Janthikalu

Ingredients :

Peanuts -- 1 cup

Rice flour -- 4 cups

Tymol seeds/Ajwain/Vaamu -- 3 tsp

Butter -- 4 tsp

Salt -- to the taste

Red chilli powder -- 1 tsp

Oil -- to deep fry

Cooking soda -- 1/2 tsp

Method :

1. Fry the Peanuts and make fine powder

2. To the peanut powder , add Rice flour,tymol seeds,Salt,red chilli powder,boiled butter,cooking soda and mix into tight dough by adding water

3. Place the dough into the janthika maker and press onto a plate

4. Heat oil to high and fry the prepared janthikalu

Beans pesarapappu(moong daal) Curry

Ingredients :

Beans -- 1 lb or 1/2 kg

Moong daal (pesarapappu) -- 1/4 cup

Water -- 1/2 cup

Channa daal -- 1 tsp

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Asafoetida (Hing) -- 1/4 tsp

Green chillis -- 3,slit

Dry red chillis -- 2 , tear and de-seed

Salt -- to the taste

Curry leave -- few nos

Garlic pods -- 2 , broken

Oil -- 1tsp

Method :

1. Chop beans into tiny pieces as shown and add moong daal,water to it in a pressure cooker and cook for only 1 whistle

2. Heat oil in a pan and add all the seasoning along with asafoetida and let them splutter

3. Add the cooked beans-moong daal
4. Add salt and cook for 5 min till water gets vapourised

Goes well with hot rice

Pala Kova

Ingredients :

Milk -- 1/2 gallon

Sugar -- 2 cups

Ghee -- 1 tsp

Method :

1. In a non-stick pan, boil the milk in simmer flame for about 2 hours stirring for every 2-3 min

2. To the thickened milk, add sugar and stirr constantly for 45 min in medium low flame

3. Remove from flame once u feel it is as thick to make them into a shape

4. Let it chill and apply ghee to ur fingers and make it into small oval shaped balls

Pongal

Ingredients :

Rice -- 1 cup

Moong daal (pesara pappu) -- 1/2 cup

Black pepper seeds -- 10, break into pieces

Green chillis -- 4 slit

Salt -- to the taste

Water -- 6 cups

Ghee -- 3 tsp

Cashew nuts -- few nos

Cumin seeds -- 1 tsp

Curry leaves -- few nos

Method:

1. Wash rice and moong daal and in a pressure cooker add them with 6 cups of water

2. Add the slit green chillis,salt,broken black pepper seeds

3. Cook till 6 whistles and remove from flame

4. heat ghee in a pan and add cumin seeds,curry leaves,and cashew nuts and mix it in the cooked pongal

Goes well as breakfast with coconut chutney/peanut chutney

Vankaya (eggplant) Pachadi

Ingredients:

Large Eggplant [pachadi vankaya] -- 1

Onions -- 2, small chopped

Green chillies -- 3 , finely chopped

Dry red chillies -- 2

Curry leaves -- few nos

Mustard seeds -- 1 tsp

Channa daal -- 1 tsp

Urad daal -- 1 tsp

Asafoetida -- 1/4 tsp

Tamarind -- small lemon size ,soak in water

Sambar powder -- 2 tsp [or for sambar powder,shallow fry channa daal,urad daal,corriander seeds,fenugreek seeds,dry red chillis, sesame seeds and grind them ]

Salt -- to the taste

Oil -- 2 tsp

Method :

1. Microwave the eggplant for 15 min by applying oil allover or can cook on the stove

2. If done on the stove , remove the skin that is over cooked

3. Mash the cooked eggplant and keep aside

4. In a pan, heat oil and add all the seasoning with asafoetida and let it splutter

5. Add onions,chopped green chillis and cook till they turn light brown

6. Add the mashed eggplant and cook for 5 min

7. Finally add salt,sambar powder,tamarind juice and cook for 10 more min

Serve with hot rice

Rasmalai

Ingredients :

Milk -- 1 gallon
Water -- 6 cups
Sugar -- 3 cups
Cardamom podwer -- 2 tsp
Ice cubes -- 1 tray
Dry fruits -- chopped [almonds,pista]

Method :

1. In a non-stick pan heat 1/2 gallon milk until it becomes 1/4th
2. Add cardamom powder,1 cup sugar and cook till sugar is diluted and remove from flame
3. Boil the other half gallon milk an another vessel and add lemon juice to curdle the milk
4. Now once the milk is curdled pour ice cubes into it to stop further curdling
5. Drain the content into a thin muslin cloth and hang it till the water drains completly
6. Now make the curdled milk into small balls and flatten in middle
7. In a seperate vessel, add 6 cups water and 2 cups suger and boil it into high flame
8. Add the malai balls at a time ONLY WHEN THE SYRUP IS ON HIGH FLAME AND BUBBLING A LOT.
9. Cover with a lid and cook for 5 minutes
10. Remove and keep the balls in warm water for few minutes
11. Finally drain out the water from balls and add to the rabdi/milk syrup that was already prepared.
12. Add the chopped dry fruits.

Serve chilled

Pappu charu (toor daal stew)

Ingredients :

Toor daal -- 1 cup
Tamarind -- lemon size,soak in water
Tomatos -- 1 , finely chopped
Onions -- 1 ,sliced
Green chillis -- 3, slit
Red chilly powder -- 1 tsp
Mustard seeds -- 1 tsp
Cumin seeds -- 1 tsp
Dry red chillis -- 1 ,tear and de-seed
Curry leaves -- few nos
Turmeric -- a pinch
Salt -- to the taste
Asafoetida -- 1/4 tsp
Garlic pods -- 3 crushed
Corriander leaves -- 1/4 bunch chopped
Oil -- 2 tsp
Water 3 cups

Method :

1. Cook toor daal in a pressure cooker,mash it and keep aside
2. In a pan heat oil , add the seasoning mustard,cumin,curry leaves,red chillis,crushed garlic pods , asafoetida and fry for a min till its done
3.Now add the sliced onions,fry till they turn brown,add chopped tomatoes,green chillis and cook for 5 min
4.Add the tamarind juice that is prepared with 3 cups of water and let it boil for 10 min
5.Finally add the mashed toor daal,salt,red chilli powder and cook for 10 more min
6.Add corriander leaves and remove from flame

Goes well with hot rice,fryums

Methi Rice

Ingredients :

Basmathi rice -- 1 cup [ wash and soak in water for 1/2 hr which makes the grain long after cooking]

Water -- 1 1/2 cup

Methi leaves -- 1 bunch [neatly chopped and washed ,add salt and sugar and keep aside for 15 min to avoid the bitterness in methi leaves]

Cardamom -- 4 nos

Cloves -- 5 nos

Cinnamon stick -- 1,break into pieces

Ginger garlic paste -- 1 tsp

Onion -- 1 small,finely chopped

Green chillis -- 3 slit

Ghee -- 2 tsp / can use oil

Corriander leaves -- 1/4 cup finely chopped

Biryani masala powder -- 1 tsp

Salt -- to the taste

Method :

1. Cook basmathi rice and keep aside with ratio 1 rice : 1 1/2 water

2. Drain the water in methi leaves and boil in microwave for 2 min / just dip in hot water for 5 min.

3. Grind the methi leaves into paste and keep aside

4. Heat ghee in a pan, add the cardamom,cinamon,cloves and let them fry

5. Add ginger-garlic paste and fry it. Then add onions and let them fry till they turn light brown

6. Now add the methi paste , biryani masala powder,salt,corriander leaves and fry till oil seperates.

7. Add the mixture into the cokked basmathi rice

Serve with raita / kurma

Rayalaseema uthappam

Ingredients:

Urad daal -- 1/4 cup

Rice -- 2 cups

Fenugreek seeds -- 1 tsp

Beaten rice [atukulu/poha] -- 1/4 cup

Onion -- 2 finely chopped

Green chillis -- 3 finely chopped

Salt -- to the taste

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Channa daal -- 4 tsp

Curry leaves -- few nos

Turmeric -- a pinch

Oil -- to toast

Method :

1. For dosa batter soak urad daal,rice,fenugreek seeds,poha for about 8 hours

2. Grind them into smooth batter as dosa and leave it to room temperature overnight.

3. Add the chopped onion,green chilli,turmeric,salt into the batter and mix well

4. Heat oil in a pan and add the mustard,cumin,channa daal(4 tsp),curry leaves and turmeric

and remove from flame once channa daal is turned golden brown.

5.Mix this seasoning into the dosa batter

6. Now heat the dosa tawa and pour the dosa batter in the center and donot spread much

7.Place a lid on it and once the one side is done,turn it to the other side...sprinkle some oil and again place the lid.

Goes well with any hot chutneys

Bendakaya [oakra] paatoli

Ingredients :

Channa whole/chickpeas (nalla kommu senagalu) -- 1 cup soak overnight [ or can use channa split]
Oakra -- 1/2 kg , cut into 1/2 inch pieces
Onion -- 1 small,finely chopped
Dry red chillies -- 2 tear and de-seed
Green chillies -- 3 , slit
Mustard seeds -- 1 tsp
Cumin seeds -- 1 tsp
Urad dal -- 1 tsp
Chana dal -- 1 tsp
Garlic pods -- 1 finely chopped
Cury leaves -- few nos
Salt -- to the taste
Red Chilly powder -- 2 tsp
Turmeric -- a pinch
Oil -- 5 tsp

Method:

1. Grind channa into fine paste and keep aside
2. Deep fry the chopped oakra/ can microwave them for 15 min ( i suggest this )
3. Heat oil in a pan, add the seasoning (mustard,channa ,curry leaves,urad,green chilli,red chilli,cumin,garlic pods)and let them splutter
4. Add onions and fry till they turn golden brown
5. Now add the Channa daal paste and cook for 15 min..till u find the paste get dry and seperate as shown in pic . Do add some oil in beteween if u feel it needs.
6. Finally add the fried oakra,salt,chilly powder,turmeric,salt and cook for 5 more min

Goes well with hot rice and sambar.

Can try with all kind of vegetables like beans,capsicum..etc

TIP : Soak channa in hot water to get it done fast if u dont have time to soak overnight.

Kakarakaya(bitter gourd) Pulusu

This is a delicious recipe I have learnt from my mother-in-law.Hope u guys like it.

Ingredients :

Bitter Gourd -- 3 , peel and cut into small pieces

Onions -- 2 small , finely chopped

Green chillis -- 4 slit

Garlic pods -- 5 , chopped

Oil -- 5 tsp

Corriander -- 1/4 bunch finely chopped

Red chilli powder -- 2 tsp

Salt -- to the taste

Tamarind -- Lemon size soak in water and get the juice of 3 cups

Jaggery -- 4 small cubes

Asafoetida -- 1/4 tsp

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Fenugreek seeds -- 1/4 tsp

Turmeric -- a pinch

Curry leaves -- few nos

Dry red chillis -- 2 tear and de-seed

Method :

1.Heat oil in a pan,add the seasoning mustard seeds,cumin seeds,asafoetida ,curry leaves,dry red chillis,garlic pods ,green chillis and let them fry till garlic pods become brown in colour

2.Add the chopped onions and fry till they turn golden brown

3.Add the chopped bittergourd and fry for about 20 min

4.Add jaggery and fry for 5 more min

5.Now add the tamarind juice ,salt,red chilli powder and cook for 20 min

6.Finally add the chopped corriander and remove from flame.

Goes well with hot rice

Rajma Masala Curry

Ingredients :

Rajma ( red kidney beans ) -- 1 cup soaked overnight

Onions -- 2 small

Tomatos -- finely chopped

Green chillis -- 4

Corriander -- 1/4 bunch chopped
Corriander powder -- 1 tsp

Salt -- to the taste

Red chilli powder -- 2 tsp

Garam masala -- 1 tsp

Oil -- 3 tsp

Turmeric -- a pinch

Ginger-garlic paste -- 1 tsp

Ginget -- 1 inch piece finely chopped

Method :

1.In a pressure cooker add rajma beans,salt,red chilli powder ,chopped ginger and cook till done.

2.In a blender ,add the onions , green chillis and make a fine paste

3.Heat oil in a pan and add ginger-garlic paste and fry till the oil seperates.

4.Now add the onion paste and fry till it gives light brown colour

5.Add chopped tomatos and cook for 5 min

6.Finally add the rajma seeds , chilli powder,turmeric,salt,corriander powder,garam masala powder and little bit water

7.Cook for 10 more min and remove from flame ,add corriander leaves

A famous curry for rotis..and puri

Onion Chutney

Ingredients :

Onions -- 2 , chopped into cubes

Corriander seeds -- 2 tsp

Dry red chillis -- 6

Tamarind -- a bit to the taste

Jaggery -- 2 small cubes

Salt -- to the taste

Oil -- 1 tsp

Corriander -- 1/4 bunch

Method :

1. Heat oil in a pan ad fry the onions, keep aside

2.Now fry the Corriander seeds and dry red chillis

3.Take the mixi jar,add the fried onions,corriander seeds,red chillis,salt,jaggery,tamarind,

Corriander leaves and little bit of water[only if necessary] and grind them

Goes well with all kind of tiffins and snack items like dosa,idli,punugulu
Preparation time : 10 min

Aava pettina mukkala pulusu

Ingredients :

Bottle gourd -- 1 small , peel and cut into cubes

Drum stick -- 1 neatly cut into 2 inch pieces

Tamarind -- Lemon size , soak in water

Jaggery -- 1 small cube

Mustard seeds -- 2 tsp for paste, 1/2 tsp for seasoning

Rice -- 2 tsp

Cumin seeds -- 1/2 tsp

Fenugreek seeds -- 1/4 tsp

Oil -- 2 tsp

Green chillis -- 3 slit

Oninons -- 1/2 chopped

Tomato -- 1 small, chopped

Rice flour -- 2 tsp

water -- 3 cups

Salt -- to the taste

Asafoetida -- 1/4 tsp

Dry red chillis -- 2 tear and de-seed

Garlic pods -- 3 finely chopped

Red chilli powder -- 1/2 tsp

Corriander -- small cup ,finely chopped

Curry leaves -- few nos

Method :

1. Before starting , you need to soak 2 tsp mustard seeds and 2 tsp rice in water for 15 min

and grind it into thick paste and add oil 1 tsp into it and keep aside.[by adding oil,it avoids the paste to get bitter]

2.Heat a pan and add 1 tsp oil and add all the seasoning like mustard,cumin,asafoetida,fenugreek,curry leaves ,garlic pods and let them fry

3.now add onions and let them turn brown

4.Finally add bottle gourd cubes,drumstick,tomatoes,jaggery and slight water and let them cook for about 10 min

5.Now add the tamarind juice with the 3 cups of water,salt,corriander,red chilli powder and let it boil for abot 15 min

6.Now take the rice flour in a bowl and add little bit of water and mix into the stew to just thicken and cook for 5 more min.

7. Now remove from the flame and after 5 min add the mustard paste that we prepared previously.

Serve with hot rice and fryums.

Ravva kesari

Ingredients :

Sooji -- 1 cup

Milk -- 1 cup

water -- 1 cup

Dry fruits -- 1 cup

Ghee -- 1 cup

Sugar -- 1 1/2 cup

Saffron/kesar color -- pinch

Method :

1. Heat 1 tsp ghee in a pan and fry the dry fruits and keep aside

2. In the same pan add sooji and fry it till light brown keeping it in low flame and keep aside

3.Add milk,water,sugar in the pan and let it boil till it get bubbles and mix the kesar color/if using saffron, mix it with little milk and add to the boiling water.

4.Add sooji into it slowly without forming lumps and cook for 5 min

5.Now add the dry fruits and ghee and remove from flame.

Miriyam Garelu

Ingredients:

Urad daal -- 1 cup ,soak overnight and grind thickly

Black pepper seeds -- 1 tsp

Salt -- to the taste

Oil -- to deep fry the dough

Method:

** TIP1. Inorder to have the garelu fluffy as in hotel...beat the dough with hand as long as u can

after grinding.Add black pepper while grinding.

2. Heat oil in pan and take the dough in hand by making hand wet with water and drop it in oil

and remove once it is turned golden brown

3.Serve with sambar or coconut chutney

Keera perugupachadi

Ingredients :

Cucumber (keera) -- 1 , peel and cut into small cubes by removing the seeds
Curd -- 1 cup
Mustard seeds -- 1/2 tsp
Cumin seeds -- 1/2 tsp
Fenugreek seeds -- 1/4 tsp
Chillis -- 2 slit
Dry red chillis -- 1 tear and de-seed
Salt -- to the taste
Oil -- 1/2 tsp
Curry leaves -- few nos
turmeric -- pinch

Method :

1. Heat oil in a pan and add all the seasoning with turmeric
2. Add the seasoning to the cucumber cubes
3.Mix curd and salt.

Tip : To make sure the cucumber is not bitter.....before u peel the cucumber just cut the edge of cucumber and roll it anti-clock wise with the remaining cucumber.If there is bitterness in the cucumber it will be vanished by doing this.

Goes well with hot rice
Preparation time : 10 min

Menthu Majjiga

Ingredients:

Buttermilk -- 1 cup
Green chillies -- 2,chopped
Dry red chillis -- 1 tear and de-seed
Curry leaves -- few nos
Fenugreek seeds -- 1/4 tsp
Mustard seeds -- 1/2 tsp
Cumin seeds -- 1/2 tsp
Asafoetida -- pinch
Turmeric -- pinch
Corriander -- finely chopped
Salt -- to the taste
Oil -- 1/4 tsp

Method :

1. Heat oil in a pan,add all the above ingredients including corriander and turmeric
2.Add salt to it.

Goes well with hot rice.

Tomato-Onion curry

Ingredients :

Tomatoes -- 3 big finely chopped
Onions -- 2 finely chopped
Green chillis -- 3 slit
Mustard Seeds -- 1 tsp
Cumin seeds -- 1 tsp
Channa daal -- 1 tsp
Ginger-Garlic paste -- 1 tsp
Salt -- to the taste
Chilli powder -- 1 tsp
Oil -- 3 tsp
Corriander -- 1/4 cup finely chopped [gives best flavour]
Turmeric -- a pinch

Method:

1.Heat oil in a pan and add the seasoning, let them splutter
2.Add ginger-garlic paste and fry for 2 min.Later add the chopped onions and fry till golden brown.
3.Add the chopped tomatoes ,chillis,turmeric,chilli powder,salt and cook for 20 min
4.Finally add the chopped corriander.

Goes well with hot rice

Kichidi

Ingredients :

Basmathi Rice -- 2 cups

Monng Daal (pesara pappu) -- 1/2 cup

Ghee -- 2 tsp

Green chillis -- 3 slit

Onion -- 1 small finely chopped

Mixed vegetable -- 1 cup (beans,carrot,peas,potato)

Cloves(lavangam) -- 5 nos

Cardamom (elaichi)-- 4 nos

Cinnamon stick ( Dalchina chekka) -- 2 sticks

Everest Biryani masala powder -- 2 tsp [or you can shallow fry all biryani masala ingredients and grind them]

Ginger-Garlic paste -- 1 tsp

Water-- 4 cups

Turmeric-- pinch

Method:

1.Heat ghee in a pan ,add cloves,cardamom,cinnamon stick and fry them.

2.Add chopped onion ,green chillis and when turned light brown,add ginger-garlic paste and fry .

3.Finally add all the vegetables and cook them for 10 min with the biryani masala powder.

4.In the rice cooker add basmathi rice,moong daal,4 cups of water,turmeric and above fried vegetables and cook till done.

Can be served with Raita or kurma.

Pappula Dosa

By the title u may feel that it is ADA a tamilnadu recipe but it is not...it will be as soft and thin as our normal dosa but the flavour will be so aromatic like the hotel dosa try it!!

Ingredients :

Urad daal (minapappu) -- 1 cup

Channa daal (senaga pappu) -- 1/2 cup

Toor daal (kandi pappu) -- 1/2 cup

Rice -- 3 cups

Beaten rice(atukulu) -- 1/2 cup

Fenugreek seeds(menthulu) -- 2 tsp

Salt -- 1/2 tsp

Method :

1.Saok all the above ingredients in a bowl for about 5 hours

2.Grind them like a dosa batter

3.Heat a pan and prepare the batter like dosa

Goes well with any spicy chutneys and ull be getting those spicy chutney in my blog soon...