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.
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:
09.8.11Charupodi 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.
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.
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.
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.
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.
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.
| Posted in Andra Recipes, Pesarapappu Payasam Recipe | No Comments »
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.
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.
| Posted in Andra Recipes, Aratikaaya Masala Pulusu Recipe | No Comments »