sooji : 1/4th cup
Green chilies : 4
Onion : 1 small
Cilantro : 3 strings
Salt
Oil
Water : 2 cups

Procedure:

Grind oats to fine powder.In a mixing bowl add oats powder, rice flour, sooji,salt and water.Mix well.Let it rest for 15 min.Chop green chilies, onion and cilantro.
Now add green chilies, onion and cilantro.On hot griddle, add few drops of oil and spread oats batter and prepare as normal dosa.

Serve hot with any chutney.

Carrot Rice

2010-10-21T09:24:00.007-04:00

Ingredients:

Cooked Basmati or normal rice : 2 cups
Carrots : 3 (pealed and grated)
Onion : 1 small chopped
Cinnamon stick : 1 small
Cumin Seeds : 1/4th t sp
Cloves : 4
Garam masala: 1 tb sp
Salt
Cilantro : 3 strings
Green chilies : 3
Oil\ghee

Procedure:

In a pan add oil or ghee and add cloves, Cinnamon stick and fry them.Now add cumin seeds,onion,green chilies and saute them.Now add garam masala and fry for 1 min.
Once they are done add grated carrot and let it fry.Now add cooked rice, salt and mix well.
Leave on slow flame for few min .Take off from heat and garnish with cilantro.

Serve hot with raita.

This is my entry to Akhila's Dish name starts with 'C' .

Rice Krispies Masala

2010-09-29T16:02:00.003-04:00

A easy and quick snack item.

Ingredients:

Rice Krispies : 3 cups
Putnalu/Roasted Channa Dal : 1/4 cup
Roasted ground nuts : 1/4 cup
Onion : 1
Tomato : 1
Cilantro : 4 strings
Lemon juice : 2 Tb sp
Salt
Red Chili powder

Procedure:

Chop tomato, onion finely and keep aside.
Now in a mixing bowl, add onion, tomato, lemon juice, salt,red chili powder, roasted Channa Dal, ground nuts, rice krispies.Add in the same order as mentioned to get nice taste.
Mix well and garnish with chopped cilantro.

Crunchy, healthy snack is ready to serve.

Apple Preserve

2010-09-27T17:01:00.004-04:00

Recently we went to apple picking.Lot of apples lying in refrigerator.Want to try some new recipe, found this one while browsing.Here is the recipe

Ingredients:

Apples peeled and diced : 3 cups
Sugar : 1 cup
Lemon Juice : 1 1/2 t sp
Water : 2/3 cup
Saffron strings : 5

Procedure:

In a vessel, add water and sugar. Let it boil till the mixture is almost about one string consistency.
Now add diced apples and let it cook till water evaperates in it.
Add lemon juice and saffron strings and cook.

Let it become cool and store it in glass bottle and refrigerate.

Peppers fry

2010-09-01T11:12:00.003-04:00

For this choose peppers which are mild spicy.I have used Anaheim green pepper.We can do this with Indian chilies as well.

Ingredients:

Peppers: 1 lb
Salt
All ingredients of tadaka or talimpu
Besan floor
Oil

Procedure:

Wash and chop pepper.In a pan, add oil and prepare tadaka.
Now add peppers and fry well till spiciness comes down.
Now add salt, besan and fry well.

Serve with rice and ghee.

Putnala(Dalia) Laddu

2010-08-04T14:52:00.003-04:00

Ingredients:

Channa Dalia\Putnalu
Sugar
Ghee
Cardamom : 3
Cashews : 20

Procedure:

Grind Dalia into fine powder.If you want smooth laddus sieve the powder.
In ghee fry cashew and keep aside. Powder cardamom and keep aside.
In a mixing bowl add Dalia powder, enough sugar, ghee, cashews and cardamom powder and mix well.
Check whether we can make laddu or not, else some more ghee and prepare laddu.

Store laddus in air tight container.Stays fresh till 10 days.

Cauliflower Avakaya

2010-07-31T16:53:00.004-04:00

A quick and easy pickle.

Ingredients:

Cauliflower : 1/2 of big flower

Red Chili powder : 3/4th cup

Salt : as needed

Methi seeds : 2 Tb sp

Mustard seeds : 4 tb sp

Lemon juice : 1/4th cup

Procedure:

Clean and chop cauliflower into small florets.Dry roast methi and mustard seeds separately.Once cooled, grind it to a fine powder.

Heat oil.

In a mixing bowl add cauliflower,salt, red chili powder, and grinded powder,oil and the add lemon juice and mix once or twice.

Leave it for 6-8 hrs and serve with rice and ghee.

Stays fresh for a week.

Note: Adjust salt and red chili powder as per your taste.

Sorakaya,tomato Pappu(Bottlegourd,tomato dal)

2010-06-10T14:02:00.004-04:00

Ingredients:

Sorakaya : 1/2
Tomato: 1
Toor Dal: 2 cups
Onion: 1 small
Green chilies :6
Tamarind : small lemon size
Salt
Mustard seeds
Cumin seeds
Hing
Urad Dal : 1 t sp
Curry leaves : 2 strings
Oil

Procedure:

Soak Toor Dal for 20min.Chop sorakaya,tomato,onion,green chilies.
Pressure cook Toor Dal and all chopped veggies till Dal is soft.
Keep the cooked Dal on low flame and add tamarind and enough salt.
In a small kadai, put tadaka or talimpu and add it the cooked Dal.

Serve with rice and papd and few drops of ghee.

Spinach Dal

2010-03-26T17:03:00.004-04:00

Ingredients:

Spinach : 1 bunch
Toor Dal : 1 cup
Onion : 1 medium size
Green chilies : 6
Tamarind : Big lemon size or more
Salt
Hing
All ingredients of Talimpu

Procedure:

Soak Toor dal for 20 min in water.Chop spinach ,onion,green chilies.
Pressure cook Toor Dal and chopped spinach,onion , green chilies.
When pressure goes off , take Dal into a vessel and add tamarind, enough.And let it cook on slow heat.
In the mean time prepare talimpu or tadaka along with hing.Once Dal is done, add talimpu to it.

Serve with rice or chapati.

Note: Add green chilies and tamarind as per your taste.

Semya Pulihora

2010-03-09T09:20:00.005-05:00

Ingredients:

Semolina : 1/2 cup
Green Chilies : 3
Channa Dal: 1 tb sp
Ground Nuts: 1 tb sp
Urad Dal : 1 tb sp
Cashew nuts : 7
Turmeric : 1/2 t sp
Mustard seeds: 1 t sp
Cumin seeds 1 t sp
Curry leaves
Lemon: 1
Salt
Oil

Procedure:

In a vessel, add 1 1/2 cups of water.Add 1 tb spoon oil, 1/2 t sp of turmeric and leave it to boil.
Once water is boiled add semolina and mix once.Cover it and let it cook for 3 min.In the mean time chop green chilies vertically.Squeeze lemon juice and enough salt and mix well.
Once it is done, remove water in semolina with help of colander and keep aside.
In a kadai, add 2 tb spoons of oil.Add cashews, ground nuts, Channa Dal,urad Dal, mustard seeds,cumin seeds, green chilies,curry leave one after one.
Take off from the heat.Add cook semya and mix well.Add lemon juice mixture and mix well.

Semya pulihora is ready to serve.

Alasanda vadalu

2010-02-25T13:46:00.006-05:00

Ingredients:

Alasandalu\Black eyed Peas : 2 cups
Onion : 1
Green Chilies :4
Cilantro: 1/4th bunch
Salt
Oil : for deep fry

Procedure:

Soak alasandalu for 3-4 hrs.Once they are done, grind into batter not as smooth paste along with green chilies and salt.
Add chopped onion, cilantro and mix well.
Heat oil in deep kadai for deep fry.Take a small ball of batter and press as vada and slowly drop in oil.
Fry them till they turn into brown color.

Serve hot with tomato ketchup or any chutney.

Alasandala Curry\Black eyed peas curry

2010-02-07T14:55:00.002-05:00

Ingredients:

Alasandalu\Bobbarlu\Black eyed peas: 1 cup
Onion : 1 small
Tomato: 1
Cilantro : 4 strings
Garam Masala powder (optional)
Red chili powder
Oil
Salt
All ingredients of Talimpu

Procedure:

Pressure cook alasandalu for 2 whistles.In the mean time chop onion,tomato , and cilantro.
In a kadai, add 3 tb sp of oil.Prepare talimpu or tadaka.Now add chopped onion , turmeric and fry them till them become transparent.If you want to add garam masala, add now.
Now add chopped tomato and let it cook.Add water that is left after cooking alsandalu into this mixture.
Add red chili powder, enough salt and let it cook till it forms a thick gravy.
Now add cooked alasandalu and mix well.Cover and let it cook for 2-3 mins.Now add cilantro leaves and leave for few seconds and take off from heat.

Serve with chapati or roti or pulka.

Bitter gourd Fry

2010-01-28T13:40:00.006-05:00

Bitter gourd is helpful in fighting aginst infections and provide relief from constipation.It is also helps in reducing sugar levels.It has many nutrition values.

Ingredients:

Bitter gourd : 5
Onion : 1 big
Tamarind: 1/2 lemon size
Curd : 2 Tb sp
Turmeric
Jaggery: 3 Tb sp
Cumin seeds : 1 t sp
Red Chili powder
Oil
Salt

procedure:

Chop bitter gourd into small circle shape. In kadai, add curd and dilute with 3 cups of water.Now add turmeric and tamerind to this water.
Keep water mixture on stove and add bitter gourd peices.This process is done to take off bitterness from bitter gourd.
Let it cook for 15-20 min.Make sure that they are cooked only 3/4th.
Now let it cool for sometime.Completely squeeze water from the peices.
In a wide nonstick pan, add 10Tb sp of oil.Then add bitter gourd peices and fry them.
In the mean time chop onion.When the peices are 1/2 fried add onion.
When onions are fried, add salt, besan powder, red chili powder and jaggery,cumin seeds.Mix well.

Serve with rice.

Mamidikaya Pappu\Mango Dal

2010-01-26T13:14:00.004-05:00

Mango Dal, an all time favourite to most of the people.Add a drumstick to this Dal gives extra flavour and nice taste.

Ingredients:

Raw mango : 1
Toor Dal : 1 cup
Onion: 1 Small(optional)
Drumstick: 1(optional)
Green chilies : 2
Red Chilli powder : 2 Tb sp
Salt
Hing
Oil
All ingredients of Tadaka
Curry leaves

Procedure:

Pressure cook Dal with 2 cups of water.In the mean time chop mango,onion,green chilies,drum stick.
In a kadai, add 1 cup water, chopped mango and other pieces and let it cook.(You can cook these pieces along with Dal in a separate vessel)If you combine mango and Dal it may not cook properly due to soreness of mango.So to avoid that cook Dal and mango pieces separately.
When pieces are 3/4th cooked, add Dal, turmeric and let it cook.After some time add enough salt,red chili powder.
In another vessel prepare tadaka, add hing and curry leaves.Add this to cooked Dal.

Serve with rice, few drops of ghee and papad or vuru mirapakayalu.

Bisi Bela Bath

2009-12-29T12:48:00.007-05:00

Ingredients:

Rice : 1 cup
Toor Dal : 1 cup
Tamarind Juice : 1/4th cup
Tomato : 2 small
Onion : 1 small
Green chilies : 2
Carrots : 2
Peas: 1/4 cup
Brinjal : 1 (optional)
Drumstick : 2
Beans : 1/4 cup chopped
Curry leaves :10
Ghee
Salt
Cilantro
Asafoetida : a pinch
Mustard seeds
Cumin seeds

Masala to Grind:

Red Chilies : 2
Cumin seeds : 1 t sp
Fenugreek seeds : 1/4th t sp
Urad Dal : 1 t sp
Channa Dal : 2 t sp
Toor Dal : 1 t sp
Cloves : 4
Cinnamon : 1
Pepper : 1/2 t sp
Coriander seeds: 2 t sp
Coconut Powder : 2 t sp

Procedure:

First dry roast masala ingredients except coconut powder.Grind into fine powder along with coconut.

Chop all vegetables and keep aside.Soak rice for 20 min.

Pressure cook dal, along with asofetida, turmeric.
In a thick bottom pan, add 4Tb sp ghee.Add cumin seeds,mustard seeds,chopped green chilies,onion, turmeric powder,curry leaves.Fry them till onion become transparent.
Now add all vegetables,enough masala powder.Fry for few minutes.Then add rice.Add 3 cups of water.
Cover the lid and let it cook.Add water if required.When rice is 3/4th cooked , add cooked Dal, tamarind juice and cook on medium heat.
When it is almost cooked, add salt and mix well.The rice should be juicy not dry.
When it is done , add chopped cilantro on top.

Serve hot with chips or boondi and also ghee.

Potato Curry

2009-12-23T14:56:00.004-05:00

Here is the simple and easy potato curry

Ingredients:

Potato : 2 (boiled)
Onion: 1 medium sized
Red chili powder
Salt
Oil
Turmeric
All ingredients

Procedure:

Boil potatoes in microwave or pressure cooker.Once they cool down, peel skin and cut potato into cubes.
Chop onion and keep aside.In a kadai, add 3 t sp oil.Once it is hot add all ingredients of tadaka or talimpu.
Now add onion,turmeric and fry it till onion become transparent.
Add chopped potato, salt,red chili powder and mix well.Leave it for some time, while tossing in between.

Serve with rice or dosa.

Onion Chutney

2009-12-23T14:37:00.007-05:00

Ingredients:

Onion: 2 big
Green Chilies : 7
Tamarind juice : 5Tb sp
Coconut powder : 4 Tb sp (fresh or dry)
Turmeric
Salt
Oil
All ingredients of Tadaka or Talimpu

Procedure:

Chop onion into small pieces.In a non stick pan, add 2 tb sp of oil.Add onion pieces, green chilies,turmeric , 1 t sp salt.Cover the lid and let it fry till they become transparent.
Once they are done, take off from the heat.Let it cool for some time.
In blender or mixer jar add green chilies and grind for 2 seconds.Then add onion pieces,enough salt,tamarind juice,coconut powder and grind it.
Take chutney into serving bowl and add talimpu to it.

Serve with dosa.

Mushroom curry

2009-12-11T14:41:00.006-05:00

Ingredients:

Mushroom : 1/2 lb

Green Pepper: 1 small

Tomato : 1

Onion :1

Turmeric

Red chili powder

Garam masala powder : 1/2 t sp(optional)

Salt

All ingredients of Tadaka or Talimpu

Procedure:

Chop onion,tomato mushroom, green pepper into small pieces.

In a kadai or vessel add 3 tb sps of oil.Once it is hot add mustard seeds, cumin seeds, urad dal.

Once they are transparent add chopped onions and 1/4 t sp turmeric.Fry till they become transparent.Now add pepper pieces.Cover the vessel and let it cook for some time.

Once they are 3/4th cooked add tomato pieces.Let it cook for some time.

Now add mushroom pieces and let it cook for sometime.Now add enough salt, red chili powder.

Cook for 2-3 minutes.

Serve hot with roti or chapati.

My entry to Vardini's Dish it Out hosted by Kalyani.

Sago\Saggubiyyam Punugulu

2009-11-19T14:06:00.005-05:00

Ingredients:

Sago\Saggubiyyam : 1/2 cup
Maida : 1/4 cup
Curd : 1 cup
Onion : 1 big
Green Chilies : 4
Salt
Oil : for deep fry

Procedure:

In bowl take curd , add 1/4th cup water and mix well.Add Sago in that and soak 6 hrs.
After 6 hrs, chop onion, green chilies.Now to soaked sago, add enough maida, salt,chopped onion,green chilies and mix well.The batter should be thick with which you can make balls .
In a deep kadai, add enough oil for deep fry.Once it is hot, put batter as small balls into oil.
Fry them till they turn into golden color.

Serve punugulu with coconut or ginger chutney.

Ridge gourd, Tomato chutney

2009-11-11T14:45:00.003-05:00

Ingredients:

Ridge Gourd : 1
Tomato : 1 big
Onion: 1
Green chilies : 6
Garlic pods :3
Tamarind: 1/2 of lemon size
Oil :3 t sp
Curry leaves : 1 string
Cumin seeds : 1 t sp
Urad Dal : 1t sp
Mustard seeds : 1t sp

Procedure:

Peel ridge gourd, check for the test, if it is good, cut into small pieces.Chop tomato, onion as well.
In a vessel, add 1 t sp oil.Add ridge gourd,tomato,onion pieces,green chilies , garlic and cover the vessel.Let it cook till water in ridge gourd evaporates.
Once it is done, add tamarind in it.Take off from the heat.Let it cool for some time.
In kadai, add 2 t sp oil.Add urad dal, mustard seeds, cumin seeds, curry leaves.
Once the mixture is cool, grind in the mixer by adding enough salt into a fine paste.
Take that to bowl, add talimpu or tadaka into it and mix well.

Serve this chutney with rice, dosa or idly.

Beerakaya\Ridge Gourd Bajji

2009-11-11T14:20:00.002-05:00

Ingredients:

Ridge gourd : 1
Besan flour : 1/2 cup
Rice flour : 6 Tb sp
Baking soda: 1 pinch
Salt
Red Chili powder
Oil : for deep fry

Procedure:

Peel ridge gourd and cut into round or oval shape.
In a mixing bowl, add besan flour, rice flour, baking soda, salt, red chili powder and mix well.Then add water and mix the batter without lumps.Batter consistency should be as thick dosa batter.
Heat oil for deep fry in kadai.Once oil is hot, take one by one ridge gourd pieces and dip in batter and put them slowly in oil.
Fry them till reach golden color.Once they are done, take them on to tissue to absorb excess oil if any.

Serve with any chutney or ketchup.

Kobbari annam\Coconut Rice

2009-11-07T09:09:00.003-05:00

Ingredients:

Rice : 1cup
Fresh Grated coconut : less than 1/4th cup
Ground nuts: 2 Tb sp
Kaaju : 1 Tb Sp
Ghee : 4Tb sp
Channa Dal : 2Tb sp
Urad Dal : 2 Tb sp
Mustard Seeds : 1 t sp
Cumin Seeds : 1 t sp
Curry leaves: 2 strings
Cilantro : 2 strings
Green Chilies : 6
Salt

Procedure:

In a kadai add ghee and let it become hot.Add ground nut and fry for some time.
Then add kaaju, Channa Dal, urad Dal,cumin seeds, mustard seeds,green chilies, curry leaves.
Once they are done, add grated coconut and mix well.Fry till rawness of coconut is gone.It may take 1 min approximately.
Take off from the heat and add cilantro.
In a wide mixing bowl, add rice.Make sure that each grain of rice is separate.Now add coconut mixture, salt and mix well.

Challa chakralu\ Curd Muruku

2009-10-26T13:55:00.005-04:00

Challa means curd.This muruku preparation is very easy.

Post preparation : Home made curd is good for this muruku.Keep curd out side(not in refrigerator) for one day.

Ingredients:

Curd : 1 cup
Rice flour : 1 cup or more
Salt : as per taste
Red chili powder : as per taste
Oil : for deep fry

Procedure:

In mixing bowl, take curd and make it smooth paste without any lumps with hand.Now add rice flour,salt,red Chile powder and mix till a firm batter is formed.If required add little water.Keep it covered.
In kadai, take oil for deep fry.In muruku press, take a small ball of batter.
Once oil is hot, press muruku in oil slowly.Fry them on medium heat.
Once muruku turn to dark golden color, take muruku onto a hand tissue to absorb oil.
Repeat same procedure with remaining batter.

Once they become cool, store them in air tight container.Can be stored for 10-15 days.

Pesalu Purnalu\Burelu

2009-10-19T12:45:00.008-04:00

Diwali decoration....................

Pesalu(whole moong dal) Burelu(whole moong Dal stuffed balls) are very nutritious and good for health.This sweet I prepared for Diwali..

For inside stuffing

Ingredients:

Whole moong dal(pesalu) : 1 cup

Jaggery/Gur/Bellam : 1cup grated(adjust accourding to your tase)

Ilachi powder : 1/2 tb sp

Procedure:

Soak whole moong dal in water for 6-8 hrs.After that pressure cook with 2cups of water for 2 visils.

Once pressure is gone, drain water from moong dal.In a thick bottom vessel, add cooked moong dal,jaggery ,ilachi powder and mix well.

Mix in frequent intrevals till jaggery is melted and mixed with moong dal.

Once it is done, leave aside to become cool.

For outside covering:

Ingredients:

Urad Dal : 1/2 cup

Rice : 1/2 cup

Salt : a pinch

Sugar : 1T sp

Baking soda : a pinch

Oil for deep fry

Procedure to prepare purnalu:

Soak urad dal and rice for 3-4 hrs.Grind as smooth thick paste.Add salt,sugar,baking soda and mix well.

Now in a kadai , take oil for deep fry.Make whole moong dal stuffing into small balls.

Once oil is hot, take moong dal ball, and dip it in urad dal batter and put that in hot oil slowly.In similar manner add remaining balls, till kadai is full.

Let them fry till they are done fully.Take them to tissue to absorb oil.

This is my entry to

Sweet Series hosted by Sirisha

Diwali Damaka hosted by Purva

Cook for yourself hosted by Radhika Vasanth

Potato Fry

2009-10-14T12:27:00.004-04:00

Ingredients:

Potato : 2 nos
Onion : 1 small
Oil
Salt
Cumin seeds
Red Chili powder
Poha\Atukulu : 1 fist full(optional)

Procedure:

Peel and cut potato, and place the pieces in water.Chop onion and keep aside.In a deep kadai, take oil for deep fry.
Once oil is hot, put potato pieces and fry them.
Once pieces are half cooked, add onion.Fry them till onions are cooked.
I prefer potato pieces to be soft than crisp.Remove the pieces from oil and put them on a tissue to absorb oil.
Take them to a bowl, add salt,red Chilli powder,cumin seeds.

Serve potato fry with rice, dal or sambar.

Variation: Add poha in oil.Fry them and add them to potato pieces.The combination of soft potato and crisp poha taste is very good.

Carrot,Beans Poriyal

2009-10-13T17:31:00.003-04:00

Ingredients:

Carrot: 1/2 cup(chopped)
Beans : 1/2 cup(chopped)
Green Peas: 1 fist full
Channa Dal : 4tb sp(optional)
Coconut powder : 5tb sp
Turmeric
Green chilies : 3 big
Salt
Oil
All ingredients of Tadaka or talimpu

Procedure:

Take a vessel.Add oil.Prepare tadaka or talimpu.Once it is done add carrot,beans chopped pieces,Channa Dal.Add green chilies as well.
Once carrot is 3/4th cooked, add peas,salt,coconut powder and cook well.
Once it is done, take that to serving bowl.

Serve with hot rice or chapati.

Ravva Laddu\Suji rava laddu

2009-10-10T08:16:00.008-04:00

Ingredients:

Suji rava : 1 cup
Grated Coconut : 1/4th cup
Sugar : 1/2 cup
Ilachi powder : 1/2 t sp
Kaaju : 10
Milk(optional)
Ghee

Procedure:

In a thick bottom vessel, add 3 tb sp ghee.Fry kaaju, and keep aside.
In same vessel, add suji rava and fry till rawness is gone.Take rava into a bowl.
Now add coconut powder,fry for some time.Once it is done, add fried rava,sugar, ilachi powder, kaaju and mix well.
Add few drops of milk to the mixture to form laddu.
Take some mixture and give a shape of laddu.

Can be stored for 3-4 days.If milk is not added, you can store it for 10 days.

Note: You can adjust sugar, coconut powder according to your taste.

Raw Banana Curry(Sweet and sour)

2009-10-05T13:18:00.004-04:00

Ingredients:

Raw Banana : 2
Tamarind Juice : 4Tb sp
Jaggery : 3 Tb sp
Red chili powder
Salt

For Seasoning:

Mustard seeds
Oil
Cumin Seeds
Urad Dal : 1 t sp
Turmeric
Curry leaves

Procedure:

Peel Banana, cut into small cubes.Put them in salted water.
Now take a kadai, add 1 cup water,turmeric,cubed banana peices.Do not cook fully.
Drain the water.In another vessel, add oil and do seasoning.
Now add cooked banana peices, tamarind pulp,jaggery,salt,red chili powder.
Cook till tamarind rawness is gone.

Serve with rice.

Batani\Vatana Curry

2009-10-04T08:56:00.006-04:00

Ingredients:

Batani\Vatana(dry) : 1/2 cup
Tomato : 1 big
Onion : 1 big
Potato : 1 small
Turmeric
Salt
Red Chili powder
Mustard seeds : 1t sp
Cumin seeds : 1t sp
Coriander leaves : 3 strings
Oil : 3 tb sp

Procedure:

Soak vatana for 5 hrs.Pressure cook for 2 vigils, 2 min.Chop onion,potato,tomato finely.
In a vessel, add oil.When it is hot mustard seeds,cumin seeds.Now add onions,turmeric.Fry them till they become transparent.
Add tomato and let it cook for some time.Now add potato pieces, and half cup water.Cover the lid and cook till a thick gravy is formed.
Now add vatana,salt ,red chili powder.Cook for 5 min.Add coriander leaves.
Take off from the heat and take into serving bowl.

Serve with chapati or poori.With raw onion slices,lemon peice.

Gongura,sorakaya kura(sorrel leaves,Bottle gourd curry)

2009-09-25T14:46:00.003-04:00

Sorrel leaves, an all time favourite leafy vegetable to Andra people.Sorrel leaves curry can be prepared with many variations.One among them, I am presenting here.Sorrel leaves and bottle gourd is a great combination.

Ingredients:

Gongura : 1bunch
Bottle Gourd : 1/4th cup (choped into small cubes)
Channa Dal : 4 tb sp
Garlic pods : 5
Green Chilies : 2
Red chilli powder
Turmeric
Salt
Oil
All ingredients of Tadaka or Talimpu
Curry leaves

Procedure:

Soak Channa Dal for 30 min.Separate sorrel leaves from the bunch.Chop if leaves are big.
In a vessel, add 1/4th cup water, soaked Channa Dal , bottle gourd pieces and cook till they become soft.
If there is excess water, drain the water.Now add sorrel leaves,green chilli,crushed garlic pieces.Cover the lid and cook till sorrel leaves become soft.
Add salt, red chili powder as per your taste.
In another vessel, add tadaka .Add this to curry.

Serve this with hot rice, few drops of ghee.Tastes yummy!!!!!!!!!

Onion Pakodi

2009-09-21T13:12:00.003-04:00

Onion Pakodi, a perfect tea time snack.My all time favourite.

Ingredients:

Besan flour : 1/4 th cup
Rice flour
Onion : 2 big
Ginger : 1 small square piece
Curry leaves :10
Green Chilies : 2
Oil
Salt

Procedure:

Chop onions into thin vertical pieces.Add curry leaves, enough salt, ginger pieces and mix well.Set aside for some time.
Now in a mixing bowl add besan flour, 2 big spoons of rice flour, 3 tb sp of oil.Mix without any lumps.If you don't add rice flour pakodi will be soft, not crispy.
Now add onion mix to besan flour.Mix well as tight dough.If required add few drops of water.
In deep kadai, heat oil for deep fry.Now take small small portions of dough and slowly drop them in the oil.
Fry them till they turn to golden color.

Serve with ketchup or any chutney.

Goruchikkudu kaya kura/Cluster beans curry

2009-09-16T20:59:00.006-04:00

Ingredients:

Cluster beans : 1 cup chopped

Toor Dal : less than 1/4 th cup

Coconut powder : 3 tb sp

Green chilies : 5

Turmeric

Salt

Ginger : 1 inch pod

All ingredients of Talimpu or Tadaka

Procedure:

Soak toor Dal for 1 hr.After that pressure cook toor Dal, cluster beans with salt for 3 visils.If you feel that cooking time is not enough for toor Dal, cook it separately till they are cooked.

In blender, grind green chilies, coconut pieces, ginger to smooth paste.

Now take a vessel, put talimpu.Squeeze water from beans and add to talimpu.Add turmeric powder, salt if required, green chili paste.Mix well.

Serve this with rice.

This is my entry to My Legume Love Affair, 15 hosted by Sia and to Susan's Event.

poori with aloo curry

2009-09-14T14:40:00.005-04:00

Poori with aloo curry is a great combination.It tastes yummy too.

To prepare poori

Ingredients:

Wheat flour : 1 cup
Water
Salt
S00ji rava : 3 tb sp
Oil: for deep fry

Procedure:

Take a mixing bowl.add wheat flour, salt, sooji rava and mix well.If you add sooji rava, pooris will be crispy for long time than normal.
Slowly add water and prepare soft dough.Rest dough for 15 min, covered.
Now take a kadai.Take enough oil for deep fry.
Make dough in small lemon size balls, and roll round shape.They should neither be thick nor thin.
Heat oil.When oil is hot, add prepared poori.Fry them.While frying gently press on puri with spatula or spoon, so that they will puff up well.When it completely done, take on to a paper towel to absorb excess oil.
Repeat the procedure for remaining.

To prepare aloo curry:

Ingredients:

Potato : 1 big
Onion : 1 big
Green chilies :4
Ginger : 2inches pod
Besan flour : 2 tb sp
Channa Dal : 1 tb sp
Turmeric : 1 t sp
Urad Dal : 1 t sp
Mustard seeds : 1 t sp
Cumin seeds : 1 t sp
Curry leaves : 10
Coriander leaves : 2 strings(optional)
Salt
Oil

procedure:

Chop potato, green chilies.Chop onion vertically and keep aside.In small bowl, add little water and besan flour.
Now take a thick bottom vessel.Add 3 tb sp of oil.When it is hot add Channa Dal, urad Dal, mustard seeds, cumin seeds, curry leaves.
Add onion and green chilies and saute till onions are transparent.Add turmeric.
Now add potato pieces, little water and cook till they are cooked.Check water in between.Take care that potato not be mushy.
Add enough salt.Take besan flour bowl, and mix it without any lumps.
Add besan flour water to the curry and mix well.
Bring it to boil, it takes 2 mins after adding flour water.Switch off the stove.
On top add coriander leaves serve with poori.

You can sprinkle little lemon juice too on top if you prefer.

Potlakaya Pesarapappu Kurra(Snake gourd, moong dal curry)

2009-09-14T13:44:00.005-04:00

The snake gourd is rich in calcium,potassium,iron and vitamins A, B and C.

Ingredients:

Snake gourd : 1

Moong dal split : 5tb sp

Green Chilies : 3

Mustard seeds : 1 t sp

Cumin seeds : 1 t sp

Urad Dal : 1 t sp

Curry leaves: 1 string

Turmeric : 1/4 t sp

Salt

Procedure:

Soak moong dal for 30 min.Clean snake gourd and cut as circles or any shape pieces.Cut green chilies as well.

Now in a vessel, add oil.When it is hot, add urad dal, cumin seeds, mustard and saute well.

Now add green chilies and curry leaves.Add snake gourd pieces, moong dal.Cover the lid and cook well, till pieces become soft and rawness is gone.

When it is almost done, add salt and mix well.

Serve with hot rice and a drops of ghee.

This is my entry to Food for 7 stages of life: Pregnancy hosted by Radhika and Sudheshana of Cook like a bong

Tomato Rice

2009-09-01T19:35:00.003-04:00

This rice i prepared with leftover rice.

Ingredients:

Rice: 1 cup
Tomato: 2 medium size
Potato: 1 small
Onion: 1 small
Green Chilies : 2
Ginger: 1/2 inch size
Red Chili powder : 1/2 sp
Garam Masala : 2 pinches
Ghee: 5 tb sp
Coriander leaves : 4 strings
Salt

Procedure:

Chop onion,green chilies, ginger, tomato , potato and keep aside.If you are using raw rice, wash rice and keep aside.
Take a thick bottom vessel.Add ghee.When it is hot add onions,green chilies, ginger pieces and fry them.Once onions are transparent add potato, tomato pieces and mix well.
Add enough salt,garam masala, coriander leaves and mix.Now add 2 cups of water and washed rice.Pressure cook for 4 visils.Once the pressure is gone, serve hot with raita.
If you are using leftover rice, in above step after adding masala cover with lid and cook till tomato, potato are cooked.
Once it is done, add leftover rice and mix well.
Leave it like that on low flame for 5 min.

Serve with raita.

Poha mixture

2009-08-28T13:22:00.002-04:00

Ingredients:

Poha or atukulu thick one : 1 cup
Roasted Channa Dal
Peanuts
Cumin seeds : 1 tb sp
Salt
Red Chili powder
Curry leaves : 10
Oil

Take 1/4th cup roasted Channa Dal and Peanuts combined approximately.Do not fry them together.

Procedure:

Take a kadai.Add 1 tb sp oil.Add roasted Channa dal and fry till they turn to golden color.Once they are done, take them to a wide bowl.
Now add 1 tb sp oil again and fry pea nuts till they are done.Add them to roasted Channa Dal.
Now add oil till bottom of kadai is full.Now add poha in small quantities and fry them .Once they are puffing up and are folding, remove them and place on tissue to take off excess oil.
Do not over fry poha.Follow same procedure with remaining Poha as well.
Once all done, fry curry leaves,cumin seeds in 1 tb sp oil.Keep aside.
Now mix fried poha with peanut mixture.Add salt,red chili powder, curry leaves and cumin seeds.Mix well.

Sever as tea time snack.You can sprinkle chopped onions and lemon juice as well if you like.

Chalimidi,vadapappu

2009-08-24T14:11:00.009-04:00

As yesterday was Vinayaka Chaviti prepared chalimidi, vadapappu,panakam to offer to God as neivedhyam.

Chalimidi is prepared with rice flour and jaggery.It can be prepared with fresh home made flour or store bought.First take enough jaggery as per amount of flour and mix it with little water .Make sure that jaggery mixes well with water.Now add ilachi powder, rice flour and mix well till you get smooth ball consistency.Add 1/2 spoon ghee on it.

Vadapappu is soaked moong Dal.Soak moong Dal for 45min - 1 hr.Drain water and keep aside.

Paanakam is jaggery water.Take water in a vessel.Add jaggery powder,ilachi,pepper powder and mix well till jaggery is mixed completely.

There 3 are prepare for Pooja and most of the festivals in Andhra.

Undrallu

2009-08-24T13:26:00.004-04:00

Yesterday was Vinayaka Chavithi.So i prepared pongali, Pulihora,undrallu as Neivedhyam.

To prepare undrallu, rice rava is main ingredient.To prepare rice rava, soak rice in water for 3hrs.Drain water .Dry the rice till moisture in rice is completely gone.Now grind rice in blender or mixer to make fine rava as suji rava.As there will be rice flour too in it, separate rava using jalleda or strainer.

Ingredients:

Rice Rava : 1 cup
Channa Dal : 4 tb sp
Salt

Procedure:

Soak Channa Dal for 20 min.Take a thick bottom vessel.Add 2 cups of water and bring to boil.
Now add enough salt, Channa Dal.After 2 min add rice rava and mix well.
Cover with lid and cook till water is evaporated completely. Take off from the stove and let it cool for some time.
Now make the cooked rava in to small round balls, and place them on idli plate one by one.
Now pressure cook undrallu for 3 visils.

Let pressure go off.Remove them from cooker and serve with tamarind or ginger chutney.

My first blog Award

2009-08-21T13:12:00.005-04:00

Thanks Shruti for the award

Here are the rules of the game:

1. You must thank the person who has given you the award.

2. Copy the logo and place it on your blog.

3. Link the person who has nominated you for the award.

4. Name 7 things about yourself that people might find interesting.

5. Nominate 7 other Kreativ bloggers.

6. Post links to the 7 blogs you nominate.

7. Leave a comment on each of the blogs to let them know they have been nominated.

Semya pudding

2009-08-07T13:34:00.004-04:00

Ingredients:

Semolina : 1/2 cup(Roasted)
Milk : 11/4 cup or more
Sugar : according to taste
Cardamom : 2 crushed
Cashews :10 broken into pieces
Raisins: 10
Ghee : 4 tb sp

Procedure:

If semolina is roasted one, we can use it directly or else roast semolina with 1 tb sp ghee.
In a deep bottom vessel, add milk and boil it.Now add roasted semolina.In the mean time, in another kadai add ghee, and fry cashews and raisins.
Keep stirring in between.If required add more milk.When semolina is cooked completely, add sugar and mix well.
Now add fried raisins,cashews along with ghee.

Sweet Pongal(pongali)

2009-07-31T14:10:00.004-04:00

Sweet pongal is prepared to offer as neivedhyam to God.

Ingredients:

Rice : 1 cup
Moong Dal : 1/4 cup
Ilachi powder : 1/2 tb sp
Jaggery : as per taste
Milk : 1 cup or more
Cashew nuts : 5 made into small pieces
Dry Raisins : 10
Ghee : 6 tb sp

Procedure:

Soak moong Dal and rice separately for 45 min.In mean time take a kadai, add 2tb sp off ghee.When it is hot add cashew nuts,raisins.Fry them and keep aside.
Take a thick bottom vessel and add 1 cup of water and 1 cup milk .
Let it boil .Now add moong Dal and cook for 3 min.Now add rice and cook.Cook on medium heat.Check rice, whether you are able to make into two with your finger.If needed add water or milk.
When it is 95% cooked add jaggery, ilachi powder and mix well.
When jaggery is completely mixed with rice, add fried cashews and raisins.On top add 4tb sp of ghee.

Mix well and serve.

Boiled Peanuts

2009-07-29T17:04:00.004-04:00

Ingredients:

Peanuts : 1 cup

Salt

Procedure:

Soak peanuts in 2 cups of water for 4 hrs.
After 4hrs change water and pressure cook peanuts for 3 visils by adding enough salt and mixing.
Let pressure go off and drain water.

Serve as evening snack.

This is my entry to JFI-Peanuts hosted by Pavani and Indira of Mahanandi

Beerakaya(Ridge guard) Chutney

2009-07-27T15:03:00.005-04:00

Ingredients:

Ridge guard : 1 big
Green Chilies : 4 or 5
Tamarind Juice : 4 spoons
Salt
Onion (optional)
Oil
Garlic (optional)
All ingredients of Talimpu

Procedure:

Peel ridge guard and check for the taste.If it is OK, cut into medium cubes.
Take a pan, add 2tb sps of oil.When oil is hot add ridge guard pieces,green chilies, if you prefer onion, garlic also.
Cover it with lid.Cook until water oozes out completely and ridge guard is cooked.
Let it cool completely.Grind the pieces in mixer by adding tamarind juice and enough salt.
Put talimpu and add it to chutney.

Serve with rice.

Variation: You can use red chilies instead of green chilies.

Aaviri kudumu or Steamed pan cake

2009-07-27T12:47:00.012-04:00

Aaviri kudumu, is a olden days authentic recipe.At that time they used to do this as a cake.They used to spread a cloth on deep vessel, pour this batter, and cover it fully.Keep this vessel in another big vessel with water in it.And let it cook by covering with lid.I didn't try that method.Tried in idly plates.

This is easy digestible and a very healthy food.

Here is the recipe

Ingredients:

Urad Dal : 2 cups

Salt

Green Chilies :2

Procedure:

Soak urad dal for 5-6 hrs.Grind as smooth batter, by adding water salt,green chilies.No fermentation is required.Should be prepared immediately after grinding.

Take idly plates, and add batter in the plates.

Add 2 glasses of water in pressure cooker.Put idly plates and let it steam for 10 min without keeping visil.

Let the pressure go off.Take pan cakes into serving plate.

Serve hot with any chutney.

This is my entry to Steamed Treats hosted by Shruti.

Tomato Pickle

2009-07-27T11:33:00.007-04:00

This recipe i got from one blog.

In our home to prepare tomato vuragaya,first my mom used to mix tomato pieces,tamarind, salt and keep it in air tight plastic container for 3 days.After 3 days squeeze of the water fully and used to dry the tomato pieces in hot sun for 2 days.But drying in the sun is not possible for me here.So i choose this method of preparing pickle.

Ingredients:

Tomato: 500gm

Tamarind : 25gm approximately

Salt

Red Chillie Powder

Mustard powder : 1t sp

Hing : a pinch

Methi seeds powder : 1 t sp

Garlic (optional)

Mustard seeds : 1/2 tsp

Cumin seeds : 1/2 tsp

Procedure:

Cut tomatoes into big cubes.In a plastic container add tomato pieces,tamarind and salt and mix well.Close the lid.
Leave it like that for one day.After one day, grind tomato,tamarind , garlic as smooth paste.
In a thick bottom vessel, add oil and put tadaka, add hing.Now add tomato paste in it and mix well.
Cook till the oil comes out in the corners by covering with lid.When it is almost done add salt, red chillie powder,mustard seeds powder,methi powder and mix well.Make sure that oil is more in the pickle.
Let it cool completely, transfer it to airtight container.Use dry spoon to serve.

Serve with rice,idly,dosa.

Chamadumpa fry

2009-07-20T15:09:00.004-04:00

Ingredients:

Chamadumpa : 500gm
Oil : for deep fry
Salt
Red chili powder

Procedure:

Wash chamadumpa.In a vessel add some water and chamadumpa.Pressure cook for 3 visils.
When pressure is gone,take out skin and cut into pieces.
In a kadai, heat oil for deep fry.When oil is hot add these pieces, and fry them till they turn into golden color.
Take chamadumpa pieces into a bowl and add salt and chili powder.Mix well.

Kalakand

2009-07-20T14:21:00.008-04:00

My friend told me this recipe.This is one of my favourite sweet.

Ingredients:

Ricotta Cheese : 1tin 15oz

Condensed milk : 1 can 15oz

Butter : Half stick melted

Almonds : 12 grated finely

Pistachio(unsalted) : 15 cut into small pieces

Procedure:

Mix cheese and condensed milk well by adding some butter.

Microwave for 15-20 min stirring every 3 minutes.Use big bowl to prevent overflowing.

Check with spoon whether it is done or not.Then add grated almonds and pistachio on top.(I did not add any)

Talimpannam or Tadaka rice

2009-07-14T19:15:00.004-04:00

This is often prepared for breakfast with left over rice.It tastes yummy...

Ingredients:

Left over rice : 1 cup
Onion : 1
Green Chilies:4
Channa Dal : 1 tb sp
Urad Dal : 1tb sp
Mustard seeds : 1/4th tb sp
Cumin seeds : 1/2 tb sp
Turmeric: 1/4 T sp
Salt
Oil

Procedure:

Make rice as individual grains with your hand and keep aside.
In a kadai, add 4tb sp of oil.Once it is hot, add all ingredients of tadaka.Once it start spluttering, add chopped onion and chilies,turmeric and fry till onion turn transparent.
Now add rice,sufficient salt and mix well.Leave it for 2 min on heat , mixing in between.

Take off from heat and serve.

Channa Dal Vada

2009-07-14T18:41:00.003-04:00

Ingredients:

Channa Dal : 1 cup
Green Chilies :4
Onion : 1 big
Cilantro and mint leaves : finely chopped
Salt
Oil

Procedure:

Soak Channa Dal for at least 3 hrs.
Chop onions very finely.In blender or mixer first grind green chilies, then add Channa Dal and grind for 3 seconds.Do not add water.Mix it well, and add salt.Grind for 2 seconds again.It should not be smooth paste.Some Dal should be just turned into half.
Take that to a mixing bowl.Now add cilantro and mint leaves,finely chopped onions and mix well.
In deep kadai, heat oil.Make round ball of medium lemon sized and press it to round shape either on your hand or on plastic sheet.
Once oil is hot , add pressed vada one by one.Fry them till they turn into medium golden color.

Take them onto plate and serve with tomato ketchup or any chutney.

Bombay Chutney

2009-07-12T16:38:00.003-04:00

I don't know why it is called Bombay chutney, this is very famous in Andhra.Goes well with Dosa,Idli and Upma.They do this for functions or marriages to go well with tiffins. Easy to prepare also.

Ingredients:

Senagapindi or besan flour: 1/4th cup
Green Chilies : 3
Urad Dal : 1/2 tb sp
Mustard Seeds : 1/4th tb sp
Cumin seeds : 1/2 tb sp
Turmeric : 1/2 tea sp
Salt
Oil
Lemon Juice : As per taste

Procedure:

Chop chilies.Take 1/2 cup water in a bowl and add besan flour and mix well without any lumps.
Take a vessel.Add all ingredients of Talimpu or Tadaka.Once they are spluttering, add besan flour mixture into it.Immediately stir it well, as it forms lumps very easily.
Now add turmeric.If required add water also.The chutney should not too thick or too watery.Check for medium consistency.Stir the mixture well in quick intervals.
Now add salt and mix well.Cook till bubbles are formed on top.That is the indication that it is cooked.
Check for the salt and take the chutney into serving bowl.Add lemon juice and mix well.

Serve hot with idli,dosa,upma.

Note: You can also use tamarind juice instead of lemon juice.In first step mix besan flour in tamarind juice and water mixture instead of only water.

Cucumber, potato curry

2009-07-12T16:12:00.004-04:00

Ingredients:

Cucumber : 1 medium size
Potato : 1
Onion: 1 medium size
Cumin seeds :1/2 Tb sp
Urad Dal : 1/2 Tb sp
Mustard seeds : 1/2 Tb sp
Channa Dal: 1/2 Tb sp
Curry leaves : 10 leaves
Oil: 3 tb sp
Salt
Red Chili powder
Turmeric : 1/2 tea sp

Procedure:

Peel Cucumber and cut into small piece and check for the taste.If it is not sour, cut cucumber into half and remove the seeds from it.
Cut it into small cubes.Peel potato and cut into pieces of size of cucumber.Put the potato pieces in water and chop onion.
Take a vessel.Add oil,and all ingredients of talimpu(Urad Dal,Channa Dal,mustard seeds, cumin seeds,curry leaves)
Now add onions, turmeric and fry till onions turn transparent.
Now add cucumber,potato pieces and some water .Keep lid and cook it for some time
Mix well occasionally and check if more water is required.
when it is 3/4th cooked add salt,red chillie powder and mix well.
When it is cooked , take it to serving bowl and serve with rice.

Note: If you prefer you can add coriander powder also.

Dosakaya chutney

2009-06-03T11:28:00.006-04:00

Ingredients:

Dosakaya : 1 medium size
Tamarind juice : 4tb sp
Green Chilies : 4
Cilantro : 2 strings
Salt
Talimpu ingredients

Procedure:

Peel the cucumber and cut into small pieces.Check for sourness of the cucumber.
In the mixer first grind green chilies, then add cucumber pieces,salt,tamarind juice and grind for 1 second.The pieces should not become paste.Take the chutney into serving bowl.
In a kadai, add oil and put talimpu along with cilantro and curry leaves.Add this tadaka to chutney and mix well.

Serve with rice.

Sweet Potato Fry

2009-05-22T14:37:00.002-04:00

Ingredients:

Sweet potato: 2
Red chili powder : 2tb sp
Salt : 1tb sp
Oil : For deep fry

Procedure:

Peel the skin of sweet potato and cut into small pieces.
Take a kadai.Pour oil that is sufficient for deep fry.
When oil is hot put the sweet potato pieces in it.
Fry them till they turn into golden color.
Take from the oil into a serving bowl and add salt and red chili powder.

Milk Poha\Paala atukulu

2009-05-14T20:21:00.006-04:00

Ingredients:

Poha : 1/2 cup
Milk : 1/4th cup or more
Jaggery : According to taste

Procedure:

Boil milk.Take milk into a small bowl.
Now add jaggery and mix well till it melts and mixes well.
Add poha and mix.
Wait till poha becomes soft for 5-10 min.Add milk if it is too dry.

Have this as snack or sweet .

This is my entry to 15 minute cooking

Maida cookies

2009-05-06T16:46:00.005-04:00

These biscuits are famous in Hyderabad bakeries.We used call them as chandamama biscuits in my childhood as they used to be in half moon shape.

This recipe i learnt from my aunt and baking instructions from net.

Ingredients:

Maida : 1 cup
Dalda/butter : 1/2 cup or more
Powdered sugar : 1/2 cup(add more if more sweet is required)

Procedure:

Take a mixing bowl.Add maida and sugar and mix well.In the mean time melt the better or ghee in microwave.I used dalda.
Add butter and mix the dough well without any lumps.
Check whether you are able to make small biscuit shape or else add more butter.
Preheat the oven at 325degrees Fahrenheit .
Make cookies in which ever shape desired and put them in baking tray one by one.
Bake it till 12-15 min.Check whether the dough is baked or not.
Switch off the oven and let biscuits cool for some time and serve.

Sorakaya kura(bottle gourd curry)

2009-05-06T14:44:00.003-04:00

This vegetable reduces body heat.I make many varieties with this vegetable like rottelu,curries,rasam.

Ingredients:

Bottle gourd : 1lb cut into small pieces
Moong dal : 6 tb sp
Green chilies : 3 finely chopped
Mustard seeds : 1/2 tb sp
Cumin seeds : 1/2 tb sp
Urad Dal : 1/2 tb sp
Oil
Curry leaves :6
Tamarind : 1/4 tb sp

Procedure:

Soak moong dal in water for 30 min.Peal bottle gourd and chop into small pieces.
Take a vessel, add oil and heat it.Now add urad Dal, mustard seed, cumin seeds, green chilies, curry leaves, tamarind.
Now add bottle gourd pieces,moong Dal and cover the lid.
Let it cook for some time.Stir occasionally and add water if required.
Cook till the bottle gourd becomes soft.Add salt and leave for few min.

Take off from the heat and serve with rice.

Channa dal chutney

2009-05-06T14:13:00.006-04:00

Ingredients:

Channa dal or roasted Channa Dal : 1 cup
Red chilies : 5
Tamarind juice : 2t sp
Coconut powder or peices : 1/4th cup
Ginger
Salt
Oil
All ingredients of talimpu

Procedure:

Take a kadai .Add 2 tb sp of oil and put channa dal and fry channa dal and red chillies if you are using normal channa dal.If roasted channa dal means no need of frying again.
Take off from the heat and let it cool for some time.
In mixer first add red chilies,ginger and grind.Now add channa dal and grind for 3 sec.Now add tamarind juice, coconut powder,salt ,water and grind once again.
Take this to serving bowl and and add talimpu to it.

Serve this with idli or dosa.

Chintapandu Chutney(Tamarind Chutney)

2009-05-06T13:54:00.004-04:00

Ingredients:

Tamarind : 100gm
Ginger : 2tb sp finely chopped
Green Chillies : 3
Salt
Jaggery : 3tb sp
all ingredients of Tadaka or talimpu

Procedure:

Microwave tamarind with 4tb sps of water for 2 min
In the mixer jar first add chilies and ginger and grind them well.
Now add tamarind and grind it .Mix once in between and add salt and jaggery.Adjust the salt according to taste.After grinding take the chutney into bowl.
Take a small kadai and put oil.When oil is hot put urad Dal, mustard seeds,cumin seeds , red chili pieces, curry leaf and let it fry for sometime.
Now add this tadaka to chutney.

This chutney tastes well with idli,dosa,pesarattu,kattupongal, gaarelu

Pesarattu(Whole moong dal dosa

2009-05-06T13:32:00.010-04:00

Ingredients:

Whole Moong Dal or Pesalu : 1lb

Rice : 1/4th cup

Cumin seeds : 2 tb sp

Salt

Procedure:

Soak whole moong Dal for 12 hrs in water.Grind the soaked Dal,rice not as soft as dosa batter.Adding rice to dosa makes dosa crisp.

Once grinding is done add salt, cumin seeds and mix it well.

Take dosa pan and put as normal dosa.Add chopped onion,ginger,green Chile pieces .Add oil and bake it .

Take that into serving plate.

I served with tamarind chutney and Channa Dal chutney or Dalia and Peanut Chutney.

My entry to Show me Your Dosa event by Divya.

Double ka Meetha with Wheat Bread

2009-05-01T13:15:00.004-04:00

This recipe i browsed from the net but it was with normal bread but i did this with whole wheat bread.

Ingredients:

Whole Wheat Bread : 5 slices
Milk : 200ml
Cashews :15
Raisins : 15
Sugar : 1/2 cup
Butter/ghee : for frying

Procedure:

Take bread slices and cut the brown edges and leave it open till the moisture in the bread is gone.
Take a vessel add 1/2 glass water and sugar and prepare thick mixture on medium heat.Adjust the sugar according to taste.
Now fold the bread slice diagonally(opposite sides touch each other) and cut in the middle.Cut each diagonal slice to 2 pieces.

Now take a wide pan and melt butter.When butter is melted add cashews and raisins and fry till they turn to brown color.First cashews, after few min raisins.
Take off the cashews into a bowl.Now add bread pieces and fry them till they are fried and turned into brown color.If required add butter or ghee in the middle.
Now in the sugar mixture and dip a fried slice completely and keep it on a plate.Repeat the same for all the slices.
Now on top of those dipped slices add boiled milk and fried cashews and raisins.
Leave for 5-10 and serve .

Chintapandu Pulihora(Tamarind Rice)

2009-04-15T16:11:00.013-04:00

Ingredients:

Rice : 2 cups
Tamarind : 300gm
Oil
Ground nuts : 2 tb sps
Channa Dal : 2 tb sps
Urad Dal : 1 tb sp
Hing : A pinch
Jaggery: 3 Tbsp
Cumin seeds : 1 tb sp
Cashew nuts : 2 tb sps(cut into small pieces)
Mustard seeds : 1/2 tb sp
Chilies : 10
Curry leaves : 20
Turmeric
Salt : As per taste

Procedure:

To prepare tamarind juice(chintapandu pulusu):

Clean tamarind without seeds.Add 1/4th cup of water to tamarind and microwave for 1 min to soften the tamarind.
Squeeze and filter the tamarind juice.In the thick bottom vessel add oil and squeezed juice.Cut chilies vertically in the middle(not till end) and put half of them to this mixture.Add 1tb sp salt as well in the end and stir well.Cook till the mixture is thick and raw smell of tamarind is gone.Add water in between if needed.Add jaggery as well.Take off from the heat and let it cool.

To prepare Pulihora:

In the mean time cook rice as normal .
Put this rice in wide vessel and let it cool.Now add 2tb sps of oil, 1/4 tb sp of turmeric and mix well.
Take a kadai, heat oil .When oil is hot add ground nut, Channa Dal,curry leaves,Urad Dal, cumin seeds, mustard seeds, chilies, hing, cashew nuts and fry well.
Now add this seasoning,tamarind juice to rice and mix well.Add salt if needed.
Keep this aside for 20-30 min and serve.

Can be served with curd or Rita.

Gatti Pakodi

2009-04-15T15:37:00.007-04:00

Gatti Pakodi, a crispy crunchy easy to preare and tastes yummy.

Ingredients:

Rice flour : 2 cups

Chilies : 5

Ginger : 1/2 of lemon size

Oil : for deep fry

Butter/dalda : 3 tb sps

Salt : As per the taste

Onion: 1 small (optional)

Water : As needed

Procedure:

Grind chillies and ginger as smooth paste.

Take mixing bowl and add rice flour, salt, chili paste, butter and mix well with water.Mix well till it becomes soft dough, not too hard.

Heat oil in kadai .When oil is hot, take small amount of dough make any shape of your wish and put in oil.Those should be not too thick or long.Take dough into your palm, press it flat on your fingers and put in the oil .

Fry well till they turn to cream color and take off from the oil and serve.

Can be stored for 1 week to 10 days.

This is my entry to Colors of Taste: Rice flour and Colors of Taste Powders.

Uses of lemon

2009-04-15T14:54:00.007-04:00

Ha, it's summer time.Every one search for coolness in food and atmosphere.A glass of lemon juice after a household work or a return to home after office gives full energy.Lemons play a important role in Indian cooking.

Hmm.... the aroma of lemon leaves freshness around the place.No household is complete without a lemon on hand.Try to choose that are heavy , with a bright yellow color and fresh scent.

Here are the few uses of lemon in our regular household work:

Rub cutting board with a lemon to remove odor.
After you have juiced the lemon, put the left out rind in the cooker while cooking.This turns inside bottom to clean and shiny.
Put the rind in hot water while taking bath and leave it for few min.And take bath with that water, it gives freshness.
Put a piece of lemon in refrigerator open to prevent odours.Apply and massage on hair and leave for 30min before taking head bath.This reduces dandruff.
Apply on neck and hands and leave for few min and clean it off.This reduces darkness and cleans neck part.
Dip a lemon half in sugar and use to soften rough feet and elbows.
Dry the rinds completely along with peel of orange, pomegranate and powder it.This can be used as natural scrub.
Clean the copper pots or rust stains with a lemon dipped in salt.
Store the lemon juice by adding a spoon of salt in it.

Fruit Custard

2009-04-13T13:46:00.004-04:00

Ingredients:

Milk : 2 cups
Custard powder : 4tb sps
Sugar : 1/2 cup(adjust accordingly)
Pomegranate : 1
Apple : 1
Banana : 1
Grapes : 1
Cashews : 3 tb sps
Honey : 3tb sps
Raisins : 3 tb sps

Procedure:

Take 1/4 cup milk in a bowl and add custard powder and mix it without any lumps.
Heat milk in thick bottom vessel.When milk is half boiled add custard milk and stir continuously.Add sugar and stir till powder is mixed completely and smell is gone.
Take off from the heat and let it cool completely.Stir occasionally to avoid forming dry layer on top.
In the mean time cut all fruits into small pieces.Can add all the fruits which ever desired.Break cashews into small pieces.
When the milk mixture is completely cool, mix all fruits, raisins,cashews and mix well.
Now add honey and mix well and keep in refrigerator.

Serve cool!!!!

Aakakarakaya(Kantola) fry

2009-04-06T13:25:00.008-04:00

Ingredients:

Kantola : 1 Frozen pack
Oil : For deep fry
Red chili powder : 2 tb sps
Salt : According to taste
Channa Dalia(Putnalu) powder : 2 tb sps

Procedure:

Take out the kantola pieces from freezer and keep them in salter water for sometime.
Take out the pieces and put them in colander or stainer.
Heat oil in deep kadai.When it is hot, put the kantola in oil.
Fry them till the rawness of kantola is gone.Remove the pieces from oil and put it another pan on low flame.
Now add salt, chili powder, Channa Dalia powder and fry fro 2 sec.
Now take that into serving bowl and serve.

Bell Pepper, tomatto Chutney

2009-04-03T13:16:00.003-04:00

Ingredients:

Bell Pepper: 1
Tomato : 1 Big one
Onion : 1
Chili(Green or Red) : 4-5
Tamarind : 1/4 th size of lemon
Oil : 3 tb sp
Garlic paste : 1 sp

For Talimpu:

Urad Dal - 1/2 tb sp
Mustard seeds - 1 tb sp
Cumin seeds - 1 tb sp
Curry Leaves - 10
Oil - 2 tb sp

Procedure:

Wash and cut bell pepper, tomatto, onion and chili in to medium sized peices.
Take a pan.Add oil , when it is heated add chopped veggies, garlic and cook until rawness is gone by covering with lid(Maggapettadam).
When it is fully cooked , take off from the heat and add tamarind to that.Let it cool completely.
In the meantime prepare talimpu.
Grind the cooled content by adding salt.Do not add water.
Take into serving bowl and add talimpu on top.

Goes well with rice, idly, dosa.

Groundnut Chutney

2009-04-03T13:06:00.003-04:00

Ingredients:

Groundnuts : half cup

Green chillies : 4-5

Tamarind juice - 2 spoons

Oil - 2- 3 spoons

Salt - According to taste

For Talimpu

Mustard seeds : 1/2 tb sp
Cumin seeds : 1/2 tb sp
Urad Dal : 1/2 tb sp
Channa Dal : 1/2 tb sp
Curry leaves: 20

Procedure:

Take kadai and add little amount of oil.Fry groundnuts and chillies till groundnuts turn light brown color.Take off from the heat and let it cool fully.
Now grind the groundnuts in mixer .Once it is fully powdered add water,salt, tamarind juice and grind it once again.
Take this to serving bowl and prepare talimpu and mix it.

Can be served with idli, dosa,umpa.

Variations:

1) You can green chillies instead of red chillies.

2) You can add roasted Channa Dal(putnalu) or coconut powder .Taste changes for addition of each ingredient.

3)If you make chutney by adding very little water, it is a good chutney to have with rice.

Nimmakaya Pappu chaaru(Lemon Rasam)

2009-04-03T12:59:00.003-04:00

Ingredients:

Pesara pappu(Moong daal) -- 1/2 cup
Onion - 1/2
Potato - 1
Chillies - 2 or 3
Ginger (optional)
Urad Dal - 1/2 tb sp
Mustard seeds - 1 tb sp
Cumin seeds - 1 tb sp
Curry Leaves - 10
Oil
Salt - according to taste
Lemon juice - according to taste

Procedure:

Wash moong dal for 2 times and add 2 cups of water .Cook it well .when moong dal is half cooked add chopped onion, potato, chillies and ginger.Check and add water in the middle.
Cook this content till moong dal is like creamy and potato is soft.Add salt and keep for 2 min.
In another kadai add oil and put tadaka with ingredients.
Add this tadaka to moongdal rasam.Let it cool for sometime.
Add lime juice and mix well.

Vankaya Pachi pulusu

2009-04-03T12:26:00.003-04:00

Ingredients:

Brinjal -1
Tamarind juice - 1 cup(koncham pullaga vunte chaalu)
Onion - 1/2(chopped)
Chillies -2
Hing - A pinch
Haldi - A pinch
Salt
Jaggery powder - 1 spoon

For Talimpu:

Mustard seeds : 1/2 tb sp
Cumin seeds : 1/2 tb sp
Urad Dal : 1/2 tb sp
Channa Dal : 1/2 tb sp
Curry leaves: 20
Oil : 5-6 tb sp

Procedure:

Squeeze juice from tamarind and keep aside.
Take brinjal which is with stem and wash it and let it dry for some time.Now put this brinjal on bare stove(don't use kadai or plate) and let it cook for some time.Mid times twist brinjal round to cook evenly and fully.
Brinjal becomes soft when it is fully cooked like this.
Take out from the stove and let it cool for some time.Take out the outer skin of brinjal with hand , cut the stem and mash the brinjal with hand(not too much).
Add that content to tamarind juice.Add onions as well.
Now put tadaka in kadai.Add oil and all other ingredients of talimpu along with chopped chillies.(Don't fry chillies too much).
Add tadaka, salt ,jaggery powder to tamarind juice and mix it well.

Biyapupindi rottelu (Rice flour Roti)

2009-04-02T16:33:00.003-04:00

This is one of my favourite dish.
Ingredients:

Rice flour - 1 cup
Chili - 3
Onion - 1 big
Channa Dal - 3 tb sp
Moong Dal - 3 tb sp
Curry leaves - 10
salt - According to taste
Water - 1 glass
Oil - for deep fry

Procedure:

Soak Channa Dal, Moong Dal in water.Cut onion and chili into small pieces.
In a mixing bowl add soaked Moong Dal, Channa Dal, chopped onion and chilies, salt, curry leaves, salt and mix it well with hand.
Now add rice flour and mix it well by adding water.The dough should be like chapatis dough.
Heat oil in a deep pan.Take small portion of dough and do as ball.Take a plastic sheet or any smooth surface and put a drop of oil and spread it.On that surface put the ball and press till it becomes small thin round shaped dosa(not too thin).
Now take that and put it in oil slowly and fry till it turns to dark golden color.
Take out on to a tissue to absorb oil and serve.
Can be served with any chutney.

Tomato bath

2009-04-02T15:37:00.010-04:00

Ingredients:

Tomato - 1 medium size

Suji rava - 1/2 cup
Potato - 1/2
Onion - 1
Chili - 2
Ginger - 1 inch
Salt - according to taste
Water - 2 cups

For Talimpu:

Mustard seeds : 1/2 tb sp
Cumin seeds : 1/2 tb sp
Urad Dal : 1/2 tb sp
Channa Dal : 1/2 tb sp
Curry leaves: 20
Oil : 5-6 tb sp
Cashew nuts: 5

Procedure:

Wash tomato, potato,onion , chili and cut into small pieces.Chop ginger into very fine pieces.
Take a vessel, pour oil.When oil is heated add ingredients of talimpu .Add cashew nuts at the end.When talimpu is done add onion, chili , potato, tomato pieces and fry till they are half cooked.
Now add 1 1/2 cup water to it and let it boil for some time.When water is boiled add salt and stir for some time.
Take suji rava bowl in left hand and deep spoon or spatula in right.Pout rava slowly by stirring the content with spoon at the same time.This won't allow to form lumps.Continue stirring till it is cooked fully.

Broad Beans Curry

2009-03-30T14:26:00.002-04:00

Ingredients:

Broad beans : 1lb

Channa Dalia(putnala pappu) powder : 3 spoons

Red Chili powder : 1 spoon(adjust according to taste)

Sugar : 1 -2 spoons

Salt : According to taste

All ingredients required for taalimpu

Oil - 2 tablespoons

Turmeric - a pinch

Procedure:

Clean and cut broad beans into medium size pieces and cook with water till they become soft.

Once it is done, pour them in a stainer to drain off all water.

Heat a kadai , add oil .Once it is hot add all ingredients of taalimpu , turmeric.

Let it fry for 2 seconds.Now add cooked beans and let it cook for few seconds.

Now add salt, Channa Dalia powder, chili powder,sugar and mix it well .

Cook till moisture is evaporated.

Serve this curry with rice.

My first Recipe ---- Sorakaya Rottelu(Bottlegourd Roti)

2009-03-30T13:52:00.003-04:00

Introduction:
Many of us show dislike towards sorakaya. This recipe will make us to have sorakaya.These rotis are very soft and should be served hot with any chutney.Can be served as breakfast or a snack.

Ingredients:

Bottle gourd (medium size) - 1
Rice flour - 1/2cup
Green Chili - 2
Channa Dal - 2 spoons
Moong Dal - 2 spoons
Carrot - 1(optional)
Salt - According to taste
Oil

Procedure:

Soak Moong Dal and Channa Dal in water.

Peel the cover of bottle guard and cut both the ends.Grate this using grater and take that to a mixing bowl.Similarly grate carrot and add to it.

Add soaked Moong Dal, Channa Dal, chopped chili to the grated mixture of carrot and bottle guard.

Add rice flour and salt in it and mix well.
Take skillet and preheat heat for some time.Now take some dough and do a medium size ball and put that in the skillet and press with hand till become small round roti. If you prefer you can press thin also.

Put oil as we put for roti around it and cover the skillet with a lid.

After some time remove the lid and turn it and let it cook for some time.

Take that from skillet and serve with any chutney.

This is my entry to JFI-Bottle Guard hosted by Le@Hc and Mahanandi.