MOONGDAL PANEER DOSA

INGREDIENTS:

• Split moong dal-1 cup
• Urad dal-1/2 cup
• Raw rice-1/4th cup
• Green chilis- small-3
• Salt-to taste

TOPPING

ANDHRA RUCHULU-MOONGDAL PANEER DOSA

• Grated carrot
• Chopped coriander
• Grated paneer or grated tofu
• Chopped ginger
• Chopped onion

Soak  dals and rice together for 3 hours and blend along with green chilis to make fine batter add salt and set a side

1. Now heat  tawa sprinkle some water and spread a ladle ful of batter in a circular form to a thin layer
2. Sprinkle the toppings and spread a teaspoon of oil and fry till golden colour
3. Gently lift the dosa all sides roll and serve hot with any pickle

 

MIXED VEG OATS PONGAL-HEALTHY DISH

INGREDIENTS:

1. Boiled mixed vegetables-1 cup(carrot,beans,peas,sweet corn)
2. Moong dal/pesara pappu-1 cup
3. oats-2 cups
4. Ghee-1tbs
5. Oil-1 tbs
6. Cumin and mustard-1 ts
7. Urad dal-1/2 tbs
8. chenadal-1/2 tbs
9. Chopped cashew nuts-2 tbs
10. Chopped ginger-1 ts
11. Crushed pepper corns-1/2 ts
12. Pepper powder-1/2 ts
13. curry leaves-4

PREPARATIONS:

ANDHRA RUCHULU-OATS PONGAL

1. Pressure cook moong dal with water till soft
2. Now add oats and 2 water with a teaspoon of ghee and cook till done
3. Now heat tawa add ghee and oil add cumin mustard urad and chenadal fry till it turns light brown
4. Now add cashews pepper corns and fry till golden brown add curry leaves,ginger green chilis  and add to the cooked oats and dal
5. Add salt and mix well then serve hot

CRISPY VEG SAMOSA

INGREDIENTS:

1. Samosa pastry sheet pack
2. All purpose flour-2tbs  mix water and make paste
3. Oil- for deep frying

MIXED VEG STUFFING INGREDIENTS:

1. Boiled and smashed potato-2 cups
2. mixed veg boiled-1/2 cup
3. Ginger garlic paste-1 ts
4. Roasted sesame seeds/til/nuvvulu-1 tbs
5. Finely chopped green chilis-3 to 4
6. Red chili powder-1/4th ts
7. Roasted dhaniya powder-1/2 ts
8. Turmeric powder-1/2 ts
9. Curry leaves-4
10. Cumin powder roasted/jeera powder-1/2 ts
11. Finely chopped coriander leaves-4 tbs
12. Salt-to taste
13. Oil-2 tbs
14. Cumin and mustard seeds-1 ts each

METHOD :

ANDHRA RUCHULU-SAMOSA

1. Heat oil in a pan add cumin mustard sesame seeds and curry leaves and add chopped onion and fry till golden brown
2. Now add ginger garlic paste and mix well
3. After few seconds add mixed veggies and fry for a minute add all the spices and powders
4. And finally smashed potato and cook thoroughly finally add coriander leaves and mix

METHOD TO MAKE SAMOSAS:

ANDHRA RUCHULU-SAMOSA

1. Put the pastry sheets out side for 2 hours(room temperature),it helps to separate each pastry sheet easily
2. Now take each sheet apply flour paste and fold it and roll into a cone stuff 1 ts of veg mix close the tip by folding it (just like mehandi cone)
3. Repeat the same process for remaining sheets and make samosas
4. Deep fry till golden brown and serve hot with tomato ketch up or green chutney

GOBI KEMPU(KARNATAKA SPECIAL)- 500th post

INGREDIENTS:

1. Boiled cauliflower florets-3 cups
2. Chik pea flour-1/4th cup
3. Rice flour-1/4th cup
4. All purpose flour/maida-2 tbs
5. Corn starch-3 tbs
6. Red chili powder-1 ts
7. Salt-to taste
8. Turmeric-1/4th ts
9. Ginger garlic paste-1 ts
10. Curry leaves chopped-4 tbs
11. Oil-for deep frying
12. Curd-1 cup
13. Green chilis-few
14. Cilantro chopped-4 tbs

PREPARATIONS:

Andhra ruchulu-gobi kempu

1. Combine flours powders salt and gobi florets,chopped curry leaves mix and deep fry in oil

METHOD:

1. Heat oil in a pan add cilantro curry leaves green chilis and curd mix well
2. Finally add the fried gobi mix and serve hot

ANDHRA LUNCH THALI-TRADITIONAL RECIPES

DADDOGINAM
VELLULLI PULIHORA

INGREDIENTS FRO DADDOGINAM

1. Sonamassories rice-2 cups
2. Water for cooking rice-6 cups
3. Fresh curd-2 cups
4. Fresh milk cream-2 tbs
5. Pepper corns/mriyalu crushed-1 ts
6. Ghee-2 ts
7. Oil-3 ts
8. Cumin mustard-1 ts each
9. Urad and chenadal-1ts each
10. Chopped ginger-1/8th ts
11. Chopped green chilis-2 to 3 ts
12. Chopped coriander leaves-4 tbs
13. Choppedmint-1 tbs
14. Salt-to taste
15. curry leaves-10

PREPARATIONS:

• Cook rice with given measurement of water on low medium flame until rice cooks to very soft consistency  add more water if required
• Cool the rice add salt and mix curd and milk cream

METHOD

• Heat ghee and oil in kadai and make seasoning when dals turn brown add curry leaves and remaining ingredients
• Immediately add to rice mix and serve with your favourite chutney or pickle or achar

INGREDIENTS FOR VELLULLI PULIHORA/GARLIC PULIYOADARE:

1. Sona massorie rice-2 ccups
2. Garlic pods-3 crushed
3. Oil-1 tbs
4. Hing/asafoetida=pinch
5. Curry leaves-5
6. Cumin mustard-1/2 ts each
7. instant puliyodare powder-1tbs
8. Turmeric-pinch
9. Peanuts-2 tbsSalt-to taste

PREPARATIONS:

1. Cok rice separate into grains and set a side
2. Make tadka in a pan add  crushed garlic and fry till golden brown and now add puliyodare powder mix well
3. Now add salt and rice and serve hot

 

SPRINGONION PARATHA AND CARROT PACHADI

• SPRING ONION PARATHA
• SIMPLE CARROT TOMATO CHUTNEY

INGREDIENTS:

1. Finely chopped spring onions-1 bunch
2. Kalonji/nigella seeds/onion seeds-1 ts
3. Grated bottleguard/sorakaya turumu-1/2 cup
4. Wheat flour-2 cups
5. Salt-to taste
6. Dhaniya powder-1 ts
7. Oil
8. Green chili paste-1 ts

METHOD:

ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI

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1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
2. Apply oil and cover the dough for 30 minutes
3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot

INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:

1. Medium carrots pealed and chopped-4 carrots
2. Roma tomatoes medium size-2
3. Green chilis-2
4. Tamarind flakes-2 ts
5. Oil-1 tbs
6. Cumin mustard-1 ts each
7. Hing-pinch
8. Dry chilis-4 chopped
9. Salt-to taste
10. Oil-2 ts
11. Roasted peanut powder-2 ts
12. Roasted sesame seed powder-1 ts
13. Garlic pod-1
14. Curry leaves-5

PREPARATIONS

• A
  
  Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
• Close lid and they turn soft
• Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
•  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
• Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
• Serve hot with rice or roti

ANAPAKAYA MASALA/BOTTLEGUARD MASALA

INGREDIENTS:

1. Bottle guard pealed and chopped -1 cup
2. Oil-2 tbs
3. Cumin and mustard seeds-1 ts

FOR MASALA PASTE:

• Tomato chopped-1
• Onion chopped-3 tbs
• Dhaniya powder-1 ts
• Cumin powder-1 ts
• Curd-1/2 cup
• Ginger garlic paste-1 ts
• Whole garam masala roasted powder-1 ts
• Red chili powder-1 ts
• Turmeric-1/8th ts
• Cashew nuts/kaju-3 tbs

Blend all ingredients to fine paste

PREPARATIONS:

1. In a microwave safe bowl add the bottle guard pieces and water and cook till done,strain water and set a side
2. Blend masala paste and set a side

METHOD:

ANDHRA RUCHULU-BOTTLE GUARD MASALA

1. Heat oil in a pan add seasoning
2. Now add the masala paste and fry for 2 minutes
3. Now add boiled bottle guard pieces and cook till oil floats on the surface of the gravy
4. Tasty and quick gravy is ready to serve
5. Goes well with rice or roti.