09.8.11

Aratikaaya Masala Pulusu Recipe

Ingredients

2 Tomatoes Chopped
2 Green Chillis chopped
1/4 tablespoon Turmeric
2 Cardamons
Salt to taste
1 Raw Banana
1 Cup Coconut paste
2 tablespoon Ginger Garlic paste
1 tablespoon Coriander powder
1 Onion Chopped
Coriander leaves
Mint leaves
Curry leaves
2 Cloves
Cinnamon stick

How to make Aratikaaya Masala Pulusu

  • Cut Banana in to slices.
  • Add Salt,Turmeric to Banana slices and deep fry in oil.
  • Heat 4 tbsp of oil over medium heat.
  • Put Cloves,Cinnamon,Green Chillis,Curry leaves,Onions,Salt fry until Onions turn Golden Brown color.
  • Put Ginger Garlic paste fry until turn Golden Brown color.
  • Put Coconut paste fry until turn Golden Brown color.
  • Put Tomatoes,Red chilli powder,Turmeric,Coriander powder,Cardamons fry until no lumps,Consistency should be thick.
  • Put fried Banana pieces fry it for 10 min.
  • If you want gravy we can add some water.
  • Garnish with Coriander leaves,Mint leaves.

09.8.11

Bendakaya Recipe

Ingredients

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon
How to make Bendakaya

  • Heat oil in a wok
  • Add the onions and green chilies to it and sauté
  • Once the onions become pink in color, add the ground spices and mix well.
  • Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
  • Cover the wok and lower the heat just for two minutes.
  • Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
  • Serve hot with chapatis

Top Search Indian Recipe:

09.8.11

Charupodi Recipe

Ingredients

1/2 c cumin seeds (jeera)
1c coriander seeds (dhania sabut)
1/2 c whole black pepper (sabut kali mirch)

How to make Charupodi

  • Mix all the ingredients together and grind.
  • You can store it in jar and not in a refrigerator.

09.8.11

Gongura Pickle Recipe

Ingredients

1 teaspoon Fenugreek seeds, (methi dana)
1 teaspoon Coriander seeds, (sabut dhania)
1 teaspoon Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 teaspoon Sesame seeds,
3 teaspoon Urad dal,
2 tablespoon Oil
Salt to taste
For Seasoning

Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds.
When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies.
Let them become brown in colour. Then put off the stove.

How to make Gongura Pickle

  • Deep fry the gongura leaves and chilies.
  • Grind them into a paste and keep aside.
  • Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

09.8.11

Moru Kalan Recipe

Ingredients

1 small onion chopped
3 whole red chilies crushed
1 tablespoon ginger garlic paste
A bunch of curry leaves
2 c curd
1 tablespoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon fenugreek powder (methi powder)
1/2 teaspoon cumin powder (jeera powder)
A pinch of turmeric.

How to make Moru Kalan

  • Heat oil in a pan and put in the mustard seeds.
  • Once they start spluttering, add the curry leaves and ginger garlic paste.
  • Saut it for twoo minutes and add the chopped onion and red chilies.
  • Fry it for a few minutes and then add the dry powders.
  • Lower the heat and add the pre-beaten curd.
  • You will need to keep stirring it continuously to make sure that it does not boil.
  • Keep checking for steam and immediately remove from stove.
  • Add salt and mix well.
  • You can store it in glass jars in the refrigerator.

09.8.11

Nuvvula Podi Recipe

Ingredients

1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.

How to make Nuvvula Podi

  • Heat a heavy bottom pan and dry roast the sesame seeds.
  • After a while put in the red chilies and rast them also.
  • Take off heat and let cool.
  • Grind both the things together and mix salt and store.

09.8.11

Panasapattu Curry Recipe

Ingredients

1 teaspoon urad dal
1 teaspoon mustard seeds
2 whole dry red chilies
2 teaspoon coarsely ground ground nuts
A small bunch of curry leaves
4 cups water
1 small raw jackfruit
1 tablespoon oil
1 1/2 tablespoon tamarind pulp
3 green chilies, chopped
1 teaspoon turmeric powder
Salt to taste
1 teaspoon chana dal

How to make Panasapattu Curry

  • Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
  • Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
  • In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
  • Once they start spluttering, add tamarind paste and a little water.
  • Now add the boiled jackfruit and mix well.
  • Serve hot with steaming rice.

09.8.11

Pesarapappu Payasam Recipe

Ingredients

1 c dhuli moong dal
1 c jaggery, crushed
1 tablespoon ghee
2 teaspoon elaichi powder

How to make Pesarapappu Payasam

  • First wash the moong dal and keep aside.
  • In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
  • Now add the jaggery and let it melt.
  • Mix well and fry till the dal is done and it looks like a smooth mixture.
  • Now add the elaichi powder and mix well.
  • Take off the heat, garnish with grated coconut and serve hot.

09.8.11

Sorakaya Recipe

Ingredients

A small bunch of curry leaves
¼ c chopped fresh coriander
1 teaspoon mustard seeds(rai)
1 teaspoon Cumin seeds(jeera)
1 teaspoon fenugreek seeds(methi dana)
1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tablespoon tamarind (imli) pulp
2 tablespoon Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 teaspoon chili powder (laal mirch powder)
2 teaspoon cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ teaspoon turmeric(haldi)
¼ teaspoon asafetida
1/2 c chopped onions
3 whole red chilies

How to make Sorakaya

  • Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
  • Once they stat spluttering, add the whole red chilies.
  • Now put in the onions and fry them till they are golden in color.
  • Add turmeric powder and the sorakaya pieces.
  • Mix well and fry till sorakaya is a little tender.
  • To this add the Bengal gram flour and fry well.
  • Now you should add the tamarind pulp and 3 or more cups of water.
  • Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
  • Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
  • Garnish with coriander and serve hot.

09.8.11

Ugadi Pachadi Recipe

Ingredients

2 teaspoon neem flower
4 teaspoon chrushed jaggery (gur)
One small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 teaspoon red chilli powder
1/2 teaspoon mustard seeds(rai dana)
Salt to taste
1 teaspoon oil
1 tablespoon finely chopped raw mango (kachcha aam)
1 c water

How to make Ugadi Pachadi

  • First add the raw mango pieces to the tamarind water and bring it to boil.
  • Boil it till mango pieces are tender
  • Now to this add jaggery and let it cook till it melts and blends into the mixture
  • Remove from heat and keep aside
  • Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
  • Now add chilli powder and salt
  • Mix well
  • Take this neem flower tadka and add it to the tamarind and mango juice
  • Serve in small quantities as an accompaniment to the main course food.