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

POHA UPMA WITH ROASTED CHENADAL GRAVY

• Thick poha-3 cups
• Onion chopped-1/4th cup
• chopped potatoes-3 tbs
• Chopped green chilis-1 ts
• Curry leaves chopped-1 tbs
• Green chilis-2
• Roasted chenadal-3 4 tbs
• Salt-to taste
• Ginger garlic paste-1/2 ts
• Turmeric-1/4th ts
• Oil-2 tbs
• Cumin mustard-1/2 ts each

PREPARATIONS:

ANDHRA RUCHULU-POHA UPMA

• Blend roasted chenadal with green chilis to fine powder add little water and make paste

METHOD:

1. heat 1 tbs oil add cumin mustard curry leaves chilis and fry well,add gingergarlic paste onions and fry well
2. Add potato cubed and fry for few seconds
3. noe add little water and cook till potatoes turn soft
4. now add paste some water and boil till it cooks well
5. Finally add poha and cook for 5 more minutes
6. Sprinkle lemon juice while serving

SWEET PONGAL- CHAKKARI PONGALI

ingredients:

1. Rice-1 cup
2. Pesarapappu/moongdal-1/2 cup
3. Whole milk-1/2 cup
4. Sugar-1 +3/4th cup
5. Ghee-2 tbs
6. Cashews-2 tbs
7. Raisins-1 tbs
8. Ilaichi/cardamom-2

PREPARATIONS:

1. Heat ghee in a pan roast dry fruits and set a side
2. Pressurecook moongdal and rice with required amount of water and cook for 3 to 4 whistles cool open lid and set a side

METHOD:

1. Gently mix rice mix with milk and boil for few minutes add  cardamom powder, sugar and fried dryfruits mix and serve

SAGO VEG BULLETS(SABUDANA VEG BULLETS)

INGREDIENTS:

1. Tapioca pearls/sago/sabudana soaked-1/2  cup
2. Boiled mixed vegetables-3/4th cup
3. Maida/all purpose flor-1 tbs
4. Corn starch-2 tbs
5. Ginger garlic paste-1/2 ts
6. Green chili paste-1/2 ts
7. Coriander leaves-1 tbs
8. Boiled and smashed potato-1/4th cup
9. Salt-to taste
10. Oil-for deep frying
11. Curry leaves chopped-1 tbs
12. Sesame seeds-1 tbs

METHOD:

1. In a mixing bowl combine all the ingredients and mix well to a fine dough,if moisture is required wet your hands and mix
2. Now take a table spoon of this mixture and shape like a bullet
3. prepare all the veg sago bullets
4. Gently place in the hot oil and fry on medium flame slowly until it turns to golden colour
5. Serve hot with green chutney or tomato ketchup

JEERA RICE--CAPSICUM KURMA (LUNCH THALI)

1. JEERA RICE
2. CAPSICUM KURMA

INGREDIENTS FOR JEERA RICE:

1. Sona massorie rice-2 cups
2. Cumin/jeera/jilakarra- 1 tbs
3. Shahijeera-2 ts
4. Ginger garlic paste-1 ts
5. Slitted green chilis-2 tbs
6. Ghee-1ts
7. Oil-1 tbs
8. Salt-to taste

METHOD:

• Cook rice separate into grains and set a side
• Heat ghee and oil in a kadai add jeera and shahijeera and fry well
• Now add ginger garlic paste and green chilis fry for few seconds
• Add rice and mix well
• Finally add salt mix and serve hot
   
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INGREDIENTS FOR CAPSICUM KURMA:

1. Bell pepper/capsicum chopped into big chunks-1 cup
2. Roasted peanut powder-2 tbs
3. Chopped onion -1/2 cup
4. Roasted sesame seed powder-2 tbs
5. Tamarind paste-1 tbs
6. Dhaniya powder-1/2 ts
7. Ginger garlic paste-1 ts
8. Dry coconut-2 tbs
9. Dry roasted garam masala blended to powder-1/2 ts
10. Red chili powder-1/2 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-3 tbs

METHOD:

1. Blend all powders with tamarind to fine paste and set a side
2. Heat 1 tbs of oil in a pan and add capsicum fry till done and set a side
3. Heat 2 tbs oil and add onion fry well now add the grounded masala paste and capsicum fry for  a minute
4. Add some water and cook till oil floats on top or masalas completely blend to the kurma

 

LEAFY-GOBI FRITTERS

INNGREDIENTS:

1. Cauliflower florets- 1 medium
2. Besan-1 cup
3. Rice flour-2 tbs
4. Curry leaves chopped-2 tbs
5. Mint chopped-2 tbs
6. Coriander leaves-3 tbs
7. Spring onion chopped-1/2 tbs
8. Onion chopped-2 tbs
9. Ginger garlic paste-1 ts
10. Red chili powder-1 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-for deep frying

METHOD:

ANDHRA RUCHULU-LEAFY-GOBI FRITTERS

1. Combine all ingredients in a mixing bowl wet your hands and,the mixture should be coated to gobi florets
2. Now heat oil in kadai and place each floret in oil gently and deep fry till golden colour
3. Serve hot with tomato ketchup

BELL PEPPER TOMATO CURRY( 100 TH POST FOR CURRY)

INGREDIENTS

• Chopped onion-1/2 cup
• Chopped tomatoes-2 medium size
• Bell pepper or capsicum diced-1 big size
• Coriander leaves-3 tbs
• Ginger garlic paste-1/2 ts
• Red chili powder-1/2 ts
• Sabji masala-1/4th ts
• Garam masala-1/2 ts
• Turmeric
• Salt-to taste
• Oil-2 tbs

METHOD:

ANDHRA RUCHULU

1. Heat oil in a pan and the seeds and fry till it splutter
2. Now add onion and fry for few minutes
3. Now add ginger garlic paste and mix well
4. Now add bell pepper and cook for 2 minutes now add the chopped the tomatoes and cook well
5. Now add some water close lid an cook for 5 minutes until water evaporates
6.  ,add all powders mix and cook for 2 to 3 minutes
7. Add the coriander leaves mix and serve