Allam Chutney / Ginger Chutney

Ingredients:


3 tbsp chopped Ginger(Allam)
100gm Tamarind
3 Green Chillies
2 small fresh Coconut pieces (also can use 3tbsp shredded fresh Coconut)
Salt to taste
4 tbsp Jaggery (optional)

Directions: 


1. Take little water in a bowl and soak tamarind.
2. Add soaked tamarind, chillies, coconut, jaggery and salt to mixi jar and make a paste of it.
3. Serve with hot Idly or Dosa.


*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Aloe Coconut fry

Ingredients: 

2 big Aloe
Shredded Coconut (dry)
Chilli powder
Salt to taste

Directions:

1. Heat oil in a pan (little more than usual), add chopped aloe and fry them until golden brown. Do not close the lid while frying. They may turn out just soft rather than remaining soft+crispy.
2. Add salt, chilli powder and mix them well.
3. Add shredded coconut and mix thoroughly (coconut quantity is according to taste).
4. Adjust salt and chilli powder if needed.
5. Serve hot with white rice along with little ghee.

Tips:
1. You can also bring Red chillies+chopped dry coconut(yendu kobbari)+2 garlic cloves to mixi and add this mixture to fried aloe instead of chilli powder+shredded coconut.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tofu Paratha

Tofu is made of Soya and  is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. It looks exactly like Paneer(Indian cheese) but raw tofu is almost tasteless.. unlike Paneer. Adding this to Curries, Parathas would do justice to Tofu's taste. I have tried this Paratha recently and felt this is the best way to take Tofu in much quantity. Also can follow the same procedure with Paneer too and I am sure it would taste great. Please check this one.

Ingredients:

1 1/2 cup wheat flour
1/2 block Tofu (Mashed with hands)
1 medium size Onion
1/2 cup Tomato puree
1 tsp garam masala
1 tsp Red chilli powder
1 tbsp kasoori methi (optional)
Coriander leaves
Pinch of turmeric
Salt to taste
Few drops of lemon

Directions:

1. Mix wheat flour with water in a bowl and prepare a soft dough. Keep it aside.
2. Heat a pan with little oil, fry chopped onions until transparent. Add mashed Tofu and fry for 5 mints.
3. Add tomato puree, fry for 2-3 min. Add turmeric, kasoori methi, chopped coriander leaves, garam masala, chilli powder, salt and lemon drops. Mix them well and keep aside.
4. Make lemon size balls with a dough, make small rotis, stuff it with the Tofu mixture and press them into parathas.
5. Heat a roti pan, fry parathas both the sides with some oil until golden brown. Serve them hot with any curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pala Puri (Milk Poori)

Ingredients:
1 cup Maida/All purpose flour
2 cups Boiled milk
1/2 cup Cashews+Almonds
1/4 cup shredded coconut(optional)
1 tbsp Poppy seeds(Gasalu/Khuskhus)
5 tbsp Sugar
1 tsp Ilachi/Cardamom powder
Oil for deep fry
Fistful Sooji Rava

Directions:

1. Take a bowl, add maida and sooji. Mix well with water and prepare a soft dough. Let it rest for atleast 2 hours.
2. Soak cashews, almonds, coconut and poppy seeds in milk for about half an hour then make a fine paste of it. Add milk if needed.
3. Add sugar, Ilachi powder and above paste to the boiled milk and keep aside.

4. Make lemon size balls with the dough and press them like puris. Half fold them and deep fry the puris one by one. As soon as you remove folded puri from oil, dip it completely in the milk mixture and rest it for 5 mins. Remove and place it in a plate. Repeat the same with each folded puri and finally pour the left over milk mixture top of the puris collected in the plate.
5. Let them soak for atleast an hour, garnish with sliced almonds and serve.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Badam Pak

Ingredients:

1 cup whole Badam/Almonds
1 cup powdered Sugar
6 tbsp Butter/Ghee

Directions:

1. Boil badam in water for atleast 20 min and let it cool. Peal off the skin easily by rubbing them in your palms.
2. Make a paste of these badam with required amount of water.
3. Heat a pan, add butter/ghee, let it melt and then add badam paste. Fry it until golden brown and keep aside.
4. Heat another pan, add sugar and little water, stir it to make sugar syrup. Make this syrup thick enough so that when you touch it, should be able to roll it into tiny rounds.
5. Once syrup is ready, add the badam paste and keep stirring continuously until ghee/butter starts oozing out.
6. Transfer it to a ghee/butter coated plate and let it cool. Cut into pieces and serve them.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Mirchi Rice/Chilli Rice

Ingredients:

1 cup Rice
2 medium size green chillies
salt to taste
3 tbsp lemon juice
Pinch of Hing
1 tbsp Jeera

Directions:

1. Cook rice and keep aside.
2. Take a small pan, heat oil, add jeera, hing, chopped chillies. Fry them for a while and remove from flame.
3. Add lemon juice and grind the whole mixture.
4. Add the mixture to rice and adjust salt. Mirchi rice is ready. Serve it with any spicy curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pappongali (KattuPongali)

Ingredients:

1 cup Rice
1/2 cup Moong dal
1 tbsp Jeera
1 tbsp Black pepper powder
2 tbsp chopped Chashews

Directions:

1. Mix rice and moong dal in a vessel and wash it thoroughly.
2. Cook it with 4 1/2 cup water in a pressure cooker.
3. Take cooked rice mixture into a vessel, mix and adjust water until the mixture is soft and loose, adjust salt.
4. Take a small pan, heat oil, add jeera, pepper powder and cashews. Fry them and add it to the rice mixture.
5. Serve PONGALI hot with tamarind/chintapandu pulusu.


*We welcome your valuable suggestions on this Recipe*

 The following link is for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Godhuma Dosa

Ingredients:

1 cup Wheat flour
1 cup Rice flour
1 tbsp Cumin seeds / jeera
salt to taste

Directions:

1. Take a bowl, add both the flours, cumin seeds, salt.
2. Add water to prepare a thin dosa batter.
3. Heat dosa pan, spread the batter on it, sprinkle little oil and fry both the sides until golden brown.
    (see the below video for the way to spread the batter on the pan)
4. Serve hot dosa with your desired chutney.

Options to add flavor to dosa:


1. Add home made dhaniyala karam to the flour.
2. Add chopped onions, chillies

*We welcome your valuable suggestions on this Recipe*
I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking -- www.onlineconversion.com

Chegodi (Chuttalu)

Ingredients:

4 cups Rice Flour
4 tbsp Chilli Powder
Salt to taste
1 cup Sesame seeds (Adjust to your taste)
2 tbsp Ginger-Garlic paste
3 cups Water
Oil for deep fry.

Dough Preparation:
1. Take rice flour in a container and add chilli powder, salt, sesame seeds and ginger-garlic paste.
2. Add warm water to it and prepare soft dough.

Chegodi Preparation:
1. Apply little oil to your hands, take a piece of dough and roll it like a stick with the thickness of a pencil and cut small lengths and join the ends to make a ring. Prepare the rings repeating the same with entire dough.
2. Heat oil in a skillet, maintain it on a medium flame once hot. Add the rings and deep fry them until golden brown.

Note:
Store Chegodi in an air tight container.

*We welcome your valuable suggestions on this Recipe*

Methi Mushroom Paratha

Ingredients:

1/2 cup Mushrooms (chopped into tiny pieces)
1 cup Wheat flour
1/4 cup Besan flour(chickpea flour)
1 tsp Garam Masala
1 tsp Chilli powder
Salt to taste
2 tbsp Kasoori Methi
2 Mashed Garlic cloves
1 small onion(chopped into tiny pieces)

Directions:

1. Heat 2 tbsp oil in a pan, add chopped onion, garlic paste and saute them for 2 min.
2. Add mushrooms,salt, mix them and close the lid for atleast 10 min allowing it to cook on medium flame.
    Mushrooms ooze out water which is enough for the mixture to get cooked. So, do not add any water.
3. Once the mixture is nicely cooked, add garam masala, chilli powder and kasoori methi to it. Fry them for a while and remove the mixture from the flame.

4. Take a wide bowl, add the wheat and besan flour, salt, chilli powder(to taste), mushroom mixture, make soft dough of it with water.

5. Make lemon size balls with the dough and make the parathas out of it using oil. Fry them on a roti pan with little oil until golden brown on both sides. Parathas are ready to serve.

*We welcome your valuable suggestions on this Recipe*

Onion Paratha

Ingredients:

1 cup Wheat flour
2 large onions
4 medium sized green chillies
Few curry leaves
1 tsp shahjeera
1 tbsp garam masala
1 tsp chilli powder
1 tsp chat masala
1 tsp coriander powder


Directions:

1. Make a soft dough with the wheat flour and keep aside.
2. Heat oil in a pan, add shahjeera to it and let it splutter.
3. Add chopped onions, green chillies, curry leaves, garam masala, chilli powder, chat masala and coriander powder and fry them nicely, keep it aside.

 

4. Make small rotis with the dough and slice it into halves. Now, take take each slice, put some onion masala on it, spread it a bit and close the slice as shown in the picture.
5. Heat a tawa/roti pan and cook these closed triangle slices on both sides until golden brown.

6. Serve hot with any spicy sauce/Tamarind spice chutney.

*We welcome your valuable suggestions on this Recipe*

Tomato Rasam/ Tomato chaaru

A regular Andhra Rasam... very easy to prepare and mouthwatering too.. Let's look into this !
The ingredients here are for 200ml Rasam.

Ingredients:

200ml water
1 medium size tomato
1 small onion
Tamarind - see the pic for the quantity
1 garlic clove
Rasam powder
2 small green chillies
Few curry leaves

Directions:

1. Heat some oil in a vessel, add cumin seeds, mustard seeds, hing to it (talimpu).
2. Add chopped onion fry them for a while then add chopped tomato, slit chillies, mashed garlic, tamarind, a pinch of turmeic, curry leaves. Fry them well for a while. Add little water to it and close the lid and let it cook for a min.
3. Open the lid and see if the mixture is cooked nicely. If cooked, add 200ml water, 1tbsp rasam powder to it. Add salt according to taste, mix well and bring to boil.
4. Top it with some cilantro leaves(kothimeera) and serve hot with rice.

*We welcome your valuable suggestions on this Recipe*

Rajma Masala

Ingredients:


1 1/2 cup Rajma (Kidney beans)
1 big Onion
Green chillies as desired
2 chopped tomotoes
1 tsp chilli powder
1 tbsp Rajma masala powder (any brand available in market)
1 tsp corn powder

Directions:


1. Soak Rajma for atleast 18 hours. If they are properly soaked for long time.., the beans really cook well.
2. Take the soaked beans into a small pressure cooker, add enough water, 1 tsp salt and cook for upto 7 whistles.
3. Heat oil in a pan and add mustard seeds and shahjeera to it. Add chopped onions, chillies and fry them well. Add, chopped tomotoes. Let it cook for 2 mins.
4. Add the cooked beans, Rajma masala powder, chilli powder, pinch of turmeric and mix them well. Add 1 cup water to it. Adjust the salt and let it cook for 5 min  in a very low flame.
5. The mixture should get properly cooked by now. Add and mix well the corn powder which helps thickening the mixture slightly. Adjust the corn powder if needed. But if you add more, you need to adjust the spices accordingly.
6. Garnish the curry with cilantro and serve hot with chapathi/pulka.

*We welcome your valuable suggestions on this Recipe*