6 Home made South Indian Style | Snacks Recipes ideas for kids Murukku | jantikalu

    6 Home made Murukku | Jantikalu | Chakralu |snacks recipes ideas for  kids | Easy South Indian style  snacks ideas for kids !!!
    South Indian evening snacks are easy to make and best to store them in containers.  Instead of burgers and pastry's try these home made tasty snacks items . Andhra style  murukulu or jantikalu aka chakralu are crunchy and tasty snacks .Especially children are fond of these crispy snacks. Here  I am sharing 6 varieties of murukulu aka jantikalu . The first one is basic style of south Indian murukulu or jantikalu.

Murukulu/ Chakralu

1. Murukulu / Jantikalu | Chakralu  ( Andhra savoury snack ):

 Ingredients :

• Rice Flour - 2 cups
• Gram Flour  ( Besan ) - 1 cup
• Salt - 2 tsps or as per taste
• Water - as needed
• Red chili  powder - 1 tbsp
• Sesame seeds ( nuvvulu ) - 1 tbsp 
• Butter or ghee - 2 tsps
• Oil for frying

Method :

1. Take a large bowl or basin. Mix the rice flour, gram flour  melted butter , red chili powder ,salt and sesame seeds by slowly pouring the water. Make a soft dough.The consistency of dough should not be more watery or hard.Taste  if salt is enough before deep frieng.
2. Heat  enough  oil in a pan  for deep fry . Take a Murukku press (savoi press ) and grease oil inside of the press.
3. Fill the press with dough  and squeeze out rounds into the hot oil.
4. Fry them on both sides  until a little golden brown color.  
5. Remove from oil with a slotted ladle and place them on paper napkin to absorb the excess oil.
6. Repeat the same for the rest of the dough. 
7.  Store in an airtight container after cool.

2. Onion Murukku | Ullipaya Murukulu

Ingredients :

• Rice flour -2 cups
• Urad dal - 1/2 cup
• Onions - 2
• Butter - 1 tbsp
• Salt - 2 tsps or as needed
• Cumin - 2 tsps
• Cooking soda - 1/2 tsp
• Red chili powder -1 tbsp

Method ;

1. Dry roast the urad dal in a pan and grind after cool and set aside.
2. Grind the onions in the mixer and make a fine paste. 
3. In a wide vessel or basin combine the rice flour, urad dal flour, cumin ( jeera) powder,salt,red chili powder and cooking soda.
4. Now add butter and onion paste to the above mix by adding water slowly to make a soft dough.
5. In a kadai heat the oil for deep frying.
6. Take a murukku /jantikalu press and grease oil inside.
7. Fill with dough and squeeze out rounds into the oil.
8. Fry till it turns golden brown in color.
9. Remove the murukku from hot oil and place it on a paper towel to absorb the excess oil.
10. Repeat this step until there is no dough left.
11. Store in an airtight jar.

3.Peanut Murukulu | Groundnut Murukulu  | Verusanaga pappu murukulu

 Ingredients :

• Rice flour - 2 cups
•  Peanuts ( Ground nuts ) - 1 cup
• Sesame seeds ( nuvvulu ) - 1 tbsp
• Ajwain  (vaamu) - 1 tsp
• Red chili powder - 1tbsp
• Salt to taste
• Oil for frying

Method ;

1. Dry roast the peanuts in a pan and remove the skin. Grind it like a fine powder.
2. In a bowl mix the rice flour, peanut powder, sesame seeds, ajwain, red chili powder  and salt 
3. Add water to make a smooth dough dough.
4. Heat oil in a pan .
5. Fill the dough in murukku press and squeeze out murukku dough to the hot oil.
6. Deep fry both sides of the murukku in hot oil , until it turns golden brown.
7. Repeat the same process until there is no dough left.
8. Drain the murukkus on paper towel to absorb the oil.
9. Store i an airtight container.

4.Sago Murukku | Saggu Biyyam Murukulu

Ingredients:

•  Rice flour - 1 cup
• Sago powder -1/2 cup 
• Cumin - 1 tsp
• Red chili powder - 1 tbsp
• Salt to taste
• OIl for deep fry

Method :

1. In a large vessel combine sago powder, rice flour, salt, red chili powder, cumin seeds
2. Add 2 tea spoons hot oil to the mix.
3. Add water and mix thorouly to make a soft dough.
4. Fill the dough in murukku press and press it in hot oil and deep fry until golden brown.
5. Remove from oil and place them on a paper towel.
6.  Allow to cool.Store them in an airtight container

5.Moong dal Murukku | Pesarapappu chakralu | Jantikalu

 Ingrdients :

1. Moong dal - 1 cup
2. Rice flour - 2 cups
3.  Butter - 1 tbsp 
4. Red chilli powder - 1 tbsp
5. Salt to taste
6. Oil for frying

Method :

1. Dry roast the moong dal in a pan. Allow to cool.Grind in a mixer jar to make a fine powder.
2. Combine the rice flour, moong dal powder , butter ,red chili powder and salt by adding water to make a soft dough.
3. Take the murukku press  and fill it with dough.
4. Press the murukku in hot oil and fry till golde.
5. Drain them on the kitchen towel.
6. Store them in container..

 

6 . Urad dal Murukku | Minapa Chakralu

 Ingredients :

•  Rice flour - 2 cups
• Urad dal ( Minapa pappu ) - 1 cup
• Butter or ghee - 1 tbsp
• Salt to taste
• Red chili powder - 1 tbsp
• Asafoetida  9 hing) powder - 1 tsp ( optional)
• Oil to deep fry

 Method ;

1. Dry roast the urad dal in a pan and make a fine powder after cool.
2. In a pan combine the rice flour,urad dal powder, butter, salt ,asafoetida, red chili powder and mix well.
3. Add water gradually to make a soft dough.
4. Now heat oil in a pan .
5. Fill the dough in murukku press gently in the hot oil.
6. Fry both sides of the murukku  until golden .
7. Repeat the same process for the rest of the dough.
8. Drain them on the kitchen towel.
9. Let them cool completely.
10. Store them in an airtight container .
11. Serve the murukku with tea.

3 bean curry | Protein rich Curry with Black eyed ,Rajma and Soya beans

     3 bean curry | Protein rich Curry with Black eyed Beans, Rajma ( kidney ) beans and Soya Beans

Three bean curry is healthy Indian style recipe with the combination of  three protein rich beans. Kidney beans are Rajma beans are red in color and they are a good source of fiber and a good choice for diabetics .
  Black eyd beans contain high fiber content and  rich in protein.They may help  strengthen bones.The vitamin A in black eyed beans gives you the benefits of beta carotene which should be needed for immune system and vision.
 Soya beans are a good source of iron, calcium, protein ,molybdenum, vitamins B1 , B2 ,B6  and folic acid. 

 Ingredients :

• Black eyed beans ,    -1 cup
• Rajma Beans - 1 cup
• Soya beans - 1 cup
• Ginger garlic paste -1  tsp
• Green chillies - 2
•  Tomatoes - 2
• Onions - 2
• Curry leaves - a sprig
• Coriander leaves
• Mint leaves
• Salt to taste
• Garam masala powder - 1 tsp
• Red chili powder - 1 tsp 
• Jeera powder ( cumin ) - 1 tsp
• Dhania ( coriander ) powder - 1 tsp
• Oil - 2 tbsps

Preparation;

• Soak the 3 types of beans  over night separately
• Cook them in pressure cooker.
• Cut onions,tomatoes .and green chillies.
• Heat oil in a  pan and add  ginger garlic paste, chopped onions and fry till golden brown color.
•  Add   few curry leaves and green chillies and fry well
• Add cumin (jeera )powder,coriander(dhania) powder.and turmeric powder
• Now add the soaked rajma ,Black eyed beans (bobbarlu) and soya beans Then add 2 cups of water  cook on a low flame for 5 minutes.
• Then add salt,red chilli powder and garam maala powder .Leave for 2 minutes
• Finally add some mint (pudina)leaves and criander leaves and mix well
• Serve hot with rotis

 3 bean curry

Note ;
However, they must be cooked properly before consumption , otherwise they can be toxic to your digestive system if eaten raw  .

7 Delicious and Easy Sweets Recipes / Sweets Recipes for Kids

                     7 Delicious and Easy Sweets Recipes for kids         

 1 Kaju barfi | Kaju kathli

Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.

In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

2.  Gulabjamun


Cooking directions:

1.Add 1/4 measure of water gradually to 1 measure of MTR gulab jamun mix and knead gently into smooth dough.Keep aside for 5 minutes.

2. Apply oil/ghee on both palms.Shape the dough into small balls.

3.Deep fry in oil/ghee over medium flame,until golden brownTake out and keep aside for 1 minute.

4.Soak fried jamuns in hot sugar syrup(20mins)Until they completely absorb the syrup and serve hot.

SUGAR SYRUP:
Add equal measures of sugar & water.Boil for 10 minutes.add 1 litre water for 1 kg sugar.

3.  Rasagulla

1. Boil 1 litre milk in a pan. 
2. When it starts to boil, add  lime juice for curdling
3. Slowly, the milk will start to curdle and split.
4.  Strain the water and gather the  chenna(paneer) in a cotton cloth.
5. Tie the ends and hang it at a height and allow to drain completely.Leave it for half an hour
6. Take the chenna (paneer0 ina plate and make small balls.
7. To prepare sugar sirup,bring to boil the sugar and water for 5 minutes and add cardamum powder to it
8. Drop the balls carefully in the sugar syrup and soak them for 10 minutes.
9. Place it in refrigerator and seve chilled.

4. Badusha / Balushahi

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.

5. Ravva Laddoo


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.
                             

6.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.

7.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.

Mint and Tomato Rice /Pudina Tomato Rice

      Mint and Tomato Rice /Pudina Tomato Rice 

Ingredients :

•  A bunch of mint leaves (Pudina leaves )
•  Medium sized onion - 1
• Tomatoes - 2
• Green chillies -  5 or 6
• Ginger garlic paste - 1 tsp
• Salt - 2 tsps or according to taste
• Oil - 1 tbsp 
• Ghee - 2 tsps
• Rice - 1 cup boiled
• Lemon - 1

Method :

1.  Cut the onions and green chilies into slices.
2. Cut the tomatoes into cubes
3. Heat oil in a pan and add the ginger garlic paste and saute well.
4. Add the onion slices ,tomatoes and green chillie slices .Fry until transculent.
5. Add the mint leaves and stir fry.
6. Now add the boiled rice and mix thouroughly.
7. Now add the ghee to the rice and combine well.
8. Finally add lemon juice and salt  to the mint rice and mix well. 

Tindora Fry with groundnuts |Dondakaya ,palli vepudu

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
• groundnuts -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.

                              

                               

Top Ten Best Milkshake Recipes

  Healthy Milk Shakes | Refreshing  Milk Shakes



1.Dry fruits Milkshake :

Ingredients :

• Cashewnuts -  1 tbsp
• Almonds  ( badam ) - 1 tbsp
• Kiss miss (Raisins) -  as required
• Dates (kharjuram) - 5 to 6
•  Milk - 2 glasses
• Sugar - 1 tbsp

Method  ;

1. Soak the  cashew nuts ,
    almonds ( badam ) and dates  for  half an hour in hot water.
2. Cut the cashew nuts and badam as small pieces.
3. Blend the dates with milk in a blender.
4. Add sugar to the above drink and blend again.
5. Garnish with Kiss miss and  almond and cashewnut pieces.
6. Refrigerate for an hour and serve chilled.

2. Mango Milkshake  :

 Ingredients :

• Mangoes - 2
• Sugar - 1 tbsp
• Milk - 2 glasses 
• Dry fruits like badam , pistachios , cashew nuts

 Method :

1. Peel the skin of the mangoes.
2. Cut them into cubes.
3. Blend together mangoe cubes with milk and sugar.
4. Pour into individual glass tumblers.
5. Garnish with dry fruits and serve chilled.

3. Vanilla Milkshake :

Ingredients :

• Vanilla ice cream - 2 scoops
• Milk - 1 cup
• Sugar - 2 tsps

Method :

1. In a blender ,combine ice cream , milk  and sugar.Blend until smooth and frothy 
2. Refrigerate and serve chilled.

4.Chocolate Milkshake 

 Ingredients :

• Chocolate ice cream - 2 tbsps
• Milk  - 1 cup
• Hot chocolate powder - 1 tbsp
• Cashew nuts ( Sliced )

Method :

1. In a blender mix all the above ingredients and blend smoothly.
2. Pour the chocolate milkshake in tall glass tumblers.
3. Garnish with sliced cashew nuts.
4. Drop some ice cubes and serve chilled.

5.Apple Milkshake:

 Ingredients :

• Apples - 2
• Milk - 1 cup
• Honey - 2 tbsps
• Cardamom powder - 1 tsp
• Ice cream (Vanilla flavor) - 2 scoops

Method :

1. Combine all the above ingredients in a blender jar .Blend until smooth.
2. Pour the apple milk shake in individual tall glasses 
3. Add ice cream on top of the milkshake.  

6.Strawberry Milkshake

Ingredients :

• Milk  - 1 cup
• Staraberry ice cream - 4 scoops
• Whipped cream - 1 tbsp
• Sliced strawberries for topping
• Sugar - 1 tbsp

Method :

1.  Mix the milk , strawberry  ice cream,whipped cream , sugar in blender and blend until smooth.
2. Garnish with whipped cream and ice cream as topping and sliced strawberries. 

7.Carrot Milkshake

Ingredients :

• Carrots - 4 
• Almonds ( badam ) -5 to 6 
• Cashew nuts -  5 to 6
• Milk -  2 cups
• Sugar - 2 tbsps
• Cardamom powder - 1 tsp

Method :

1. Clean and peel off the skin of carrots and cut them   into pieces and pressure cook with a small amount of water.
2. Soak the almonds and cashew nuts in hot water for half an hour.
3. Allow to cool.
4. Grind the boiled carrots in blender along with sugar and soaked almonds and cashew nuts.Blend until smooth paste
5.  Add milk  and cardamom powder to the paste and mix well.
6. Refrigerate for 2 hours and serve chilled.

8. Banana Milkshake :

 Ingredients:

• Riped bananas - 2
• Milk - 1 cup
• Sugar - 1/4 cup or honey 1 tbsp
• Cashew nuts and Pistachios - handful

Method :

1. Combine milk,sugar or honey and bananas in a blender and blend until smooth.
2.  Refrigerate for an hour.
3. Garnish with sliced cashew nuts and pistachios and serve chilled .

9. Oreo milkshake

 Ingredients :

• Milk -1 cup
• Vanilla ice cream - 2 scoopes
• Oreo biscuits -6
• Chocolate sauce - 1 tbsp

Method :

1. In a blender jar , combine the ice cream , milk, 6Oreo biscuits and  chocolate sauce .
2. Blend until smooth.
3.  Crush the remaining Oreo cookies .
4. Pour the Oreo milk shake in individual glasses and top with Oreo cookie crumbles 
5.  Serve immediately.
   1. 
      

10. Muskmelon Milkshake

 Ingredients :

• Muskmelon - 1 cup chopped
• Milk - 1 cup 
• Vanilla ice cream - 2 scoops
• Whipped cream - 1/4 cup

Method :

 To Make Musk Melon Milkshake

• 1.Combine muskmelon pieces,milk and whipped cream in a blender jar and blend smooth.
• 2.Pour into a tall glass and topping with ice-cream and serve chilled.

Home made Paneer recipe | Cottage Cheese recipe

           How to make paneer (cottage cheese ) at home ?

Paneer became main ingredient in most of the Indian cuisine. We need fat milk to make paneer at home.This is an easy process to make soft  paneer at home.

Home-made Paneer


                
Ingredients :

•  5 cups of whole milk
•   2 tsps vinegar
• or 2 tsps lemon juice

Method :

1. Boil the milk in a open pan.
2.  When it's boiling, add the vinegar and wait
   for the milk to curdle completely.
3. When you add  venegar or lemon juice to  the milk the acidity in the lime causes the milk to separate into curds and whey. 
4.  Take it off the fire and let it sit for 10 minutes.
5.  Pour it onto a cotton/muslin cloth and tie it with a
   tight knot.
6.  When all the water is drained from the paneer,shape it into a
   large rectangular block,transfer it into another piece
   of paper/cloth, wrap it properly and refrigerate it overnight.
7. Refrigerate and use within a week.

Home made paneer

                            

Summer drinks| 6 different flavours of Punjabi Lassi Recipe

               How to prepare 6 different flavours of Lassi drinks 

   Curd  or yogurt is beneficiary for good health as it contains healthy bacteria and removes bad cholesterol in the body. Traditional Punjabi Lassi is a sweet beverage made of yogurt (curd) ,sugar and ,milk , rose water or cardamom powder and dry fruits.To beat the hot summer weather, try and relish these cool refreshing drinks !

           

                                               1. Sweet Lassi Recipe

Ingredients

• Curd - 2 cups
• Water - 1/4 cup
• Sugar - 2 tbsps
• Milk - 1/4 cup 
• Rich creame - 1 tbsp
• Rose water - 1 tsp
• Cardamom powder ( elaichi powder ) - 1 tsp
•  Ice cubes
• Sliced badam
  

Method :

1. Whisk the curd with a hand blender and add water and milk.     
2. Add sugar ,cream, cardamom powder,rose water ang blend well again to a smooth froth.
3. Add ice cubes and decorate with sliced badam ( almond) and serve chill.
4. Use fresh curd when preparing this Lassi recipe.

2. Masala Lassi Recipe :

 Ingredients :

• Fresh curd - 2 cups
• Cardamom (elaichi ) powder -1/4 tsp
• Nutmeg (jaji kaya ) powder -1/4 tsp
• Pepper powder - 1/4 tsp
• Saffron strands - a few
• Sugar or Jaggery - as per taste
• Dry fruites
• Water -
  1/2 cup
•  
• Ice cubes

Method:

1. Whisk curd in a large bowl along with all spice powders above.
2. Add water and sugar or jaggery and blend until frothy.
3.  Decorate with dry fruites .
4. Serve chill by dropping ice cubes on glass tumblers

          

            
3.Rose Lassy Recipe :
 Ingredients :

• Fresh yogurt  - 1 cup
• Water - 1 cup
• Rose petals (optional) - 1 table spoon
• Rose syrup - 2 tbsps
• Water - 1 cup
• Ice cubes 
• Sugar - 1 tbsp
• Sliced badam (almonds) , cashew nuts and pistachios

Method :

1. In a blender  or mixer jar blend the curd, water ,rose syrup and sugar until smooth frothy.
2. Now pour the drink  in tall glass tumbers.
3. Drop ice cubes.
4. Decorate with rose petals and sliced almonds, cashew nuts and pistachios .

     4.Mango Lassi recipe :

Mango fruit lovers love this delicious mango flavour lassi recipe.

Ingredients :

• Fresh curd - 1 cup
• Milk - 1 cup
• Riped  mango (Banginipalli mango) - 1
• Sugar - 1 tbsp
• Ice cubes 

Method :

1. Peel the skin of the mango and cut them into cubes
2. Blend the curd ,milk, sugar and mango cubes in a blender  or mixer until smooth and frothy.
3. Pour in tall glass tumblers and drop some ice cubes and serve chilled. 

5.Orange Lassi Recipe :

Orange lassi recipe contains thick source of vitamin c. It takes less time to prepare this drink.

Ingredients :

• Fresh curd - 1 cup
• Oranges - 2
• Sugar - 1 cup
• Honey - 1 tbsp (optional)
• Ice cubes
• A pinch of cinnamon (dalchina chekka ) powder
• Sliced almonds and cashewnuts

Method :

1. Peel the skin of oranges and remove the seeds.  
2.  Add curd orange slices,sugar ,cinnamon powder and honey in a blender jar.Blend until smooth.
3. Pour the drink in tall glass tumblers and add ice cubes.
4. Garnish with sliced almonds and cashew nuts.
5. Serve chilled.

6.Banana Lassi Recipe :

 Banana lassi recipe is another flavourful of  curd based smooth drink.

Ingredients :

• Fresh curd  ;1 cup
• Bananas - 2
• Water - 1 cup
• Sugar - 1 tbsp
• Ice cubes
• Cardamom powder ( optional ) - 1/4 tsp

Method :

1. Peel the bananas and cut them.
2. Add to blender along with curd, banana pieces,water, sugar and cardamom powder.
3. Blend until smooth and frothy.
4. Pour into tall glasses and drop some ice cubes .and serve immediately.

4 Varieties of Curd Chutney Recipes

    In South Indian cuisine  curd used as regular basis.Because it cools the body in summer and act as a pro boitic agent.These chutneys are made in different styles with yogurt(curd).Lets get started with yummy curd chutney recipes to beat this hot summer . Here I am going to show you  four healthy  curd  recipes.
    1. potato curd chutney
Ingredients;

• boiled potatoes: 2
• curd - 1 cup
• green chillies - 2
• curry leaves - 1 sprig
• coriander leaves
• mustard seeds - 1/4 tsp
• jeera (cumin seeds )- 1 tsp
• asafoetida ( Hing)  - a pinch
• oil - 1 tsp
• salt -1 1/2 tsp 
•  

Metod;

1. Blend the curd with  wood beater  in a bowl and add salt and mix well
2. Peel the skin of the potatoes and slice the potatoes into 1/2 sized.
3. In a pan , add  teaspoon oil and shalow fry the potato slices.
4. Pour the fried potatoes  in the curd.
5. In the same pan  add another teaspoonful of oil and add  mustard seeds, jeera ,hing ,green chillie slices and curry leaves and fry until crackle.
6. Pour the seasoning into the curd potato  chutneyand garnish with coriander leaves.

2.Tomato curd chutney

         Ingredients:

• Tomatoes -       3
• curd - 1 or 2 cups
• green chillies - 3
• ghee  - 1tsp 
• oil - 2tsps
• salt - according to taste
•  red chilly- 1
• curry leaves
• coriander leaves

   For seasoning      ;

• mustard seeds - 1/2 tsp
• jeera (cumin seeds)
• urad dal - 1 tsp
• a pinch of hing        

Method ;

1. Whisk the curd with hand beater.
2. Add salt and mix well.
3. Cut the tomatoes into cubes.
4. Heat a pan and add a teaspoon of oil and  add the tomato slices and stir fry.
5. Cover with a lid and cook for 5 minutes in low flame.
6. Switch off the stove when the tomatoes are well cooked.
7.  In a pan,add a teaspoon of ghee and fry the musturd seeds,jeera,urad dal,hing and fry until the rich aroma is spreaded.
8. Then add green chilli slices,curry leaves and coriander leaves to the above seasoning and cook for a minute.
9. Now mash the cooked tomatoes well and add to the whisked curd.
10. Now pour the tadka/taalimpu to the curd.
11. Tomato curd chutney is ready to serve.

 3.Curd chutney with coconut :-
       Coconut curd chutney (kobbari kaya perugu pachhadi) is tastes best with  grated coconut.It is one of the best side dish for  idly,dosa and vada.It can be better consumed with hot rice also.Let us get started .

       Ingredients ;

• Fresh  grated coconut - 1/2 cup
• green chillies - 3
• red chilli - 1
• curd - 1 cup
• curry leaves - 1 sprig
• coriander leaves- for garnishing 
• ghee  or oil- 2tsps
• mustard seeds - 1/4 tsp
• cumin seeds (jeera)- 1 tsp
• urad dal (minappappu)- 1 tsp
• a pinch of hing

Method:

1. Whisk the curd .with a hand beater and add grated coconut and  salt and  mix  throughly..
2. Heat oil or ghee in a pan,fry the mustard seeds until splutter.
3. Add jeera,urad dal,red chilli piecesand hing one by one and stir fry.
4. Now add green chillie pieces and curry leaves and cook for one minute.
5. Add the tampering to the curd and coconut mixture and garnish with coriander leaves.

4. Bottlegourd curd chutney :-

 Bottle gourd curd chutney or sorakaya perugu pachhadi  /lauki curd/ dahi chutney is a simple  and seasonal dish with a different flavor.

  Ingredients :

• Sorakaya/bottlegourd - small sized 1
• curd/yogurt - 1 cup
• green chillies -3
• mustard seeds - 1/2 tsp
• cumin seeds -1tsp
• urad dal - 1 tsp
• chana dal - 1 tsp
•  red chilli- 1
• hing - a small pinch 
• salt to taste 
• oil /ghee - 2 tsps
• curry leaves - a sprig
• coriander leaves 
•  

Method:

1. Peel the skin of bottle gourd/sorakaya and cut into  cubes as your desired size.
2. Cook the bottle gourd cubes in pressure cooker along with salt.
3. Whisk the curd and place it in a bowl.
4. Add cooked bottlegourd cubes to the curd.
5.   In a pan heat oil or ghee and fry the tempering along with green chillies and curry leaves.
6. Add the tempering to the curd mixture and garnish with coriander leaves.
7. Now the bottlegourd chutney or sorakaya perugu pachhadi is ready to serve.
8. This is authentic andhra style sorakaya chutney which goes well with hot rice

 Note: While  preparing curd chutneys tempering  with ghee will enhance the taste of the recipe.
 

Tomato rasam

Ingredients :
 Red gram – 150 gms
 Black pepper – 1 tbsp
 Cumin seeds – 1 tsp
 Garlic – 6 flakes
 Turmeric powder – ½ tsp
 Tomato – 100 gms
 Curry leaves – 2 sprigs
 Oil – 1 tsp
 Mustard seeds – ½ tsp
 Red chili – 3 nos.
 Asafetida – ¼ tsp
 Tamarind – 15 gms
Method :
 Pound the black pepper, ½ tsp of cumin seeds and garlic into a fine paste.
 Cook lentils and use only the water (on top) for Rasam.
 Add the ground masala, chopped tomatoes and turmeric powder to the dal water and
boil till you get the aroma of the masalas.
 Temper with red chili, mustard seeds, asafetida, ½ tsp cumin seeds and curry leaves.
 Soak the tamarind in water for some time, blend it well and add this extract to rasam.
 Season well and serve hot after garnishing with chopped coriander leaves.

Pongal

                                                        Pongal


Ingredients:
 White rice – 1 cup
 Red gram – ½ cup
 Fresh ground pepper – ¼ tsp
 Whole peppercorns – ¼ tsp
 Salt -1 tsp
 Green chilies - 4
 A few curry leaves
 Asafoetida – a pinch
 Ghee – 1 tbsp
 Oil – 1 tbsp
 Green coriander – 1 tbsp
Method :
 Wash rice and pulses and drain water completely.
 In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
 Add the rice, pulses and asafoetida to this and fry for 3 minutes.
 Add 4 1/2 cups of water, salt and cover the sauce pan.
 Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
 Garnish with coriander.
 Serve hot with coconut chutney.

Pesarattu

How to make pesarattu?Andhra special recipe pesarattu is a popular breakfast item. Most of the  telugu foodies love this pesarattu or pesara dosa.Pesarattu is made with moong dal batter. Pesarattu can be prepared in two ways: with split green moong dal, and with raw moong dal.

Several studies have shown that Moong Dal Dosa or Pesarattu is low in sodium, saturated fat, and cholesterol, making it a very healthy snack option for people with diabetes, high cholesterol, and high blood pressure. There is a lot of protein in pesarattu, which is a fantastic weight-loss food. In fact, a cup of mung beans may provide a beneficial dose of fiber to reduce levels of LDL ("bad" cholesterol).

Telugu cuisine's pesrattu dosa is famous all over the world. A wonderful andhra veg dish is pesara dosa, especially for die-hard pesarattu fans.

Pesarattu (or pesara dosa)  / moong dal dosa is an easy to prepare as well as healthy and very popular and delicious andhra cuisine. Pesarattu is served for breakfast with upma and allam or palli chutney. The following is a list of tasty chutneys you can serve as a side dish to pesarattu.

Tomato palli chutney

Roasted dal or( Putnala pappu) and Coconut chutney

Tomato Chutney

Tomato Onion Chutney Recipe

Ingredients :
 Split green gram(without skin) – 1/4 kg
 Green chilies – 5

 Salt to taste
 Finely chopped onion - 1
 Vegetable oil
 Chopped ginger -2 inch

Method :

 Soak the pulses in water for about 4 to 5 hours.
 Drain the water from the pulses and add ginger pieces.
 Make a paste of these ingredients, but
let it be coarse but not fine.
 Heat the tava / pan and spread little the paste on it just as you do it for a dosa.
 Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.
 After it turns golden brown remove it from the tava.

Recipe card:

Ingredients	Directions
Ingredients :  Split green gram(without skin) – 1/4 kgü  Green chilies – 5ü  Salt to tasteü  Finely chopped onion - 1ü  Vegetable oilü  Chopped ginger -2 inchü	Soak the pulses in water for about 4 to 5 hours.v  Drain the water from the pulses and add ginger pieces.v  Make a paste of these ingredients, butv let it be coarse but not fine.  Heat the tava / pan and spread little the paste on it just as you do it for a dosa.v  Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.v  After it turns golden brown remove it from the tava.v

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