Friday, September 23, 2016

SPINACH PONGAL

INGREDIENTS:

  1. Chopped spinach -1 cup
  2. Moongdal-1/4th cup
  3. Sona massuri or any rice-1 cup
  4. Ghee-1tbs
  5. Oil-2 ts
  6. Crushed black pepper-1/2 ts
  7. Cumin -1 ts
  8. Mustard seeds-1 ts
  9. Curry leaves-few
  10. Hing-2 pinches
  11. Salt-to taste
  12. Water-5 cups
METHOD:
  1. in a pressure cooker pan heat oil and ghee an add the seeds and cuury leaves
  2. Fry for a inute and now add crushed pepper,cashews and fry till light brown
  3. Now add spinach,dal,rice,salt and water
  4. Close lid and cook for 4 to 5 whistles or until done
Another method is to cook in a regular cooking pan until rice turns soft
SRINITHYA
Andhra Ruchulu

Andhra Ruchulu

ALU BHINDI IN TOMATO GRAVY

This is a super quick recipe which can be done in less time....very simple and tasty

INGREDIENTS:

  1. Bhindi chopped-3 cups
  2. Onion chopped-1/2 cup
  3. Chopped potatoes-1 cup
  4. chopped tomatoes-2 medium
  5. Cilantro-2 tbs
  6. Jagger-1/4 th ts
  7. Oil-2 tbs
  8. Curry leaves-4
  9. Garam masala-1 ts
  10. Turmeric-1/2 ts
  11. Sabji masala-1ts
  12. Red chili powder-1 ts
  13. Salt-to taste
METHOD:

ANDHRA RUCHULU
  1. in a pan combine all ingredients with some water
  2. Close lid and cook until it gets cooked and oil floats on top
  3. Serve hot with chapathi or rice

Monday, September 5, 2016

POTATO CORN BALLS

INGREDIENTS:

  1. Boiled and mashed potato-2 cups
  2. finely chopped onoin-3 tbs
  3. Ajwain/carom seeds/vamu-1/2 ts
  4. Sesame seeds-2 ts
  5. Green chilis finely chopped-2 ts
  6. Redd chili powder-1 ts
  7. Finely chopped mint-3 tbs
  8. Lemon juice-2 teaspoons
  9. corn flakes(available in Indian grocery store)-1 cup crushed
  10. Corn starch-3 tbs
  11. All purpose flour/maida-2 ts
  12. Salt-to taste
  13. Chat masala-2 ts
  14. Pavbhaji masala-2 ts
PREPARATIONS:
ANDHRA RUCHULU........
  1. Except corn flakes combine all the ingredients
METHOD:
  1. Divide the mixture into small balls
  2. roll  each ball in cornflakes and press firmly with hand 
  3. Deep fry in oil till golden brown
  4. Serve hot with tomato ketchup

GANESH CHATURDHI-2016


Thursday, August 25, 2016

INSTANT POHA-CURD RICE

INGREDIENTS

  1. Thick poha-1 cup
  2. cud-2 cups
  3. sour cream-1 tbs
  4. salt-to taste
  5. chopped cilanto-2 tbs
  6. chopped mint-2 tbs
  7. ghee-1 ts
  8. oil-2 ts
  9. cumin and mustard-1 ts
  10. curry leaves-5
  11. dry chilis-2
  12. green chilis chopped-2 ts
  13. crushed black pepper-1/2 ts
  14. urad and chanadal-1 ts each
METHOD
ANDHRE RUCHULU
  1. wash poha in running water, strain and set a side
  2. heat ghee and oil and add seeds,dals,curry leaves,chilis,cilantro,mint,pepper and fry till golden brown 
  3. in a mixing bowl add wet poha,curd, cream,salt,and seasoning, then mix well and serve immediately
  4. it taste like regular curd rice....but very easy to prepare in less time

MOONGDAL RASAM

INGREDIENTS

  1. Moong dal -1 cup
  2. onion choeed-3 tbs
  3. cilantro chopped-2 tbs
  4. lemon juice-2 teaspoons
  5. chopped green chilis-3
  6. oil-2 ts
  7. cumin and mustard-1 ts
  8. curry leaves- few
  9. drychilis-2
  10. sun dried chilis-2
  11. garlic chopped -2 ts
  12. Salt-to taste
  13. turmeric-1/8th ts
METHOD:
andhra ruchulu
  1. Boil moongdal,turmeric,onion with some water in a pressure cooker till it gets soft
  2. heat oil in a pan add seeds,curry leaves,garlic and all chili's,fry till done to golden brown
  3. Transfer to dal mixture and bring to boil
  4. Finally add lemon juice,cilantro and salt
  5. Serve with white rice

CABBAGE MOONGDAL PORIYAL

INGREDIENTS:

  1. Finely chopped cabbage -2 cups
  2. Finely chopped onion-3 tbs
  3. Half boiled moong dal-2 ts
  4. Dry coconut powder-2 tbs
  5. Chopped green chilis-2 tbs
  6. Finely chopped cilantro-2 tbs
  7. Oil-1 tbs
  8. Cumin and mustard seeds-1/2 teaspoon each
  9. Urad and chanadal- 1tbs
  10. Curry leaves-5
  11. Dry red chilis-2 
  12. Ginger garlic paste-1 ts
  13. Salt-to taste
  14. turmeric-1/8th ts
METHOD:
Andhra Ruchulu
  1. Heat oil in a pan add seeds and dals,now add chilis and dry chilis then fry well
  2. Now add onion and ginger garlic paste and fry well
  3. Now add boiled moong dal and cabbage and cook till soft
  4. now add all powders,mix and serve
  5. garnish with cilantro
  6. can be served with chapathi or rice