CAULIFLOWER CURRY(GOBI MASALA)

Many recipes came to my mind while thinking about the cauliflower. At last I made up my mind to do Gobi masala which will go well for the rice as well as any kind of bread like roti,naan......


source: myself

preparation time:15min

cooking time:20min

ingredients: Recipe for two


•1 cup of cauliflower florets

•1 onion finely chopped

•2tomato finely chopped

few springs cilantro

•2tsp yogurt


•Spice Powder: 1 tsp of Red chili powder and Coriander powder.½ tsp of turmeric and cumin powder,1/2 tspn garam masala.

•Grind: 1 tsp poppy seeds and 2 tsp of cashews grind to a fine paste

•Grind: 2 pods of Garlic, 2 green chilies and a small piece of ginger grind to a fine paste

•Salt for taste

Method:

1. Cut cauliflower into pieces mix 4 cups of hot water and 2 tsp of salt in a bowl. Immerse cauliflower for about 20 min and drain it.


2.Heat oil in a pan and add the chopped onions and sauté till golden brown.

3.Add ginger, garlic, green chili paste and sauté them. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric a, cumin powder,garam masala salt and cook till the tomatoes absorbs the flavor.

4.Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.

5.Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.

Garnish with cilantro leaves and serve hot.

RIDGEGOURD SKIN POWDER(BEERAKAYA POTTU PODI)

This podi/powder is made at home when we bring berakaya /ridge gourd from the market. Its very sad to see throwing away the ridge gourd skin when its very tender and soft. So my sister makes this variety podi full of fiber from its skin. This is really a very easy podi and goes well with hot rice, dal and a dash of ghee. i have the recipe of beerakaya pachadhi/chutney also you will soon see them in my upcoming posts.

Source: My sister
Cuisine: South Indian, Andhra
Prep time: 7 mins
Cooking time: 15 mins
Makes: 2-3 people

INGREDINTS:

peeled skin of 3 berakaya(s)/turai/ridge gourd

2 TO 3 Green chillies

salt to taste

1 tbspn coconut powder

1 to 2 clove of garlic

METHOD:

1.1.First clean the gourds, trim the ends and then peel the skin of berakaya/ridge gourd Let them dry.


2. fry beerakaya skin(pottu) with out oil ,fry greenchillies with a drop of oil and keep it aside.

3. add green chillies,coconut powder,garlic,salt,peeled skin beerakaya grind and make a powder.

This powder/podi serve with rice/ghee.This powder stores 4 to 5 days .

tip:
1. make a dry powder fry well when u are frying beerakaya pottu(skin)

TEEN DAL KI CHUTNEY(TRI DAL CHUTNEY)

My mother used to make this Pachadi in Rice and we used to love it. But I didnt eat in many days so i remembered i prepared today it came out very well.


source: my mom
cusine:south indian,andhra
prep time: 7 min
cooking time:10 min
makes 2- 3 people

INGREDEINTS:

1/2 Tbspn toor dal

1/2 Tbspn urad dal

1/2 Tbspn moong dal (take 3 dals an equal ratio)

2 to 3 dry red chillies

1/2 tspn corainder seeds

1/2 tspn cumin seeds

salt as required

tamarind little bit

1/2 tspn sugar(optional)

METHOD:

1.Take a pan and put that on the stove Pour 3 DALS in that and fry that until its light red for 5 min.

2. Now add dry red chillies,corainder ,cuminseeds fry for 2 min.

3.switch off the stove now add salt,sugar tamarind Grind all of that by adding
ittle water.

serve rice with a drop ogf ghee.

BEANS WITH TOMATO CURRY

PREPARATION TIME:20 MIN

INGREDINTS:

1/4 KG BEANS

1 Medium onion

1 tbspn ginger garlic paste

2 medium tomatoes

1/4 tspn turmeric

redchilli powder to taste

salt to taste.

few springs corainder leaves

FOR TADKA:

1 TSPN MUSTRDS,CUMINSEEDS

FEW SPRNS CURRY LEAVES

PROCEDURE:

1. Heated oil in a pan add tempering to this by using above ingredints of tadka after they cracked add chopped onions fry them ,add chopped beans fry them until they become translucent after frying beans add chopped finely tomatoes mix it well add salt,chilli powder,turmeric place a lid cook until tomatoes are become soft.


2.Finally sprinkle corainder leaves and switch off the stove.

serve with hot rice/ ghee.

GOBI MANCHURIA

PREPARATION TIME: 30 MIN

SEVINGS 3 ADULTS

INGREDIENTS:

1 Big cauliflower/gobi (cut into bite-size florets)

FOR MAKING BATTER:

1 cup corn flour

1/2 cup maida/allpurpose flour

1/2 tspn garam masala

1/4 tspn kesar colour/optional

1/2 tspn soyasauce

salt to taste

redchilli powder to taste

1/8 th tspn pepper powder

pinch of soda

required amount of water for making batter for gobi

FOR MAKING SAUCE:

1 Small onion (finely chopped)

3 garlic pods(finely chopped)2-chopped for sauce
1-for paste (making batter)

2 inch garlic /11/2 tbspn paste (1 -paste
1-finely chopped for making sauce

2-3 tbspn tomato ketchup

1 tspn redchilli sauce

2 tbspn soyasauce

3 to 4 green chillies(finely chopped)

finely corainder leaves

for garnishing corainder leaves,slices of onion sprinkle lemon.

FOR PREPARATION OF GOBI MANCHURIAN:


1. In a a pot of salted water, cook cauliflower until tender, about 5 to minutes. Drain, pat dry with a clean towel, and set aside.(dont cook too much enough for 5 min).


2..Take a bowl add above ingredints of making batter add all iingredeints mix it well add above ginger garlic paste.mix it evenly add required amount of water make batter like bajji batter consistency

3.Heat about 1 inch of oil in a wok over medium-high heat. Working in batches, dip cauliflower in batter, then fry until golden brown, about 4 to 5 minutes. Transfer fritters with a slotted spoon to a plate lined with paper towels.

4.Drain all but 2 tablespoons of oil. Sauté onions until soft, about 3 to 4 minutes. Add chilis and remaining garlic paste and cook for 2 to 3 minutes. Add ketchup, remaining 3 tablespoons soy sauce, and 1⁄3 cup water; simmer until sauce is thickened, about 1–2 minutes.

5. finally add gobi/cauliflowe florets saute it well sprinkle corainder leaves
serve with onion slices with lemon.serve immedaitely.


if you want u can sprinkle chopped greenchillies,ginger on the top of gobimanchurian

PUFFED RICE UPMA(MURMURALA UPMA)

PREPARATION TIME :15 MIN

INGREDINTS:

6 Cups murmuralu/puffed rice/borugulu

1 big onion(chopped)

1 lemon

3 tbspn oil

1/4 tspn turmeric.

grind to paste: 4 to 5 greenchillies
1 tspn dry coconut powder
few springs corainder leaves
salt to taste
Add above ingredients in to grinder and make a fine paste.

FOR TEMPERING/TADKA:

1 Tspn mustards/cuminseeds

1 tspn urad dal

few springs chopped corainder leaves.

few springs curry leaves

PROCEDURE:

1.Take puffed rice/murilu in to a big bowl add cold water dip soak about 5 min check every 2 min check wether they are done, dont soak too much ,if you soak too much spoil the shape of murmura and stick to the bottom of the pan

2. Heated oil in a pan add above ingredints for tempering after they cracked then add chopped onion fry them till they become translucent

3. Add turmeric above frind grind paste then add soaked murmura/puffed rice stir nicely until that paste mixed to puffed oil

4. Now keep on a low flame, place a lid cook about 10 min, meantime mix it evenly .

5.finally sprinkle lemon ,corainder leaves mix well and serve with hot.

SERVE ANY PAKODI OR BAJJIS TO THIS PUFFED RICE THIS IS ANOTHER VARIATION TO SERVE MURMURALA UPMA, THIS IS MY STYLE.

TIPS:

1. Increase or decrease green chilies depends on your spice .

2.. Increase or decrease lemon depends on your sourness,sizeof lemon.

TINDORA FRY/DONDAKAYA FRY

IT IS VEY SIMPLE AND EASY RECIPE EVER BODY IS MAKING THIS FRY BUT HERE IAM GIVING ON MY STYLE .THIS IS MOM RECIPE I WOULD LIKE TO SHARE WITH EVRERYONE.

PREPARATION TIME: 20 MIN

INGREDEINTS:

1/4 KG Tindora/dondakaya(wash and dry, cut in to slices and keep it aside)

3 tbspn oil

FOR MAKING PODI/POWDER:

4 TO 5 Red chillies

2 tbspn dry coconut powder

1 tbspn dahlia/putnalu/pappulu

1 or garlic pods

salt to taste

add above ingredeints to the grinder and make a fine powder.
FOR TADKA:

MUSTARDS

Cuminseeds

1 tspn uraddal

Few curry leaves

PROCEDURE:

1. Heated oil in a pan add above seasoning for tempering after frying them add tindora/dondakaya slices frt them until they turn golden colour then add grounded powder mix it well now fry another 5 min on a low flame now switch off the stove

Now your TINDORA /DONDAKAYA FRY is ready to serve with hot rice or side dish for sambar.

CHANNADAL VADA(SENGAPAPPU VADALU)

Preparation time : 30 min

Ingredients :


1 cup yellow gram (chana) dal

1/2 cup onion finely chopped

Corainder leaves finely chopped

few springs curry leaves

1 tspn corainder seeds

4 green chillies

salt to taste

1 cinnamon

1 garlic pods

1/2 tspn ginger menced

FOR THIS MEASUREMENT MAKES NEARLY 15 TO 20 DEPENDS ON YOUR SIZE.

PROCEDURE:

1..Wash and soak dal for 6 hours.Keep 2 tbsp. dal aside, grind the rest,coarsely.

2.Add above spices one by one to the mixture grind with whole dal and make coarsely

now add rest of dal to that mixture mix it well and a pinch of soda.

3. Heat oil, make patties shaped like round with your palm or take a polythene sheet with the help of you can make patties also,let carefully in to hot oil ,fry on both sides until golden colour.

4. Now your channadal/senagapappu vadalu is ready to eat with any kind of chutney.

GUNTA PONGANALU

This is the authentic recipe of andhra.While preparing dosa batter
i will keep some thick batter outside for preparing guntha ponganalu.Left over dos a batter we will make guntha ponganalu.This one of our breakfast item.

ingredints:

left over dosa batter

1 onion(finely chopped)

7 to 8 greenchillies

few springs corainder leaves

few springs curry leaves

salt to taste
(grind greenchillies,some corainder leaves,curry leaves and make a fine paste)

required amount of water

3o mins presoaked chana dal

pinch of soda powder

PROCEDURE:

1.Take thick dosa batter . To this add finely chopped raw onions , 3o mins presoaked chana dal , sufficient salt ,and above green chilli paste,finely chopped coriander leaves and curry leaves and mix it will by adding required amount of water put it aside for 15 min.

2. Take nonstick guntaponganalu pan. Apply few drops of oil in all holes . Put this aside for 15 mins.After 15 mins has completed heat this pan . when it is hot add sufficient batter in all holes .dont overload the batter Put lid on top of it . Put flame in medium heat After 5 mins take a spoon and reverse each of them by balancing with that spoons
3. fry on both sides until they turn golden colour takeout the lid and check whether the batter inside is cooked .

If they are done then transfer them into a bowl .

Repeat the same process by adding little oil in all holes and pouring batter, etc,.

now your guntha ponganalu is ready to serve with coconut garlic podi/chutney
I usually serve this guntapnganalu with podi side some peanuts as show in the above photo.This is my authentic recipe /style .

garlic/coconut podi/powder:

1 cup grated dry coconut powder

3 to 4 redchillies

4 to 5 garlic pods

salt to taste.

grind above ingredints and make a fine powder this podi/powder store fow few months.
this powder can be used in many ways like tindorafry,bendhifry etc....

METHI TOMATAR CURRY

This Is My 50 th Post

PREPARATION TIME:20 MIN


SERVINGS: 3 TO 4 ADULTS

INGREDEINTS:

1 small bunthi methi/fenugreek leaves (wash and drain the leaves)

6 tomatoes(finely chopped)

1 small onion(finely chopped)

1 tbspn grated ginger garlic paste

1/4 tspn turmeric

1/4 tspn sugar

salt to taste

1/2 tbspn redchilli powder

2 redchillies

1/2 tbspn corainder(grind redchillies,corainder seeds coarsely )

5 springs corainder leaves

3 tbspn oil

PREPARTION:

1. HEATED oil in a pan add coarsely redchilli,coraiinder seeds fry about 2 min ,then add chopped onions fry it until they turn golden colour by adding sugar onion turns golden colour add tbspn ginger fry for few minutes.

2. Add chopped tomatoes,methi leaves,turmeric,salt,redchillipowder fry until tomatoes becomes soft.

3.Add corainder leaves place a lid cook on a low flame for about 10 min
switch off the stove now your METHI TOMATO CURRY IS READY TO SERVE WITH ANY KIND OF BREAD.


HAPPY EATING..............

...............................................

PALAKURA CHUTNEY(SPINACH CHUTNEY)

PALAK/SPINACH is good for health.generally we are making lot of recipes with spinach/palak like curry,palak paneer,aloo palak,palakrothi.palak rice etc.Here iam giving the recipe of palak chutney.

SERVES: 2 TO 3 ADULTS

PREPARATION TME:20 MIN

INGREDIENTS:

1 bunch palak/spinach

1 smallonion (finely chopped)

3 green chillies

1 tspn cumin seeds

1/2 tspn corainder seeds

handful roasted peanuts

salt to taste

blue berry size tamarind

1 tspn oil

PROCEDURE:

1.Take a small kadai add a drop of oil fry greenchillies,cumin,corainder seeds
after frying let them cool down for a while add roasted peanut grind all those ingredeints and make a fine powder and keep it aside

2.Next fry palak/spinach in a oil for less than 10 min along with tamarind mix with above mixture along with salt and grind it and make a fine paste,now add chopped onion crush for 1 second and serve with a bowl and make a tadka/tempering to this chutney(some people dont like to add raw onions to the chutney so you can fry the onions and mix with chutney)

Now your tasty palak/spinach chutney is ready to serve with rice/ghee.

HAPPY EATING..........

SHAHEPANEER

Todays Menu is SHAHEPANEER



SERVES-2 TO 3 ADULTS

PREPARATION TIME: 25 MIN

INGREDIENTS:

250 Gms paneer

1 medium onion(finley chopped)

3 medium tomatoes

1 inch ginger

2 to 3 garlic pods

1 green chilli(finley chopped)

2 tspn poppey seeds

7 to 8 broken cashew nuts

1 tspn sugar

salt to taste

redchilli powder to taste

1/4 tspn turmeric

small cup milk

1 tspn garm masala powder

1/4 Tspn corainder powder

1 tspn cumin seeds

5 springs corainder leaves

1 tspn kasoorimethi powder

3 tbspn oil

PROCEDURE:

1.soak poppeyseeds,cashewnuts about 15 min and make a fine paste.

2.take chopped tomatoes,greenchillies,ginger,garlic and make a fine paste and keep it aside.

3. Cut paneer in to cubes,Take a heated oil in a pan fry panner cubes and keep it aside.

4. Heated oil in a pan add cumin seeds,add chopped onions,fry the onions until it turns golden colour add poppey seeds,kaju paste,fry for 2 min add tomato puree,all spices powders ie corainder,garam masala,turmeric,salt,sugar,redchilli powder,add milk boil for 10 min on a medium flame.

5. finally add kasoorimethi powder sprinkle corainder leaves little amount of water,add paneer cubes place alid and bring it to boil another 10 min on a low flame
when the oil come out switch off the stove

Now your yummy,wonderful shahe panner is ready to eat with any kind of bread (roti,naan,pulka)


HAPPY EATING..............
ENJOY THE DAY.......

BEERAKAYA NUVULA PULUSU(RIDEGOURD )

PREPARATION TME: 25 min

SERVINS: 3 ADULTS

INGREDEINTS:

3 medium Ridgegourd/beerakaya

1 small onion (finely chopped)

OIL 1 tbspn

1/4 tspn turmeric

salt to taste

1/4 tspn jaggery

small lemon size tamarind soaked in a water about 10 min

1ST POWDER:
1 TBSPN SESAME SEEDS/NUVULU

1 tbspn putnalu/papulu/dahlia
Fry sesame seeds with out oil let them cool down grind it along by adding putnalu/dahlia and make a fine powder.

2ND POWDER:
4 to 5 redchillies/redchilli powder

1 tspn corainder seeds

1 tspn cuminseeds

1/2 tbspn dry coconut powder

FRY above ingredints with a drop of oil and make a powder and keep it aside.

Now 2 powders are ready to make this rdgegourd pulusu.

PROCEDURE:

1. Peelout the skin of ridge gourd and cut them in to vertical slices and keep it aside.

2. Heated oil in a kadai add tempering add onions,ridgegourd pieces fry for 5 min

add half glass of water boiled it unitl it cooked then add tamarind

extract/juice,turmeric add that 2nd powder for 5 min add 1st powder ie(sesame

seed,putnalu powder dont add directly mix with a water add to that curry mix well

with out any lumps now add jaggery/sugar salt to taste ,boiled this pulusu for 1o min

3. if you want u can add required amount of water now Add corainder leaves bring it to boil another 10 min now switch off the stove

Now your BEERAKAYA NUVULA PULUSU(RIDEGOURD pulusu) is ready to eat hot rice with a drop oh ghee ummmm looks delicious

MASALA MURMARALA(PUFFED RICE)

This is Wonderful snacks.we can make this with in 10 min
It is very easy simple ,tasty snacks here are the ingredints are:

PREPARATION TIME:

ingredients:

25o gms murmaralu/puffed rice

handful peanuts

handful putnalu/dahlia

1 tspn uraddal

1tspn mustards

1 tspn cuminseeds

few springs curry leaves

chilli powder to taste

salt to taste

1/8 tspn turmeric

3 tbspn oil

For masala paste:

1 spn corainder seeds

2 garlic pods



Take a blender grind 2 ingredients and make a coarsely and keep it aside.

PREPARATION :

1. TAKE a big pan/kadai add oil when the oil is heated add one by one above

ingredints(peanuts,putnalu,uraddal,mustards,cuminseeds,curryleaves,turmeric)

fry well dont burn it now add above masala paste,salt,chillipowder mix it well

now add murmuralu/puffed rice mix it evenly keep on a low flame fry for 10 min

on mean time stir well.


Now your yummy tasty murmuralu/borugulu/puffed rice snacks is ready to eat.u can store this iin air tight container and it will be good for a month.

CHUDWA(SNACKS) 10 MIN SNACKS

This is a very quick and easy snack .My hubby likes ver much.It is easiest snacks

with out adding much oil you can store for few days.

ingredients:

6 electric rice cooker cups of thin poha

2 tbspn oil

4 to 5 greenchillies(cut in to vertical slices)

5 to 6 broken cashews

salt to taste

1/4 tspn turmeric

handful peanuts

handful putnalu/dahlia/pappulu

1/4 tspn mustards

1/4 tspn uraddal

1/4 tspn cuminseeds

curry leaves

PREPARATION:

1.Take a big and wide pan or kadai . Heat it and add 2tbspns oil . Then add handful

of peanuts , few broken cashews. When they are fried add 4 green chillies , 1/2

tspn cumin seeds , 1/2tspn mustard seeds, uraddal,putnalu,few curry leaves 1 tspn

salt mix it nicely.

2.Now add 6 electric rice cooker cups of thin poha. Stir it nicely for 5-10 mins

fry on a low flame and switch off the stove.After turning stove keep it like that

about 5 min ,it will get crispy

Serve them . u can store remaining in air tight container and it will be good for a month.

Take chudwa on a bowl sprinkle chopped onions,corainder leaves,drop of lemon juice you can serve with immideately this is another varation of serving poha/chudwa.