Thursday, August 23, 2012

BREAKFAST THALI

Bottle guard paratha/Sorakaya paratha
Thota kura pappu
Chole curry

1.INGREDIENTS FOR BOTTLE GUARD PARATHA/SORAKAYA PARATHA:
  1. Wheat flour-1 1/2 cup
  2. Chick pea flour-1 1/2 tbs
  3. Green chilis finely chopped-1 tbs
  4. Grated bottle guard (peal skin and just grate the outer harder part-3 tbs
  5. Grated carrot-1 tbs
  6. Cumin-1/2 ts
  7. Roasted sesame seeds-2 tbs
  8.  Ginger garlic paste-1/2 ts
  9. Salt-to taste
  10. Finely chopped coriander leaves-2 ts
  11. Ghee-2 ts
  12. Oil
METHOD:
  • Mix all the ingredients in a bowl mix with hands properly now add required amount of water and make soft dough close lid and set a side for 30 minutes
  • Roll the whole dough apply some oil and sprinkle some flour roll like a mat and cut into small dough portions and press you can see the dough like a disc
  • Roll each disc into paratha and fry both sides on tawa with little oil
  • repeat the same process for remaining discs
  • Soft and layered parathas are ready to serve
2.AMARANTHUS DAL/THOTAKURA PAPPU INGREDIENTS:
  1. Tuvar dal-1 and 1/2 cup
  2. Chopped amaranthus leaves-4 cups
  3. Chopped onions-1/4th cup
  4. Finely chopped green chilis-1 tbs
  5. Tamarind flakes-1 tbs
  6. Red chili powder-1/4th ts
  7. Salt-to taste
  8. Ghee-1 tbs
  9. Dry chilis- chopped-4
  10. Curry leaves-1 tbs
  11. Cumin mustard-1 ts
ANDHRA RUCHULU-BREAKFAST THALI
METHOD:
  • Pressure cook dal ,leaves,chilis,onion,turmeric,tamarind and some water close lid and cook for till done cool and open lid
  • Heat ghee in a pan add cumin mustard curry leaves fry well add  dry chilis curry leaves and immediately add to the dal mix and serve
3.QUICK CHOLE CURRY:

INGREDIENTS:
  1. Garbanzo beans can-1
  2. Chopped onion-1/2 cup
  3. chopped Roma tomatoes-1/2 cup
  4. Ginger garlic paste-1/4th ts
  5. Chole masala powder-1/2 ts
  6. Sabji masala-1/8th ts
  7. Red chili powder-1/8th ts
  8. Chopped cilantro-2 tbs
  9. Tamarind paste-1 tbs
  10. Salt-to taste
  11. Oil-2 tbs
  12. Cumin mustard-1ts
  13. Curry leaves-3 chopped
METHOD:
  • Open the can wash beans and strain
  • Heat oil in a pan add cumin and mustard let them splutter
  • Add curry leaves onions and ginger garlic paste
  • Fry till onion turns pink
  • Add tomatoes  tamarind paste and cook till soft
  • Finally add masalas,beans cilantro and serve hot