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.
Ingredients :
- 1 cup chopped Bottle Gourd Pieces
- 1 Onion roughly chopped
- 1/2 lime size Tamarind / 2 sp Tamarind Paste
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 2 sp Sesame Seeds
- 1 sp grated Jaggery (optional)
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/4 sp Methi Seeds
- 1 pinch Inguva
- 1 Red Chilli crocked
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and soak tamarind in 2 cups of water and keep aside.
- Dry roast sesame seeds and grind into a powder.
- Add all the bottle gourd pieces, onion, green chillies in to a pan along with 1 cup of water.
- Cook on medium flame, when 3/4 th done add tamarind juice and salt.
- Add turmeric, red chilli powder, jaggery & let it boil for few mins.
- Add ground nuvvula podi and mix well, cook on low flame for couple of mins.
- Transfer into a serving bowl and garnish with coriander leaves.
- Sorakaya nuvvula podi pulusu is ready to serve, serve with steamed white rice .
Ingredients :
- 1 cup Chikkudukaya Mukkalu
- 1 cup chopped Menthi Kura
- 2 sp Toor Dal / Kandi Pappu
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and soak toor dal for 15 to 20 mins and keep aside.
- Wash and pressure cook chikkudukaya mukkalu with enough salt.
- Cook toor dal on medium heat, till the dal is half cooked then strain them.
- Heat oil in a pan add popu ingredients and fry.
- Then add curry leaves, turmeric powder, menthi kura & stir well.
- Sprinkle little water and cook with cover on low flame.
- When done add cooked toor dal, cooked broad beans and mix well.
- Add little salt, red chilli powder & stir, let it fry for couple of mins without cover.
- Now dal methi broad beans curry is ready to serve.
Ingredients :
- 11/2 cup Cooked Rice
- 15 or 20 boiled Baby Potatoes
- 1 Onion finely chopped
- 1 tomato finely chopped
- 2 Green Chillies chopped
- 1 sp Ginger Garlic Paste
- 1/4 sp Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1/2 sp Coriander Powder
- 1/2 sp Garam Masala Powder
- 2 sp chopped Coriander Leaves
- Salt to taste
- 3 sp Oil
Preparation :
- Heat oil in a pan add green chillies, onion, coriander leaves and stir.
- Fry them till they become transparent add chopped tomato pieces and mix well.
- Cook on medium heat till tomatoes are soft then add ginger garlic paste and stir well.
- Add turmeric, red chilli, coriander powders, cooked baby potaoes and stir well.
- Stir fry for 1 min then add cooked rice, salt, garam masala powder & mix well.
- Let it cook for couple of mins on low flame and turn off the flame.
- Now baby potato pulao is ready, garnish with coriander leaves and serve, serve hot with raita.
Chutney Ingredients :
- 1/2 cup chopped Kothimeera
- 1 tomato chopped
- 5 or 6 Green Chillies
- 1/2 small lime size Tamarind
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- 1 pinch Inguva
- 2 sp Oil
Preparation :
- Wash and soak tamarind in little water and keep aside.
- Grind above chutney ingredients into a coarse paste & remove from the jar.
- Heat oil in a pan add popu ingredients and fry.
- Once done add ground chutney and stir well.
- Cook on low flame for about 2 or 3 mins and turn off the flame.
- Let it cool for some time and transfer into a serving bowl.
- Now tomato kothimeera chutney is ready to serve, serve with rice and tiffins.
Ingredients :
- 4 Bread Slices
- 4 sp Sugar Powder
- Oil for deep fry
For Stuffing :
- 2 tbsp Sweet Kova
- 2 sp grated Fresh Coconut
- 2 sp chopped Dry Fruits
- 1 pinch Elaichi Powder
Preparation :
- Remove the crusts off the bread slices and keep aside.
- Combine all the stuffing ingredients in a small bowl and mix well.
- Take water in a bowl and dip the bread slice in water.
- Quickly take out and squeeze with the help of your palms.
- Now place the kova mixture in the middle of the bread slice.
- Now gently roll the bread slice to cover the stuffing completely.
- Dip each of the slice in water, drain them and make a roll with kova.
- Repeat the process for all the remaining slices and rest for 15 mins.
- Heat oil in a pan and carefully drop them into hot oil.
- Deep fry them until golden brown in color and remove from the pan.
- Place on a paper towel and sprinkle sugar powder on the fried bread roll.
- Now kova bread rolls are ready to serve.
