Gongura Pulusu | Roselle leaves soup

 How to make Gongura pulusu | Gongura nuvvula pulusu

    Treat your taste buds with this tangy and spicy Gongura leaves /roselle leaves pulusu / rasam .The combination of gongura leaves ,seasame seeds and garlic pods enhances the flavor of gongura pulusu. This gongura leaves pulusu tasts well with hot rice and roti. This gongura pulusu is one of the  traditional Andhra recipe.


 Ingredients :

•  Gongura leaves - 2 cups 
• Green chilies - 2
• Red chilie - 1
• Sesame seeds - 1 tbs
• Onion - 1
•  Garlic pods 
• Oil - 2 or 3 tsps
• Salt as needed
• A pinch of asafoetida ( hing ) or inguva
• A pinch of turmeric
• Water - 1 cup

Method :

1. Wash the gongura and separate the leaves from its stem.
2. Cut the onions like cubes.
3. Peel the skin of garlic pods.
4. Cut the green chilies like slices.
5. Dry roast the sesame seeds and 2 red chilies 
6. Grind like a coarse powder.
7.  Heat oil in a kadai ,add mustard seeds, when they splutter add cumin seeds, red chili pieces and hing ( asafoetida ).
8. Add garlic pods, green chilies ,onion cubes fry for few more minutes.
9. Now add turmeric powder.
10. Add gongura leaves and fry until they turn soft.
11. Now add a red chili powder and sesame seeds powder to it.
12. Add a glass of water and cook for few minutes.
13. Serve hot. 

                                             

                                                      

Dondakaya pachadi | Dondakaya kothimeera pachadi recipe| Tindora/Ivygourd Chutney with coriander leaves

Tindora / Ivy gourd chutney recipe with coriander combination | Dondakaya pachadi recipe with coriander leaves.

Dondakaya pachadi with kothimeera combination

 I like to prepare different variations of chutney recipes.  This is one of  the simple and tasty chutney with a combination of Ivy gourd/dondakaya or tindora and green chilies and coriander leaves.This chutney is spicy condiment  and paired with steamed rice with a dollop of ghee. There are so many combinations like tindora and kobbari chutney, tindora and tomato , tindora and raw mango chutney etc., This chutney is the one of the favorite chutney of my family. Try this spicy and tasty chutney in your kitchen too.

             Ingredients :

• Dondakaya or Ivygourd - 10 or 15 nos.
• Green chilies - 2
• Soaked tamarind - 1/2 lemon sized
• Salt to taste
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds ( jeera ) - 1/2 tsp
• Red chili - 1
• Urad dal ( minapa pappu ) - 1 tsp
• A sprig of curry leaves

Method :

1. First of all, wash the Ivy gourd / dondakayalu and cut them into small pieces.
2. Cut the green chilies into pieces.
3. In a pan heat the oil, add mustard seeds, cumin and urad dal ,hing/ inguva (asafoetida ) and curry leaves. Set aside the tempering.
4. In the same pan add the green chilies,Ivy gourd pieces fry until the raw smell disappear.
5. Now add soaked tamarind and coriander leaves and cook for few more minutes.
6. Take it in a mixer jar and make a fine paste.
7. Take the chutney in a bowl and mix the tempering.
8. Serve this chutney with hot rice or dosa.

                       

My youtube channel video:

                             


      

Capsicum Masala Curry Recipe | How to make capsicum masala curry

 Capsicum masala curry | How to make capsicum masala curry | Shimla mirch curry
 how to prepare capsicum curry for rice and roti.

                                          

Capsicum masal curry

                
Masala Curry  with capsicum or shimla mirchi has a unique flavor. We can mix this vegetable with any other vegetables like potato, tomato and beans. Here Iam sharing simplified version of green capsicum masala curry aka shimla mirch curry. This capsicum masala curry goes well with rice, pulkha, roti etc.,

 Ingredients :

• Capsicum - 1/4 kg
• Onions - 2 big sized
• Green chilies - 4 
• Ginger garlic paste - 1 tsp
• Garam masala - 2 tsps
• Coriander powder- 1 tsp
• Cashenut powder - 1 tsp
• Salt to taste
• Oil - 1 tbsp
• Coriander leaves for garnishing

Method :

1. In a mixer jar ,grind the onions, green chilies and coriander powder to a smooth paste.
2. Heat oil in a pan, add the capsicum  slices and fry well.
3. Add ginger garlic paste and fry well.
4. Then add  the above paste fry until it turns translucent. 
5.  Cook in low flame.
6. Cover and cook for 10 minutes. Stir in between.
7. Finally add garam masala and mix well and cook for 2 more minutes.
8. Garnish with coriander leaves and serve hot with rice or roti. 

                                               

 

Bendakaya deep fry | How to make bhindi fry | How to make okra fry

How to make bhindi fry recipe | Kurkure Bhindi recipe | How to make okra fry recipe | Bendakaya vepudu recipe | Ladies finger fry recipe

Bendakaya  deep fry or Vendakkaya deep fry or okra fry is a side dish for hot rice, tomato pappu or  sambar . This crispy bendakaya vepudu or ladies finger fry  is ideal for lunch. 

Ingredients ; 

• Ladies finger / Bendakayalu - 1/4 kg
• Pallies / groundnuts - handful
• Oil for deep fry
• Salt to taste
• Red chili powder - 1 tsp

Method ;

1. Wash and wipe the bendakayalu / okra.
2. Cut them into round pieces.
3. Heat oil in a pan for deep fry.
4. Fry the groundnuts and keep aside.
5.  In the same pan fry the okra / bendakayalu until crunchy.
6. Remove from the oil and place them on a paper towel to absorb the excess oil.
7. Store the hot oil in a stainless steel container for further use.You can reuse the oil up to 2 times.
8. In the same pan again add the fried okra and add the fried pallies, salt and red chili powder and mix thoroughly.
9. Place the bendakaya fry in a bowl and serve hot with steamed rice and dal. 

                       

 

Yellow Cucumber Chutney Recipe | Dosakaya Mukkala Pachadi Recipe

 Dosakaya Mukkala Pachadi Recipe | Yellow Cucumber Chutney Recipe

https://youtu.be/1b1AZWUhVKA

                   

Yellow cucumber slices chutney or Dosakaya mukkala pachadi is traditional and tasty dish .  We can make this chutney in various types. Here I am sharing a delicious cucumber slices aka dosakaya mukkala pachadi in my own style.
 

Dosakaya mukkala pachadi / Yellow cucumber chutney

  Ingredients :

• Yellow cucumber - 1 
• Green chilies - 2 or 3
•  Red chili - 1
•  Tamarind - small lemon sized
• salt to taste
• oil - 1 tbsp

Method ;

1. Peel the skin of the yellow cucumber.
2. You should taste a slice of  cucumber if it is bitter. Because some are in bitter taste .If it is bitter don't consume it.
3. Remove the skin and the cut them into small pieces.
4. Fry them in a pan by adding a little bit of oil.
5. Keep half portion of pieces in a bowl.
6. In a mixer jar add remaining portion of cucumber pieces, soaked tamarind,red chilies, green chilies,coriander leaves ,salt and make a coarse paste.
7. Now heat oil for seasoning. Add mustard seeds,jeera seeds and curry leaves and fry well.
8. Now add the seasoning and paste to the remaining cucumber pieces and mix thoroughly
9. Now the yellow cucumber chutney / Dosakaya mukkala pachadi is ready to serve.
10. .Goes well with steamed rice .

                

      

Sweet Mango Chutney Recipe

  Sweet mango chutney recipe | How to make sweet mango chutney recipe?
       This sweet mango chutney is very famous across North India .I have prepared this chutney in my own style. The sweet mango chutney can be prepared with slightly ripened mangoes. This chutney goes well with hot rice, rotis . You can spread this chutney as a sauce on bread too.

                   



 

Sweet Mango Chutney:

Ingredients:

• Large mangoes ( slightly ripened ) - 2
• Grated Jaggery - 2 tsps
• Lemon juice - 1 tsp
• Roasted cumin powder - 1 tsp
• Red chili powder - 2 tsps
• Roasted - coriander powder - 1 tsp
• Oil - 3 tsps
• Salt to taste

Method :

1. Wash the mangoes well.
2. Peel and cut them into cubes.
3. Heat the oil in a pan and fry the mango cubes until they turn soft.
4. Dissolve the  jaggery in water and add to the above and cook for 2 minutes.
5. Mash well and allow to cool.
6. In a blender add the mashed mango mixture along with cumin powder , coriander powder,salt and red chili powder.
7. Blend to a smooth paste. Add lemon juice and mix well.
8. Store the sweet mango pickle in an airtight container .
9. This chutney stores well if refrigerated.

Coriander Lemon Chutney Recipe- Kothimeera nimmakaya karam Recipe

Coriander lemon spicy Chutney Recipe | Kothimeera nimmakaya karam recipe

                    

The kothimeera karam can be prepared with coriander leaves, green chilies and lemon juice. Green vegetables are in rich in anti-oxidants,minerals and fiber.This spicy coriander chutney increases the appetite. This chutney is a  great side dish for mudda pappu (Dal).

Ingredients : 

• Coriander leaves - 2 bunches
• Green chilies - 3 or 4
• Lemon - 2
• Salt to taste

Method :

1. Separate the roots of  the coriander leaves.
2. Wash the leaves under water.
3. Cut the green chilies.
4. Cut the lemons in half and extract the juice.
5. Grind the coriander leaves and  green chilies by adding salt.
6. Transfer into a bowl.
7. Add lemon juice and mix well.
8. This spicy kothimeera karam goes well with mudda pappu ( Dal ).
9. This chutney is a great combination with idly and dosa. 

Coconut Laddoo - Kobbari Laddoo

Coconut Laddoo Recipe | How to make cococnut laddoo | Kobbari Laddoo recipe

 Coconut laddoo recipe / kobbari laddoo with jaggery is a delicious Indian sweet prepared with fresh  grated coconut , ghee and jaggery. This is a south Indian dessert recipe that is very easy to prepare at home and satisfy your sweet tooth.I am sure your family members would be liking this sweet recipe . This laddoo offered as 'prasadam' in temples also.

        How to prepare Coconut laddoo /kobbari laddoo with jaggery?

Ingredients :

• Fresh coconut - 1 cup
• Jaggery - 1 cup
• Ghee - 1 tbsp
• Water -1and 1/2 cups
• Elaichi  ( cardmum powder ) - 1 tsp

Method: 

1. Take a vessel and pour 2 glasses of water and boil. Then add the jaggery to the boiled water keep stirring until the jaggery  dissolves in the water.   
2. In a pan add one table spoon of ghee and add grated coconut and saute for a few minutes till we get fine aroma and golden brown colour.
3.  Now pour the jaggery syrup,  to the fried coconut and  stir fry in low flame.
4. Add some cardmum powder and mix well.
5. Give a stir and cook for 4 or 5 minutes .The mixture becomes thick.
6. Transfer the mixture into a plate.
7. When the mixture is  warm , apply ghee to the hands and make a perfect shape of laddoo.
8. Now the tasty coconut jaggery laddo is ready to eat.

   Coconut laddoo with jaggery/kobbari laddoo

Tomato Onion Chutney Recipe - Onion Tomato Chutney Recipe

Onion Tomato Chutney Recipe / How to make Tomato Onion Chutney Recipe

 

 Have a look at my you tube video 

 

   Tomato onion chutney or Onion tomato chutney recipe is a south Indian delicious dish that can be used for side dish for Idly,Dosa,Vada .You can consume it for steamed rice with ghee.The main ingredients for this recipe are tomatoes,onions,garlic , green chilies and red chilies.Here I put the chilies according to my taste buds if you are a spice lover add more chilies.

Tomato Onion Chutney

Ingredients :

• Tomatoes - 4
• Onions - 2
• Green chilies - 2
• Red chilies - 2
• Garlic pods - as required
• A sprig of curry leaves
• Salt to taste
• Oil - 1 tbsp

Method :

1. Wash the tomatoes and make two vertical cuts in each of the tomato. 
2. Likewise cut the onions too.
3. Wash the green chilies and curry leaves. Cut the the green chilies.
4. In a pan heat the oil ,add mustard seeds, and cumin seeds and fry well.
5. Now add green chilies and garlic pods .Fry until to get a good aroma.
6. Add tomatoes , onions and red chilies to the above seasoning and cook for 5 mins.
7. Add salt. Cover with a lid and stir in between.
8. Turn off the stove after well cooked and allow to cool.
9. Grind in a mixer jar. Transfer the chutney into a bowl.
10. Now heat a teaspoon of  oil in a seasoning ladle, add mustard seeds , cumin seed sand curry leaves fry well.
11. Add the seasoning to the chutney.Serve with idly , dosa or rice
12. Shelf life : 2 or 3 days in refrigerator

Mamidikaya Turumu Pachadi - Grated Mango pickle

 Mamidikaya turumu pachadi |Grated Mango Pachadi

How to make mamidikaya turumu pachadi instantly ? 
In summer season we can make so many variety's of tangy and  spicy dishes with raw mangoes.Mamidi turumu pachadi  is a sour and tasty Andhra dish.

Mamidikaya turumu pachadi / Grated mango chutney

Ingredients :

• Raw green mango (Medium sized) - 1
•  Red chili powder - 3 tsps
• Salt - 2 tsps or according to taste
• Mustard and Methi seeds powder - 1 tsp
• Asafoetida ( Hing ) ,Inguva - 1 tsp
• Turmeric - 1 tsp
• Oil - 2 tbsps

For seasoning ;

• Mustard seeds - 1 tsp
• Cumin seeds - 1 tsp
• Urad dal ( minapa pappu ) - 1 &1/2 tsp
• Curry leaves - a sprig

Method :

1. Wash the mango in salted water.Wipe out with a clean cloth.
2. Peel the skin and grate the  mango  using a small sized grater. 
3. Dry roast 2 tablespoons of mustard seeds and Methi seeds in a pan and make a fine powder after completly cool. Preserve the powder in a plastic bottle for future consumption.One teaspoon is enough for this chutney.
4.  Heat oil in a pan, add mustard seeds, cumin seeds,urad dal,red chili pieces, asafoetida and curry leaves and fry well
5. .Next add mustard and methi powder,red chili powder, salt, turmeric powder and mix thoroughly.
6. Now add the grated mango to the above tempering and combine well.Switch of the flame after adding the grated mango flesh.
7. Transfer into a glass or ciramic bowl .
8. The mamidikaya  turumu pachadi / grated mango chutney goes well with hot rice with a dollop of ghee.
9. It can be stored for a week if refrigerate.

Potato Upma Curry Recipe - Bangaladumpa Upma Koora recipe- Aloo Upma curry

   Potato Upma Curry Recipe | Bangaladumpa Upma Koora | Aloo Upma curry Recipe.

How to make Potato upma curry recipe ;

Potato Upama curry is a popular and traditional Andhra .This curry can be prepared with as low as possible ingredients such as Potatoes, Onions, Ginger, Lemon, Green chilies and Curry leaves. When you lookup the recipe the seasoning is like the Upma recipe. Thatswhy the recipe is called as Potato Upma recipe or Bangaladumpa upma koora. An easy and a quick home  recipe when someone gets guests. It can also be used in rice, dosa and Roti

Ingredients :

• Potatoes - 3
• Tomato  - 1 (optional )
• Onion - 1 ( medium sized )
• A small piece of ginger
• Green chilies - 4
• Lemon - 1
• Curry leaves - a sprig
• Coriander leaves
• For seasonig;
• Oil - 1tbsp
• Mustard seeds  - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1 
• Cumin seeds - 1 tsp
• Turmeric - 1/2 tsp

Method :

1. Boil the potatoes in pressure cooker.
2. Peel the skin of the potatoes and cut them into cubes.
3. Cut the  onion , tomato, ginger, red chili and green chilies into small pieces. 
4. In a pan heat a table spoon of oil.
5. Add mustard seeds and let them crackle.
6. Add chana dal , urad dal ,red chili pieces and cumin seeds ( jeera ) and fry well.
7.  Now add onion pieces and green chilie pieces and curry leaves fry well.
8. Add potato cubes to the seasoning and mash well.
9. Cover the lid and cook for  5 minutes in a low flame. Stir occasionally.
10. Add lemon juice to the curry and mix thoroughly.
11. Move into a bowl and garnish with coriander leaves.

    

    Potato upma curry

Sun dried Curd Chili Recipe - Majjiga Mirapakayalu - Voora mirapakayalu

     How to make  Sun dried Curd Chilies | Majjiga Mirapakayalu | Challa Mirapa kayalu

    Curd chilies are the best treat for spice lovers Curd chilies or majjiga mirapakayalu are south Indian special dish .They should be  marinated in curd with salt and sun dried for several days.This is a huge process and one must need patience. Curd chilie goes well with dal or sambar as a side dish. Summer season  is the best time to prepare curd chili ( majjiga mirapakayalu ).

.Sun dried curd chilies / Majjiga mirapakayalu

Fried curd chilies | veyinchina majjiga mirapakayalu

Ingredients ;

• Green Chilies - 250 grams
• Curd - 1 litre
• Salt -  1 tbsp or according to taste
• Ajwain ( vaamu ) Carom seeds - 2 tsps

Method :

1. Wash the green chilies and slit them intact with a knife or safety pin.
2. Crush  the ajwain ( caram seeds) seeds to a fine powder. 
3. Add a glass of water to the curd and churn with hand blender like a butter milk.
4. Add  ajwain powder and salt to the butter milk and mix thoroughly
5. Now add the green chilies to the butter milk and mix well till all the green chilies well coated with salt and butter milk.
6. Cover with a lid and set aside for 3 days. mixing  with a wooden ladle gently.
7. After three days, we can notice that the color of the chilies turned to white.
8. On the fourth day, remove the chilies from the buttermilk.  Spread them in a plastic sheet and dry in the hot sun light the entire day.
9. In the evening , dip the green chilies in the butter milk and cover with a lid.
10. The next day repeat the same process and do this for   a week
11. After one week , dry them  continuously for 4 or more days till they turn crisp..In this process don't dip them on the butter milk.
12.  Store them in an airtight container.
13. Fry them in hot oil as a side dish for dal, sambar curries and curd rice.

Boodida Gummadi Kaya Vadiyalu Recipe - Ash Gourd Vadiyalu

Budida  gummadi kaya vadiyalu | Ash Gourd Vadiyalu | Ash Gourd Fryums
 Ash gourd fryums or budida gummadikaya vadiyaalu recipe is one of the classic Andhra recipe which is made with Urad Dal and ash gourd.Summer is the best season to prepare vadiyalu  appadalu and other fryums items. Because they have to be sun dried and stored for several months..These are side dish for dal,sambar or can be try them as a snack too. 


|Ingredients :

• Ash Gourd  ( Boodida  Gummadi  Kaya - 1 medium sized

• Urad dal - 1/4 kg
• Green chillies - 10 or 15 
• Salt - as needed
• Asafoetida  (Hing )-- 1 tsp

  

  Sun dried Ash gourd fryums /Boodida Gummadi Vadiyalu

  
  

  
  

  
  

Method :

1. Wash the ash gourd well with water.
2. Chop the ash gourd  into small pieces.Add half table spoon of salt to the ash gourd pieces.
3. Wrap them in a cotton cloth placing  a heavy weight over night
4. Wash the Urad Dal  thoroughly and soak for 3 to 4 hours.
5. Next day morning grind the Urad Dal with green chilies,Asafoetida and salt.
6. Combine the ash gourd pieces and urad dal batter thoroughly.
7. Now spread a plastic sheet or cloth and place it on the floor in the sunlight.
8. Take a small portion of  batter with your fingers and place them on the plastic sheet .
9. Make sure they should be in  one inch gap.
10. Repeat the process till all batter is over.
11. During summer season they may get separated easily in the evening. Remove them from plastic sheet and place them in a plate in reverse position.
12. Dry them for 2 to 3 days in hot sun.
13. Store them in an air tight container.
14. Shelf life of these vadiyalu is 2 months.
15. Fry them in hot oil and  place them in a kithen towel to absorb excess oil.
16. Serve with Dal or Sambar.

Fried ash gourd fryums