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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Gongura Pachadi Recipe | Red Sorrel leaves Chutney Recipe

              Gongura Pachadi Recipe | Gongura Chutney Recipe
How to make Gongura pachadi  Recipe | Gongura Chutney Recipe or Red Sorrel Leaves Chutney

 Gongura pachadi, Gongura chutney or red sorrel leves chutney is tasty and spicy.This chutney is popular across South Indian and especially in Andhra pradesh. This chutney  blended with red chilies and sesame seeds and enhances the unique flavor.
There are many versions of preparing this chutney. Today I am going to share one of them
 Ingredients :

• Gongura /Red sorrel - 2 bunches
• Red chilies - 6
• Coriander seeds - 2 tsps
• Sesame seeds - 2 tsps
• Garlic pods
• Roaste methi powder ( memthi podi ) - 1/2 tsp
• A pinch of asafoetida ( Hing ) or Inguva
• Oil - 1 & 1/2 tbsps
• Salt as needed
• For seasoning  :
• Mustard seeds - 1/2 tsp
• Chana dal - 1 tsp
• Urad dal - 1 tsp
• Red chili - 1  

Method :

1. Separate the gongura leaves from the stem. 
2. In a bowl of water add 2 spoons of salt and soak the gongura leaves for 5 minutes. By doing so,if there are insects or impressions of pestisides might be removed.
3. Spread them on a sheet or towel under fan.
4. Peel the skin of the garlic pods.
5. Dry roast the coriander seeds ( dhaniyalu ) and methi seeds . 
6. Dry roast the sesame seeds as well.
7. In a pan heat 1 table spoon of oil , add the gongura leaves and fry until soft. Set aside.
8. In the same pan add some oil and fry the garlic pods until golden brown.Set aside in a plate.
9. In the same pan fry the red chilies, coriander seeds,  methi seeds and sesame seeds and fry for few minutes.
10. When they cool down add them to mixer and make a coarse powder and remove from the mixer jar.
11. In the same mixer jar grind the gongura leaves to a coarse paste.If the gongura leaves are too soft no need to grind any more.
12. In a pan heat some oil and fry the mustard seeds,chana dal , urad dal,  broken red chili pieces and hing .
13. Add the seasoning and and garlic pods to the gongura chutney and fry well.
14. Now the gongura chutney is ready to serve.
15. Serve the gongura chutney with steamed rice along with raw onion pieces and fried green chili slices.

                            

                    
                             

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.