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

MOONGDAL-ALMOND PAYASAM( SRI KRISHNA JANMASTAMI-2016 PRASADAM)

INGREDIENTS:
  1. Moongdal -1/2 cup
  2. Sugar-1/2 or 3/4th cup
  3. Almonds-6
  4. Cardamom pods-2
  5. Ghee-1 tbs
  6. Milk-2 cups
  7. Butter-1/2 teaspoon
  8. Poppy seeds-1 teaspoon
PREPARATIONS:
Andhra Ruchulu

ANDHRA RUCHULU

ANDHRA RUCHULU
  1. Roast moongdal with butter in a pressure cooker,add 1 cup milk and some water and boil till soft
METHOD:
  1. Boil milk and moongdal like paste consistency
  2. Grind sugar ,almond and ilachi to fine powder
  3. Add to the moong dal mix,remaining 1 cup milk and cook until payasam thickens
  4. Garnish with poppy seeds and almonds
  5. Serve hot

Tuesday, August 23, 2016

CAULIFLOWER FRY


INGREDIENTS:
  1. Cauliflowers florets/crowns- 2 cups
  2. Onions Chopped-1/2 cup
  3. Cilantro/coriander leaves- 2 tbs
  4. Tomato chopped-2 tbs
  5. Oil-1 tbs
  6. Cumin and mustard-1 teaspoon
  7. Curry leaves-4
  8. Ginger-garlic paste-1 ts
  9. Red chili powder-1 ts
  10. Rasam powder-1 ts
  11. Turmeric-1/4th ts
  12. Garam masala-1/4 th ts
  13. Salt -to taste
METHOD:
  1. Heat oil in a pan and add the seeds,when it splutter at curry leaves,onion and ginger garlic paste.
  2. Fry for few minutes and add the cauliflower pieces and tomato pieces
  3. lightly cook until crisp(don't cook too soft)
  4. Add all the powders and mix well
  5. Cook for 2 minutes,garnish with cilantro and serve hot with white rice

MOONGDAL CABBAGE VADA

TELUGU-pesarapappu-cabbage vadalu, TAMIL-pasiparuppu cabbage vadai

INGREDIENTS:

  1. Moong dal soaked and grinded paste-2cups
  2. Rice flour-1/2 cup
  3. Cornflour-2 ts
  4. finely chopped onion-1/2 cup
  5. finely chopped cabbage-1/2 cup
  6. Finely chopped cilanto/coriander leaf/kothimeeru-1/4 th cup
  7. Finely chopped mint-2 tbs
  8. Finely chopped curry leves-10
  9. Green chili paste-2 ts
  10. Ginger garlic paste-1 ts
  11. Turmeric-1/4th ts
  12. Salt- to taste
  13. Fennel seeds/saunf/sompu-1ts
  14. Caram seeds/ajwain/vamu-1 ts
  15. oil-for Deep frying
PREPARATIONS:
  1. soak dal for 1 hour in water ,strain the dal
  2. To this add green chili paste,salt and blend to fine paste
METHOD:
  1. Combine all ingredients in the bowl
  2. wet your hands and take a table spoon of mixture in hand then press like vada
  3. Slowly drop the vada in oil and deep fry
  4. Repeat the same process and deep fry in batches
  5. fry till golden brown
  6. Serve hot with ketchup
NOTE:
  1. If you feel the batter is loose,add some rice flour and corn flour
  2. these vada's are light compared to vada made with chik pea flour....stomach feels light
  3. Person's who are having digestion problem can eat this vada....these are easily digestible

PEBLANO PEPPER CURRY

INGREDIENTS:

  1. Peblano peppers chopped-1 cup
  2. Onion finely chopped-1/2 cup
  3. Red chili powder-1 teaspoon
  4. Salt-to taste
  5. Roasted peanut/groundnut powder-2 tbs
  6. Roasted sesame seed powder/til powder/nuvvula podi-2 tbs
  7. Turmeric-1/4th ts
  8. Oil-1 tbs
  9. Cumin and mustard seeds-1 ts 
  10. Curry leaves-few
METHOD:


andhre ruchulu

  1. Heat oil in a wok and add seeds and curry leaves fry for few seconds
  2. Add the onion and peblano pepper pieces
  3. Close lid and cook till the pepper turns medium soft
  4. Finally add all the powders and mix well
  5. Serve hot with white rice
This is so simple to make and also tastes good....You can also make capsicum curry  with the same recipe