TEMPLE STYLE PULYOGARE(PULIHORA)

Going to temple,taking bath in holy water,doing puja for God and getting prasada from pujari ,sitting in the mandapa by breathing fresh air what a pleasent surroundings.But I cant understand why the prasada in temple get special taste,may be Naivedyam tasted by God are distributed as prasada for devotees would got such special taste.People from south india make several types of nivedyam toGod among those most popularly recognised recipes are pulihora,daddojinam,pongali.Offcourse names may vary from place to place,but everything has got its own identity.I remember those days where i used to ask mom to prepare temple style pulihora,she is a good cook and i enjoy each flake of pulihora made by her t was mouth watering.Enough stories now let me share the recipe which i learned from my mom.
The process of making pulihora is in 3 steps.

INGREDIENTS:
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STEP I
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1. Rice-3 cups
2. wate-4 1/2 cups
3. Turmeric-1/8 Th tea spoon
4. Oil-4 drops

METHOD:

• Wash rice twice with water,now add water,turmeric,oil,cook until done.Once done it looks lemon yellow colour.

STEP II INGREDIENTS:
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1. Tamarind pulp - 1cup(i used rice cup size)
2. Green chilies indian style small-15
3. Dried red chilis-4 to 6
4. Turmeeric-1/4Th teaspoon
5. Jaggery powder-2 teaspoons
6. Salt -to taste
7. Roasted dhaniya powder-1 teaspoon
8. Fenugreek or methi seeds-15 to 20
9. Oil-2 table spoons
10. Hing/asafoetida- pinch

METHOD:
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1. Heat oil in a bottom pan,add tamarind and remaining ingredients.
2. Cook on low-medium flame.
3. Turn -off the heat once done

You can store this mixture and refrigirate for 3 to 4 days,but usually i opt for fresh

one

TIP:The easy of knowing weather the mixture is well cooked is green chilis changes in colour,and become soft,then oil oozes out.

STEPIII INGREDIENTS:
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1. Oil-2 to 3 teaspoons
2. Cumin-1 teaspoon
3. Mustard-1/2 teaspoon
4. Curry leaves-15
5. Peanuts-2 to 3 table spoons
6. Cashew nuts made into pieces-20(optional)

METHOD:
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• Heat oil in a pan and make seasong.
  

MIXING RICE:
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Now take big vessel and spread the rice,make sure their are no lumps,to this add 1/4 Th teaspoon jeera dhaniya powder ,seasoning and some mixture,add mixture according to your taste don't add total mixture as it is more strong,adjust salt if required

Enjoy with family

AMCHOOR WALA BENDI MASALA

Indian dishes gives rich taste because of different flavours blended together,and every regional cusine has got its own speciality for example Bengal is famous for PANCH PORAN MASALA,made with 5 different spices.Andd Hyderabad is famous for MUGHLAI GARAM MASALA,Punjab for TANDOORI MASALA.Like this it varies from place to place.Most of the Foreigners prefer our Indian Food because our dishes are dominated with spice punch.Visit ou great villages,where ever we go,the masala has got delicious taste for traditional tools they use mortar and pestle.Fresh made chutneys are called ROTI PACHADI.
Enough stories today I made amchoor wala bendi masala with combination to plane rice and it came out delicious.The recipe here as follows.


INGREDIENTS
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1. Bendi /okra/bendakaya-1/2 kg
2. Amchoor-1 teaspoon
3. Red chili powder-1 1/2 teaspoon
4. Roasted chena dal powder/putna powder-1 1/2 table spoon
5. Turmeric- 1/8 Th teaspoon
6. Dry coconut powder-1 teaspoon
7. Salt-to taste
8. Cumin-1teaspoon
9. Crushed garlic-1 teaspoon
10. Oil-2 1/2 table spoons

METHOD:
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• I took tender okra for this recipes
• Wash okra,pat dry with paper towel to avoid stckiness while chopping.
• Now cutoff both ends,make a slit in the middle,and then make into two pieces,repeat the same process for whole okras.
• If the okras are too tiny do not cut into two pieces,it enriches the look.
• Now blend all the masalas together to a fine powder.
• Heat oil in a pan,now add okras,cook on high flame for few minutes.
• Now put the flame on low -medium,then close the lid,let the bendis fry,make sure they are not burnt,donot add water.
• Once the bendi is cooked,add the masala powder,cook on low flame,now add 2 teaspoons of oil.
• Once done put-off the flame.Garnish with some coconut powder.
• Add ingrediens according to your variations
• It really goes well with rice.
• a great side dish.
  

KITCHEN TIPS

1. To remove white layers (pesticide) from black grapes,place them in a dish ,fill the water and sprinkle 2 table spoons of salt.Let it rest for 30 minutes,now wash thoroughly and use.
2. If you added excess salt to the curries add a big slice of potato and cover the lid.Remove after 20 minutes,potato absorbs the salt and the curry tastes good.
3. If the food is burnt, immediately transfer it to a fresh container then place a bread slice over the food and remove after 30 minutes.
4. The quickest way to brown the onions is , while sauteing them sprinkle some salt.
5. Tip to avoid darkening of ginger garlic paste and green chili paste :add lemon juice and mix well then store in air tight container.
6. Don't through stock water of boiled potatoes,use it for watering the plants.
7. Through the outer cover of onions in your rose garden,it gives more flowers.
8. To make rose plant more flowering through the tea powder left over after straining the tea.
9. Cornflour mixed with water helps in thickening the gravies.
10. Pour lemon juice in the ice trays and freeze it,you can utilize when you don't have lemons.
11. To remove the labels on new utensils,heat the knife and peal it off,if they are steel metal then heat directly so the label sticker comes out very easily.
12. Don't through the lemon after squeezing the juice ,pressure cook them along with some water.It removes the stains in the cooker.
13. When you get plenty of methi leaves and mint,wash and dry them completely,you can use when needed.
14. While boiling eggs add little rice grains and some salt,you can tell your kids that when the rice gets cooked then the eggs get boiled.
15. During party time rice should look more bright white,for this add lime juice while cooking.
16. Place some dried mint in the rice bag to avoid the growth of insects and worms.
17. Always cook the leafy veggies in open lid,it not only enriches the colour and also avoids loss of vitamins.
18. To puff up puri for more time add little sooji/ravva while making dough.
19. To get right consistency of dough while making jowari roti is add the bubbling water to the flour and mix well with the spatula,late once it cools you can mix with hands and make rotis.
20. To avoid chopping time of cilantro you can do this way,take a well bottomed container and fill the water completely.Now chop cilantro or any kind of leafy veggies then place them in that container,and mix lightly,slowly the mud settles at the bottom.
21. Now place them in holes bowl for some time,then excess water goes out.
22. When the moisture is gone,just cover them in double news paper.
23. The leafy veggies remains fresher for long time,and you can use it in your busy time of cooking.
24. If your kid is not drinking milk try this way.Choose nuts like cashews,pistachios,almonds. say table spoon each type,now grind them coarsely add some cardamom powder and sugar.store it in the fridge, mix 1/2 teaspoon of this nut powder along with milk.its very healthy and also kids enjoy this.
25. One more tip is soak almonds in water overnight, remove the skin grind along with sugar and mix with milk,your kid may like this recipe if he is bored for regular milk.
26. Don't through the fruits like straw berries ,oranges or grapes when you have more,grind them and extract juice then place them in ice trays,you can use this cubes for facials.

MINT TAMARIND SWEET FLAVOUEDCHUTNEY

Green leafy vegetables are nature gift to us,mainly for women,today most of the women are anemic,iron plays any important role for the formation of haemoglobin rad cells,leafy veggies got lot of sources of iron,thus eat more curries made of green leafy veg.They also got calcium,iron,beta carotene,vitamin C,So please include 50 grams in your daily diet for each member in the family.
Mint (pudina) botanically named as Mentha spicata also got lot of medicinal values.If their are chances of abortion i.e., continuous bleeding smell fresh mint continuously by placing it in a cloth and knot it. visit your doctor immediately.I read this from ayurvedic book.Mint was originally used as a medicinal herb to treat stomach pain and pain in the chest., and it is commonly used in the form of tea as a ayurvedic tip to help alleviate stomach pain. , powdered mint leaves were used for whitening the teeth. Also helps in digestion.Mint is a perennial plant which grows through out the year.
I am making mint tamarind sweet flavoured chutney.This is my entry for sowmyahttp://creativesaga.blogspot.com/ for the event of SWC-cooking with greens event.

INGREDIENTS:
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1. Mint leaves-fistfull
2. Tamarind-lemon size
3. Green chilis indian variety-5 to 6
4. Sugar-1 1/2 table spoon
5. Salt-to taste
6. Oil-for seasoning
7. Cumin-1 teaspoon
8. mustard seeds-1 teaspoon
9. Ura dal- 1 tablespoon
10. Chenadal-1/2 tablespoon
11. Dhaniya-2 teaspoons
12. Chopped onion-2 table spoons

METHOD:
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1. Heat oil in a pan ,add cumin, Dhaniya,urad dal and chana dal,make it golden brown,and cool the mixture.
2. Now add mint leaves,and chopped chili's and fry.
3. Soak tamarind in water and keep a side.
4. Now place seasoning,run the jar until get powdered,then add mint chili mixture and grind.
5. Finally add salt,tamarind,and sugar make to a fine paste.
6. Now heat oil in a pan then add cumin,mustard and onion and cook until done.
7. Add the onion mixture to the above paste.
8. Serve with rice or roti.
9. It is a traditional recipe ,tastes really yummy.
   

VEGETABLE OMLETTE(EGG LESS)

Tomato omlette without egg is a great dish for vegetarians,it took just 15 minutes to make tomato omlette .I made it with two variations ,one is spreading omlette on tawa and the second one is like sandwich.It is really a wonderful and tasty dish. This is my entry for
Mahimaa's 15 minute cooking event! http://spicesetc.blogspot.com/
The recipe is as follows

INGREDIENTS:
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1. Chikpea flour/besan-1 1/2 cup
2. Suji-2 teaspoons
3. Chopped tomato-3/4Th cup
4. Chopped onion-1 cup
5. Cumin/jeera-1 teaspoon
6. Salt-to taste
7. Finely chopped green chilis-2 teaspoons
8. Cilantro chopped-1 table spoon
9. Turmeric-1/8Th teaspoon
10. Dhaniya powder-1/2 teaspoon
11. Chopped mint-1 table spoon
12. Redchili powder-pinch
13. Water-to make batter
14. Oil

METHOD:
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Mix all the ingredients ,add sufficient water,batter consistency must be like utappam batter

type1:

OMLETTE TYPE:
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• Heat the skillet,apply one spoon of oil,now spread a ladleful of batter on the skillet evenly.
• Should be medium not more thick nor too thin.
• Pour teaspoon of oil and close the lid,later flip the omlette.
• Serve hot.

TYPE 2:

SANDWICH STYLE:
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• Apply the mixture one side of bread ,and cook on both sides with oil.Kids can enjoy this type.
  

GOBI TAMATAR KI SHORBA

INGREDIENTS:
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1. Gobi florets-1 cup
2. Diced onion-1/2 cup
3. Roma tomatoes ripen-3
4. Yogurt/curd-1/2 cup
5. Dhaniya powder-1 teaspoon
6. Salt-to taste
7. Red chili powder-2 spoons
8. Dry coconut powder-1 tablespoon
9. Subji masala powder-1 teaspoon
10. Turmeric-pinch
11. Bay leaf-1
12. Shahjeera-1/2 teaspoon
13. Cumin/jeera-1 teaspoon
14. Oil-for seasoning
15. Ginger garlic paste-1 teaspoon

PREPARATIONS:
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1. Wash gobi and onion keep a side.
2. Cut tomatoes into two halves ,add some water and microwave it until done
3. Strain tomatoes,donot through water

METHOD:
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1. Take a jar,add ginger garlic paste,turmeric,salt,dhaniya powder,subji masala powder,coconut powder and grind to a fine powder
2. Now add yogurt and grind,then finally add tomatoes and make thick paste.
3. Heat oil in a khadhai,and add bay leaf,shahjeera,cumin and onion,when onion turns to light brown add gobi florets,fry for few minuts and then add the tomato water,close the lid and cook until half cooked.
4. Now add the tomato paste and salt.
5. add some water if needed,cook on medium flame.
6. Enjoy with pulka.
   

MANGO RIDGEGOURD CHUTNEY

INGREDIENTS:
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1. Chopped mangoes-5 tablespoons
2. Cooked ridgegourd pieces-1 1/2 table spoon
3. Red chili powder- 2 teaspoons
4. Salt-to taste
5. Roasted cumin-fenugreek powder-1/4Th teaspoon
6. Dry coconut powder-1 tablespoon
7. Garlic pods medium size-2
8. turmeric-pinch
9. Oil-for seasoning
10. cumin mustard seeds-1 teaspoon
11. curry leaves-few

METHOD:
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1. Grind cumin,turmeric,coconut,red chili powder,salt,garlic,jeera methi powder to a fine powder.
2. then add chopped mangoes and grind coarsely.
3. Then add ridge gourd and grind once for a second.
4. Make seasoning,and add to this chutney.
   

MULAKKADA TOMATO PULUSU

INGREDIENTS:
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1. Drumsticks chopped into small pieces-12
2. Tomatoes-3
3. Tamarind paste-1 1/2 teaspoon
4. Turmeric-1/8Th teaspoon
5. Redchili powder-1 1/2 teaspoon
6. Salt-to taste
7. Onion-1/2
8. Ginger garlic paste-1 teaspoon
9. Oil-for seasoning
10. Cumin and mustard-1 teaspoon
11. Curry leaves-10
12. Dry coconut powder-1 teaspoon
13. Dhaniya powder-1 teaspoon
14. Garam masala powder-1 teaspoon
15. Chopped cilantro-1 tablespoon

METHOD:
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1. Chop tomatoes and onion length wise.
2. Heat oil in a pan ,add cumin mustard and curry leaves.
3. Add onion and saute for 2 minutes
4. Add ginger garlic paste and fry well
5. Now add tomatoes ,and some water,when tomato gets half cooked add drumsticks and tamarind past.
6. Cook on medium - low flame,cook until done
7. now add all the powders and cook for 2 more minutes.
8. Now garnish with cilantro.
9. Drum stick absorbs the gravy and tastes really tasty,it goes well with rice and pulka's.

NOTE:I used frozen drumsticks,if you use the fresh one,peal the skin little not completely,then chop into length wise.

Add ingredients according to spice level you eat.

TOMATO CUCUMBER SALAD

INGREDIENTS:
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1. Chopped kheer or cucumber-2 tablespoons
2. Chopped tomato-2 tablespoons
3. Chopped onion-2 tablespoons
4. Chopped cilantro-1 teaspoon
5. Lemon juice-1/4Th teaspoon
6. Salt-pinch
7. Carrot-for garnishing
8. Blacksalt-pinch

METHOD:
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Mix all the veggies and serve

SPROUTED MOONG CHAT

INGREDIENTS:
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1. Sprouted moong-1 cup
2. Finely chopped onion-3 tablespoons
3. Cilantro chopped-2 tablespoons
4. Redchili powder- 1/4Th teaspoon
5. Salt-to taste
6. Turmeric-1/8Th teaspoon
7. Subji masala -1/2 teaspoon
8. Lemon juice-1/2 teaspoon
9. Black salt/nalluppu-1/8Th teaspoon
10. Oil-for seasoning
11. Cumin-1/2 teaspoon
12. Mustard-1/2 teaspoon
13. Hing-pinch
14. Curry leaves-10

METHOD:
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1. Heat oil in a pan and make seasoning with cumin ,mustard,hing and curry leaves.
2. Add sprouted moong and onion, saute well for 2 minutes.
3. Now add red chili powder,salt,black salt,turmeric and subji masala.
4. Finally add cilantro and lemon juice.
   

VARIPINDI ATTU(RICEFLOUR ROTI)

Varipindi attu(riceflour roti) is a traditional recipe made with main ingredient riceflour,which u can make in 3 ways,one method is pressing with hands making roti even and circular and fried in tawa just like normal wheat bread, the second type is called sarvapindi or sarvappalu,where we put 2 to 3 tablespoons of oil in a deep bottomed pan called kadai,taking lumpsum of dough and directly pressed into the kadai and pressed with hands gently and evenly,then some holes are made,it is done on Medium-low heat,once it is roasted we put some oil on the top and flip other side gently and cooked until done,this is really very very tasty recipe made by mom,the third type isjust press the dough like puri and fried in hot oil until it get crunchy and nice golden colour.

INGREDIENTS:
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1. Rice flour-4 cups
2. Ginger garlic paste-1 tablespoon
3. Finely chopped cilantro-2 table spoons
4. Cumin-1 teaspoon
5. Sesame seeds-1 tablespoon
6. Chenadal soaked in water-2 table spoons
7. Salt-to taste
8. Boiling water-Enough for making dough
9. Green chili paste-1 1/2 table spoon

METHOD:
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1. Soak chana dal in water for 2hours
2. Take a bowl add rice flour,ginger garlic paste,green chili paste ,salt,chana dal,cilantro,cumin seeds,sesame seeds,mix every thing
3. Boil water and pour in the rice flour and mix well with spatula.
4. Take a a sheet and coat it with oil,in India we use cigarette covers as they are not flammable.
5. Apply oil to hands take the dough and and place on the sheet,now press gently with hands.
6. Heat tawa,and place the roti, fry on both sides with oil.
7. Tastes well with curd.
   

STRAWBERRY ROSE CARVING

Strawberri's are very tasty to eat,and are very beauty to look,the basic idea behind serving the food lies in its presentation.Vegetable and fruit carving has got its own importance in many food festivals.So we can make it very easily by using fruits and vegetables and surprise our guests with simple techniques all which we need is fresh fruits and vegetables.So today i made rose with strawberries and cucumber leaves only two items fruit with vegetable.,hope u like it.

1>Strawberry rose with cucumber.

2>Strawberry rose with cucumber flowervase.

3>straw berry rose with cucumber leaves.

EGGPLANT CURRY

INGREDIENTS:
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1. Eggplants-5
2. Finely chopped onions-1 1/2 tablespoon
3. Coconut masala-1 1/2 tablespoon
4. Salt-to taste
5. Oil-for seasoning
6. Cumin-1/2 teaspoon
7. mustard-1/2 teaspoon
8. Curry leaves-10
9. Cilantro-for garnishing

METHOD:
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• Coconut masala powder is prepared with the following ingredients.
• Grated coconut powder,red chili powder,garlic pod,cumin seeds,salt.Grind all the ingredients and make a fine powder.
• Chop egg plant into tiny pieces.
• Heat oil in a pan and make seasoning,add onions,cook till onion turned to nice golden colour,add eggplant pieces with little water.
• Cook until done.Finally add coconut masala powder ,add cilantro.
• Tastes good with rice and pulka.