Dondakaya fry (simple fry)

Tindora fry/ivy gourd fry/dondakaya fry is tasty south indian popular dish.It will be a side dish for dal too.

Ingredients:

• Dondakayalu/Tindora/ivy gourd -1/4 kg
• red chilli powder -1 and1/2 tsp
• oil -1 tbsp
• salt -1and1/2 tsp
• peanuts -as needed

Preparation ;

1.     Wash and cut the dondakaya vegetable  into long slices.
2. Heat the oil in the kadai and place the dondakaya slices 
3. Add peanuts and fry well.
4. Stir fry till the dondakaya is cooked.
5. add salt and red chilli powder .Mix well.
6. Add fresh  coconut powder if you need
7. Serve with hot rice.

                              

                               

vankaya kothimeera karam curry

  Try this andhra style vankaya kothimeera kaaram made with slender brinjals.Any type of curry with brinjals taste yummy.This type of curry goes well with rice and rotis

Ingredients:

•  brinjals :1/4 kg
• kothimeera - a large bunch
• green chillies -3 or 4 
• salt -as required
• oil for frying

Preparation ;

1. Wash the brinjals thoroghly.Cut them into long slices and place them in salt water.
2. Grind the coriander leaves and green chillies to a fine paste.
3. Heat the oil in a pan and add the brinjals and toss well.Cover with lid for few minutes.
4. Add coriander and green chilli paste to it and mix well .Stir well and cook for few minutes 
5. Now switch off the flame and the dish is ready to serve with rice or rotis.

brinjal voilet

Green chilli ,coriander paste

add the paste to frying brinjal slices

saute for 2 to 3 minutes

vankaya kothimeera karam recipe /brinjal curry

Gobi manchurian

Gobi manchurian is traditional chinese dish and was adapted by Indian cuisin too.Gobi manchurian is one of the perfect starters you can have before any starters.

Ingredients for gobi(cauliflower)manchurian:

• Cauliflower 
• maida(all purpose floor) -1/2 cup
• corn flour -1/4
• spring onions
• oil -2 tble spoons
• ginger garlic paste - 1 tsp
• green chillies-2
• onion -1 finely chopped
• capsicum -1 finely chopped
• soya sauce - 2 tsp
• vinegar -1 tsp
• pepper powder -1 tsp
• coriander leves -for garnishing
• salt to taste

Preparation

 Cut the cauliflower into florets and wash it with water.Then boil the cauliflower florets in hot water about 3 to 4 minutes.Drain the water and dry the florets on the paper towel.Take a bowl, add maida,cornflour,pepper powder , soya sauce and salt with little water and make a thick batter ,Heat oil in a pan ,dip the cauliflower florets in the batter and fry till golden colour.

Preparation of sauce:

 In another pan ,heat  11/2 table spoon oil.Add ginger garlic paste,spring onions,chopped onions, capsicum,green chillie pieces and saute well.Add soya sauce,green chillie sauce,salt venigar and mix well.Finally add the fried florets and toss well.Garnish with coriyander leaves and serve.

                                           

Badusha Sweet Recipe | Balushahi Recipe

Ingredients for Badusha sweet :

• maida -1/2 kg
• butter -150gms
• water -as required
• curd -1 cup
• salt -1/2 tsp
• sugar-200 grams
• elaichi powder - 1 tsp (optional)
• lemon juice -1 tsp
• a pinch of cooking soda

Preparation

        Mix the maida,salt,cooking soda ,butter and curd with a little water in a bowl.Let it marinate for an hour.Now take a small portion of dough  and make it as a semi flattened ball.Make a small dent in the middle. In another pan ,heat the water,after that pour the sugar and boil till string type consistency.Switch off the stove  and add lemon juice and elaichi powder to it. Heat the oil in a pan , fry the badushas in a low flame.Let them turn it to golden brown colour.Absorb them in a tissue paper.Then dip them in the sugar sirup for 10 minutes and remove them.Let them dry for an hour.

                                    

                                                       

Badusha sweet

Ravva laddu

Ingredients ;

• bombay ravva(suji ravva)- 1 cup
• sugar - 1/2 cup
• ghee - 1tbsp
• milk -3 tbsp
• cashenuts
• kissmiss
• Elaichi - 3

Preparation:

        First heat the pan  and dry roast ravva in a slow flame ,stir constantly.In anoother pan fry cashenuts and kissmiss separately in ghee until they turn in golden colour.Mix the fried bombay ravva with milk and sugar along with elaichi powder.Make them round balls like laddus and decorate with cashenuts and kissmiss.
                             


                           

Ravva laddu sweet recipe

Minapa garelu recipe

'Kanuma' is farmer's festival in South India.Espessially in telugu states.There is a famous saying in telugu that"kanuma nadu minumu tinali."That means we should taste minumu (urad dal)related dishes on this day due to our  tradition.So let us start minapa garelu or vadalu for this festive ocassion.
       Ingredients

•  urad dal(soak over night or 4 hours for minimum)- 1cup
•  salt- 1 and half tsp
•  oil for deep frying

 Preparation;
      Grind the soaked urad dal with salt in mixer adding less water. Heat the oil in a pan .Take a  plastic sheet,spread  some oil on the plastic sheet Reduce the flame to medium.Make the paste like a donut shape and deep fry in oil until it turns golden brown in colour.Serve hot with coconut or allam chutney.


                                               

    

Utappam RecipeUtappam Recipe with idly batter

  Ingredients for Utappam:

•   left over idly batter 
• onion slices
• green chilli slices
• finely chopped ginger
• oil for frying
• finely chopped coriander leaves(optional)

   How to prepare:
     Mix a half cup of water to 2 cups of idly batter for spreading the batter  easily on tava.Heat the tava and spread the idly batter with laddle as a thick layer in a round shape.Spread the chopped ingredients all over the batter. Drizzle oil towards the utappam.Let it cook in a low flame for a few minutes.Flip the utappam and cook it for few minutes. Serve hot  .

Utappam Recipe

Utappam

Sago kheer

Sago or Sabbudana kheer is a delicious n traditional dessert flavored with  Elachi (Cardamom) .

Ingredients :

Small sized pearl sago -1/2 cup
Milk -1/2 liter
Sugar -2 tbsp
Cardmom powder -1 tsp

Method :

Soak the pearl sago for 2 hours.Bring to boil the milk.and add the  soaked sago. Then add sugar and cardamom powder and stir well  Garnish with few raisins and fried cashew nuts and serve hot or put it in the refrigerator and serve chilled.

                               

                             
                                        

Rava kesari

I have made this Rava kesari  (Rava sweet or prasadam) for the  festive occasion  in my home.This south Indian sweet recipe is  very easy to prepare and tastes  so soft .It is advisable to  use milk than water to make this recipe more delicious.
        
Ingredients :

• Bombay rava /Suji rava - 1 cup 
• Sugar -3/4 cup
• Milk or water -2 cups
• Ghee -1 or 2 tbsps
• Cashew nuts 
• Raisins / kismis
•  Elachi /Cardamom powder -1 tsp

Preparation :

Heat a Kadai /Pan  on a low flame and  add some ghee ,when it melts fry the cashew nuts and raisins separately and keep aside.Take another pan and pour the water or milk and let it boil.Then add the sugar and let it dissolve in the milk in  low flame.Add the suji rava slowly and stir constantly .Add cardamom powder and remaining ghee and keep  on stirring  until the  mixture starts thickening and starts to leave the edge of the kadai or pan.Let it cool for some time and make lemon sized balls and decorate with cashew nuts and raisins. I am against to use  any  harm ful food colors....so this recipe looks in its actual form.

                         

             

     

       

     

  

Tomato palli chutney

Ingredients :

• Tomatoes -5
• Green chilles - 3
• Pallies  -(groundnut) - as required
• Oil - 2 tsp 
• Mustard seeds - 1 tsp
• Jeera -1 tsp
• Red chillie -1
• Salt -as required
• 
  

Procedure :
     
Take a pan and heat  2 tea spoons of  oil ,and add tomatoes,green chilies,groundnuts and fry well.


 














Let it cool for some time.Grind well.Take a small pan and add mustard seeds,jeera ,curry leaves and red chillie pieces in a slow flame. Mix well with the ground paste. .It would be goes well with idly, dosa, upma etc., Garnish with coriander leaves.

How to make Idly batter for fluffy idlis

Ingredients :

• Idly ravva ( uppudu ravva) -3 cups
• Urad dal   - 1 cup
• Salt   - as needed

Method :

Soak urad da and lidli ravva  in separate bowls for 3 hours

Soaked urad dal

Soaked idly ravva

Grind the soaked urad dal with a wet grinder until the batter would become fluffy.The quantity of batter will be increased .Remove the batter from the grinder and mix with idly ravva with required salt.

Set aside over night to ferment the batter.Next day you can put the batter  in the idly moulds with a table spoon  and steam for about ten minutes.Don't put wait.

Remove idlis from the cooker and serve with putnala  chutney ,sambar and spicy coriander powder.

Roasted dal or( Putnala pappu) and Coconut chutney

Ingredients :

• Roasted chana dal (Putnala pappu) -1 cup
• Grated coconut -1 cup
• Green chillies - 3
• Red chilli  -1
• Curry leaves  - a few
• Mustard seeds -1 tsp
• Urad dal - 1 tsp
• A pinch of tamarind (soaked)
•  2 crushed flakes of garlic ( if desired)
• Salt  - as required
• Oil  -1 1 or 2 tsps

Preparation:

Take roasted dal (putnala pappu), green chillies, tamarind,garlic flakes (optional),coconut in a mixer jar and blend well. Heat a small pan,heat oil. Then add mustard seeds, when they splutter add red chilli pieces,urad dal,curry leaves fry well.Mix well with grinded paste.This chutney goes well with Idly ,dosa and bujjies tec.,

Totakura pappu with Moong dal

Ingredients :

• Totakura(Amaranth) leaves -2 cups
• Moong dal -1 cup
• Tamarind extract or a small sized lemon
• Red chillie (break into pieces) -1
• Green chillies-2
• Garlic cloves-2
• Onion-1
• Oil-1 tbsp
• Mustard seeds-1tsp
• Jeera -1 tsp

Method :

Wash Totakura leaves and Moong dal thoroughly with water and put them in the pressure cooker

After 3 whistles turn off the stove. Place them in a vessel and mash well. Add tamarind juice and bring it to boil. Season with mustard seeds,jeera, red chilli pieces, garlic, onion, green chilli slices. Mix well Add some coriander leaves for good taste.

If you don't like to add tamarind juice, add lemon juice after cooking just for that hint of tanginess.