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Wednesday, October 15, 2014

Cooked Ridge Gourd Chutney

Ingredients :


  • 1 cup chopped Birakaya Mukkalu
  • 6 or 7 Green Chillies
  • 1 Onion chopped
  • 1 pinch Turmeric Powder
  • 2 inches Tamarind Flake
  • Salt to taste

Preparation :


  • Cook ridge gourd pieces along with green chillies and strain.
  • Roughly chop onion and grind coarsely and keep aside.
  • Grind cooked green chillies, salt, tamarind and turmeric powder.
  • Then add cooked birakaya mukkalu and grind slightly.
  • Remove from the jar and add to ground onion and mix well.
  • Now cooked birakaya pachadi is ready to eat.

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Tuesday, October 14, 2014

Black Pepper Roti / Chapathi


Ingredients :


  • 1 cup Wheat Flour
  • 2 sp Wheat Flour for dusting
  • 1 sp Black Pepper Powder
  • 1 Green Chilli finely chopped
  • 1 Onion finely chopped
  • few chopped Coriander Leaves
  • Salt to taste
  • 4 sp Ghee

Preparation :


  • Take a bowl and add wheat flour, pepper powder, salt, 2 sp ghee and mix well.
  • Add chopped onion, green chillies, chopped coriander and mix well.
  • Add enough water and make a soft dough and keep it aside with cover.
  • Make small balls and roll them like chapathis and fry on pan with little ghee.
  • Now pepper roties are ready to serve, serve hot with fresh curd. 





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Carrot Idly

Ingredients :


  • 11/2 cup Idly Batter
  • 1 Carrot grated
  • Salt to taste
  • little Ghee

Preparation :


  • Take a bowl and add idly batter, grated carrot, salt and mix well.
  • Grease the idly plates with little ghee and add the batter in the idly plates.
  • Steam in a idly cooker for 10-15mins or till the idlis are cooked.
  • Remove the idly plates from heat and allow to cool then remove the idlis.
  • Carrot  idlis are ready to serve, serve with chutney or sambar.






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Monday, October 13, 2014

Palakura Kadala Pachadi

Ingredients :

  • 1 cup chopped Palakura kadalu
  • 1 Tomato chopped
  • 3 Green Chillies
  • 1/4 Lime size Tamarind
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :


  • 6 Red Chillies
  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 pinch Inguva
  • 3 sp Oil

Preparation :


  • Heat 2 sp oil in a pan add popu ingredients and fry.
  • When done remove from the pan add remaining oil and heat it.
  • Add green chillies, chopped tomato, palakura kadalu and stir.
  • Cover the pan and let them cook for 4 or 5 mins until they are soft.
  • Let it cool for some time and grind along with tamarind, salt and turmeric powder.
  • Now palakura kadala pachadi is ready to serve, serve with rice and tiffins.










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Saturday, October 11, 2014

Tomato Rice 2nd Method

Ingredients :

  • 1 cup Rice
  • 2 Tomatoes chopped
  • 2 Green Chillies chopped
  • 1 Potato chopped
  • 1 Onion chopped
  • fistful  Green Peas
  • 1 sp Ginger Garlic Paste
  • 1/2 sp Cumin Seeds
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Coriander Leaves
  • Curry Leaves
  • Salt to taste
  • 3 sp Oil
  • 13/4 cup Water

Preparation :


  • Wash and soak rice and keep aside.
  • Heat oil in a pan add cumin seeds and fry for 30 secs.
  • Add chopped onion, green chillies, curry leaves and fry for 1min.
  • Then add ginger garlic paste and stir, add chopped potato and green peas.
  • Add tomato pieces, salt, turmeric, red chilli powder, coriander leaves and stir.
  • Let it cook for couple of mins then add to rice bowl and cook in the pressure cooker.
  • When done garnish with coriander leaves before serving. Serve with fresh curd.

 
                                                               

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Sesame Alu Curry / Bangaladumpa Nalla Nuvvula Kura

Ingredients :

  • 2 nos Potatoes
  • 2 sp Black Sesame
  • 1 pinch Turmeric Powder
  • 2 Green Chillies chopped
  • Curry Leaves
  • Salt to taste
  • 2 sp Oil

Preparation :

  • Wash peel and cook aloo and keep them aside.
  • Heat oil in a pan add sesame seeds and fry for 30 secs.
  • Add curry leaves, green chillies, turmeric powder and stir.
  • Now add cooked potato pieces, salt and mix well.
  • Let it cook for couple of mins and turn off the flame.
  • Alugadda nuvvula kura is ready to serve, serve hot with rice.
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