Rasmalai

Ingredients:

Paneer - 500 gms
Sugar - 400 gms
Milk - 2 ltr
Maida - 2 tbsp
Chopped Pistachio for garnishing

Preparation:

1.Mash paneer smoothly and add maida to it.Make it like soft dough.
2.Take small balls out of the dough and flatten them like small pooris.
3.Heat 200 gms of sugar with required water.Add flatten paneer pieces to sugar syrup and boil till paneer pieces absorb syrup.
4.Heat 2 litres of milk and boil till it becomes half in quantity(1 litre) then add remaining sugar to it.
5.Add prepared paneer pieces to boiled milk.Keep in refrigerator and serve when they are cool.

Garnish with chopped pistachio.Now tasty yummy Rasmalai is ready.Please post ur comments on this recipe

Butter Idli

Ingredients:

Instant idli mix - 200 gms
Curd - 1 cup(whisk well)
Water - 1 cup
Chopped coriander - 1/2 cup
Butter - 1 stick
Cashew for garnishing

Preparation:

1.Combine instant idli mix,curd,chopped coriander and 1/2 stick butter in a bowl and keep aside for 5 minutes.
2.Grease the idli plates with butter then pour laddleful of idli mix into each impression.
3.Place cashew on top of each idli and steam cook it for 15 minutes

    Now butter idli is ready for serving.It is great with sambar or chutney.Please post ur comments on this recipe.

Salt Biscuits

Ingredients:

Maida - 1 lb(1/2 kg)
Crisco Butter- 1/4 kg
Sugar - 50 gms(powdered)
Salt - 2 tsp
Ajwain(vamu) seeds - 1 tsp
Cumin powder - 1 tsp

Preparation:

1.Mix maida and dalda in a bowl like bread powder(crumbs).
2.Add sugar powder,salt,ajwain seeds,cumin powder and water required for preparing dough.Knead the dough and keep it in a air tight container for 30 minutes.
3.Make small balls out of the dough and press them like small biscuits of same size.
4.Preheat the oven to 350F for 10 minutes.
5.Bake the biscuits in the oven for 20 minutes.

    Now Salt biscuits are ready.Serve as snack.Please post ur comments on this recipe.

Menthi Kura Pappu(Methi/Fenugreek Dal)

Ingredients:

Menthi Kura - 1 cup
Toor dal -1 cup(wash and soak in water for half an hour)
Onion -1(chopped)
Green chilli -10(slitted)
Tomato - 1(medium,chopped)
Small lemon size tamarind
Turmeric Powder -1 tsp
Salt as required

For the Tadka:

Mustard seeds -1 tsp
Cumin seeds -1 tsp
Fenugreek seeds -1/4 tsp
Red chilli -2
chana dal -1 tsp
Minced garlic - 1/4 tsp
Urad dal -1 tsp
Hing -1 pinch
Curry leaves -4
Oil -3 tbsp

Preparation:

1.Pressure cook all the ingredients untill 4 whistles.Allow it to cool untill all the pressure goes off.
2.Add salt and mash the dal with a spatula.Cook it for 5 minutes.
3.Heat oil in a pan then add mustard seeds,cumin seeds,Red chilli ,minced garlic,fenugreek seeds,hing,chana dal,urad dal and curry leaves.
4.Pour Tadka over the cooked dal .

         Garnish it with chopped coriander. Now Menthi kura pappu is ready for serving.Enjoy this recipe with ur family members.Please post ur comments on this recipe

Dondakaya Fry(Tindora Fry)

Ingredients:

Tindora(Dondakaya) - 1 lb(cut into small pieces)
1 medium size onion finely chopped
Mustard seeds - 1 tsp
Chana dal  - 1 tsp
Minced garlic - 1/2 tsp
Urad dal - 1 tsp
Turmeric powder - 1/2 tsp
Asafoetida(Hing) - 1 pinch
Roasted Peanuts powder - 2 tbsp
Red chilli powder - 2 tsp
Oil - 3 tbsp
Salt as required

Preparation:

1.Heat oil in a wide pan then add mustard seeds.When mustard seeds start spluttering add chana dal,urad dal,minced garlic,hing and curry leaves.
2.Add chopped onions,turmeric powder and fry till onions are golden brown.Add tindora pieces and cook on medium flame untill they are completely done.
3.Add red chilli powder,roasted peanuts powder,salt as required and stir it for 5 minutes.

      Now Tindora Fry is ready.Serve hot with rice.It is great as side dish.Please post ur comments on this recipe.

Poha Upma(Atukula Upma)

Ingredients:

Poha(Atukulu) - 2 cups
1 medium size onion finely chopped
Green chilli - 3(slitted)
Peanuts - 12
Cashews - 1 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Lemon juice - 1 tsp
Oil - 2 tbsp
Salt as required

Preparation:

1.Heat oil in kadai add mustard seeds.When mustard seeds start spluttering,add peanuts,chana dal,urad dal and curry leaves.
2.Add slitted green chillis,chopped onion,turmeric powder and saute till the onions are soft.
3.While the onion is cokking take the poha under the cold water and rinse it twice, put it immediately in the sieve to drain water.
4.Add poha immediately to the fried mixture and add salt as per ur taste.Cook it on medium flame for 5 minutes
5.Add lemon juice once it is completely done.

     Garnish it with chopped coriander before serving.It is great as evening snack.Please post ur comments on this recipe.

Bellam Dosa(Jaggery Dosa)

Ingredients:

Wheat Flour - 1 cup
Jaggery - 1/2 cup(powdered)
Cardamom powder - 1 pinch
Ghee - 3 tbsp
Water as required for making batter(1 to 1 1/2 cup)
Preparation:

1.Melt jaggery in the luke warm water.
2.Add wheat flour gradually to the jaggery water and whisk till the batter becomes moistened.
3.Add cardamom powder and keep it aside for 10 minutes.
4.Heat nonstick flat pan and pour spoonful of batter on it.Spread the batter with back side of spoon to round shape.
5.Dribble a little bit of ghee on the edges.Cook on low flame because jaggery burns out quickly.
6.Flip on the other side and again pour ghee.Cook till it is completely done.
  
     Now bellam dosa is ready.Please post ur comments on this recipe.

Tomato Ketchup

Ingredients:

Tomatoes - 2 lbs
Onions - 2
Garlic pods - 4-5
Sugar - 2/3 cup
Cider vinegar - 1/2 cup
Cloves - 3
cardamom - 3
Cumin seeds - 1 tsp
Garam masala powder - 2 tsp

Preparation:

1.Select good,ripe tomatoes.Grind and strain through a coarse sieve to remove seed and skin.Allow the tomato paste to completely cool.
2.Grind onions into fine paste and add the remaining ingredients to it.Tigh this onion paste in a thin cloth and place it in tomato paste.
3.Boil till the tomato paste becomes half in quantity,now remove the tighed cloth and squeeze the juice into the tomato paste.
4.Add sugar and vinegar,boil it for 3 minutes.

   Now Tomato Ketchup is ready for serving.Please post ur comments on this recipe.

Bread halwa

    People eat bread when they are not feeling well but we can also prepare delicious sweets with bread which can be served as instant breakfasts.The recipe iam posting here is one of those...

Ingredients:

Bread - 1 medium size packet
Water - 1 1/2 litre
Sugar - 1 kg
Kalakand powder - 1/4 kg
Cherries - 50 gms
Seedless dried dates - 1/4 kg
Ghee - 200 gms
Oil - 200 gms
Cashews - 75 gms
Raisins - 50 gms
Elachi powder - 1 tsp
Food colour - 1/4 tsp
Camphor(green) - 1/4 tsp

Preparation:

1.Roast cashews,raisins and dried dates in ghee and keep aside.
2.Make sugar syrup(string consistency)  then add elachi powder,green camphor to it.
3.Cut the bread slices into small pieces
4.Heat equal amounts of oil and ghee in a frying pan then fry the bread pieces till they turn golden brown.
5.In a sauce pan add water,fried bread pieces,food colour and kalakand powder.Keep stirring and cook till the mixture is becoming closer(thicker).
6.Add sugar syrup,roasted cashews,raisins,dates at this time and cook on low flame for some time.

   Garnish it with cherries.Now Bread Halwa is ready for seving.Please post ur comments on this recipe.

Banana biscuits

Ingredients:

Wheat flour - 1 cup
Sugar - 1/2 cup
Ripe Banana - 1/2
Water - 3 tsp
Clarified Butter - 2 tsp
Elachi powder - 1 tsp
Oil or ghee for deep frying

Preparation:

1.Mix all the ingredients in a bowl like chapathi dough.Knead the dough for 10 minutes.
2.Make small size balls out of the dough .
3.Grease the plastic paper with ghee and press the balls like small puris.
4.Heat oil or ghee in a pan and fry the biscuits till golden brown when the oil is hot enough for deep frying.
5.Place them on the tissue paper to absorb excess oil.

     Now tasty and healthy banana biscuits is ready for serving.Please post ur comments on this recipe.

Poha laddu(Atukula Laddu)

Ingredients:

Poha - 250gms
Jaggery - 250 gms(grated)
Grated coconut - 1 cup
Cardamom(elaichi) powder - 1 tsp
Cashews - 20
Raisins - 20
Ghee - 4 tbsp
Milk - 1/2 cup

Preparation:

1.In a sauce pan ,dry roast the poha untill it is crispy and grind it to fine powder.
2.Roast the cashews and raisins in ghee and keep aside.
3.Heat the milk in a pan then add grated jaggery.Cook till jaggery completely dissolves in the milk.Add elachi powder before taking off from the heat.
4.Add jaggery syrup,grated coconut to the grinded poha and mix well.
5.Make laddus out of the poha mix and garnish each with roasted cashews and raisins.

    Now Poha laddu is ready for serving.Please post ur comments on this recipe.

Chocolate Milk Shake

Ingredients:

Whole milk -  1/2 litre
Fivestar chocolate - 2 Packets(each 17 gms)
Sugar powder - 6 tsps
Elaichi powder - 1/4 tsp
Ice cubes - 4

Preparation:

1.Cut fivestar chocolates to small pieces.
2.In a blender,combine chocolate pieces,milk,ice cubes,elachi powder,sugar powder and blend untill smooth.
3.Pour in the glasses and serve.

  A cool and refreshing milk shake is ready.Please post ur comments on this recipe

Milk Cake(Peda)

Ingredients:

Milk powder - 1/4 kg
Sugar - 200gms
Ghee - 100gms
Maida or All purpose flour - 50gms
Elachi(cardamom) powder - 1/4 tsp
Water as required

Preparation:

1.Make sugar syrup(one string consistency) with sugar and water and keep it aside.
2.In a heavy bottom pan fry the milk powder with small amount of ghee untill milk powder changes its colour(light reddish).
3.Add sugar syrup to the fried milk powder and keep stirring continously on low flame by adding small amounts of ghee.Cook this untill ghee floats on the top.
4.Grease the wide pan with ghee and pour the mixture over it evenly.After 2 minutes cut it into shapes of
desired with knife.
5.Allow it to completely cool and store them in a air tight container.

        Now Milk cake is ready.Please post ur comments on this recipe.

Maida Dosa

Ingredients: 

Sour curd - 4 cups
Maida or All purpose flour - 1 cup
Rice flour - 2 cups
Green chilli - 6(I use bajji mirchi)
Cumin seeds - 1 tsp
Oil - 1/2 cup
Salt as required.

Preparation:

1.Mix sour curd,maida and rice flour in a bowl and keep it aside for 3 hours.
2.Grind green chilli,cumin seeds,salt add it to the above mixture.
3.Heat nonstick flat pan and pour spoonful of batter on it.Spread the batter with back side of spoon to round shape.
4.Dribble a little bit of oil on the edges.If the dosa is thin enough no need to cook the other side.
5.Remove from heat and enjoy it with chutney or sambar by folding over.  
   
     Now crispy maida dosa is ready for serving.It tastes grest with an chutney.Please post ur comments on this recipe.




    

Fried Egg Kofta

Ingredients:

Eggs - 5
Salt - 1 tsp
Pepper powder - 1/2 tsp

Ingredients for making Kofta:

Potatoes - 4(boiled and mashed to fine paste)
Carrots - 2(grated)
Beans - 15(finely chopped)
Ginger - 1" piece(minced)
Onion -1(finely chopped)
Lemon - 1(squeeze the lemon juice out of it and keep aside)
Green chilli - 4(chopped)
Corn flour - 1 cup
Salt as required
Oil for deep frying

For making Kofta:

1.Heat 3 tbsp of oil in a pan then add chopped onions,minced garlic,green chilli pieces and fry till onion turns golden brown.
2.Add grated carrot,chopped beans and fry for 3 minutes then add mashed potato,lemon juice and salt to it.Mix well and make small size rounds out of it.
3.Dip the balls in the corn flour so that they are nicely coated with corn flour and deep fry them till they turns golden brown.
4.Place them over the tissue paper so that it absorbs excess oil.

Preparation:

1.Whisk eggs,salt and pepper powder in a bowl(u can do this by hand or by an electronic mixer).
2.Heat 2 tbsps of oil in a pan then add spoonful of beaten eggs and place the kofta over it.Turn the egg mixture that comes out of the kofta towards it(or dip the koftas in beaten eggs and  fry them).Do the same procedure for all koftas.

      Garnish it with chopped coriander and serve it as evening snack.Please post ur comments on this recipe.

Ragi Halwa

              Ragi flour is the best in nutritional values but usage of ragi flour is less when compared to remaining flours.Calcium content in ragi flour is high.the more we use this the stronger our bones will be.Most people prepare ragi jawa or ragi sangati with ragi flour but we can prepare and enjoy different varieties of ragi flour.The recipe iam posting here is one of those...

Ingredients:

Ragi Flour - 250gms
Corn flour - 50 gms
Water - 1/2 litre
Grated jaggery - 400 gms
Ghee - 200gms
Kova - 100gms(crushed)
Cashew nuts - 50 gms
Elachi powder - 1/2 tsp

Preparation:
1.Mix ragi flour,corn flour,kova crush and water to smooth paste.
2.Heat 3 tsps of ghee in a pan and fry the cashews till golden brown and keep aside.
3.Heat grated jaggery in a kadai and boil till it reaches one string consistency(add water if required) then add elachi powder and simmer it.
4.Add half cup of ghee to it and mix well.Keep stirring continuously by slowly adding the mixture(smooth paste).
5.Add small amounts of ghee and cook till the mixture starts leaving the edges(at this time u can see ghee floating on the mixture).
6.Grease the wide pan with ghee and pour the mixture over it and allow to cool.

            Garnish it with roasted cashew nuts.Now tasty and nutritious ragi halwa is ready.Please post ur comments on this recipe.

Chicken 65

       Chicken 65 is a spicy, deep-fried chicken dish popular in South India as a quick snack. The flavour of the dish comes from ginger, pepper and spices although the exact recipe can vary. It can be prepared using chicken on or off the bone.

Ingredients:

Chicken - 2 lbs(boneless,skinless thighs)
All purpose flour - 2 tsps
Corn flour - 2 tsps
Egg - 1
Yogurt - 2 cups
Green chilli - 12(Slitted)
Onion -1(chopped)
Pepper powder - 1 tsp
Gingergarlic paste - 3 tsps
Red chilli powder - 2 tsps
Garam masala powder - 1 tsp
Food colour - 4-5 drops
Chopped coriander for garnishing
Salt as required
Oil for deep frying

Preparation:

1.Mix corn flour,all purpose flour,egg,red chilli powder,gingergarlic paste,pepper powder,food colour and salt in a bowl to thick batter(add water if required)
2.Add chicken pieces and marinate it for 1 hour.
3.Heat oil in a frying pan and fry the marinated chicken pieces in small batches over medum-high heat till they turn golden brown.
4.Make sure that the chicken pieces are completely fried before taking off from the heat.
5.In a kadai heat 2 tsps of oil then add slitted green chilli,chopped onions and saute till the onions are soft.
6.Add yogurt,fried chicken pieces and stir fry them for 5 minutes.

     Granish it with chopped coriander before serving.Chicken 65 is great as appetizer or accomplishment with rice.Please post ur comments on this recipe.

Vegetable Fried Rice

              Fried rice is a popular component of Chinese food and other forms of Asian cuisine. It is made from rice fried in a wok, typically with additional ingredients left over from other dishes.Fried rice is made from cold rice that has already been cooked by boiling.

Ingredients:

Basmathi Rice - 2 cups
Green Onion -1 (finely chopped)
Cooking Oil - 3 tbsp
Chopped carrots - fistful
Chopped beans - fistful
Green Peas - 1/2 cup
Green chilli - 3(slitted)
Pepper powder - 1/2 tbsp
Soya sauce - 1 tbsp(optional.it brings extra flavor)
Salt as required

Preparation:

1.Cook the rice and allow it to completely cool (each grain should be seperate)
2.Heat oil in a pan or wok,add the carrots and beans and stir fry them for 2 minutes.
3.Add sliited green chilli,onion and fry till the vegetables get tender.Now add peas,cooked rice,pepper powder,salt and fry till all are nicely mixed together.
4.Add soya sauce and stir it for 2 minutes.

    Now Vegetable Fried Rice is ready for serving.Please post ur comments on this recipe.

Tomato Chutney(Pachadi)

Ingredients:

Tomato - 1
Onion -1
Green chilli - 4
Garlic Pods -2
Mustard seeds - 1tsp
Oil - 2 tbsp
Chana dal - 1 tsp
Urad dal -1 tsp
Red chilli - 1(halved)
Asafoetida - 1 pinch
Salt as required

Preparation:

1.Grind onion,tomato,green chilli,garlic pods to fine paste in a mixer.
2.Heat oil in a pan,add mustard seeds.Add chana dal,urad dal,red chilli when mustard seeds starts popping.
3.Add grounded paste,asafoetida,salt as required and fry till raw smell goes out of that.
        
    Now Tomato Chutney is ready for serving.It tastes great with breakfast items like dosa,idli etc.,.Please post ur comments on this recipe.

Vegetable Biryani

                Biryani, biriani  is a set of rice-based foods made with spices, rice (usually basmati) and meat/chicken/vegetablesThe spices and condiments used in biryani may include but are not limited to: ghee, peas, beans, cumin, cloves, cardamom, cinnamon, bay leaves, coriander and mint leaves, ginger, onions, and garlic

Ingredients:

Basmathi Rice - 1 cup(soak in water for 30 minutes)
Onion -1(finely chopped)
Ginger root - 1"
Garlic - 3 pods
Green chilli -4(slitted)
Carrot - 1(cut into squares)
Green peas - 1/2 cup
Beans -5(cut into pieces)
Cloves -4
Cardamom -2
Bay leaves -3
Badiyan(flowers) -3
Cinnamon - 1/2" stick
Coriander powder -1 tsp
Garam Masala powder - 1 tsp
Salt as required
Water - 1 1/2 cups
Clarified butter - 3 tbsp

Preparation:

1.Heat butter in a pan then add cloves,cardamom,bay leaves,cinnamon,badiyan and fry till nice aroma comes out of that.
2.Add slitted green chilli,chopped onions and fry till they become golden brown.
3.Add gingergarlic paste and fry till oil leaves the texture.Add chopped carrot ,chopped beans,peas,and cook for 5 minutes.
4.Add garam masala powder,coriander powder and stir for 5 minutes.Add soaked basmathi rice,water and cook for 10-15 minutes on medium flame by closing the lid.

     Now Vegetable biryani is ready for serving.Enjoy it with Raita.Please post ur comments on this recipe.

Aloo Kurma(Potato Kurma)

Ingredients:

Potatoes - 2 lbs
1 big onion finely chopped
Tomato -1(small,chopped)
Green chilli - 6(slitted)
Gingergarlic paste - 2 tbsp
Coriander powder -1 tsp
Garam masala - 1 tsp
Cumin(Jeera) powder - 1 tsp
Cloves -4
Cardamom - 2
Cinnamon stick - 1/2"
Bay leaves -2
Yogurt or Curd - 1/4 cup
Red chilli powder - 1/2 tsp
Salt as required
Oil - 3 tbsp
Cilantro for garnishing

Preparation:

1.Boil the potatoes till they are 75% done.Peel the skin and cut them into cubes.
2.Heat oil in a pan then add cloves,cardamom,bay leaves,cinnamon and fry till nice aroma comes out of that.
3.Add slitted green chilli,chopped onions anfd fry till they become translucent.Now add gingergarlic paste and fry till oil leaves the texture.
4.Add chopped tomatoes and fry till they are soft.Now add boiled potato cubes,red chilli powder,salt,required water for gravy and cook for 10 minutes on medium flame.
5.Add garam masala powder,coriander powder,cumin powder,yogurt and stir for 5-10 minutes.

    Garnish it with chopped cilantro.Now yummy yummy Aloo Kurma is ready for serving.Enjoy it with chapathi or roti.Please post ur comments on this recipe.

Aloo Fry(Potato Fry)

Ingredients:

Potato -2 lbs(Peel the outer skin and cut them into pieces)
1 big onion finely chopped
Mustard seeds -1 tsp
Turmeric powder -1/2 tsp
Red chilli powder -1 tsp
Garlic -2 cloves(minced)
Chana dal -1 tsp
Urad dal -1/2 tsp
Curry leaves -4
Oil -2 tbsp
Salt to taste

Preparation:

1.Heat oil in a pan,add mustard seeds.When mustard seeds start spluttering add chana dal,urad dal,minced garlic and curry leaves.
2.Add chopped onions and fry till golden brown,Now add potato pieces,turmeric powder and cook it on low flame for 15 minutes.Add salt and adjust as per ur taste.
3.Add red chilli powder to the potato pieces and stir it for 5 minutes.

         Now Potato fry is ready for serving.Please post ur comments on this recipe

Pappu chekkalu(Uppu chekkalu)

Ingredients:

Rice flour - 4 cups
Moong dal or Chana dal - 1/2 cup(soaked)
Roasted peanuts powder - 2 tbsp
Onion -1(chopped lengthwise)
cumin seeds - 1 tsp
Green chilli - 5
Ginger - 1"
Garlic - 4 pods
Salt to taste
Sesame seeds - 2 tbsp(optional)
Baking soda - 1 pinch
Oil for deep frying
Curry leaves(chopped)

Preparation:

1.Grind green chilli,ginger and garlic to smooth paste.
2.In a bowl mix rice flour,sesame seeds,cumin seeds,salt,roasted peanuts powder,grounded paste,soaked dal,chopped onion,curry leaves,baking soda with 1 1/2 cups of water to make dough.
3.Take lemon size balls out of the dough and press them with hand to size of desired(make the chekkalu on plastic paper or ziploc)
4.Heat oil in a heavy bottom pan,slide the chekkalu into oil when the oil is hot and fry till golden brown.
5.Remove and keep them on tissue paper to absorb excessoil.Allow them to cool  to become crispy and store it in air tight container.

      Serve it as evening snack.Please post ur comments on this recipe.

Spinach Dal(Palakura pappu)

Ingredients:

Spinach -1 bunch(cut into pieces)
Toordal -1 cup(washand soak in water for half an hour)
Onion -1(chopped)
Tomato -1(small,chopped)
Green chilli -6(slitted)
Tamarind Paste-2 tsp
Turmeric Powder -1 tsp
Garlic - 2 pods(minced)
Salt as required

For the Tadka:

Mustard seeds -1 tsp
Cumin seeds -1 tsp
Fenugreek seeds -1/4 tsp
Red chilli -2
chana dal -1 tsp
Urad dal -1 tsp
Hing -1 pinch
Curry leaves -4
Oil -3 tbsp

Preparation:

1.Pressure cook the dal with 2 cups of water untill 4 whistles.Allow it to cool untill all the pressure goes off.
2.Add salt and mash the dal with a spatula and cook it for 5 minutes.
3.Heat oil in a pan then add mustard seeds,cumin seeds,minced garlic,Red chilli ,fenugreek seeds,hing,chana dal,urad dal and curry leaves.
4.Add chopped onions when the dals turn brown and saute untill they become light brown.
5.Add chopped tomatoes and fry till they are soft.Add chopped spinach and cook till the spinach is completely done.
6.Add cooked dal to the fried mixture and cook it for 10-15 minutes.

      Now Spinach Dal is ready for serving.Enjoy this recipe with ur family members.Please post ur comments on this recipe

Mamidikaya pappu(Mango Dal)

Ingredients:

Mango  - 1(small,peel the outer skin and cut into pieces)
Moong Dal -1 cup(wash and soak in water for half an hour)
Onion -1(chopped)
Green chilli -6(slitted)
Turmeric Powder -1 tsp
Salt as required

For the Tadka:

Mustard seeds -1 tsp
Cumin seeds -1 tsp
Fenugreek seeds -1/4 tsp
Red chilli -2
chana dal -1 tsp
Urad dal -1 tsp
Hing -1 pinch
Curry leaves -4
Oil -3 tbsp

Preparation:

1.Pressure cook all the ingredients untill 4 whistles.Allow it to cool untill all the pressure goes off.
2.Add salt and mash the dal with a spatula.Cook it for 5 minutes.
3.Heat oil in a pan then add mustard seeds,cumin seeds,Red chilli ,fenugreek seeds,hing,chana dal,urad dal and curry leaves.
4.Add Tadka to the cooked dal and cook untill it starts bubbling.

     Now Mamidikaya pappu is ready for serving.Enjoy this recipe with ur family members.Please post ur comments on this recipe

Cabbage and Chana dal curry

Ingredients:

Cabbage -  2 cups(chopped)
Chana dal -1 cup(soak in water for 30 minutes)
Onion - 1 (chopped)
Tomato -1(chopped)
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Red chilli -2
Green chilli -2(slitted)
Garlic -2 pods(minced)
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Garam masala - 1/2 tsp
Chat masala - 1/2 tsp
Oil - 3 tbsp
Curry leaves - 1 sprig
Salt to taste

Preparation:

1.Cook soaked chana dal till it is half done.Add chopped cabbage and let it cook till dal and cabbage are completely done.
2.Heat oil in a pan,add mustard seeds,cumin seeds,minced garlic,dry red chilli,slitted green chilli and curry leaves.
3.Add chopped onions when mustard seeds start spluttering and saute till they become soft and light brown.
4.Add chopped tomatoes,turmeric powder,red chilli powder,salt to taste,garam masala and fry till tomatoes are soft.
5.Add this to cabbage and dal mixture and mix well.Now add chat masala and combine well.

    Now cabbage chana dal curry is ready for serving.Serve hot with rice or chapathi.Please post ur comments on this recipe.

Sambar powder

               Sambar powder include toor dal, roasted lentils, coriander seeds, dried whole red chili, fenugreek seeds, coriander leaves and curry leaves. Regional variations may include versions with mustard seeds, cumin, black pepper, white pepper, cinnamon, or other spices.This powder is prepared by pan roasting the whole spices and grinding them to a rather coarse powder with some salt optionally.

Ingredients:

Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tbsp
Chana dal - 1 tbsp
Urad dal - 1/2 tbsp
Coriander seeds -3 tbsp
Turmeric powder - 1/2 tsp
Pepper corns - 1/2 tbsp
Asafoetida - 1/2 tbsp
Cloves - 20-25
Cinnamon - 3" piece
Curry leaves - few
Rice - 1 tbsp
Chilli powder
Oil - 1/2 tbsp

Preparation:

1.Heat oil in a pan ,add mustard seeds and asafoetida and fry untill they pop.
2.Fry remaining ingredients except chilli powder without oil on low flameMix all amd make them to fine powder.
3.Heat chilli powder of same quantity as grounded powder in a drop of oil for sometime.
4.Mix it with the powder.Store it in a air tight container.

    Please post ur comments on this recipe.

Sambar

          Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.It accompanies most every meal.

Ingredients:

Toor dal - 1 cup
Drumsticks - 2 (cut into pieces)
Carrots - 2 (peel and cut them into pieces)
1 medium onion finely chopped(i prefer sambar onions)
1 small tomato finely chopped
Tamarind - lemon size ball(soak in water and squeeze the juice from it)
Mustard seeds - 1 tsp
Cumin seeds -1 tsp
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1/2 tsp
Chana dal -1 tsp
Urad dal - 1 tsp
Red chilli - 3
Curry leaves - few
Oil - 3 tbsp
Asafoetida - 1/4 tsp(optional)
Sambar powder - 2 tbsp(u can find recipe for this in my older posts,if u dont find time to prepare this u can use MTR sambar powder)
Cilantro -1 bunch(chopped)

Preparation:

1.Wash and clean the dal.Boil 2 cups of water and dal in a pressure cooker untill 4-5 whistles.Allow it to cool untill all the pressure goes off and mash the dal with spatula.
2.Heat oil in a pan,add mustard seeds,cumin seeds,fenugreek seeds,red chilli.When mustard seeds start spluttering,add chana dal,urad dal and curry leaves.
3.Add chopped onions and fry untill they become lightly brown.Add chopped tomatoes and fry till oil leaves the texture.
4.Add tamarind extract,2 cups of water and boil it for 10 minutes.Now add mashed dal,vegetables,sambar powder,asafoetida and cook till the vegetables are completely done.Take off from the heat.

   Garnish it with cilantro.Now sambar is ready for serving.Please post ur comments on this recipe.

Puri

     Puri is most commonly served at breakfast.Puri can be served with halwa, potato masala, korma, chana masala.Puri is also very delicious with special mixed vegetable which is prepared during puja ,a special kind of dessert prepared with rice, milk, sugar.

Ingredients:

Whole wheat flour - 2 cups
Oil -1 tbsp
Warm milk - 3/4 cup
Salt to taste

Preparation:

1.Mix flour,salt and warm milk in a bowl.Grease ur palm with oil and knead the dough for 10 minutes(the more u knead,the much softer ur puri will be).
2.Heat oil required for deep frying in a pan.Take small balls out of the dough and flatten them with chapathi stick(as u do for chapathi).
3.Fry one puri at a time.Slide the puri into oil,hold under the oil at one side untill it puff.Now turn to other side and fry till light brown.
4.Do the same procedure for all puris.

      Serve it with Aloo bhaji and enjoy with ur family members.Please post ur comments on this recipe.

Aloo Bhaji

Ingredients:

Potatoes -  2 lbs
Onions - 2(finely chopped)
Mustard seeds - 1/2 tsp
Grated Ginger - 1 tsp
Green chilli - 4(chopped)
Clarified butter - 3 tbsp
Curry Leaves - few
Red chilli powder - 1/2 tsp
Salt as required
Cilantro leaves for garnishing
Preparation:

1.Boil the potatoes in a pan untill well done.Peel the outer skin and dice.
2.Heat clarified butter in kadai,add mustard seeds and fry untill they pop.Add grated ginger,green chilli pieces and curry leaves.
3.Add chopped onions and saute untill they become soft and golden brown.
4.Add diced potatoes,red chilli powder and let it cook for 10 minutes by adding required water for gravy.Add salt and combine well.Now switch off the heat.

   Garnish it with chopped cilantro before serving.It tastes great with poori.Please post ur comments on this recipe.

Tamarind Pulihora(Puliogare)

    Pulihora is a very common preparation in South Indian Cuisine. Puli means sour taste. Pulihora can also be referred as sour rice. It is also known as tamarind rice or lemon rice. In the North coastal part of Andhra Pradesh, people used to call it Saddi.
   It is considered as the poor man's festival food. It is given as prasadam in temples, were devotees queue to get pulihora after darshan of the God. The festival of SeethaRama Kalyanam is one big occasion where the huge packets of pulihora are distributed to the devotees.

Ingredients:

Rice -2 cups(Cook the rice and spread to cool)
Tamarind -Lemon size ball(Soak it in water and squeeze the juice from it)
Turmeric powder -1/2 tsp
Oil -3 tbsp
Mustard seeds -1 tsp
Cumin seeds -1 tsp
Chana dal -1 tbsp
Urad dal -1 tbsp
Peanuts -2 tbspbsp
Cashew -1 t
Red chilli -  3
Green chilli -4(slitted)
Curry leaves -1 sprig
Asafoetida(hing)- 1/4 tsp
Roasted sesame powder -1 tbsp
Salt as required
Cilantro leaves for garnishing

Preparation:

1.Heat oil in a pan,add mustard seeds.When mustard seeds strart spluttering,add cumin seeds,red chilli,chana dal,urad dal,curry leaves and fry till they are lightly brown.
2.Add slitted green chilli,cashew,turmeric powder,asafoetida and fry for a few seconds.
3.Add the tamarind extract and cook till the raw smell of tamarind disappears(at this time oil comes out of the texture and the texture will be thicky).
4.Add this texture,roasted sesame powder and salt to the cooked rice,combine well and adjust salt as per ur taste.Keep it aside for 1-2 hours for all the flavors to set in.
  
    Garnish it with chopped cilantro leaves.Now Tamarind Pulihora is ready for serving.Please post ur comments on this recipe.