SPAGHETTI WITH TOMATO SAUCE-INDO CHINESE STYLE

INGREDIENTS:

1. Spaghetti -1/2 pack
2. Tomato can -1
3. Tomato ketchup-2 tbs
4. garlic black pepper crushed paste-1/4th  ts
5. Green chilis-1 ts
6. Blanched veggies-1/4th cup(bell pepper,beans,carrots)
7. Soy sauce-2 ts
8. Salt-to taste
9. Oil-1 tbs
10. Coriander leaves-3 tbs

ANDHRA RUCHULU-SPHAGETTI WITH TOMATO SAUCE

PREPARATIONS:

1. Coat the wok with oil  fill with water and boil,now add the spaghetti and cook according to instructions.when they are done run cold water and Set side
2. Blanch veggies  and set a side

METHOD:

1. Heat oil in a pan add crushed garlic and pepper paste saute for 2 seconds
2. add chilis and onions fry for a minute add blanched veggies sauces,coriander leaves  salt one after other
3. Cook to saucy consistency add very little water mix
4. when water starts boiling add strained spaghetti mix and serve immediately with tomato ketchup
5. The mixture should completely coat with the spaghetti then oil it tastes good
6. sure the kids will really like this recipe

 

SCHEZUAN FRIED RICE

INGREDIENTS:

1. Rice-3cups
2. Finely chopped carrot-1/4th cup
3. Finely chopped beans-1/4th cup
4. Finely chopped capsicum-1/4th cup
5. Finely chopped onion-1/4 th cup
6. Finely chopped spring onion greens-4 tbs
7. finely chopped coriander leaves-2 tbs
8. Tomato ketchup-1 tbs
9. Red chili sauce-2ts
10. Soy sauce-1 ts
11. Chopped baby corns -1o
12. Ajnomoto-pinch
13. Pepper powder-1/8th spoon
14. Salt-to taste

ANDHRA RUCHULU-SCHEZUAN  FRIED  RICE

PREPARATIONS:

• Cook rice 1  and 1/2 cup proprtions of water to each cup of rice
• Cool and separate into granis

METHOD:

• Heat 2 tbs of oil in a wok add onions and all veggies fry till half done
• now add all the sauces and salt.Mix rice and spring greens and coriander leaves mix well and serve

 

GONGURA PULIHORA

Gongura pulihora  simple and quick making rice dish which is a bit of change to regular pulihora.Very often we  make chutneys, dal  recipes with this leaves.Because of its sourness it gives best taste for all recipes you make when used sorrel leaves as main ingredient

INDREDIENTS

1. Sorrel leaves/gongura
2. Rice-3 cups
3. Tamarind paste-1ts
4. Chopped green chilis-4
5. Dry chilis chopped-4
6. Cumin mustard-1/2ts each
7. Uraddal-1 ts
8. chenadal-1ts
9. Peanuts-3tbs
10. Oil-3 tbs
11. Mustard powder-1/2 ts
12. Roasted dhaniya powder-1ts
13. Methi seeds-1/8th ts
14. Salt-to taste
15. curry leaves-6

ANDHRA RUCHULU-GONGURA PULIHORA

PREPARATIONS:

1. Wash sorrel leaf drain out excess water and put on a paper towel
2. Heat a tbs of oil and put this leaves and stir it cooks faster the sign  is the leaves turn darker and becomes like a past consistency .
3. Remove from fire and allow it to cool
4. Now blend this paste with little salt roasted dhaniya powder and tamarind paste
5. Cook rice and separate  into grains

METHOD TO MAKE PULIHORA:

• Heat oil in a wok add cumin mustard curry leaves hing,methi seeds,hing dals and peanuts and fry till they turn brown
• add green and dry chilis and cook till done
• now add required amount say 3  to 4 tbs(or according to your taste) of blended paste and mix to avoid burning
• Cook for a minute and turn off flame
• add cooked rice mustard powder salt and mix
• Serve hot

HAPPY GANESH CHATURTHI-2012

ANDHRA RUCHULU-GANESH CHATUDHI 2012

CRISPY BABY CORN

INGREDIENTS:

1. Canned baby corn-1 can
2. All purpose flour-1 1/2 tbs
3. corn starch-1 tbs
4. Tandoori masala-1 ts
5. Ginger garlic paste-1/2 ts
6. Red chili powder-1/8th ts
7. Garam masala-1/8th ts
8. Salt- to taste
9. Spring onion greens finely chopped-3 tbs
10. Oil-for deep frying

ANDHRA RUCHULU-CRISPY BABY CORN

METHOD:

1. Open the can wash the corns and cut each baby corn into two halves
2. In a bowl mix all ingredients and add baby corns the wetness of con is enough to bind the flours and masala immediately deep fry till golden brown 1 after the other to stop sticking together  
3. Serve with your favourite chutney or ketchup

CRUNCHY CORNY CONE

INGRENDIENTS:

1. Sweet corn canned-1
2. Finely chopped green chilis-1/2 ts
3. Red chili powder-1/4 th ts
4. Chat masala-1 ts
5. Salt -to taste
6. lime juice-2 ts
7. Coriander leaves-3 tbs
8. Roasted sesame sedds-2 ts
9. Salt-to taste
10. Oil-1 ts
11. Butter-1 ts
12. Waffle cones-3 to 4

ANDHRA RUCHULU -CORNY CONE

METHOD:

1. Heat oil in a pan add chilis and fry for seconds
2. Immediately add corn kernels, sprinkle powders and turn off flame
3. Now add coriander leaves,sesame seeds,lime juice,finely chopped onion
4. Fill in iceceam cone and serve immediately

I preferred buttern corns which are available in canned section,if not you can use the regular corn kernels and blanch before making the recipe

CABBAGE MANCHURIAN

INGREDIENTS:

1. Chopped cabbage-1 whole
2. Grated carrot-1
3. Cooked rice -1/2 cup
4. corn starch-2 to 4 tbs
5. Soy sauce-1 ts
6. Ginger garlic paste-1ts
7. Chili paste(green chili)-1 ts
8. Salt-to taste
9. Pepper powder-1/4th ts
10. Oil-for deep frying

FOR MANCHURIAN SAUCE:

• Minced garlic-2 ts
• minced ginger-2 ts
• Soy sauce-1 tbs
• Red chili sauce-1 ts
• Finely chopped chili's-2 ts
• Tomato ketchup-1 tbs
• Black peppers crushed-1/4th ts
• Corn starch-2 tbs
• Finely chopped onion-1/4th cup
• Spring onion greens-1/2 bunch chopped

ANDHRA RUCHULU-CABBAGE MANCHURIAN

PREPARATIONS:

1. Blanch cabbage along with  grated carrot strain water and use this stock while making sauce
2. Squeeze  excess water from cabbage, water should be removed completely 

METHOD FOR MAKING CABBAGE MANCHURIAN BALLS:

1. Mix all the ingredients in a bowl along with blanched cabbage make balls and deep fry,if you feel they are cracking add Little corn starch in the mixture and make balls
2. Now for making the sauce heat 2 tbs of oil in a pan and add the ginger and garlic pieces
3. When they turn brown add chili's and fry
4. Add onions and cook till they turn translucent
5. Add sauces,pepper [powder little salt spring onion greens and cilantro mix well
6. Add corn starch paste(dilute corn starch with some water)
7. Immediately add Manchurian balls and mix thoroughly
8. Sprinkle some coriander and serve immediately

TIP:
If you have party or any occasion you can make balls 3 to 4 days before and can freeze
On the day of party you  remove them from freezer and micro wave for a minute or couple of minutes and then just prepare the sauce and add this Manchurian balls and cook.
 This helps to save the time,and a good appetizer can be made in few minutes,Hope you would all enjoy this recipe

VEG NOODLES IN GARLIC SAUCE

INGREDIENTS

1. Boiled noodles-1/2 cup
2. Diced Veggies-1 cup
3. Diced onion-2 tbs
4. Soy sauce -1 ts
5. tomato ketchup-2 tbs
6. Red chili sauce-1ts
7. Chopped ginger and garlic-1 ts each
8. Oil-2 tbs
9. corn starch made to fine paste-2 tbs
10. Chopped spring onion greens-3 tbs
11. Chopped coriander leaves-2 tbs

ANDHRA RUCHULU-VEG NOODLES IN GARLIC SAUCE

METHOD:

• Heat oil in a pan add garlic and ginger and fry till light brown add onion and mixed veggies cook till half done(bell pepper,cabbage,beans,carrots)
• Add sauces,some water and mix well
• when water starts boiling add corn starch paste(add more water to this paste) mix till it thickens
• Add leaf greens pepper powder salt and serve hot
• this should bed pouring consistency like a soup
• best choice to be served as a starter

CHAMAKURA CHUTTALU-ARVI LEAF ROLLS(PATRA)-GRANDMA RECIPE)

Chamakura leaves of Chamadumpala plant((Arvi or colacasia or arrowroot plant leaves) are used in making this recipe. Mixture of chikpea flour and spices are made into  rough paste and applied   on  the back side of this leaves and rolled like a mat..Then these are chopped into pieces and seasoned.This is also a special telengana recipe served as a side dish.Even Gujaratis also make this but a different recipe which we  get as patra in freezer section.Anyway to share this 100 year old recipe with two variations of masala

INGREDIENTS:

1. Arvi leaves/arrow root/chamaku/colacasia leaves:-4
2. Oil-1/2 cup
3. Cumin mustard-1 ts
4. Finely chopped dry chili's-2 big
5. Curry leaves finely chopped-2 ts
6. MASALA PASTE:

• Finely chopped onion medium-1
• Ginger garlic paste-1 ts
• Green chili's-3
• Dhaniya powder-1 ts
• Salt-to taste
• Chik pea flour/chenaga pindi-2 cups

ANDHRA RUCHULU-CHAMAKURA CHUTTALU(ARROWROOT LEAF ROLLS)

PREPARATIONS:

• Blend ingredients coarsely to make masala paste and mix with the flour add 1 ts oil and mix with hands properly
• Apply the masala paste on the back side of leaves with hands just like paste ,and roll from the top and brush oil on each roll
• repeat the process for remaining leaves and steam in idli maker until they are done
• Cool them and chop into bite size pieces
• Heat oil in a pan add cumin mustard  curryleaves and chilis
• Add the pieces and roast well
• Serve hot with rice and curries