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Friday, November 28, 2014

Coriander Chapati / Kotimeera Chapati

Ingredients :

  • 1 cup Wheat Flour
  • 1/2 cup chopped Coriander Leaves
  • 1/2 sp Cumin Seeds
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • 1/2 sp Chat Masala Powder
  • 2 sp Wheat Flour for dusting
  • Salt to taste
  • 2 sp Oil for dough mixing
  • 4 sp Ghee for Chapati

Preparation :

  • Take wheat flour into a bowl and add above ingredients expect ghee and mix well.
  • Add enough water and make a soft dough and keep it aside for 15 to 20 mins with cover.
  • Divide the dough into lime size balls. Flatten one ball of the dough with your hand.
  • Sprinkle some flour and continue roll it out into a thin chapati.
  • Heat a griddle, when it hot cook chapati on both sides with ghee.
  • Now kotimeera chapati is ready to serve, serve with chutney or fresh curd.






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Thursday, November 27, 2014

Brinjal Onion Chutney / Vankaya Ullipaya Pachadi



Ingredients :                                         

  • 2 medium size Eggplant / Vankayalu
  • 4 Green Chillies
  • 4 Red Chillies
  • small lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Inguva
  • Salt to taste
  • 3 sp Oil

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Onion finely chopped
  • Red Chilli crocked
  • 1 sp Oil

Preparation :

  • Wash and soak tamarind in little water & keep aside.
  • Wash and remove the stems of brinjal & cut into middle.
  • Heat 2 sp oil in a fry pan add popu ingredients, red chillies and fry for 2 mins.
  • Add green chillies and fry for 1 min then remove from the pan.
  • To the same pan heat remaining 1sp oil and add brinjals, cover and cook on low heat.
  • Stirring occasionally, until they soft remove from the flame and allow it cool.
  • Grind fried popu along with salt, tamarind, turmeric powder.
  • Next add brinjals & grind, then transfer the ground chutney to a serving bowl.
  • Heat 1 sp oil in a small pan add popu and fry, now add chopped onions and stir.
  • When the onions are translucent, turn the heat and add this to ground chutney and mix well.
  • Now vankaya ullipaya pachadi is ready to serve, serve with rice or rotis or dosa.
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Tuesday, November 25, 2014

Coconut Sweet Pongal / Kobbari Biyyam Paramannam

Ingredients :                                   

  • 1 cup Rice
  • 1/4 cup Moong Dal
  • 1 cup Fresh Coconut
  • 11/4 cup Sugar
  • 1 cup Milk
  • 1 pinch Elaichi Powder
  • 1 pinch Pacha Kurpuram
  • few chopped Dry Fruits
  • 2 sp Ghee

Preparation :

  • Wash rice, dal and pressure cook with 3 cups of water.
  • When done remove the lid and mash with back side of the laddle.
  • Add sugar, grated coconut elaichi powder, pacha kurpuram to the rice mixture and mix well.
  • Add milk and stir, cook on low flame, if the rice mixture is too thick add 1 more cup of milk or water & mix.
  • Let it cook for couple of mins, until the sugar dissolved and combined well.
  • Now kobbari biyyam paramannam is ready for naivedyam.
  • Add roasted dry fruits along with ghee and mix well, serve hot or cool.

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Monday, November 24, 2014

Ridge Gourd Tomato Curry / Birakaya Tomato Kura

Ingredients :

  • 2 nos Ridge Gourd
  • 2 Green Chillies chopped
  • 2 Tomatoes Chopped
  • 1 pinch Turmeric Powder
  • 2 sp Curry Powder
  • Salt to taste

For Curry Powder :

  • 1 sp Coriander Seeds
  • 1/4 sp Cumin Seeds
  • 2 sp Peanuts
  • 3 dry Red Chillies
  • 1 sp dry Coconut Powder

For Popu :

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

Preparation :

  • Heat a pan add peanuts and fry for 2-3 mins.
  • Next add cumin, coriander seeds, red chillies and dry roast.
  • Let it cool for some time & grind into a coarse powder along with coconut.
  • Wash, peel the skin of the ridge gourd and cut into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • When done add curry leaves, chopped green chillies, tomatoes and stir well.
  • Stir-fry until the tomatoes are tender then add chopped ridge gourd pieces and cook.
  • Add turmeric powder, salt and mix well, cover and cook on medium flame.
  • Once done add ground powder and stir well, uncovered for 2-3 mins &cook.
  • Turn off the flame and transfer into a serving bowl, serve with rice and roties.


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Wednesday, November 19, 2014

Carrot Curd Rice With Leftover Rice

Ingredients :                                  

  • 1 cup Cooked Rice
  • 1 cup Fresh Curd
  • 1 Carrot grated
  • 2 Green Chillies finely 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
  • Curry Leaves
  • Coriander Leaves
  • 2 sp Oil

Method :

  • Place cooked rice in a bowl add enough salt and mash it well.
  • Pour curd, into the rice and mix well and keep aside.
  • In a fry pan heat oil  & add popu ingredients and fry for 2 mins.
  • When they splutter add ginger, green chilli pieces & curry leaves.
  • Saute them for 30 sec then add grated carrot and stir for 1 min.
  • Once done remove from fire & add it to the curd mixture.
  • Mix well the mixture, now carrot curd rice is ready.
  • Garnish with coriander leaves, grated carrot and serve.





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Tuesday, November 18, 2014

Paneer Payasam


Ingredients :

  • 1 cup grated Paneer
  • 3 cups Milk
  • 1/4 cup Sugar
  • 5 Badam
  • 3 Cashews
  • 1 pinch Elachi Powder
  • few Saffron Threads

Preparation :

  • Soak badam in warm water for 10 mins & remove the skin.
  • Chop cashews into small pieces and also chop soaked badam and keep aside.
  • Boil milk in a thick bottomed pan on a medium flame.
  • Stirring continuously until the milk is 1/2 in volume add sugar and stir.
  • Add elaichi powder, grated paneer and stir well.
  • Let it cook on low flame for couple of mins and remove from the flame.
  • Now paneer payasam is ready & place in fridge for at least 1 hour before serving.
  • Serve chilled with chopped nuts and saffron threads.
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