STEAMED RICEFLOUR DUMPLINGS IN A SPICY COCONUT MOONGDAL PASTE

This is a popular telangana dish which is very tasty,you can give this to your kids,because it has all healthy ingredients

INGREDIENTS:
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1. Rice flour-1 glass
2. Salt-to taste
3. Fresh grated coconut-1 1/2 cup
4. Moon dal-2 to 3 table spoons
5. Green chili paste-1 teaspoon
6. Oil-4 teaspoons
7. Cumin and mustard-1/2 teaspoon
8. Turmeric-2 pinches
9. curry leaves-few

METHOD:

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1. Heat water in a pan and add to the rice flour along with salt


2. Mix well and make small balls and steam it and set a side.Soak moongdal in water for 3 hours


3. Grind the moondal along with salt ,roast the mixture with teaspoon of oil until raw smell goes


4. Now heat oil in a pan and add cumin,mustard,curry leaves ,grated coconut,green chili paste and the fried moong paste,cook until it becomes powdery


5. now add the steamed dumplings and toss for few seconds until the masala covers the balls

6. sprinkle coriander and serve hot

METHOD:

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1. Heat water in a pan and add to the rice flour along with salt


2. Mix well and make small balls and steam it and set a side


3. Grind the moondal along with salt and set a side

MINT COCONUT CHUTNEY

INGREDIENTS:
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1. Mint-1 bunch
2. Fresh grated coconut-1/2 cup
3. Green chilis-3 to 6
4. Garlic medium pod-1
5. Salt-to tatse
6. Turmeric- pinch
7. tamarind flakes-1/4th teaspoon
8. oil -2+3 teaspoons
9. Cumin and mustard-1/2 teaspoon
10. uraddal-1 teaspoon
11. Curry leaves-few

METHOD:

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1. Roast mint,green chili's, coconut,tamarind,cumin in 2 teaspoons of oil


2. Blend along with salt,garlic and turmeric by adding little water

3. Heat oil in a pan and add cumin,mustard,curry leaves and urad dal,fry well

4. Add to the pickle and enjoy with rice

MINT CHUTNEY

INGREDIENTS:

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1. Mint-1 bunch

METHOD:

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1. Heat 2 teaspoon of oil and roast green chilis,mint,fresh grated coconut ,tamarind and turmeric


2. Blend all these ingredients along with salt and garlic


3. Heat oil in a pan add cumin,mustard,curry leaves, urad dal


4. Add to the pickle,and enjoy with steamed rice

MENTHI MAJJIGA

INGREDIENTS:
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1. Curd-2 cups
2. Oil-2 teaspoons
3. Cumin and mustard-1/2 teaspoon
4. Curry leaves-1 teaspoon
5. Chopped green chilis-1 teaspoon
6. Chopped onion-2 teaspoons

METHOD:

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1. Beat the curd and make buttermilk


2. Heat oil in pan add cumin,mustard and curry leaves


3. Add slitted green chili's and chopped onion , fry well


4. Add salt,turmeric and roasted fenugreek-cumin powder and fry well


5. Cool the mixture and add to the butter milk


6. Enjoy with rice

CABBAGE MOONGDAL FRY

INGREDIENTS:
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1. Finely chopped cabbage-3 cups
2. Moongdal-2 table spoons
3. Chopped green chilis- 1 teaspoon
4. Salt-to taste
5. Turmeric-pinch
6. Dry grated coconut-2 teaspoons
7. Oil-3 teaspoons
8. Cumin and mustard -1 teaspoon
9. Curry leaves-few

METHOD:

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1. Soak moongdal in water for 3 hours, strain and set a side
2. Heat oil in a pan and cumin and mustard seeds and chopped green chili's
3. Add ginger garlic paste and fry for few more minutes, now add moong dal and saute for few minutes
4. Now add cabbage and fry well, and 3 table spoons of water and close lid,cook till done
5. Open lid and fry for few more minutes, add salt,dry coconut powder
6. Enjoy with steamed rice.

BELL- PEPPER FRY

INGREDIENTS:
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1. Chopped capsicum-3 cups( deseeded)
2. Oil3 teaspoons
3. Cumin and mustard-1 teaspoons
4. Roasted chanadal powder-2 teaspoons
5. Salt-to taste
6. Red chili powder-1/4 teaspoon
7. Turmeric-pinch
8. Desicated coconut-3 teaspoons

METHOD:

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1. Heat oil in a pan add cumin ,mustard and curry leaves


2. Add finely chopped capsicum and fry till done


3. Add roasted chanadal powder, red chili powder, salt and turmeric,grated coconut

WHEAT-BULGUR MOONGDAL MIXED VEG KICHIDI

INGREDIENTS:
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1. Wheat bulgur-1 cup
2. moong dal-1/2 cup
3. Mixed veggies- 1 cup
4. Onions-2 teaspoons
5. Coriander-3 teaspoons
6. Butter-2 teaspoons
7. Cumin and mustard-1 teaspoon
8. Curry leaves-1 teaspoon
9. Hing-pinch
10. Sambar masala-1 teaspoon
11. Salt-to taste

METHOD:

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1. Heat ghee in a pressure cooker and add cumin,mustard ,curry leaves,pinch of hing,slitted green chilis and ginger pieces,fry till done


2. Now add onions,potatoes,and other veggies ,saute for 5 minutes .


3. Now add the washed heat bulgur and moong dal and fry for few minutes
4. Now add 3 cups of water,sambar masala,turmeric,salt,close lid and cook for 4 to 5 vistles
5. Sprinkle coriander leaves

SPINACH PACHADI

INGREDIENTS:
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1. Spinach-1 pack
2. Green chilis-3 to 6
3. Dhaniya-1 teaspoon
4. Roasted fenugreek and jeera powder-1/4Th powder
5. Turmeric-pinch
6. Salt -to taste
7. Oil-3 teaspoons
8. Cumin and mustard-1 teaspoon
9. Curry leaves-4
10. Uraddal-1 teaspoon

METHOD:

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1. Heat oil in a pan add chopped spinach,onion,green chilis, tamarind,water and cook till done


2. Pick the green chilis from the chutney to that add turmeric,whole dhaniya,roasted methi jeera powder,salt and blend to a fine paste


3. Now add the cooked palak mixture and blend


4. Heat oil in a pan add cumin,mustard,curry leaves and uraddal


5. Add to the pickle and enjoy with steamed rice

IDLI UPMA

INGREDIENTS:
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1. Idlis-10
2. Chopped onions-1/2 cup
3. Slitted green chilis-4 to 5
4. Oil-2 table spoons
5. Cumin-1/2 teaspoon
6. Mustard-1/2 teaspoon
7. Curry leaves- 3 to 4
8. Turmeric-pinch
9. Urad dal-1 1/2 teaspoon
10. Peanuts-3 teaspoons
11. Salt-to taste
12. Lemon juice-3 teaspoons

METHOD:

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1. Crumble the idli;s into fine powder


2. Heat oil in a pan add cumin,mustard ,curry leaves, slitted green chili's , peanuts, urad dal,turmeric and fry till light brown .
3. Add onions and fry well, now finally add crumbled idli, salt and lemon juice
4. Serve hot

ONION UTAPPAM (south indian special)

INGREDIENTS:

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1. Dosa batter

• idli rice-2 cups


• rice-1 cup


• uraddal-1 cup

1. chopped onions-1 cup


2. grated carrot-3 table spoons


3. chopped cilantro-3 table spoons


4. chopped green chilis-1 teaspoon


5. spice powders of ur choice-3 teaspoons


6. oil-for making utappam
   

METHOD:

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1. soak dal and methi seeds separately,and rice separately for 7 hours,then grind and mix together,add salt and ferment it over night


2. when you see the batter is doubled it is ready to us,.refrigirate it and use when ever u want.


3. i prefer to use 2 days old batter for making uttapams,because it brings sourness and gives nice flavour


4. In a bowl mix chopped onion,green chilis,grated carrot and cilantro


5. now heat tawa and apply oil


6. pour a ladle ful of dosa batter and spread thickly


7. now sprinkle onion mixture and puttukadalai powder and some oil


8. cook on medium flame


9. flip once done


10. cook until nice golden crest is formed


11. servet hot with chutney

MAMIDIKAYA CHARU(RAW MANGO RASAM)

INGREDIENTS:
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1. Raw mango-1
2. Methi jeera powder-1/4th teaspoon
3. Salt-to taste
4. coriander-2 teaspoons
5. dhaniya powder-1 teaspoon
6. ginger garlic paste-1 teaspoon
7. slitted green chilis-2 to 3
8. oil-2 teaspoons
9. cumin and mustard-1 teaspoon
10. methi seeds-6

METHOD:

1. peal the skin of raw and sour mango and cu into pieces


2. Boil it by adding some salt and water,cook till s mashy consistency


3. Heat oil in a pan and add cumin,mustard ,slitted green chili's,curry leaves and ginger garlic paste


4. now add the mango paste and water as needed


5. add roasted fenugreek jeera powder,salt,turmeric,sugar ,cilantro and dhaniya powder


6. bring to boil and enjoy with rice

PESARA AVAKAYA (MANGO PICKLE WITH ROASTED MOONG DAL)

Hi friends,this is another variation of mango pickle,tastes yummy and goes welll with rice,the recipe as follows .please adjust ingredients according to ur taste for this recipe

INGREDIENTS:
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1. Chopped raw mango pieces-1 cup


2. Mustard powder-1/2 teaspoon


3. Roaste fenugreekcumin powder-1/4th teaspoon


4. red chili powder-1 1/2 teaspoon


5. Salt-1 1/2 teaspoon


6. Roasted moong dal powder-1 teaspoon


7. Oil-3 to 4 table spoons


8. Cumin-1/2 teaspoon


9. mustard-1/2 teaspoon


10. Hing-as per taste

METHOD:

1. Heat oil in a pan and make seasoning,and allow it to cool


2. Now in a ceramic jar (dry jar) mix all the powders and add the seasoning


3. mix well and add the mango pieces


4. close the lid and let it rest for couple of days


5. now u can see oil oozing out and the pickle is ready to serve


6. adjust the ingredients if needed

TIP- for special taste add few methi seeds,black chena soaked in water and dry it in towel

then add to the pickle

1. Chop the mango into small pieces


2. Heat oil in a pan and add cumin,mustard and hing,allow it to cool


3. now mix the poders to the mango pieces and add the seasoning


4. Let the pickle rest for 2 days


5. ,it gives nice aroma and the pickle tastes so yummy ith rice

KASURIMETHI TAMATAR KI CHUTNEY

Hi friends it has been a long time to post the recipes .So again i am back to my blogging.today iam sharing a simple yet yummy tomato chutney,which goes well with rice and pulkas.So the recipe follows here


INGREDIENTS:
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1. Tomatoes ripened-4
2. Green chili's-3 to 6
3. Tamarind flakes-1/4Th teaspoon
4. Kasuri methi-2 teaspoons
5. Chopped onion-2teaspoons
6. Coriander-2 teaspoons
7. Oil-2 teaspoons + 1 spoon for seasoning
8. Roasted peanut powder-1 teaspoon
9. Salt-to taste
10. Turmeric-pinch
11. dhaniya powder-1 teaspoon
12. garlic pod-1
13. Cumin and mustard=1/2 teaspoon
14. Urad dal-1 teaspoon

1. Heat oil in a pan and add chopped tomatoes,onions ,kasurimethi,coriander,green chili's, tamarind flakes,and some water
2. Cook until tender and watch out in between
3. Once the chutney is cooled pick the chili's from it and add to jar
4. Also add roasted peanut powder,dhaniya powder,garlic pod,salt,turmeric and blend to fine paste
5. now add the chutney and blend to smooth paste
6. add season to the chutney and enjoy with steamed rice