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Monday, December 31, 2012

Happy New Year 2013

May this New Year bring in the Happiest and Most Beautiful times for U

Wish You A Very Happy New Year








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Saturday, December 22, 2012

Brown Rice Milk Pudding

                                       

Ingredients :

  • 1 Cup Brown Rice
  • 11/2 Cup Jaggery
  • 3 Cups Milk
  • 1 Cup Water
  • 1 pinch Elaichi Powder
  • Few Dry Fruits
  • 2 sp Ghee

Preparation :

  • Wash and soak brown rice for 30 mins and keep aside.
  • Drain water add milk and pressure cook for 4 whistles.
  • Let it cool for some time, remove the lid & mash the cooked rice.
  • Now heat a cup of water & add grated jaggery in it & allow to boil.
  • Boil till the jaggery completely dissolved in water & then strain the jaggery water.
  • Again boil the jaggery water and make a thick syrup.
  • Now add cooked rice, elaichi to jaggery syrup and mix well.
  • Add ghee and stir well continue to cook for couple of mins.
  • Turn off the flame & transfer into a serving bowl  & add chopped dry fruits.
  • Yummy yummy brown rice milk pongal is ready for naivedyam.

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Thursday, December 20, 2012

Wheat Flour & Bajra Flour Chapati

                           

Ingredients :

  • 1 cup Wheat flour
  • 1 cup Bajra Flour
  • 2 sp Wheat Flour for dusting
  • Salt to taste
  • Water
  • Oil

Method :

  • Combain wheat flour, bajra flour into a bowl, mix with enough salt & water.
  • Mix well & prepare a dough & leave the dough for some time with lid.
  • Divide the dough into small balls. Flattern one ball of the dough with your hand.
  • Apply wheat flour & rollout the ball into a thin round with the help of a rolling pin.
  • Heat a pan and place chapathi and cook it on both sides, pressing gently.
  • When it cooked lightly, spread oil the first side only.
  • Remove from the flame & serve. Serve with dal or curry. 














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Carrot Onion Tomato Curry

                                           

Ingredients :

  • 1 cup Grated Carrot
  • 1 Onion chopped
  • 3 Green Chillies chopped
  • 2 small Tomatoes chopped
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Procedure :

  • Heat oil in pan add popu ingredients and fry for 2mins.
  • When they splutter add green chillies, onion and curry leaves & fry.
  • Then add chopped tomatoes, turmeric powder and stir well.
  • Next add grated carrot, salt & mix well, sprinkle little water and stir.
  • Cook on medium flame and close with a lid till curry is done.
  • When done remove the lid & stir well, fry for 2mins with out lid.
  • Turn off the flame & transfer into a serving bowl.
  • Carrot tomato with onion porial is ready to eat.
  • Garnish with chopped coriander leaves & serve.
  • It's very tasty for rice or roties.   



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Monday, December 17, 2012

Neti Beerakaya Pachadi / Silk Squash Chutney

                                          

Ingredients :

  • 1 Cup Neti Beerakaya Mukkalu / Silk Squash Pieces
  • 1 Onion chopped
  • 6 Green Chillies
  • 2 inches Tamarind Flake
  • 1 pinch Turmeric Powder
  • Salt to taste

Method :

  • Cook silk squash pieces along with green chillies on stove top.
  • When the pieces are soft remove from the flame & let it cool.
  • Grind cooked green chillies, tamarind, salt & turmeric powder.
  • Next add neti beerakaya, onion pieces and grind slightly with pestle ( rokali).
  • Remove from the mortar ( rolu) and serve with rice. 
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Beetroot Onion Moong Dal Porial / Beetroot Ullipaya Pesara Pappu Kura

Beetroot pesara pappu kura
                           

Ingredients :

  • 1 nos Beetroot
  • 1 Onion chopped
  • 3 Green Chillies chopped
  • 2 sp Grated Coconut / Pachi Kobbari
  • 2 sp Moong Dal / Pesara Pappu
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Method :

  • Wash and cut beetroot into small pieces.
  • Cook on stove top for 5mins, next add moong dal & cook.
  • When it is done remove from fire and drine.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Next add curry leaves, green chillies, onions, turmeric powder and stir.
  • Fry it till translucent then add cooked beetroot pieces, salt & stir well.
  • Fry for couple of mins then add grated coconut & stir.
  • Stir 2 to 3mins and turn off the heat & transfer into a serving bowl.
  • Beetroot onion pesara pappu kura is ready to serve.
  • Serve with hot white rice.  

        
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Sunday, December 16, 2012

Coconut White Sesame Seeds Kajjikayalu / Endu Kobbari Nuvvula Kajjikayalu

 

Ingredients :

  • 1 Cup All Purpose Flour / Maida Pindi
  • 1 Cup Grated Dry Coconut / Endu Kobbari Podi
  • 1/2 Cup Roasted White Nuvvulu
  • 1/4 Cup Raisins / Endu Draksha
  • 1 pinch Elaichi
  • 1 Cup Sugar
  • Oil for deep fry

Method :

  • Make a soft dough of all purpose flour with water & keep aside for 10mins.
  • Mix coconut, nuvvulu, elaichi, raisins, sugar & keep aside.
  • Roll out into a small puri & keep on kajjikayala mould.
  • Fill with coconut mixture and fold it carefully.
  • Prepare all kajjikayalu & cover with a damp cloth or a paper.
  • Heat oil in a khadai and fry them like a golden brown in colour.
  • Kajjikayalu are ready to eat.
  • Cool and store them in an air tight container.




                                           

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Saturday, December 1, 2012

Kobbari Kottimera Chutney / Coconut Coriander Leaves Chutney For Tiffins

kobbari kottimera pachadi
                                     

Ingredients :

  • 1 small cup grated Coconut
  • 1 fistful Roasted Chana Dal
  • 1 small cup chopped Coriander Leaves
  • 1/2 inch Tamarind Flake
  • 6 Green Chillies
  • Salt to taste

For Popu :

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

Preparation :

  • Grind above all ingredients into a smooth paste with enough water.
  • Heat oil in a pan add popu ingredients and fry.
  • When it done add this popu to ground chutney and mix well.
  • Coriander kobbari chutney is ready to serve.
  • Serve this chutney to all variety of tiffins.
    chutney with dosa


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