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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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Saturday, January 24, 2015

Bottle Gourd Stew With Sesame Powder

Ingredients :
sorakaya nuvvula podi pulusu

  • 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 .


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Monday, January 19, 2015

Dal Methi Broad Beans Curry / Chikkudukaya Menthi kura Fry

methi chikkudukaya fryIngredients :

  • 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.


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Saturday, January 17, 2015

Baby Potato Pulao

baby potato pulaoIngredients :

  • 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.








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Friday, January 16, 2015

Tomato Kothimeera Chutney

tomato kothimeera chutney

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.
Click Here for Full Recipe>>
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