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Sunday, September 21, 2014

Tomato Green Chilli Chutney

Ingredients :

  • 3 no Tomatoes chopped
  • 7-8 Green Chillies
  • 2 Inches Tamarind Flake
  • 1 pinch Turmeric Powder
  • 1/2 sp Coriander Seeds
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • Salt to taste
  • 3 sp Oil

For Popu :


  • 1/4 sp Mustard Seeds
  • 1/4 sp Urad Dal
  • 1 Red Chilli crocked
  • 1 pinch Inguva
  • 1 sp Oil

Preparation :

  • Heat 2 sp oil in a pan add mustard, coriander, methi seeds and fry.
  • Next add green chillies and stir until the green chillies are soft and fry.
  • Remove from the pan, add remaining oil and add chopped tomatoes and fry.
  • Grind the fried popu along with salt, tamarind, and turmeric powder and keep aside.
  • When the tomatoes are mushy add ground powder to cooked tomatoes and mix well.
  • Let it cook for couple of mins on low flame then remove from the heat.
  • Put a small fring pan on low heat and add popu ingredients and fry.
  • When done remove from the heat and add to tomato chutney and mix well. 
  • Tomato green chilli chutney is ready to serve, serve with rice and tiffins.


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Saturday, September 20, 2014

Ragi Pindi Onion Pakoda / Finger Millet Onion Fritters

Ingredients :

  • 4 sp Ragi Flour
  • 1 sp Rice Flour
  • 2 Green Chillies chopped
  • chopped Curry Leaves
  • 2 Garlic cloves crushed
  • 1/2 sp Red Chilli Powder
  • 1 pinch cooking Soda
  • 1 sp hot Oil
  • Salt to taste
  • Oil for deep fry
  • fried Curry Leaves

Preparation :

  • In a mixing bowl add ragi flour, rice flour, green chillies, red chilli powder & mix well.
  • Add salt, cooking salt, chopped onion, chopped curry leaves and one sp hot oil.
  • Mix well and add enough water and mix everything with hand.
  • Heat oil in a deep pan over medium flame, take small portion of mixture in the hand.
  • Gently drop 5-6 fritters into the hot oil and 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 ragi pindi pakoda is ready, garnish with fried curry leaves & serve hot.


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Friday, September 19, 2014

Green Chilli Chutney / Pachi Mirapakaya Pachadi

Ingredients : 

  • 6 Green chillies
  • 1 Onion roughly chopped 
  • 1 sp Lemon Juice
  • Salt to taste 

Preparation :

  • Wash and grind green chillies, salt into a coarse paste.
  • Add chopped onion and grind gently & remove from the jar.
  • Now add lemon juice and mix well, serve with hot rice and ghee.



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Alu Palak Curry For Puri

Ingredients :

  • 1 cup chopped Spinach / Palakura
  • 4 Green Chillies chopped
  • 1 Onion chopped
  • fistful Green Peas
  • 2 no Potatoes
  • 1 Carrot
  • 1 pinch Turmeric Powder
  • 1/2 sp Garam Masala Powder
  • Salt to taste

For Popu :


  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • Curry Leaves
  • 2 sp Oil

Preparation :


  • Wash peel carrot, potato and cut into small pieces and keep aside.
  • Heat oil in a pressure pan and add popu ingredients and fry.
  • When they splutter add green chillies, onion, curry leaves and stir.
  • Add chopped potato, carrot, palakura and peas, mix them well.
  • Add salt, turmeric powder and stir well, fry for 1 min.
  • Add 1 cup of water and close the lid and cook over medium flame for 2 whistles.
  • When done remove the lid and add garam masala powder and mash it well.
  • Let it cook for 1 min and transfer into a serving bowl.
  • Alu palak curry is now ready to serve and eat along with puri or chapathi.



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Thursday, September 18, 2014

Majjiga Upma / Buttermilk Rice Rava Upma

Ingredients : 


  • 1 cup Rice Rava / Biyyam Rava
  • 2 cups Sour Buttermilk / Pulla Majjiga
  • 2 Green Chillies chopped
  • 1 sp chopped Ginger
  • Salt to taste

For Popu :


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

Preparation :


  • Soak rice rava in buttermilk with enough salt and keep aside for 10mins.
  • Heat oil in a khadai add popu ingredients and fry.
  • When they splutter add ginger, green chilli pieces, curry leaves and stir.
  • Pour soaked rice rava along with buttermilk and mix well.
  • Continue to cook until completely well done over a medium-low flame.
  • Stir well and cover with a lid for 5mins, now majjiga upma is ready to serve.

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Navaratri Alankarams & Naivedyams 2014

Om Sri Matre Namaha

Durga devi, sivaniskitchen


The First Day :  Aswayuja Sukla Padyami, Thrusday  25th September 2014
The first day is dedicated to the Goddess Durga is called 'Sri Swarna kavachalankruta Durga Devi. 
Her naivedyams are Chalividi ( Rice+ Jaggery), Panakam (Jaggery water), Vadapappu (Soaked Moong dal), Pulagam. 

The Second Day :  Aswayuja Sukla Vidiya,  Friday  26th September 2014
The second day is dedicated to the Goddess Durga is called 'Sri Bala Tripura Sundari Devi'.
Her naivedyams are  Bellam pongali / Payasam / Payasannam.

The Third Day :  Aswayuja Sukla Tadiya,  Saturday 27th September 2014
The third day is dedicated to the Goddess Durga is called 'Sri Gayatri Devi'.
Her naivedyams are Lemon Rice, Allam Garelu (with out whole).

The Fourth Day :  Aswayuja Sukla Chavithi,  Sunday 28th  September 2014
The fourth day is dedicated to the Goddess Durga is called 'Sri Annapurna Devi'.
Her naivedyams are Katte Pongali, Curd Rice.

The Fifth day :  Aswayuja Sukla Panchami,  Monday 29th September 2014
The fifth day is dedicated to the Goddess Durga is called 'Sri Lalitha Tripura Sundari Devi'.
Her naivedyams are Pesara Poornam Burelu or Ravva Kesari, Pulihora

The Sixth day :  Aswayuja Sukla Shasti, Tuesday 30th  September 2014
The sixth day is dedicated to the Goddess Durga is called ' Sri Mahalakshmi Devi'.
Her naivedyams are  Ksheerannam / Paramannam, C0c0nut rice, Purnalu

The Seventh day :  Aswayuja Sukla Saptami, Wednesday 1st October 2014
The seventh day is dedicated to the Goddess Durga is called 'Sri Saraswathi Devi'.
Her naivedyams are Sakhannam (Kichadi with Vegetables), Atukulu, Jaggery, Soaked Chickpeas.

The Eigth day :  Aswayuja Sukla  Ashtami, Navami, Thrusday 2nd  October 2014
The eigth day is dedicated to the Goddess Durga is called 'Sri Durga Devi & Sri Mahishasuramardini'.
Her naivedyams are Chitrannam, Payasannam / Chakkara  Pongali, Garelu, Pakam Garelu.

The Ninth day :  Aswayuja Sukla Dasami,  Friday 3rd October 2014
The ninth day is dedicated to the Goddess Durga is called 'Sri Raja Rajeswari devi'. 
Her naivedyams are Pulihora, Pongali, Sweet Boondi (Laddu), Vadalu, Perugu Vadalu.
                                           

  Sree Durgadevyey Namaha

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