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Monday, August 25, 2014

Dal Veg Leafy Stuffed Dosa With Dosa Batter

dal veg leafy dibba dosa

Ingredients :


  • 11/2 cup Dosa Batter
  • 2 sp Soaked Moong Dal
  • 2 sp Soaked Chana Dal
  • 2 sp Grated Carrot
  • 1/4 cup chopped Methi Leaves
  • 2 sp chopped Curry Coriander Leaves
  • 2 Green Chillies finely chopped
  • 1 Onion finely chopped
  • 1 sp chopped Ginger
  • Salt to taste
  • 3 sp Oil

Preparation :


  • Mix the dosa batter and other dry ingredients in a mixing bowl.
  • Heat oil in a thick kadai and pour the mixed dosa batter.
  • Cover with a lid & let it cook on low to medium heat till the crust golden brown.
  • When brown on one side turn over on the other side, cook it uncovered on low flame. 
  • Cook both sides till it becomes brown color and crisp.
  • Then turn off the flame and remove from the kadai.
  • Now dal veg leafy dibba roti is ready to serve.
  • Serve hot with onion chutney or coconut chutney.  


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Wednesday, August 20, 2014

Yellow Cucumber Peanut Chutney / Dosakaya Palli Pachadi


dosakaya palli pachadi

Ingredients :

  • 1 no Small Dosakaya / Yellow Cucumber
  • fistful Peanuts / Groundnuts
  • 3 Red Chillies
  • 5 Green Chillies
  • 2 inches Tamarind Flake
  • 1/2 sp Mustard Seeds
  • 1 sp Chana Dal
  • 1 sp Urad Dal
  • 1/4 sp Coriander Seeds
  • 1 pinch Turmeric Powder
  • 1 pinch Inguva
  • Salt to taste
  • 2 sp Oil

For Popu :

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

Preparation :

  • Peel and cut dosakaya into small pieces, wash and soak tamarind in little water.
  • Heat oil in a pan add coriander, mustard seeds, chana dal, urad dal, red chillies & fry.
  • Add  inguva, peanuts, green chillies and stir, when done remove from fire & keep aside.
  • Grind soaked tamarind, green, red chillies, turmeric powder and salt with enough water.
  • Add fried popu, peanuts and grind, lastly add chopped dosakaya and grind slightly.
  • Heat oil in a small pan add popu ingredients and fry now add curry leaves and stir.
  • Pour this fried popu to ground chutney & mix well, dosakaya palli chutney is ready.
  • Serve with hot rice or roties.



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Sunday, August 17, 2014

Carrot Beetroot Stir Fry

carrot beetroot fry

Ingredients :

  • 2 no Carrots
  • 1 Beetroot
  • 1 Green Chillies chopped
  • 1 Onion chopped
  • 1/2 sp Ginger Garlic Paste
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash peel carrots, beetroot and cut into small pieces.
  • Add salt, turmeric powder and pressure cook.
  • Heat oil in a pan add popu ingredients and fry.
  • Add curry leaves, green chillies, ginger garlic paste and stir for 1/2 min.
  • Now add cooked carrot, beetroot  pieces and stir well.
  • Add red chilli powder and cook for 1 or 2 mins on low heat.
  • Turn off the flame and transfer into a serving bowl.
  • Carrot beetroot fry is ready, garnish with coriander leaves & serve.




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Poha Sweet Pongal / Atukula Bellam Pongali


Ingredients :

  • 1 cup Poha / Beaten Rice
  • 1 cup grated Jaggery
  • 1 cup Milk
  • 1/4 sp Elaichi Powder
  • 5  Cashews
  • 3  Badam

Preparation :

  • Wash and soak poha and keep aside, soak badam, 2 cashews in enough water.
  • Grind them into a fine paste with little milk.
  • Boil 2 cups of water and add soaked poha & stir.
  • Let it cook for 2 or 3 mins on low flame  then add jaggery  and mix well.
  • Continue to cook on low heat, now add milk, ground badam paste and mix well.
  • Keep stirring often, so that it does n't stick on bottom.
  • Add cashew pieces & turn off the heat, poha bellam pongali is ready. 
  • Transfer into a serving bowl and garnish with cashews.
  • Poha  bellam pongali is ready for naivedyam.




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Sri Krishna Janmashtami Subhakankshalu

"WISHING ALL THE VIEWERS HAPPY JANMASHTAMI"  


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