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Saturday, May 23, 2015

Pulka / Soft Roti On Stove Top


pulka / soft roti

Ingredients :

  • 1 cup Wheat Flour
  • Salt to taste
  • 2 sp Wheat Flour for dusting
  • Water

Preparation :

  • Take wheat flour into a bowl and add salt and mix well.
  • Add enough water and make a soft dough, let them rest for about 20 mins with cover.
  • Divide the dough into lime size balls & roll out each ball to make a medium sized circle.
  • Heat tava, when it hot cook the roti on medium heat for 1 min only.
  • Hold the roti with tongs then remove the tava & put the roti directly on high flame.
  • Once the roti puffs like balloon now flip to another side & cook for few seconds.
  • Remove it from flame, apply little ghee and wrap it in a kitchen towel or in a bowl.
  • Repeat the process with all the balls, now pulks are ready to serve, serve with curry.



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Friday, May 22, 2015

Orange Rice / Narinja kaya Pulihora

Ingredients :                                        
narinja kaya pulihora

  • 1 cup Cooked Rice
  • 1/4 sp Turmeric Powder
  • 2 Green Chillies chopped
  • Juice of 1 orange
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/2 sp Chana Dal
  • 1/4 sp Cumin Seeds
  • fistful Peanuts
  • 1 pinch Inguva
  • 2 Red Chillies crocked
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Take the cooked rice in a bowl and keep aside.
  • Heat oil in a pan add popu ingredients and fry for one min.
  • Add peanuts and fry, then add curry leaves and green chillies & saute.
  • Add turmeric powder & stir well, once done add fried popu to cooked rice.
  • Next add narinja kaya juice along with salt & mix well, orange rice is ready to serve.


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Thursday, May 21, 2015

Veg Wheat Rava Upma / Veg Godhuma Rava Upma

Ingredients :
veg wheat rava upma

  • 11/2 cup Wheat Rava
  • 1 no Potato
  • 2 or 3 Beans
  • 1 Carrot
  • 1 Onion
  • small piece Cabbage
  • 2 Green Chillies
  • 1 inch Ginger Piece
  • fistful Green Peas
  • Salt to taste
  • 31/2 cups Water
  • 1 sp Ghee

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • 4 sp Oil

Preparation :

  • Wash and chop all the vegetables into small pieces & keep aside.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • When done add chopped onions, green chillies, ginger, curry leaves and stir well.
  • Then add the chopped veggies & stir well until they get little soft, then add water & salt.
  • Once the water starts boiling, pour the wheat rava and stir well.
  • Cover with a lid and lower the heat, let it simmer till the upma is done.
  • Add ghee and turn off the heat & leave it for 2 or 3 mins with cover.
  • Veg godhuma rava upma is ready to serve, serve with chutney or chutney powder.

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Wednesday, May 20, 2015

Bangaladumpa Vepudu / Potato Fries

potato fry

Ingredients :

  • 2 no Big Potatoes / Alugadda
  • 1/2 sp Red Chilli Powder
  • Salt to taste
  • Oil for deep fry
  • 4 or 5 Curry Leaves

Preparation :

  • Wash, peel potato and cut into small pieces.
  • Just wrap them in a paper towel to remove excess moisture.
  • Heat oil in a pan & deep fry them in small batches without over crowding.
  • Fry them till they turn light golden brown & remove from the hot oil.
  • Then place them on paper towel to absorb excess oil.
  • Add little red chilli powder, enough salt, fried curry leaves and mix well.
  • This potato fry recipe is kids all time favorite, tasty & easy potato fry is ready to serve.
 



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Sunday, January 25, 2015

Pakora With Leftover Rice / Leftover Rice Fritters

rice pakoda

Ingredients :

  • 1 cup cooked Rice
  • 2 sp Besan
  • 1 Onion finely chopped
  • 1 Green Chilli chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • chopped Coriander Leaves
  • chopped Curry Leaves
  • enough Salt
  • Oil for deep fry

Preparation :

  • In a mixing bowl add above all ingredients expect oil and mix well.
  • Add enough water, 1 sp hot oil to make a thick batter like pakora batter.
  • Heat oil in a  pan over medium flame, take small portion of mixture in the hand.
  • Gently drop 5-6 fritters into the hot oil & deep fry until they turn golden brown in color.
  • Keep stirring occasionally in between, when done remove from the hot oil.
  • Drain out excess oil on a paper towel, repeat the process with the remaining batter.
  • Now rice pakodas are ready, garnish with chopped coriander & serve hot.




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