SPICY RICE CRAKERS(KARAM VADAPPALU)

serves: 4 adults

PREPARATION TIME: 30 min

WE CAN MAKE 25 RICE CRAKERS WITH THE FOLLOWING MEASUREMENT.

Already i gave the recipe of vadappalu,this is another varation
i.e spicy rice crakers/karam vadappalu.This is famous recipe from my part of the state.We can store these crakers for few days.you can treat this either breakfast or snack.You can have this as a snack with/with out any dal curry available. i hope you like this snack.

INGREDIENTS:(for 25 crackers)

2 cups rice flour

1/4 roasted peanut powder(roast the peanuts and make a fine powder)

1 tbspn channadal(soaked in a water about 15 min)

7 to 8 green chillies(make a fine paste and keep it aside)

10 strings corainder leaves

salt as per ur taste

few springs curry leaves

1 medium onion(finley chopped)

2 tbspn heated oil

oil for deep frying

PROCEDURE:

1.Take a big bowl add rice flour,roated peanut powder,greenchillies paste,chopped corainder leaves,curry leaves,finley chopped onions ,soaked channa dal take a small pan add around 2 tbspn oil heat it and add in to above mixture mix it evenly.

2.Add required amount of water make a hard dough just like puri dough .

3. Take a small portion of dough ,take a thin sheet apply an oil a drop on your palm amd your sheet press it evenly dont break the edges press it evenlyi f you press thin it will get crispy now fry in a deep oil until it turns golden colour dont burnt fry it very carefully.

NOW YOUR SPICY RICE CRAKERS(KARAM VADAPPALU) is ready to serve.

ENJOY THE COOKING......

SAMBAR

serving : 4 ADULTS

PREPARATION TIME:25 MIN


Everybody is making sambar with their own recipes
by following store bought sambar powder,but here iam giving recipe of sambar powder we can make at home instantly this is mom recipe i would like to share with everone.This sambar recipe loves everyone in my family i hope my viwers also definatley like this. here are the ingredints;

1 cup toor dal

for veggies you can take as per your wish

2 carrots

1 potato

1/2 cup cauliflower

small cup green peas

small cup beans

1 onion (half onion you can use for making coarse paste remaining for boiled veggies)


1 mediumtomato

lemon size tamarind(soak in a water)

1/4 tspn turmeric

salt to taste

1/2 piece jaggery

few springs corainder leaves

4 garlic pods(2,tadka 2-for paste)

2 tbspn oil

FOR MAKING MASALA POWDER:

5 redchillies

1 tspn corainder seeds

1 tspn cuminseeds

1tspn channa,uraddal

6 methi seeds (4-making masala powder,2-for tadka)

1 tspn poppey seeds

1 tbspn coconut powder
TAKE a small pan add a drop of oil fry all above ingredints make a coarse powder by adding some half onion pieces,2 garlicpods,salt
and jaggery and keep it aside.This is sambar powder .

PROCEDURE:

1.Wash toordal add a pinch of turmeric,water and boil in a pressure cooker fo2 whistles and keep it aside.

2.IN the same cooker boil veggies by adding little bit salt.,and keep it aside.

If you cook at a time dal and veggies as per your convienient/time.

3.Take a medium boil add oil,mustards seeds,cuminseeds,curry leaves,2 methi

seeds,garlic Add chopped tomatoes,above masal paste fry for 2min then add

turmeric,corainder leaves,required amount of water,toor dal and veggies bring it to

boil for 15 min stir well on mean time ,switch off the stove.

Now SAMBAR recipe is ready to eat with rice along with a drop of ghee.

PUDINA CHUTNEY/MINT CHUTNEY

There are many varations to make pudina/mint chutney,here iam giving
simple and easiest method.


SERVINGS:3 ADULTS

PREPARATION TIME:

INGREDIENTS:

1 Bunch pudina leaves

2 spn urad dal

1 tspn cuminseeds

1/2 tspn corainder seeds

salt to taste

red chillies to taste

1 tbspn oil

small lemon size tamarind(soak in a water about 5 min)

2 tbspn coconut powder

sugar/jaggery 1tspn

PROCEDURE:

1. WASH and chopped mint leaves and keep it aside

2. Fry in a pan add a drop of oil fry first redchillies,corainder,cumin seeds

uraddal,coconut powder and keep it aside then add oil fry pudina leaves untl it

cooked.

3.Let them cool down for a while take a blender add spices along with salt,sugar

then finally add pudina leaves grind it and make a fine paste you can add required

amount of water to make a fine paste.

4. IF you want can make tadka for this chutney.

Now your tasty pudina/mint chutney is ready to eat with hot rice/ghee..

CAPSICUM CHUTNEY

servingss- 2 to 3 adults

PREPARATION TIME :15 MIN

INGREDEINTS:

2 capsicum/bellpepper

2 to 3 green chillies

1/2 tspn corainder seeds

1 tspn cuminseeds

blue berry size tamarind soaked ina water for 5 min

salt to taste

1/2 tspn sugar/jagerry

oil 1 1/2 tbspn

PROCEDURE:

1.Take a medium pan add drop of oil fry greenchillies,cumin,corainder seeds and keep it aside

2. Add oil fry capsicum until it cooked.

3. Take a blender add above ingredints along with salt,jaggery,tamarind make a coarse

dont blend too much.first you blend inderseeds,salt,sugar,cuminseeds,tamarind,green chillies later add chopped capsicum then you will get coarsely.

NOW your tasty simple bellpepper/capsicum is ready to eat with rice/ghee.

TIP:
1. IF YOU TAKE RED BELL PEPPERS IT TASTE GOOD FOR ESPECIALLY MAKING CHUTNEYS.

VADAPPALU(RICE FLOUR PURI)

VADAPPALU is famous breakfast in AP. It is not puri it is just like puri it will popup like puri that why i called it rice flour puri.Main ingredient is rice flour.This is my authentic family recipe i want to share with every one.This is favourite breakfast for my whole family.If you eat once never forget about that taste of vadappulu definately you like this recipe.Here iam giving recipe of vaddappalu and the combination curry .You may eat both any kind of dal and gorru chikkudulu curry(guvarr beans) well goes with vaddappalu.so here is the recipe

enjoy...............

SERVES-3ADULTS

PREPARATION TIME:20 MIN

2CUPS RICE FLOUR

1 Tspn cuminseeds

1 tspn sesame seeds

salt to taste

oil for deep frying

reqiured amount of water for making dove.

PROCEDURE:

1.Take a medium bowl add above ingredients mix well and required amount of water

to make hard dough just like puri dough and keep it aside.

2. Take a small portion of ball,if u have pressing machineyou can do it on that

if you dont have take any kind of sheet apply oil on a sheet and your palm press

it evenly just like in puri size and fry well on both sides it will popup like puri

fry until it turns golden colour and keep it aside.

NOW VADAPPALU is ready to eat with spinach dal/guvar beans curry.

HERE iam giving recipe of gawar beans curry.Take 1/4 kg guvar /gorru chikkudulu / cluster beans wash them , cut their both ends and chop into 1/4 inch pieces.

Medium sized onion-1(finley chopped)

green chillies-5

salt to taste

curd/yogurt-2 tbspn

fresh grated coconut handful

corainder leaves 10 strings

few curry leaves

1/4 tspn turmeric.

PROCEDURE:

1. Take a blender add greenchillies,coconut,corainderleaves,salt to taste and make a fine paste.

2.Take a pressure cooking usually iam cooking this curry in cooker if you want to cook in apan your wish.add 1 tbspn oil add mustards,cuminseeds,curry leaves,chopped onions,fry for 2 min add chopped gavur fry for 1 min add above paste,turmeric
corainderleaves,sprinkle little amount of water and place a cooker lid and bring it boil for 2 whistles.

3. Again if you want you can add some more grated coconut after finishing curry

NOW TASTY guvar /gorru chikkudulu / cluster beans is ready to eat
with VADDAPPALU. enjoy the wonderful breakfast.............

NIMMAKAYA RASAM(LEMON RASAM)

SERVES- ADULTS 3


PREPARATION TIME:15 MIN

INGREDIENTS:

Hand ful toor dal

2 to3 green chillies(cut in to vertical slits)

1/2 tspn black pepper powder

1/2 tspn cumin powder

salt to taste

corainder leaves

1 tbspn oil

1 tomato(finley chopped)

1 or 1/2 lemon(depends on ur size of lemon/sourness)

1/2 tbspn mustards,cuminseeds(for tadka)

few curry leaves.

1/4 tspn turmeric

PROCEDURE:

1. Wash and clean dal and keep in a cokeer for 2whistles.

2. Take a medium bowl add oil,mustards,cuminseeds,curryleaves,green chillies fry well

add chopped tomatoes,turmeric,salt,toor dal required amount of water bring them to boil for 1o min.

3.Finally add corainder leaves and switch off the stove squeeze lemon stir it well

Now your tasty lemon rasam/nimakayya rasam is ready to

eat with hot rice.It is good digestion for health. It is one of my favourite

rasam. enjoy...........I HOPE YOU DEFINATELY LIKE THIS RECIPE.

RAW MANGO PULUSU(MAMADIKAYA PULUSU)

SERVINGS:3 ADULTS

PREPARTION TIME:20 MIN

INGREDIENTS:

1 Medium size mango

4 to 5 redchillies

2 tspn channa dal

2 tspn urad dal

1 tspn corainder seeds

1 tspn cuminseeds

small piece of dry coconut.
Fry all above ingrdeints with out oil make a fine powder
and keep it aside.

1/4 tspn turmeric

salt to taste

1 tbspn oil

1 medium onion finley chopped

corainder leaves.

1/2 piece jaggery.

FOR TADKA:

MUSTARDS

CUMINSEEDS

CURRY LEAVES.

PREPARATION :

1.Wash and dry the mango and cut in to cubes.

2.Take a medium bowl add tbspn oil add mustards,cuminseeds,curryleaves, chopped

onions,chopped mangoes,turmeric cook until it boils after that add above dry spices

powder,salt,jaggery place a lid boil for another 10 min .Finally add corainder

leaves and switch off the stove.

Now tangy delicious mango pulusu is ready to eat

with rice. This is my moms recipe.

SPINACH CURRY(PALAK CURRY)

SERVES 2 TO 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 bunch spinach

1 medium onion

4 to 5 green chillies

1 tbspn channa dal

few curry leaves

1/8 tspn turmeric

2 tbspn oil

mustards

cuminseeds

1 cup fresh grated coconut

red chilli powder(optional)(if you are spicy lover you can add redchilli powder)

PREPARATIION:

1. Wash,clean dry chopped spinach.

2.Heated oil in a pan add channa dal,mustard,cuminseeds after frying add chopped

onions,green chillies fry until it raw smell disappears add turmeric,salt,chopped

spinach fry for 10 min on a low flame

3. finally add fresh grated coconut stir it well and switch off the stove.

Now very simple,tasty, healthy,delicious spinach curry is ready to

eat with rice/chapathi.spinach is good for health atleast we have to cook twice a

week.

ALOO PALAK

SERVES: 2 TO 3 ADULTS

PREPARATION TIME:25 MIN

SMALL BUNCH PALAK

2 MEDIUM ALOO

1CUP TOMATO PUREE

2 GREEN CHILLIES(CUT IN TO SMALL PIECES)

2 GARLICPODS MENCED

1 ONION FINLEY CHOPPED

1 BAY LEAF

RAW WHOLE MASALAS(2 CLOVES,1 CARDAMOM,2 CINNAMON STICK,1 TSPN SHAJEERA)

3 TBSPN OIL

1 TSPN TURMERIC

1 TSPN CORAINDER POWDER

5 SPRING CORAINDER LEAVES

1 TSPN GARAM MASALA POWDER

SALT TO TASTE.

1 TSPN GHEE/BUTTER

1 OR 2 GARLIC PODS(FINLEY CHOPPED)

PROCEDURE:

1. Clean and chopped spinach.

2.Heated oil in a pan add above raw masals,bayleaf,menced garlic fry for a minute

add chopped onions,potato fry them until it turns golden color add tomato puree,all

above powders(turmeric,corainder,garam masala)place a lid boil for 15 min on a low

flame

3. add chopped spinach , corainder leaves,salt fry for 10 min

4. Take a small kadai add butter/ghee wait until it melts add chopped garlic fry

well add this above curry stir it well switch off the stove

Now wonderful recipe aloo palak is ready to serve with naan/rice.

ENJOY DELICIOUS FOOD

VANKAYA FRY(BRINJAL FRY)

SERVES: 3TO4 ADULTS

PREPARATION TIME:2O MIN

INGREDINTS:

8 to 9 baby egg plants/vankaya/brinjals

oil for deep frying

2 tspn urad dal

FOR POWDER/PODI:

5 to 6 whole redchillies

1/2 cup dry coconut powder

4 to 5 garlic pods

salt to taste

ADD above ingredints and make a fine powder. you can store this

powder for few months you can use this podi in many frys like ladysfinger,brinjal

tindora,bittergaurd.This is famous podi especially in AP.Definately u like this

powder trust me.

PROCEDURE:

1.First wash and strain brinjals.Take out their stems cand cut them as "+"

mark on them till the half the length and put them n salt water.

2.Take a medium pan add oil for deep frying fry brinjals well and keep it aside.

3. take a small kadai add 1tspn oil for this add urad dal fry well add that

above powder/podi and switch off the stove.ADD this mixture to brinjal fry serve

with rice/ghee. ummmm

JEERA RASAM(JEELAKARA RASAM)

PRAPARATION TIME:15 MIN

INGREDIENTS:

Handful toordal

2 tspn jeera(cuminseed)

1/2 spn corainder powder

small piece of dry coconut

1/8 tspn turmeric

corainder leaves

salt to taste

4 redchillies

lemon size lemon(soaked in a water about15 min)

small piece of jaggery

1/2 tomato(optional)finley chopped.

seasoning:

mustard

cuminseeds

few springs curry leaves

pinch of hing.

1/2 whole red chilli.

PROCEDURE:

1.Take a bowl add toordal,cuminseeds,corainder powder,piece of coconut,turmeric,

redchillies,water boil in a cooker for 2 whistles.

2.After boiling let it cool down for a while blend in a mixie jar and make a fine paste.

3. Take tamarind pulp add to the above mixture.for this make a tadka add 1 tspn oil

add mustard,cuminseeds,curryleaves ,pinch of hing ,redchilli fry well then add salt

jaggery chopped tomatoes add required amount of water place a lid boiled for 15 to 20

min add corainder leaves and switch off the stove.

Now tasty,wonderful jeera/jeelakara rasam is ready to eat for

rice.This is good digestion for health. i hope you enjoy this recipe.

RADISH CURRY(MULANGI VEPUDU)

SERVES:3 TO 4 ADULTS

PREPARATION TIME:25 MIN

INGREDEINTS:

3 Mediium radish(wash and shredded)

1 medium onion (fine chopped)

1/4 Tspn turmeric

Handful toordal(soaked for 15 min)

3 tbspn oil

1/2 lemon(optional)

For paste:

handful fresh grated coconut

corainder leaves

6 green chillies

salt to taste (take a blender and make afine paste and keep it aside)

For tadka:

mustards

cuminseeds

curry leaves

PROCEDURE:

1.Wash and peel it shredded the radish and keep it aside.

2. cook toor dal in a microwave for 1o min.

2.Heated oil in a pan add mustars,cuminseeds,curry leaves,onions fry them until golden color then add grated or shredded radish fry well until raw smell disappears.

3.add a toordal,turmeric ,above paste fry on a low flame for 15 min.

4.Fry radish well otherwise it smells coming while ur eating if it still is there sprinkle some drops of lemon.

Now tasty,simple healty radish curry is ready to eat with hot rice/ghee.

enjoy cooking......

PESSARAPAPPU PULUSU(MOONG DAL PULUSU)

SERVINGS: 3 ADULTS

PREPARATION TIME:15 MIN

INGREDIENTS:

1 Cup pesarapappu

5 to 6 green chillies(cut in to vertical slits)

2 tspn cumin seeds

1 tspn mustard

few curry leaves

1tspn menced ginger

1/4 tspn turmeric

10 strings corainder leaves(finley chopped)

1 Big tomato (2 small tomatoes)

salt to taste

1 lemon.
Ingredients also as shown in the above photo.

PROCEDURE:

1. Wsah and soak dal add turmeric boil in a cooker.

2.Take a small kadai add 1 tbspn oil add menced ginger,greenchillies,fry it well then add mustards,cuminseeds,curry leaves. add this tadka to boil moondal

2.Add tomatoes,corainder leaves,required amount of water,salt. boil it for 15 min on a low flame.

3.Finally after boiling pulusu switch off the stove then add lemon(depends on ur sourness)

Now simple tasty pessarapapu pulusu is ready to eat with rice/ghee.

This pulusu is good for especially on summer times it will reduce excess of heat

If you dont have any vegges in ur home you can made this pulusu with in 10 min.

enjoy cooking....

SPICY CHAPATHI (KARAM CHAPATHI)

Eating chapathi is getting bore so... this is another varaition of chapath i.e spicy chapathi yummy,delicious taste good..enjoy.

SERVINGS : 3 TO 4 PEOPLE

PREPARATION TIME:25 MIN

INGREDIENTS:

2 Cups chapathi flour

1 Medium onion(finley chopped)

10 string corainder leaves(finley chopped)

5 strings curry leaves(finley chopped)

7 to 8 green chillies

salt to taste.

1 1/2 tbspn oil

1/2 cup wash and chopped spinach(optional).

PREPARATION:

1. Take a blender add greenchiillies,salt make a fine paste and keep itaside.

2. Take a 2 cups of flour in a big bowl.To this add above ingedeints one by one and

add oil mix it nicely till oil is incorporated in to flour uniformly.To this flour

add required amount of water make a hard dough it doesnt stick ur hands.

3.Rest the dough about 5 to 10 min dont keep it very long time after you making

dough do chapathi as soon as possible bcoz it stick ur hands it wont get chapathi

nicely.

4.Take a flouring board and add liitle dry flour on it . Take 1 portion of the dough

and litely roll it on the dry flour . With a rolling pin roll the chapathi into

circle shape .


5.Take a heating pan add chapathi fry it by adding oil fry on both sides nicely

Now Home made yummy yummy spicy chapathi is serve with your choice

of dals.Even you can store this chapathi for 2 days also.