Cauliflower Green Peas Curry

Cauliflower green peas curry recipe / Cauliflower matar curry / Gobi matar curry recipe.

 

Cauliflower or gobi flower  is mostly available in the winter season.

 Many varieties can be made with Cauliflower. 

 Gobi   Curry with Green peas is very tasty. This curry goes well with rice and  chapati.

          Gobi matar curry 

 Ingredients required for this curry  is also very minimal. If you have a gobi flower, onion,  tomatoes, green chillies, ginger garlic paste and coriander, you can easily prepare this tasty recipe.

 Let's  see how to prepare this curry in Andhra style. This curry is dry

 type. Gobi matar curry is enriched with  dietery fibre.

Ingredients:

Cauliflower - 1 

Tomatoes - 1 or 2

Green chilies - 4

Onion - 1

Coriander leaves

Ginger garlic paste - 1 tsp

Green peas / pachhi batani  - 1 cup

Garam masala powder - 1 tsp

Turmeric powder - 1 tsp

Salt as required

 For seasoning;

Mustard seeds - 1/2 tsp

Urad dal - 1 tsp

Chana dal - 1 tsp

Cumin (jeera) - 1 tsp

Curry leaves

Directions ;

  First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave

 for a quarter of an hour.

 Because there are so many green worms on the goby flower. They die from the

 heat of immersion in hot water. Remove them from water and dry.

Slice the green chilies , tomatoes and onion.

Turn on the stove and heat a tablespoon of oil in a kadai.

Once the oil is hot, fry the mustard seeds, urada dal and chana dal.

 Then add ginger garlic paste and fry.

 Then add curry leaves and let it simmer.

 Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.

Put in the sim and cover with a lid and cook until  soft.

Now add cauliflower florets and mix well. 

Add turmeric and salt and mix properly. 

Fry for few minutes and cover with a lid  and put in  sim and cook

 for a few  more minutes.

After a while open the lid, add the garam masala powder and mix

 well. Finally garnish with Coriander leaves and serve with rice or 

 chapathi .

Nutrition facts :

Calories - 200

Fat -         3 g

Dietery fibre - 9 g

Protien 9 g

Vitamin C -170 %

Riboflavin - 12%

 youtube link for my recipe:

https://youtu.be/JJodv7CZCqs

Recipe Card   Ingredients :   Cauliflower – 1   Tomatoes - 1 or 2   Green chilies - 4   Onion - 1   Coriander leaves   Ginger garlic paste - 1 tsp   Green peas / pachhi batani  - 1 cup   Garam masala powder - 1 tsp   Turmeric powder - 1 tsp   Salt as required    For seasoning;   Mustard seeds - 1/2 tsp   Urad dal - 1 tsp   Chana dal - 1 tsp   Cumin (jeera) - 1 tsp   Curry leaves   Directions ;     First the florets should be separated from the cauliflower bunch. Salt them in boiling water and leave for a quarter of an hour. Because there are so many green worms on the goby flower. They die from the heat of immersion in hot water. Remove them from water and dry.   Slice the green chilies , tomatoes and onion.   Turn on the stove and heat a tablespoon of oil in a kadai.   Once the oil is hot, fry the mustard seeds, urada dal and chana dal.    Then add ginger garlic paste and fry.    Then add curry leaves and let it simmer.    Then add sliced onion, green chillies, green peas and tomato pieces and fry for few minutes.   Put in the sim and cover with a lid and cook until  soft.   Now add cauliflower florets and mix well.   Add turmeric and salt and mix properly.   Fry for few minutes and cover with a lid  and put in  sim and cook for a few  more minutes.   After a while open the lid, add the garam masala powder and mix well. Finally garnish with Coriander leaves and serve with rice or  chapathi .   Nutrition facts :   Calories - 200   Fat -         3 g   Dietery fibre - 9 g   Protien 9 g   Vitamin C -170 %   Riboflavin - 12%

Tomato Pudina Chutney

 Tomato pudina chutney  recipe/ Tomato Pudina Pachadi  

Tomato pudina pachadi

Tomato pudina pachadi  or tomato mint chutney is a very Tasty and tangy andhra style chutney recipe. It goes well with hot rice by adding a dollop of ghee. Tomato mint chutney is a side dish for any breakfast items like idli, dosa, utappam , dibbarotti, pongal.

  This chutney can be prepared with less ingredients.

 Tomatoes, pudina leaves ( mint leaves) , red chilies or green chilies, tamarind are the main ingredients to prepare this chutney. In this chutney I haven't added onions. 

  

The tomato pudina chutney can be preserved in fridge for 2 to 3 days.

 

 You can also Check my other chutney recipes. 

Tomato Chutney

Tomato onion palli chutney

Above chutneys are delicious with rice or breakfast items.

 I am giving the required ingredients and preparation method for tomato pudina chutney below.

Chopped tomatoes, red chilies,mint leaves, tamarind, salt.

Ingredients:

Tomatoes - 3

A bunch of mint leaves

Small sized tamarind

Red or green chilies  - 3 to 4

Salt to taste

Oil  - 1 tbsp

For seasoning

Mustard seeds 

Cumin seeds ( jeera)

Curry leaves

Garlic pods

Instructions :

Wash pudina leaves , tomatoes, red chilies ( pandu mirchi) or green chilies thoroughly.

Cut the tomatoes and chilies . In a kadai heat oil and fry the  chopped tomatoes and pudina

 leaves by adding tamarind and salt. Stir fry until all of them turn mushy. Grind them to a

 fine paste after cool. Now prepare tempering with mustard seeds, cumin seeds and curry

 leaves. Garnish with mint leaves. Serve with rice or any breakfast items like idli, dosa .

#Tomato mint chutney for idly, dosa, #pudina pachadi for dibbarotti, #andhra  style tomato

 pudina pachadi, #tomato pudina pachadi for rice, # tomato pudina chutney without onion or

 garlic.

Nutrition Fact :

Mint Chutney (1 tbsp) contains 2g total carbs, 1g net carbs, 0.2g fat, 1g protein, and 15

 calories.  Mint leaves stimulate digestive enzymes , reduce inflammation and soothing the

 stomach. They can also enhance appetite and cure diseases like nausea. 

Here you can watch  my tomato mint chutney video on YouTube  and please subscribe to my channel.

 

Bobbatlu recipe/ Puran poli recipe

 

How to make Bobbatlu recipe | Puran poli recipe 

Puran poli/Holige/Obbattu/Bobbattu is an Indian sweet flatbread that originates from South India. 

In Andhra pradesh , the dish is called as bobbattu .In telangana state the sweet dish is known as bhakshyam.It is known as puran poli in maharashtra, holige in Karnataka, obbattu in Odissa.

 

How to make bhkshyaalu | How to make Bobbatlu recipe |  How to make Puran poli recipe | | Bobbatlu, Obbattu, dishes or Pooran are some of the names that call this sweet in different places. This sweet is usually made during festivals like Ugadi, Sankranti, Dussehra etc. There is no rule to do it only during festivals .You can make it whenever you want. These bobbatlu recipes are made in many different ways. Senagapappu, Pesarappu and Bombay Ravva can be made in different varieties. For sweetness can use jaggery or sugar. Here's how to make bobbatlu with senagpappu, jaggery and ghee. Let's see how to make these bobbatlu very tasty and soft.

 

INGREDIENTS :

 

Senaga pappu ( besan) - 1 cup 

 

Wheat flour or maida - 2 cups 

Water as required

 A pinch of salt

 

 1/2 cup Grated jaggery

 

 1 cup Oil

 

 2 tbsp Ghee

 

2 tsps elaichi powder

 

 How to make bobbatlu;

 

    First add a pinch of salt to the wheat flour and mix like chapati dough and soak for half an hour. Rinse the lentils  ( senagapappu) and soak for an hour. Next: Drain the water. Cook the lentils lightly. Grind until cool.  Mash the dal and cook it on the low flame then slowly add cardamom powder and grated jaggery  Mix everything until it combines together. Now your stuffing is ready, just keep it aside to cool down completely.Take this mixture in a pan and keep it in ghee by hand. Make the dough into small lumps and roll it like a puri by hand.. Now take some flour and dust it on top of the roti and start flatting it gently. Repeat the step with all other rotis. In the middle of the puri should be kept the top made of senagpappu and jaggery mixture and cover the edges completely..Repeat the step with all other rotis.

  Flatten by by hand and let it come out like Puri. The whole thing should be prepared and kept like this. Heat a pan and fry it on both sides with ghee or oil . Apply some ghee on the top of the bobbattu and serve hot.

 Nutrition facts :

 

Serving size - 1 piece

 

Calories -120

 

Fat -  12 grams

 

Protien - 3 grams

 

Carbs -  18 grams

 

 

 

 

 

kothimeeraa nimmakaya kaaram

 Coriander Lemon Spicy Chutney/Kothimeera nimmakaya kaaram

How to make kothimeera nimmakaya kaaram recipe? In telugu coriander is known as kothimeera. Nimmakaya means lemon. This  chutney made with  lemon , green chilies and coriander leaves. The coriander lemon  chutney is the best accompaniment for dal and roti.It can be a good side dish for dosa,idli and vada.It can be prepared with less ingredients.

Ingredients:

Lemons-2

Green chilies -4

A bunch of coriander leaves

Salt as required

Preparation:

1.Chop the roots of coriander leaves.  Wash the coriander leaves and green chilies in salted water for a few minutes.

2. Cut the green chilies.

3.Cut the lemons in halves and extract the juice.

4.Grind the coriander leaves and green chilies to a fine paste.

5.In a bowl take the ground paste.

6.Add required salt and lemon juice to the paste . Mix well.

7. Coriander lemon spicy chutney is ready.

8.Serve as a side dish for dal or idli, dosa,, roti.

Here is my you tube video. Please watch and subscribe.

Coriander lemon spicy chutney/kothimeera nimmakaya kaaram

Rava Idli

 

Rava Idli is made with bombay rava or sooji rava .The rava idli recipe is quick and healthy breakfast recipe that can be made without fermenting the batter .

Rava idli is made with a mixture of semolina, yogurt, and baking soda .Rava Idlis are a simple breakfast snack and are enjoyed best with some sambar and chutney.

This rava idli recipe is one of the most common and famous karnataka dish.

It is interesting to know the origin of rava idli or udupi idli. During the period of world war there was very shortage of ration. Staples like rice and dal were shortage in south india. There was a "Mavalli Tiffin Room " which was first started idli with wheat semolina (Rava). So the shortage of staples the delicious rava idli came into existence.

Weight loss recipe , Idli recipe, How to make rava idli recipe, instant rava idli

Ingredients :

• Bombay Rava (semolina) – 200 gm
•  Bengal gram– 1 tsp
• Grated fresh coconut – 2 tbsp
•  Fresh curd – 500 gms
•  Oil & ghee – 2 tbsp
• Coriander leaves – 2 tbsp
•  Cashew nuts – 5 - 7
•  Mustard seeds – 1 tsp
•  Asafetida – a pinch
•  Grated carrot - 2 spoon fulls
•  Curry leaves – 10
•  Green chili – 2
•  Cooking soda – ¼ tsp
•  Salt to taste

Method :

1.  Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.
2.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.
3.  After well sauted, add rava.
4.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.
5.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda.
6. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready .
7. Divide the batter between greased idli moulds.
8.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.
9.  Ganish with fried cashewnuts .
10. Serve hot with sambhar and coconut chutney.

Nutritional Information :

1 RAVA  IDLI CALORIES

Calories	161.1
Total Fat	4.9 g
Saturated Fat	2.0 g
Polyunsaturated Fat	0.3 g
Monounsaturated Fat	2.1 g
Cholesterol	3.0 mg
Sodium	128.7 mg
Potassium	142.3 mg
Total Carbohydrate	23.7 g
Dietary Fiber	2.9 g
Sugars	5.7 g
Protein	5.7 g

Vitamins in Rava idli

Vitamin A	9.7 %
Vitamin B6	5.2 %
Vitamin C	146.7 %
Vitamin E	3.2 %
Calcium	11.1 %


         Rava idlies  can be consumed  for the people who are looking to effectively lose weight and calories.




Recipe Card:

Ingredients

Bombay Rava (semolina) – 200 gm

 Bengal gram– 1 tsp

Grated fresh coconut – 2 tbsp

Fresh curd – 500 gms

 Oil & ghee – 2 tbsp

Coriander leaves – 2 tbsp

 Cashew nuts – 5 - 7

 Mustard seeds – 1 tsp

 Asafetida – a pinch

 Grated carrot - 2 spoon fulls

 Curry leaves – 10

 Green chili – 2

 Cooking soda – ¼ tsp

 Salt to taste



Directions

Heat oil & ghee together, fry chopped cashew nuts to a golden brown. Set aside.  Add mustard seeds,chana dal, urad dal, hing, asafoetida, curry leaves and chopped green chili.  After well sauted, add rava.  Roast well on a low flame till it gets aromatic, stirring in between.Let it cool.  In a bowl,  add  curd  with enough water, chopped coriander leaves, grated coconut, grated carrot, salt and fried cashew nuts.Add salt, soda-bicarb and mix well .You can make this Idly using Eno or Baking Soda. The batter should be rest for 20 minutes to one hour. So that the rava will absorb the water and ferment well.Now the batter is ready . Divide the batter between greased idli moulds.  Boil water in a steamer/cooker, put the stand in the steamer and steam on a high flame for 10 minutes. If the steam is not at high temperature the softness  of  the idly will not come. So once you place the batter in idli moulds , the gas should be on high flame.  Ganish with fried cashewnuts . Serve hot with sambhar and coconut chutney.




 

 

 

 

       

 

 

 

Brinjal masala curry 3 types

Brinjal Masala Curries

Brinjala masala , Baingan masala,Vankaya curry , Types of vankaya curries

  We can make different variations of mouth watering curries  with brinjal. Weekly once or twice I cook varieties of brinjal dishes. Stuffed brinjal curries are my favourite ones.

  In south india lots of traditional ways to cook brinjal or baingan masala recipes. 

Here I am going to write some of my favourite recipes.

 

1. Brinjal maala curry type :1

Ingredients:

• 50gm Red chili powder
• 1 tsp turmeric powder 
  
• 5 gm pepper
• 5 gm jeera
• 5 gm coriander seeds
• 1 tbsp oil
  

Other ingredients;

• juice of 1 lime
• 10 gm ginger garlic paste
• 10 gm chili powder
• oil for frying
• 20 ml ghee
• 2 gm curry leaves
• 10 gm crushed jeera (cumin)
• 5 gm crushed pepper
• 10 gm chopped garlic
• salt to taste

Method;

     Roast the masala ingredients and make a fine paste.Marinate brinjal slices with lime juice,salt,ginger garlic paste,chili powder,set it aside for half an hour.Deep fry brinjal slices,and keep it aside .Heat the ghee in a pan ,add chopped garlic,curry leaves ,add masala paste and cook well.Add crushed jeera and pepper,cook for a few minutes.Add fried cashenuts and toss well.Finish by adding little lemon juice.

2.Brinjal curry type 2

Inngredients:

• 6 brinjals
• 1/2 tsp chilli powder
• 1/2 tsp turmeric
• juice of lime
• 3 tbsp oil
• A few curry leaves
• salt to taste
• 1 chopped onion

Masala ingredients;

• 6 no chillies
• 1 tsp cumin
• 1 onion
• 5 pods of garlic
• 1 tomato
• 1 tbsp vinegar

Method:

Wash the brinjals,make a few slits on both sides.Mix red chili powder, turmeric,lime juice and a little salt into a paste with water and apply it on both sides of the brinjal and set aside for half an hour. Grind the masala ingredients into a fine paste.Heat oil and saute the chopped onions with curry leaves. Add ground masala and fry till it is cooked and the oil separates.Check the seasoning.Add the marinated brinjal s and cook gently on slow fire ensuring the masala coats the brinjal on both sides.

 

 

3.Brinjal curry type 3

Ingredients :

1. One large tomato

2. One big onion

3. Ginger and garlic paste-1 tsp

4. Red chili powder -1 tsp

5. Salt -1 or2 tsps or as required

6. Brinjals -6

7. Tamarind juice -1/2 tbsp.

8. Turmeric powder -1 tsp

9. Cloves-2

10. Elaichi-2

11. A piece of cinnamon 

12. Ghus ghus -1 tsp

some oil,

13. Oil -1 tbsp

 

14.Coriander powder -1 tsp

 

15. Cumin powder - 1 tsp 

Method :

 

   In a pan add some oil let fry onion and tomato slices. Add elaichi,cinnamon,ghus ghus  and cloves . After frying let them cool and grind to a fine paste.In the same pan add some oil, fry the brinjal slices well.Then add oil and add ground masala paste. Then add cumin and coriander powders and salt and red chili powders .Cook for 3 to 4 minutes. 

Then add tamarind juice and cook for another 4 minutes. Mix well and serve hot with rice or roty.

 

 

Tomato Chutney

How to make tomato chutney instantly with less ingredients.
Ingredients?

Do you want to make tomato chutney for side dish for breakfast items like dosa,idly ,vada or roti with less ingredients?Here you can prepare this tomato chutney quickly. You can try this delicious chutney with steamed rice with a dollap of ghee. 

Ingredients :

3 medium tomatoes, choppped

1/2 tsp hing(asoefetida)

1 tsp mustard seeds

1/2 tsp methi(fenugreek) seeds

1 red chili sliced

2 tsp red chilli powder

1 tsp dhania (coriander) powder

1/2 tsp turmeric powder

A small portion of tamarind

2 cloves of garlic,

Salt to taste

1 tablespoon oil for frying

Method:

Heat 1/2 the amount of oil and add the methi.

Fry for a minute and then add the tomatoes.

Fry till the tomatoes turn soft.

Blend this into a smooth paste, along with the tamarind .Set aside.

Heat the rest of the oil and add the mustard seeds and the chopped garlic .

Fry till the mustard seeds splutter and the garlic browns.

Now add the spices(red chilli, turmeric and dhania) and fry for .half a minute.

Add  salt to the blended paste.

Goes very well with plain rice , dosa, idly and vada

Vakkaya Pappu / Pickleberry dal

Vakkaya pappu or pickle berry dal recipe;

        Vakkaya pappu or pickle berry dal (cranberry dal ) is a  famous cuisin of Andhra pradesh. Carissa carandas is its scientific name. They look like cherries. The taste of vakkaya is different sour and tangy flavor. We can make various tasty and healthy dishes like dal, pickle, chutney and rasam .

         Ingredients :

• Vakkayalu - 200 grams
• Mustard seeds - 1/2 tsp
• Jeera (cumin seeds)- 1/2 tsp
• A pinch of hing
• A sprig of curry leaves
• Green chilies - 2
• Oil - 1/2 tbsp
• Red chili - 1
• Red chili powder - 1 tsp
• Salt - 2 tsps or as needed
• Tur dal  ( kandi pappu ) - 200 g

Method :

1. Wash the vakkayalu / pickle berry in water.
2. Wash and soak the tur dal for half an hour.
3. Place the vakkaya /pickle berry pieces along with tur dal  in pressure cooker.
4.  Cut them with knife and remove the seeds.
5. Cut the green chilies and red chilies into pieces.
6. In a pan heat the oil and add the mustard seeds and let them crackle.
7. Now add cumin seeds , hing and red chili pieces . Fry till aroma comes. Then add curry leaves, green chilies and fry for few more minutes.
8. Now add cooked tur dal along with cooked vakkaya pieces. Mix thoroughly.
9. Add red chili powder and salt. Mix well.  Cook for 2 more minutes.
10. Now the vakkaya pappu is ready. Serve with hot rice along with papads or curd chilies.

Semya Kheer recipe /Semya Payasam

            

Vermicelly kheer /Semya payasam

     Seviyan kheer / Semya (vermicelli kheer ) payasam or semya pudding  is a delicious popular dessert which is easy to prepare. This vermicelli dessert can be prepared for any occasion or festival. Kheer or payasam is made of roasted vermicelli, milk , sugar infused with aromatic cardamom flavor. Raisins and cashewnuts enhance the flavor of the sweet dessert. This semya payasam can be prepared within 10 minutes at home. You can prepare this semya kheer with jaggery also. But this time I have prepared this kheer with sugar.


Ingredients:

• Vermicelli ( roasted) - 1 cup
• Milk - 1 cup
• A handful of cashewnuts
• A handful of kissmiss
• Ghee - 2 tsps 

Method

1. Boil the milk in a vessel.
2. Heat ghee in a pan. Fry cashewnuts till golden brown and keep aside.
3. In the same pan roast kissmiss  to golden brown and set aside.
4. Roast the vermicelli in the same pan .
5. Add vermicelli to milk and boil until vermicelli turns soft.
6. Now add cardamom powder, sugar , cashewnuts, kiss miss to the boiled milk and allow to cook in low flame for 4 or 5 minutes.
7. Cook until milk mixture turns thicker.
8. Serve hot or cold.

                                           

Tomato pappu ( Dal with tomato)

        How to make tomato pappu |Tomato dal andhra style
Tomato pappu is the  traditional andhra  dish for rice or chapathi.  You can prepare this easy tomato pappu at any season. This delicious and tangy tomato dal (lentils)is loaded with protein and coriander leaves and curry leaves give rich aroma when tempering in hot oil.

My youtube video is here: Have a look and subscribe.

Tomato pappu is a spicy and tangy dish in south Indian cuisine and it is the favorite one  for my family .Today I have prepared tomato pappu and the process is here.

Ingredients:

• Medium sized Tomatoes -2 
• Tur dal (kandi pappu)- 1 cup
• Tamarind juice - 1/2tea spoon
• Garlic pods - 3
• Red chili powder - 1 tsp
• Green chilies - 2
• Curry leaves
• Coriander leaves
• Salt as required
• Oil - 1 tbsp
• For seasoning :
• mustard seeds -1/2tea spoon
• cumin seeds (jeera) - 1/2 tea spoon 
• Red chilies -2 flakes 
• garlic flakes (if interested)
• onion -1 (small sized)
  
  
  
  
  
  
   

Method :

 Wash the tur dal well with water.   Tur dal (kandipappu) should have been  soaked for 15 to 20 minutes before cooking.
By doing so you can save the fuel (gas ). Cut the onions and green chilies .  Wash the curry leaves and  coriander leaves and set aside.

Cook the tur dal (kandi pappu) in pressuer cooker .Take a ladle and make fine paste the tur dal and add tamarind juice ,red chilly powder and above fried seasoning ingredients and mix well .After  that put a pan on the stove,pour a tea spoon of oil ,after heating add mustard seeds  Let them splutter,Then add jeera ,red chilies, green chilly pieces, onin pieces, garlic flakes and curry leaves.Let them fry for few minutes.
  in a low flame for few minutes Garnish with coriander and serve with rice or roti.Some friyums  like papads or curd chilies are the best side dish for Tomato pappu





  

Tomato pappu

Mirchi ka salan recipe

                                  Mirchi ka salan recipe
 Mirchi ka salan recipe | How to prepare mirchi ka salan recipe

 Mirchi ka salan recipe is an accompaniment to biryani. This recipe is prepared  with green peppers and a thin gravy of sesame seeds and peanuts . This recipe is an authentic recipe of  Hyderabad and the best side dish for biryani and pulav. 

Mirchi ka salan recipe

 Ingredients:

•  Bajji mirchi - 6 or 8 no.
• Sesame seeds (nuvvulu) - handful
• Coconut - half shelf
• Peanuts  ( groundnuts ) - handful 
• Coriander powder - 1 tsp
• Red chili powder  - 2 tsps
• Kasur methi powder or roasted methi powder - 1 tsp
• Ginger garlic paste - 1 tsp
•  Onion - 1 big sized
•  Extract of Tamarind juice ( lemon sized)
• Salt - as needed
• Chopped  coriander leaves

 Method :

1.  Dry roast the groundnuts, coconut and sesame seeds.
2.  Make a fine powder after cool down.
3. Wash , wipe and cut the green chilies intact and remove seeds.Fry the chilies and set aside.
4. In the same pan fry the onions,gingergarlic paste .
5.  Add the ground powder and mix thoroughly.
6.  Add coriander powder , red chili powder ,salt and a pinch of methi powder or kasur methi to the above mix.
7.  Add tamarind juice and and a glass of water , bring to boil for 2 to 3 minutes.
8.  Now add the fried green chilies , put the lid and cook for 3 to 4 minutes in a low flame. 
9.  Garnish with chopped coriander leaves.
10. Serve hot with biryani, pulav or rice.

my you tube video is below:

                                

Chama dumpala fry recipe| Arby fry recipe

Chama dumpala fry recipe | Arby fry recipe |Chamadumpa fry with green chili and ginger paste

Chamadumpala fry/ Chamadumpa fry with green chilies and ginger paste

    Chamadumpala fry , chamagadda fry or arby fry is a typical south indian dish and goes well with rice and dal. This crunchy and spicy chamadumpa fry is easy and popular in Godavari districts of Andhra pradesh. Chamadumpa or arby is also called as Colocasia and Taro root. This method of  chamadumpa fry is different than regular arby fry or chamadumpa fry. In this method I have included the ground paste of green chilies, cumin and ginger .So it gives you a unique flavor .
     In this method we have to soak the arby in water for 10 minutes. So that the soil will be removed from the arby roots. We have to place them in pressure cooker for 3 whistles. Peel and cut them after cool. Grind the ginger (allam), green chilies and cumin ( jeera ) to a fine paste.  In a pan heat the oil for deep fry and fry the chamadumpa cubes in high flame. Don't mix too often.Remove from the heat.In another pan place the fried  chamadumpa cubes and add the ground paste and mix thoroughly.
     You might like other deep fried recipes Bendakaya deep fry , Tindora Fry with groundnuts |Dondakaya ,palli vepudu ,
 Potato fry (Aloo fry)   ,Chamagadda fry with red chili powder ,
Dondakaya fry (simple fry)

Ingredients :

• Chama dumpalu (Taro roots ) -  1/4 kg
• Green chilies - 4 or 6 ( or according to taste )
• Ginger (allam ) - half biscuit sized
• Cumin (jeera) - 1 tsp
• Salt to taste
• Oil for deep fry

Directions :

1. Wash the chamadumpa (arby )in water throughly.
2. Cook them in pressure cooker upto three whistles.
3. Remove the skin and cut them .
4. Grind the ginger, green chilies and cumin seeds to a fine paste.
5. Heat oil in a kadai for deep fry.
6. Add the chamadumpa pieces and fry for few minutes.
7. Don't over mix.
8. Fry until golden brown.
9. Spread them in a paper towel to absorb the excsess oil.
10. Again add them in another pan, add the ground paste.
11. Mix and cook for few more minutes.
12. Now the chamadumpala fry /arby fry is ready to serve.

 

 

Pulihora - Tamarind rice

Pulihora or tamarind rice || How to make pulihora
 Pulihora,Puliyodarai, or "Tamarind Rice" is a common rice preparation in the South Indian states of Tamil Nadu, Andhra, Karnataka. Puli in pulihora can be translated as "sour taste"(pulupu), referring to the characterizing use of tamarind as one of the main ingredients.
Pulihora  is a must for any festival in South India especially in the Telugu states of Andhra and Telangana. It is also known as chitrannam. For every auspicious occasion this pulihora can be offered to God as naivadyam or prasadam.

Pulihora / Tamarind rice

 Pulihora (Tamarind Rice)





Required ingredients:

• Rice -- 3 cups
• Tamarind Extract -- 4 tbsp. 
•  Bengal gram or chana dal - 1 tbsp
• Peanuts  ( groungnuts ) - 1 tbsp
• Mustard Seeds -- 1 tsp.
•  Dried Red Chile --1
•  Green Chile -- 4
• Sesame powder or nuvvula podi (dry roasted )
• A pinch of Hing ( inguva )
• Oil - 1 or 2 tbsps
• Turmeric powder - 1 tsp
• A sprig of curry leaves
• Salt to taste

Directions :

1. In a large bowl, add water and rice and cook until well done. Remove from heat and in a wide, large bowl spread out the rice.
2.  Add turmeric, half of the curry leaves and one tablespoon of oil to the rice and mix thoroughly and keep it aside.
3. Meanwhile in a skillet, heat remaining oil on low heat. To this add  mustard seeds, bengal gram (chana dal ) and red chili and peanuts.
4. When the bengal gram turns light brown, add currleaves asafoetida, sliced green chiles and tamarind extract. Stir well.
5.  Remove from heat. Now add salt and sesame seed powder to the skillet and add it all to the bowl containing rice. Mix well .
   
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