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Wednesday, October 29, 2014

Kichadi With Spinach And Carrot

Ingredients :

  • 1 cup Rice
  • 1/4 cup Moong Dal
  • 1 cup chopped Spinach
  • 1 Carrot grated
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Pepper Corn
  • 1/2 sp Cumin Seeds
  • 4 Cloves
  • 1 Bay leaf
  • 1 inch Dalchina chekka
  • 2 sp Lemon Juice (optional )      
  • Salt to taste
  • 3 cups Water
  • 2 sp Oil

Preparation :

  • Wash and soak rice and moong dal for 10 to 15 mins & keep aside.
  • Heat oil in a pan add cumin seeds, bay leaf, pepper corn, cloves, dalchini & fry.
  • Add curry leaves, green chillies, grated carrot, chopped spinach and stir.
  • Fry another minute and add turmeric, soaked rice mixture & mix well.
  • Let it fry for couple of mins, then add water and salt to it as needed.
  • Now transfer the whole mixture to rice cooker and cook.
  • When done remove the lid and add lemon juice to cooked kichadi & mix well.
  • Now carrot spinach kichadi is ready to serve, serve hot with chutney or sambar.






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Veg Buttermilk Stew / Vegetables Majjiga Pulusu

Ingredients : 

  • 2 cups Buttermilk
  • 1/4 Sema Vankaya / Chow chow
  • 1 Carrot 
  • 3 Beans
  • 1 Potato 
  • few Coconut Pieces
  • 3 Green Chillies
  • 2 inches Ginger piece
  • 2 sp Besan / Chickpea Flour
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste

    For Popu :

    • 1/2 sp Mustard Seeds
    • 1/4 sp Cumin Seeds
    • 1/4 sp Methi Seeds
    • 1/2 sp Urad Dal
    • 1/2 sp Chana Dal
    • 1 Red Chilli crocked
    • 1 pinch Inguva
    • chopped Coriander Leaves
    • Curry Leaves
    • 3 sp Oil

      Preparation :

      • Wash, peel all the vegetables and cut into small pieces.
      • Pressure cook all the chopped vegetables with little salt and keep aside..
      • Grind coconut, ginger, green chillies, besan into a smooth paste with enough water.
      • Take the buttermilk in a bowl add salt, ground paste and mix well.
      • Heat oil in a pan add popu ingredients & fry for 2 mins.
      • Once done add curry leaves, cooked vegetables and stir.
      • Then add mixed buttermilk, turmeric powder, red chilli powder & stir well.
      • Let it cook for some time, when done remove from the flame.
      • Transfer into a serving bowl and garnish with coriander leaves.
      • Vegetable majjiga pulusu is ready and serve hot with white rice.

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      Saturday, October 25, 2014

      Carrot Chapati

      Ingredients :


      • 1 cup Wheat Flour
      • 1 Carrot grated finely
      • 2 Green Chillies chopped
      • chopped Coriander Leaves
      • 1/4 sp Chat Masala Powder (optional )
      • 2 sp Wheat Flour for dusting
      • Salt to taste
      • 5 sp Oil

      Preparation :


      • Take wheat flour into a bowl and add above ingredients expect oil and mix well.
      • Add enough water, 1 sp oil and make a soft dough and keep it aside.
      • Cover the dough and allow it to rest for at least 20 to 30 mins.
      • Divide the dough into lime size balls. Flatten one ball of the dough with your hand.
      • Roll it out into a chapati, heat a griddle, when it hot cook chapati on both sides with oil.
      • Now carrot chapati is ready to serve, serve with fresh curd or curry.




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      Friday, October 24, 2014

      Poha Pulihora With Lemon Salt / Atukula Nimma Uppu Pulihora

      Ingredients :

      • 1 cup Poha / Beaten Rice
      • 1/2 sp Lemon Salt / Citric acid
      • 2 Green Chillies chopped
      • 1 pinch Turmeric Powder
      • Salt to taste

      For Popu :


      • 1/2 sp Mustard Seeds
      • 1/4 sp Cumin Seeds
      • fistful Peanuts
      • 1 Red Chilli crocked
      • Curry Leaves
      • 2 sp Oil

      Preparation :


      • Dissolve 1/2 sp of citric acid crystals with 2 sp of water in a cup & keep aside.
      • Substitute a 1/2 tsp of citric acid powder for 2 tbsp of lemon juice.
      • Wash & soak the beaten rice, soak them for 5 mins & remove from the water & strain.
      • Add popu ingredients and fry, next add green chillies, curry leaves and stir.
      • Add soaked poha, turmeric powder to fried popu and stir.
      • Add turmeric powder, salt, lemon salt water and mix well.
      • Let it fry for 2 mins on low flame and transfer into a serving bowl.
      • Poha nimma uppu pulihora is ready to serve, serve hot.




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      Wednesday, October 22, 2014

      Deepavali Subhakankshalu

      Wishing you a very Happy and Prosperous Diwali. 



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      Tomato Coconut Pulav

      Ingredients :                              


      • 1 cup Rice
      • 3 Tomatoes roughly chopped
      • 4 Red Chillies
      • 1/2 cup Coconut Pieces
      • 1 Onion chopped
      • 2 Green Chillies chopped
      • 11/2 inch Ginger chopped
      • 4 Cloves
      • 1 inch Dalchi
      • Salt to taste
      • 3 sp Oil
      • Coriander Leaves
      • Curry Leaves

      Preparation :


      • Wash and soak rice for 10 minutes and keep aisde.
      • Heat a pan add red chillies, coconut pieces, ginger, tomatoes & fry.(with out oil)
      • Let it fry for couple of minutes and remove from the pan & allow it cool.
      • When it becomes cool grind well to make a smooth paste.
      • Heat oil in a pan add cloves, dalchi and fry for 30 sec.
      • Then add chopped onion, green chillies, curry leaves and stir.
      • Add ground paste and fry for 2 mins on low flame.
      • Add soaked rice & again fry it for 2 mins then add to rice bowl.
      • Now add 2 cup of water, salt and cook in the pressure cooker or in rice cooker
      • When done garnish with coriander leaves before serving. Serve with fresh curd.




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