Rangoli / Muggulu /Kolam / Peacock rangoli / Rangoli 1

 

27 Dots 11 lines - till 11  (27 - 11 -11)

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Sooji ladoo , Ravva ladoo

Ingredients  : 


sooji /Ravva /Semolina - 2 cups

Sugar  - 1 1/2 cup

Milk  - 1 cup ( boiled )

cocunut - 1/2 cup (grated)

Cashew Nuts -  10 - 15

ghee - 1/4th cup

Method :

* put a pan on the stove add ghee  add cashew nuts fry them and keep aside.

* Add sooji to it and fry , then add sugar , coconut , milk and fry for some time until u get a nice aroma .add cashew

* After that make into round balls . thatsit sooji ladoo is ready to serve for ur guests . 

chama dumppala pulusu / Colocassia in Tamarind soup / Karunai kizhangu curry / Arvi subji

Ingredients :

colocasia - 250 gms (wash and peel them , if they r big cut into medium sized pieces )

Tomatoes - 1 or 2 ( cut into small or medium sized pieces )

Onions - 1 sliced 

Tamarind  - lemon size ( soaked in water , and ,made tamarind juice out of it .)

salt - as per ur requirement  ( generally for this type of curries u need to add average amount of salt )

Red chilli powder -  1  1/2 tsp

Turmeric Powder  - ( little bit ) 1/4 th tsp

Curry leaves

Mustard seeds - 1/2 tsp


Urad dal  - 1/2 tsp

Oil    -  1 tsp.


Method :


* Add colocassia , red chilli powder , turmeric powder , salt , tamarind juice , onions , tomatoes in a vessel .

* put the vessel on the stove and let it cook for 15 - 20 minutes, untill the colocasia cooks well  or untill the tamarind juice gets thicker ...

* check the salt  and put tadka  . keep a pan add 1 tsp oil in that add mustard seeds, uraddal , curry leaves to it.

* Add this tadka to the curry ...  and keep it on the stove for few minutes ...

* This curry will be good combination with white rice .....enjoy the recipe

panchamrutham / prasadams for festivals / mixed fruits in milk and yogurt

INGREDIENTS :

 

 

Milk - 1 cup

curd - 1 cup

ghee - 1 tsp

honey - 3tsp

sugar -  4 tsp ( or as per ur requirement ).

fruits - 2 cups ( apple , banana , guava , pomogranate , orange ,e.t.c ) are cut into small pieces ....

 

METHOD :

 

Add all the ingredients in a bowl and mix it well .

check the sugar ... and finally it is ready to serve ...

 

in south india this is mainly used as prasadam for festivals and poojas ....

 

this can also be served as dessert or as yoghurt fruit salad ( wher you can use more amount of yoghurt ) ..

 

this is very good for health .

 

 

MIRYALANNAM / PEPPER FLAVOURED RICE

INGREDIENTS :

for powder:

pepper corns - 10 - 12
sesame seeds -  2 tsp
peanuts - 10
uraddal , jeera , - 1 tsp

for tempering :
 ghee - 3 tsp
garlic - 6 pods
cashew - 10
mustard seeds , cumin ,urad dal - 2tsp
curry leaves

METHOD :

Cook the basumati rice , and keep it aside .
put a pan and roast the ingredients needed for powder , and put it in a blender.to make fine powder.

mix this powder to the rice 

put tadka with ghee and add the ingredients for tempering .and this to the rice ..and mix it well ...pepper rice is ready ....

kudumulu / vundrallu - vinayaka chavithi special

Ingredients :

rice flour  - 2 cup ( soak the rice for 3- 4 hrs and dry them and put it in a mixer to make powder )
jaggery - 1 cup
salt - pinch
water

method :

fry the rice flour in a pan and keep it aside .
dissolve jaggery in water ....
and add these water to the rice flour and mix thoroughly .
mix it and make round balls and keep it in a idly cooker .....( steam cooking ) .

senagalu / black channa

soak the channa for 3- 4 hrs .

boil the channa / senagalu  in a pressure cooker .

if there is any water drain it off ....

put  a pan add 1 tsp of oil and add mustard seeds , urad dal curry leaves , 2 red chillies .. after frying add channa to it and mix it with the tadka ,,.......

quick and easy festival recipe is ready ....

this can also be used as a snack in the evening ......

this is good for health ......

purnalu / boorelu / pappu suki

ingredients:


channa dal - 1 cup
jaggery / bellam  - 1 1/2 cup
cardamom  powder - 1/2 tsp

maida - 1/2 cup
water
salt

oil - for deep frying

metthod :

For stuffing:

  

wash the chana dal and soak in water for 1 hr  .  

 Pressure cook the chana dal by adding about 3/4 cup of water for 4 whistles .
 

 If there is excess water after cooking , remove the water . To this add the jaggery/gud , cook for about 8 mins mixing well in between .

Mash it well with a ladle or masher . add  caradamom powder  and mix well and form small balls and plate them.

Batter:

mix maida  and water to form a thick batter or you can use idly batter.

preparation of purnalu :

Take a pan and heat oil . 

Now dip each ball in the batter and slowly drop in the hot oil and fry  till it turns golden brown in colour . It would take about 5 – 8 mins to fry 

Take them on to a paper towel to drain excess oil .

payasam / kheer

Ingredients :

sabudana / saggubiyam - 1 cup

sugar

milk

elachi cardamom powder - pinch

cashewnut - 10

Method :

heat  a pan add 2tsp ghee , add cashew nuts and raisins and fry them .

in the same pan add sabhudana and add 1 cup of water and cook it well.

when it is cooked , add sugar  , milk , and cook it for few more minutes.

finally add elachi powder , fried cahewnuts and raisins ....

u can eat it as warm or refrigerate it and take ......

this is a quick and easy festival recipe any one can do it and enjoy ............

Mutton fry / Lamb fry

lamb / mutton

oil - 2tsp
garam masala  -( cardamom , cloves , cinnamon , bay leaf )
cumin seeds
chopped onions
sliced chillies - 4 nos
turmeric powder - a pinch
red chilli powder  - 1- 2 tsp
cumin powder  - 1/2 tsp
coriander powder - 1 tsp
pepper corns - 10
garlic - 6 pods

butter - 1 tsp
curry leaves , coriander leaves( bunch ) 

Method:

Take  a heavy bottom pan add some oil .

when oil is hot add garam masala. when its spluters  add cumin seeds add chopped onions .
no need  to brown the onions .

Add turmeric and ginger garlic paste and once the ginger garlic paste is cooked.

Add nicely clean cubes of lamb or mutton and add little water to it and cook till meat is tender.
(make sure your lamb is fully cooked as we are not going to cook this lamb in a gravy or anything)  ( u can even do the above process in a cooker insted of heavy bottomed pan ).

Take some garlic and little bit of cumin seeds and peppercorns and  grind it.

Next melt the butter / ghee  add the grind powders, after 5 seconds add green chili and curry leaves .add red chili powder 1/2tsp,cumin powder 1/2 tsp,and coriander powder 1/2 tsp.after adding these add the lamb.

Add the chopped coriander to garnish and add little lime juice to it.

Source : vahrehvah 

PEANUT CHUTNEY FOR IDLI / DOSA / BREAKFASTS

INGREDIENTS:

PEANUTS -  1 cup
coconut  - sliced into small pieces
green chillies  - 3 no 's
garlic - 3-4 pods
curry leaves
mustard seeds - 1 tsp
urad dal - 2 tsp
cumin - 1/2 tsp
oil - 1 tsp


METHOD :

roast the peanuts , and peel of the outter layer .
grind it in a mixer , add coconut pieces , green chilli , garlic  , salt ,add some water make it into a paste .

put a pan add 1tsp of oil add mustard sedds , cumin seeds , urad dal , curry leaves , red chilli to it and fry them properly , add this tadka to the ground paste and mix well . peanut chutney is ready to serve with any breakfasts.

CURD CHUTNEY / PERUGU PACCHADI

INGREDIENTS :

curd - 1cup
onions - 1 ( sliced )
green chilli  - 2 ( chopped )
salt


METHOD :

mix all the ingredients and the curd chutney is ready to serve with rice recipes  as side dish

this goes well with pulav , biryani , e.t.c.

PULIHORA / TAMARIND RICE

Tamarind Rice is done mainly during festivals in andhrapradesh ...... so this is mainly said to be festival recipe ...


Ingredients :

Tamarind Juice
Tumeric powder
Fenugreek Seeds - 1/4 tspn
Red Chillies - 12nos
Urad Da1
Chana Dal
Peanuts
Cashewnuts
Asafoteida
Mustard seeds
Curry Leaves
Oil
Salt

METHOD :

Heat 1/2 tspn oil in a pan and add fenugreek seeds, 7 red chillies . Fry in medium heat.
Once it is light brown colour take it off  from  the stove and cool.
Once cooled, grind to a nice powder .
Heat oil ( about 8-10spoons), add asafotida, mustard seeds, curry leaves, urad dal, chana dhal, red chillies.
Once the dhal becomes medium brown, add turmeric, salt and add the tamarind juice and allow to boil.
When it is boiling well, add the ground powder and all to boil, till it becoms light paste. Once done,  off the stove.
In another pan add few tspns of oil then add peanuts , cashew nuts and fry them .and keep it aside.
Add the rice in a plate and cool, then add  tamarind paste on the rice and mix well.
add cashewnuts and peanuts to the rice and mix it in the rice .
Tamarind rice is ready to eat .

urad dal balls/ koftas in sambar

Ingredients:

1cup Urad Daal
1 Onion finely chopped
1 tsp cumin
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

 Method:

• Grind urad dal  coarsely in a blender.
• Now add onions,cumin, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan and deep fry a spoonful of batter till golden
• Soak these urad dal balls in sambar and serve.

CHANNA MASALA / CHOLE MASALA / PUNJABI CHOLE

INGREDIENTS :


chole / channa ( pressure cook it)    - 3 cups 

oil                                                   -3 tsp

cumin / jeelakarra                          - 1tsp

urad dal / minapappu                     - 2 tsp

ginger - garlic paste                         - 2tsp

cloves / cinnamon                           -2/ inch 

onions                                            - 2nos chopped 

tomatoes                                       - 2nos pureed

green chilli                                      - 5- 6 chopped 

coriander powder                          - 2tsp

turmeric powder                            - 1/4 tsp

redchilli powder                             - 1 tsp 

garam masala                                 - 1/2 tsp

channa masala 

salt     

coriander leaves                    for garnishing ..


METHOD :

1. Boil Chole in pressure cooker/Microwave till they become soft.
2. On Medium  Heat, Heat the Pan first and put Oil in Pan.
3.  Add Cumin seeds.When Cumin Seeds splutter, add  Garlic and Ginger Paste.
4. Add chopped Onions  and add a pinch of Salt and fry till they turn brown (Adding salt while frying Onions makes it quicker to fry Onions)
5. Add coriander powder and fry for some time till it becomes light brown.
6. Add turmeric powder & chili powder and Salt to taste.
7. Add Garam Masala and Chana Masala and again fry for some time.
8. Add Pureed tomatoes and fry till the oil leaves from the sides.
9. Add chopped Green Chilies.
10.  Add Chole/Chana into the Pan without water and stir so that it gets mixed up well.
11. Add the same water which was left in pressure cooker while boiling Chole/Chana .
12. Cook the Chole/Chana with gravy for 8-12 min’s till gravy dries (but Chana or Masala should not burn).
13. Garnish with Coriander Leaves and ring Onions and Tomato.
14. Serve with Puris, Parathas, Chapatis or Rice.