Monday, December 23, 2013

CHINESE VEG FRIED RICE

ingredients:
  1. Cooked basmathi rice-2 cups
  2. Finely chopped veggies(beans carrot and capsicum)- 2 tbs each
  3. Soy sauce- ts
  4. Pepper powder-1/2 ts
  5. Salt-to taste
  6. Garlic fine chopped-1/2 ts
  7. Butter-1/2 ts
  8. Oil-1ts
METHOD:
  1. Heat pan and add 1 ts of butter and oil then add garlic and fry till light brown
  2. add the veggies cook till crunchy (don't over cook)
  3. Immediately add rice,salt,soysauce pepper powder mix and fry for a minute and serve hot
  4. Serve hot with raitha

TURDAL DOSA/KANDIDOSA(EXTA CRISP AND HEALTHY DOSAI)

These dosas are healthy and instant to make and need no to be fermented, process is really simple and you really enjoy each bite.This recipe is good for toddlers who avoid to eat bottle guard and toor dal

INGREDIENTS:
  1. Tur dal/kandi pappu-1 glass
  2. Raw sona massorie rice-2 glasses
  3. Methi seeds/menthulu-1/8th ts
  4. Bottle guard pieces/lauki/sorakaya/anamkaya pieces-1 cmall cup
  5. Fresh grated coconut-3 tbs
  6. Dry red chilis/laal mirch/endu mirapakayalu-3 to 4
  7. salt-to taste
  8. Oil
  9. Cumin and mustard-1 ts each
  10. Hing 1/8th ts
  11. Finely chopped curry leaves-4 tbs
PREPARATIONS
  1. Soak dal,rice methi seeds for 4 hours
  2. Blend along with bottle guard,coconut red chilis and salt to fine batter like pouring consistency
  3. Heat 1 tbs of oil and add cumin seeds ,musstrad seeds hing and curry leaves
  4. cool and add to the batter.Now the batter is ready to make crispy dosas
METHOD:
  1. Heat dosa pan/tawa/griddle sprinkle wate clean with paper towel and gently spread  a ladle ful of dosa batter in circular motion and spread all over the tawa
  2. Now apply oil and when dosa is ready gently remove the dosawith spoon fold and serve
  3. Repeat the same process to make remaining dosas

ALU SEV CRUNCHY (POTATO STICKS)

ingredients:
  1. Boiled potatoes big size-4
  2. Besan atta/chenaga pindi-1 cup
  3. Rice flour/biyyam pindi-1/2 cup
  4. Oil-for deep frying
  5. Hing/inguva/asafetida-3 sprinkles or 1/8th ts
  6. Salt-to taste
  7. Black salt-for topping after frying(optional)
  8. Jeera powder/roasted cumin powder/jilakarra podi(1/2ts)
PREPARATIONS:
  1. Boil potatoes in pressure cooker till soft
  2. Cool and remove the skin and then mash with out lumps and finally grind to paste
  3. Add required amount of flours but besan ka atta must be more,rice flour should be less
  4. Also add hing,jeera powder,salt and make a firm pliable dough
  5. If you think more moisture is required then wet your hands with water and then gently knead the dough
METHOD:
  1. Now grease the murukku maker with oil and insert small hole mold(sanna randrala achu),and put the dough and gently press in the hot oil slowly
  2. when the murukku turns to light brown both sides and immediately remove and place on a paper towel to absorb excess oil
  3. For more chat pat taste sprinkle black salt
  4. Repeat the same process for remaining dough portions

Thursday, November 7, 2013

BOORELU(SWEET PURIS-TELENGANA SPECIAL)

We usually prepare this recipe for every Diwali for nombu..This is a must naivedyam for god .These are so delicious and looks crispy outer side and soft in side

INGREDIENTS:
  1. Wheat flour-1 1/2 cup
  2. Rice flour-1 1/2 cup
  3. Jaggery-2 cups
  4. semolina-2ts
  5. Water-1 cup and 2tbs
  6. Poppy seeds or ghus ghus-to sprinkle on top
  7. Oil-for deep frying
PREPARATIONS:

ANDHRA RUCHULU-TIPI BURELU
  1. Combine the flours in a bowl
  2. boil water in a pan add jaggery and melt let it boil thrice keep stirring for each boil
  3. Now add semolina and the flours mix
  4. Now it becomes to a soft dough cool it
  5. Now apply oil to hands and divide into small portions and flatten the balls
METHOD:
  1. Cut the zip lock to 2 equal halves and apply oil to both halves on one side
  2. place each ball in between the covers and press gently
  3. then deep fry in oil till golden brown and set a side
  4. Sprinkle poppy seeds on each one and repeat the same process for remaining balls
  5. Serve hot
  6. Can be stored for 4 to 5 days

PURNAM KARJAKAYALU/CHENADAL GUJIYA(TELENGANA SPECIAL SWEET DISH)

INGREDIENTS:
  1. Chenadal-1 cup
  2. Sugar-1 cup
  3. Ilaichi/cardamom crushed-1
  4. Saunf/sompu/fennel seeds-1/4 th ts
  5. Chopped an d roasted cashews-2 ts
  6. Oil-for deep frying
  7. Maida/all purpose flour-1 cup
  8. Oil-1 ts
PREPARATIONS:
  1. mix maida with little water to soft dough
  2. Pressure cook chenadal with water for 2 whistles strain and blend to paste
  3. Mix sugar and other ingredients
METHOD:
ANDHRA RUCHULU-PURNAM KARJAKAYALU
  1. Divide the dough into small portions and roll each dough ball like a puri
  2. Put 1 tbs of stuff on a side of puri and fold  to stick the dough with little water over the edges
  3. now it becomes like half moon shape.
  4. Repeat the same procedure for remaining puris stuff and fold
  5. Deep fry in oil till golden brown  and serve hot

Tuesday, October 8, 2013

QUICK JEERA VEG PULAV

INGREDIENTS:
  1. Jeera/cumin-2 tbs
  2. Mixed vegetables-1 cup
  3. Basmathi rice-2 cups
  4. Chopped spinach-1/2 cup
  5. Ginger parlic paste-1 ts
  6. Salt-to taste
  7. Green chilis chopped-2 tbs
  8. Lemon juice-2 ts
  9. Ghee-1 ts
  10. Olive oil-2 ts
METHOD:
      • Heat oil and ghee in pressure cooker add jeera and fry well now add veggies and spinach and fry for  few minutes
      • I used carrot,peas,beans and sweet corn
      • now add rice and fry for a minute add 3 cups of water ,salt and turmeric powder
      • close lid and cook for 2 whistles or until done
      • Add lemon juice mix and serve with raitha