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....