VADAPPALU(SAVORY SNACK)

INGREDIENTS:

• Rice flour-2 cups
• All purpose flour-2 tbs
• Sesame seeds-3 tbs
• Green chili paste-3 tbs
• Soaked chandal-3 tbs
• Soaked moong dal-3tbs
• Salt-to taste
• curry leaves finely chopped-3 tbs
• Coriander leaves finely chopped-5tbs
• Oil-for deep frying

things needed to make vadappalu

• Tortilla press
• Plastic sheets-4

METHOD:

VADAPPALU

1. In a bowl mix all the ingredients and pour required amount of hot water to make soft and stiff dough
2. Now separate the dough into small lemon size balls
3. Now take the tortilla press,apply oil to the sheets
4. Place one ball in between the two sheets and put in the tortilla maker and gently press
5. Slowly remove carefully and place in the hot oil
6. Fry till golden brown to crisp
7. Repeat the same process for remaining dough balls
8. Cool and sote in airtight container
9. Crispy and tasty vadappalu are ready to serve

CUCUMBER TOMATO DAL(DOSAKAYA PAPPU)

INGREDIENTS:

1. Yellow cucumber chopped-1 cup
2. Moong dal-1 tbs
3. Medium tomato chopped-1
4. Onion chopped-2 tbs
5. Tuvardal-1 cup
6. Salt-to taste
7. Turmeric-1/8th spoon
8. hing-pinch
9. Dry chilis-3
10. Green chilis chopped-2 tbs
11. Tamarind paste-1 1/2 tbs
12. Oil-3 tbs
13. Cumin,mustard-1/2 ts
14. curry leaves-few

METHOD:

1. Pressure cook tuvardal,moongdal,water,veggies,chilis,tamarind paste,hing,turmeric,curry leaves and cook till done
2. Now heat oil in a pan add cumin,mustard,curry leaves,dry chilis and add to dal
3. Now add salt and cook for few minutes on low flame
4. Serve with steamed rice or pulka

CUCUMBER TOMATO DAL

KAKARKAYA TIPI KURA (BITTEREGUARD SWEETENED CURRY)

INGREDIENTS:

1. Karela chopped lenght wise(deseeded/seeds removed)-2 cups
2. Jaggery -2 ts
3. Red chili powder-1 ts
4. Salt-to taste
5. Oil-3 tbs
6. Cumin ,mustard-1 ts
7. Ginger garlic paste-1/2 ts
8. Turmeric-1/8th spoon

KAKARAKAYA TIPI KURA

PREPARATIONS:

• While chopping karela,peel off the skin completely and deseed then chop it helps to prevent the bitter ness to some extent
•  in a bowl add karela , water and turmeric, some salt and cook till tender
• Strain water and set a side

METHOD:

1. Heat oil in a pan add cumin and mustard
2. When they starts spluttering add ginger garlic paste and saute,now simmer the flame add chili powder,turmeric,salt,dhaniya powder and mix well
3. Now add the strained karela pieces and cook on medium flame till oil separates
4. Enjoy with steamed rice

SIMPLE N TASTY CARROT SESAME SEED CURRY

INGREDIENTS:

1. Finely chopped carrot-3 carrots
2. Green chilis chopped - 2ts
3. Roasted sesame seeds-1 tbs
4. Roasted peanut powder-2 ts
5. Salt-to taste
6. Turmeric powder-2 pinches
7. Cilantro chopped-2 ts
8. Dhaniya powder-1/4th ts
9. Finely chopped mint-1ts
10. Oil-2 tbs

METHOD:

1. Heat oil in a pan and add carrots and chilis ,close lid and cook till soft
2. Now add all the powders,salt
3. Add sesame seeds,mint and coriander leaves
4. serve with steamed rice

MUSHROOM BREAD TOAST

INGREDIENTS:

1. Finely chopped mushrooms-1 cup
2. Onions chopped-2 tbs
3. Carrot chopped-1 whole carrot
4. Bell pepper green chopped-1
5. Serrano peppers chopped-2 ts
6. Salt-to taste
7. Mayonnaise-2 tbs
8. butter-2 tbs
9. Wheat bread slices

PREPARATIONS:

• Microwave carrots and capsicum pieces for 6 minutes or till soft,strain water and set a side

METHOD:

1. Heat 1 ts of butter in a pan and add onions,saute the onions, Serrano peppers till light brown
2. Now add mushrooms cook and set a side
3. Now in the same pan add 1/2 ts of butter and add the carrot and capsicum,mix mushrooms add salt and cool
4. Now toast the breads with butter
5. Apply mayonnaise to one side of a bread place the veggie mixture and close with another bread and serve

HAPPY UGADHI(NANDANA NAMA SAMVATSARA UGADHI PANDAGA SHUBHA KANKSHALU)

Hi wish a happy UGADHI.Traditionally for this festival at my home we  prepare ugadhi pachadi,and I prepared few dishes like bobbatlu(we call it as bakshalu),steamed rice,raw mango pachadi,spinach dal,potato and zuccini fritters,last but not the leaste kattu charu

UGADHI PACHADI(A MIX OF SIX TASTES -UPPU,KARAM,PULUPU,TIPI CHEDU,VAGARU)
INGREDIENTS:In some areas some people make as thick paste,but at our side we make as liquid

1. Tamarind-1/4th cup
2. Powdered jaggery-3/4th cup
3. Salt-to taste
4. red chili powder-1/8th spoon
5. Neem flower-2 pinches
6. Grated raw mango-1/2 ts
7. Poppy seeds-1/2 ts
8. Roasted chenadal-1 ts
9. Dry coconut grated-1 tbs
10. Dry seeds of water melon and musk melon-2 ts

METHOD:

• In a large mixing bowl add tamarind and jaggery  and water ,soak for 1/2 hr
• Now nicely press with hands and strain
• Now add the remaining ingredients

Traditionally after offering this pachadi to GOD,we will take little into mouth and spit(means what all the problems we had before we are removing it from our lives,and welcoming the new year with all joys by GOD blessings.Then we will drink

INGREDIENTS FOR BOBBATLU/BAKSHALU:

• Chenadal-1 cup
• Fresh grated coconut-4 tbs
• Sugar -1 cup
• All purpose flour or maida-1  1/2 cup
• Ghee-1 ts
• Oil-to roasted the bobbatlu
• Poppy seeds-to sprinkle on top of each bobbattu-2 tbs

METHOD:

• Pressure cook chena dal by adding more water(dont cook till  mashed)
• Now strain the water and set a side(we use this for making kattucharu)
• Cool chenadal and blend,take to a bowl add sugar and coconut and mix,Reserve 2 tbs for making pappu kattu charu
• The consistency should be like a firm dough,make into small balls
• Now make dough with all purpose flour with little ghee and water,make into  balls,bigger than the chenadal balls
• Now take sheet roll maida ball stuff chenadal mixture and again roll ,it should be medium,not too thick or thin
• Roast on tawa with oil both sides
• sprinkle poppy seeds when hot

KATTU CHARU INGREDIENTS

1. Pappu kattu(chenadal cooked water)-2 cups
2. Purnam,chendal paste used for making bobbatlu-3 tbs
3. Mint finely chopped-3 ts
4. Oil-1 ts
5. cumin,mustard-1ts
6. Salt-to taste
7. Tamarind paste-2 ts
8. Turmeric-1/8th ts
9. Dry red chilis-4

METHOD:

1. Heat oil in a pan add cumin,mustard and ginger garlic paste
2. Now add dry chilis,dal water and tam paste
3. when it starts boiling add chenadal paste,salt,turmeric and dhaniya powder
4. Finally add finely chopped mint leaves

PACHI MAMIDIKAYA PACHADI(RAW MANGO CHUTNEY) INGREDIENTS:

1. Mango peeled and chopped-1 cup
2. Turmeric-2 pinches
3. Red chili powder
4. Garlic pod-1 choppded
5. Roasted fenugreek powder-1/8th ts
6. Salt-to taste
7. Oil-2ts
8. Cumin n mustard-1/2 ts
9. Curry leaves-4

METHOD:

• Blend all ingredients together  to a coarse paste
• Heat oil in a pan and make seasoning
• Add to this pachadi and mix

PALAKURA PAPPU/SPINACH DAL  INGREDIENTS:

1. Tuvardal/kandi pappu-1 cup
2. Spinach chopped-2 cups
3. Onion-1/4th cup
4. Green chilis chopped-2 tbs
5. Tamarind flakes-1 tbs
6. Salt-to taste
7. Turmeric-1/8th ts
8. Dhaniya powder-1 ts
9. Oil-2 tbs
10. Cumin mustard-1/2 ts
11. Hing-2 pinches
12. Curry leaves-few
13. Ghee-1 ts
14. Dry chilis-2

METHOD:

• Pressure cook dal,water,hing and,turmeric.ghee,tamarind  cook till done
• Now heat oil in a pan add seeds,dry chilis,green chilis and fry well
• Add palak and onion cook till soft,add water if necessary
• Now add the cooked dal and salt
• Cook for few minutes

POTATO AND ZUCCHINI FRITTERS INGREDIENTS:

1. pealed Sliced potatoes-1 cup
2. Pealed and Sliced zucchini-1 cup
3. Chik pea flour/besan/chenaga pindi 1 1/2 cup
4. Rice flour-1/4th cup
5. 1 ts-corn starch
6. Baking soda-2 pinches
7. Carom seeds or ajwain-1 ts
8. Oil-for deep frying
9. Salt-to taste
10. Chat masala-1 ts

METHOD:

1. Mix flours,salt,soda,carom seeds and make batter by adding water
2. Dip each slice in batter and deep fry in oil till golden brown  and sprinkle chat masala on each fritter

METHOD

FLOWER SHOW

A VISIT TO CONSERVATORY ZOO AND FLOWER SHOW

POLAR BEAR

After a long period i went to conservatory Zoo park and flower show with my family.I saw the same feelings in my daughter when she wondered by seeing different animals.We wathched different mammalians,down you can see different monkey species.We saw these animals for the first time

Primate -1

Orengutaun

primates-2

primates-3

BRINJAL KURMA

INGREDIENTS:

1. Brinjals small size-8
2. Roasted peanut powder-3tbs
3. Roasted sesame seed powder-2 tbs
4. Tur dal ,urad dal,moond dal,rice-all 1/2 ts each
5. Grated dry coconut-2 tbs
6. Whole garam masala fried and powdered-1 ts
7. Dhaniya powder-1/2 ts
8. Red chili powder-1/8th spoon
9. Salt-to taste
10. Tamarind paste-2ts
11. Coriander leaves chopped-3 ts
12. Ginger garlic paste-1 ts
13. Oil-2 tbs+4TBS

PREPARATIONS:

• Wash brinjals and make plus cut
• Dry roast all dals and set a side
• Now blend all  dals,powders and masalas to fine paste by adding water and set a side

METHOD:

1. Heat 4tbs oil in a pan add and cook brinjals till soft
2. Now heat oil in a pan and add brinjals and the masala paste
3. Cook till oil floats on the top of the curry
4. Garnish with corianderf and enjoy with biryani or roti



brinjal kurma

BRINJAL KURMA

INSTANT CURD RICE(DADDOJINAM/PERUGU ANNAM)

INGREDIENTS:

1. Cooked rice-3 cups
2. Curd -2 cups
3. Oil-1ts
4. Ghee-2 tbs
5. Crushed black pepper corns-1/2 ts
6. Chopped green chilis-2 ts
7. Chopped coriander leaves-3tbs
8. Minced ginger-1/8th ts
9. Salt-to taste

METHOD:


INSTANT CURD RICE

1. Cook rice  mix curd and salt
2. Now heat oil and ghee in a pan and make seasoning
3. Add remaining ingredients
4. Now add to the rice mix and serve

FRIED IDLI(PERFECT EVENING SNACK)

INGREDIENTS:
>>>>>>>>>>>>>

1. Cooked idlis-8
2. Grated carrot-2 tbs
3. Curd-2 tbs
4. Coriander leaves finely chopped-3 tbs
5. Mint leaves finely chopped-3 tbs
6. Black salt powdered-1/8th ts
7. Red chili powder-1/8th spoon
8. Salt-little
9. Oil-3 tbs
10. Cumin,mustard-1ts each
11. Hing-2 pinches

METHOD:


FRIED IDLI



FRIED IDLI

1. Grease oil to tawa and place the idlis,roast them to nice brown color
2. Flip add some more oil and fry
3. Now heat oil in a pan add cummin,mustard,hing
4. Place all idlis in a plate,and pour seasoning on each idli
5. Now garnish greens and carrot on each idli
6. Finally add curd and powders over the idlis
7. This idlis will be enjoyed by the kids even who hates the idlis

MIXED VEG CURRY

INGREDIENTS:

1. Mixed veg- 2 cups(cauli flower,peas,alu)
2. Chopped green chils-1 ts
3. Chik pea flour/besan/chenaga pindi-2 -3 tbs
4. Red chili powder-1/4th ts
5. Garam masala-1 ts
6. Turmeric-1/8th ts
7. Salt-to taste
8. Oil-1 tbs
9. Cumin,mustard-1ts
10. Curry leaves-4
11. Coriander leaves-2 tbs

PREPARATIONS:

1. micro wave veggies just to make it little tender,but not much softer

METHOD:


MIXED VEG CURRY

1. Heat oil in a pan add oil,cumin,mustard,chilis,curry leaves and turmeric
2. Once they are done add the cooked veggies and saute for 3 minutes
3. Now add the masalas and powders and the flour
4. Cook till the raw smell of flour is gone
5. Garnish with cilantro and serve

CAPSICUM PACHADI(RED BELL PEPPER PICKLE)

INGREDIENTS:


Add caption

1. Red bell pepper -2
2. Roasted peanut powder-2 tbs
3. Garlic pods-2 small
4. Salt-to taste
5. Oil-2 tbs
6. Cumin,mustard-1ts
7. Curry leaves-2
8. Turmeric-pinch
9. Hing -pinch
10. Dry red chilis-2 chopped

METHOD:

• Cook bell pepper with little oil and water till tender
• Now blend cooked pepper along with peanut powder,garlic,turmeric,salt to fine crush
• Heat oil in a pan add cumin ,mustard,dry chilis,hing,curry leaves
• Now add the crushed paste to this seasoning and mix
• Enjoy with steamed rice or roti

CARROT SESAME SEED DRY FRY(CARROT NUVVULA PODI KURA)

INSTANT VEG RAVVA IDLI

INSTANT VEG RAVVA IDLI

INGREDIENTS:

1. Semolina/suji/bombay ravva-2 cups
2. Frozen mixed veggies boiled and mashed-1 cup(carrot,peas ,sweetcorn,beans)
3. Cilantro-1 tbs
4. Curd-1 cup
5. hing-2 pinches
6. Chopped green chilis-2 ts
7. Salt-to tatse
8. Oil-3 ts

METHOD:

• mix curd,ravva and some water to form idli batter consistency
• Let it set for 1 hour
• Mean while heat oil in a pan and add hing,chilis and the mashed veggies
• fry  for few minutes
• add salt and immediately add to the batter along with coriander leaves
• Grease the idli plate and pour the batter
• Let it steam for 10 minutes
• Serve with rasam or chutney

GINGER TOMATO SOUP

INGREDIENTS:
>>>>>>>>>>>>

1. Tomato paste -1 small tin
2. minced ginger-2ts
3. minced garlic-1/2ts
4. chopped mint-2ts
5. chopped coriander-2ts
6. roasted dhaniya powder-1/2 ts
7. pepper powder-1/4ts
8. salt-to taste

for seasoning:
>>>>>>>>>>>

1. mustard and cumin-1/2 ts
2. carom seeds/vamu/ajwain-1/8th ts
3. dry chili's-2
4. curry leaves-2
5. hing-pinch
6. oil-1 tbs

METHOD:

1. heat oil in a pan add all ingredients one after the other to make seasoning,
2. Now add curry leaves,garlic and ginger.saute till they change to light brown
3. now add tomato paste and some water,to make it soup consistency
4. now add the leaves,powders and salt
5. Enjoy

ONION RINGS WITH GREEN MASALA



onion rings with green masala

INGREDIENTS

Onion chopped into rings-2 cups
Chickpea flour or chenaga pindi- 4 tbs
Corn starch-2 tbs

INGREDIENTS FOR GREEN MASALA

1. Mint chopped-1/2 cup
2. Coriander leaves chopped-1 cup
3. Ginger garlic paste-1 ts
4. Salt-to taste
5. Dhaniya powder-1/2 ts
6. Tamarind pulp-2 ts
7. Roasted sesame seed powder-2 tbs

METHOD: blend all ingredients to fine paste

METHOD TO MAKE BATTERt;

• take a bowl and mix masala and flours by adding little water
• Dip the onion circles in the batter and deep fry till done
• Enjoy with ketchup

ONION SALAD

INGREDIENTS:
>>>>>>>>>>>>

1. Onions chopped into circles-1 cup
2. Leon-1/2 slice
3. Curd-1/2 cup
4. Coriander leaves-1 tbs
5. Salt-to taste 

ANDHRA RUCHULU-ONION SALAD

1. Arrange onion;s in a salad bowl
2. Now sprinkle salt,lemon juice,curd
3. Coriander and salt
4. Serve with rice varieties

KADAI MATAR PANEER

 paneer cubes dominates this gravy,so I used paneer in two variations,the raw cubes are soft while the tandoori paneer are crisp and crunhy masala taste,both gives a different taste to the gravy.this dish was really delicious

INGREDIENTS:
>>>>>>>>>>>>

1. Paneer cubes-1/2 cup + 1/2 cup for making tandoori paneer
2. Frozen sweet peas-1/2 cup
3. Chopped onion-2 tbs
4. Chopped green chili's-2
5. Canned tomato puree-1 cup
6. Cashews-10
7. Almonds-10
8. Dry coconut-1 tbs
9. Roasted dhaniya powder-1 ts
10. Red chili powder=1/2 ts
11. Salt-to taste
12. butter-2 ts

INGREDIENTS FOR MAKING TANDOORI PANEER
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Paneer cubes-1 cup
2. Red chili powder-1/4ts
3. Garam masala-1/4ts
4. Salt-to taste
5. Dhaniya powder=1/4ts
6. Kasuri methi-1/4ts
7. Butter-1ts
8. Oil-1 ts
9. Tandoori masala-1/4ts

mix all ingredients  in a microwave safe bowl with hands slowly  and microwave for 2 minutes,mix and again cook for 3 min


ANDHRA RUCHULU-KADAI MATAR PANEER

 PREPARATIONS:
>>>>>>>>>>>>>>

1. Soak cashews,almonds and poppy seeds for 1/2 hour in hot water and blend to fine paste
2. Chop veggies and set a side 



ANDHRA RUCHULU-KADAI PANEER

 METHOD:
>>>>>>>>

1. Heat oil and butter now add chilis,ginger garlic paste and onions
2. Fry for few seconds.Now add the masala powders followed by tomato puree
3. When oil starts separating from gravy add dry fruit paste and some water
4. Cook for few minutes now add the plane paneer and cook for 2 mnutes
5. Finally add tandoori paneer and cilantro
6. Serve with rice or naan or roti.                                     

DRY FRUIT PILAF (PERFECT COMBO FOR RICH GRAVIES)

This recipe perfectly goes well with rich gravies.Mild rice varieties are always good combination for rich and spicy gravies.Really it came very tasty

INGREDIENTS:
>>>>>>>>>>>>

1. Cooked sona massori rice-3 cups
2. Almonds-1/4th cup
3. Cashews chopped-3 tbsp 
4. Raisins-2 ts
5. Slitted green chilis-5
6. Kalonji/nijella seeds-1/2 ts
7. ginger garlic paste-1/2 teaspoon
8. Cumin-1/2 ts
9. Whole garam masala-2 teaspoons
10. Oul-2 tbs
11. Butter-2 ts

ANDHRA RUCHULU-DRY FRUIT PILAF

 PREPARATIONS:
>>>>>>>>>>>>>>

1. Cook rice cool and set a side
2. Roast 2 cardamom,6 cloves,2 inch of cinnamon,1/2ts pepper corns,1/4th ts shahi jeera and 1/8th spoon cumin without oil and crush
3. Chop onion ,green chilis
4. Cut cashews to small pieces

ANDHRA RUCHULU-DRY FRUIT PILAF

METHOD:
>>>>>>>>

• Heat oil and butter in a pan ,add dry fruits and fry till golden brown
• Now add shahi jeera and kalanji
• Now add green chili's and onion
• Saute till onion gets translucent
• Now add salt followed by rice
• Cook for 5 minutes and serve hot