HAPPY DIWALI-2012

Hi friends wish you all a very happy and prosperous Diwali,and Godess Laxmi blessings to all of us.

• MULLU MURUKU
• GITS MILK CAKE

INGREDIENTS FOR MULLU MURUKU:

1. Rice flour-5 cups
2. Urad dal-1/4th cup
3. Chenadal-1/4th cup
4. Moongdal-1/4th cup
5. tapioca/sabudana-1/4th cup
6. roasted chenadal-1 cup
7. Red chili powder
8. Salt-to taste
9. Hing-3 pinches
10. Roasted sesame seeds-1 cup
11. Roasted cumin-1 tbs
12. Oil-for  deep frying

ANDHRA RUCHULU-DIWALI SPECIAL

METHOD:

1. Combine all flours and other ingredients mix well
2. now add hot water and mix to soft dough
3. Now take the muruku maker fill the dough and use the mullu achu for making murukus
4. Heat oil and press dough and deep fry to golden brown
5. Place on tissue paper to absorb excess oil
6. Cool the murukku and place in airtight container

GITS INSTANT MILK CAKE INGREDIENTS:

• Gits instant milk cake-1 pack
• Milk-120ml
• Grated almond-2 tbs
• Ghee-2 tbs

METHOD:

1. Heat ghee in a pan add milk and boil
2. now add the mixture slowly little by little in the milk mixture
3. When the mixture leaves the edges of bowl add the almond flakes and mix
4. now transfer this content to the greased plate and spread the mix
5. cool and sprinkle badam powder cool and cut into pieces or even you can serve as halwa.

 

ANDHRA THALI-3G

Yes  I  called it as 3G lunch thali because unknowingly I prepared recipes with the veggies starting with the letter 'G'.All these are very tasty recipes served with rice,or paratha.the recipes in detail are as follows, in Telengana we call guvar as chevulakaya and puntukura for gongura.All these are traditional recipes which are made with very few ingredients without using masalas and we also feel the taste of the vegetable

Gokarakaya pachadi/
Gonura vellulli pachadi
Gokarakaya pulusu

1) INGREDIENTS FOR GOKARAKAYA PACHADI/CHEVLAKAYA PACHADI/GUVAR KI CHUTNEY:I learned this recipe from my mom

• Guvar/gokarakaya chopped-1 cup
• green chilis -2
• Tamarind flakes-1 tbs
• Roasted sesame seed powder-2 tbs
• Garlic medium-2
• Turmeric-1/8th spoon
• Salt-to taste
• Oil-2 tbs
• cumin mustard-1 ts
• curry leaves-2

ANDHRA RUCHULU-ANDHRA THALI

METHOD:

1. Cook guvar,chilis and tamarind with little water and a teaspoon of oil till soft
2. Cool this mixture,now pick the green chilis from the guvar mix and blend along with sesame seed powder,turmeric,salt,garlic to fine paste
3. now add the guvar and tamarind mix and just blend for 1 pulse mode just to crush guvar completely
4. heat remaining oil add seasoning seeds and curry leaves .
5. add this seasoning to the chutney and mix
6. Enjoy with steamed rice

GONGURA VELLULLI PACHADI:Here I am just sharing only the ingredients but no measurement,you can add ingredients  depending upon the quantity you take

• Gongura/amadi/puntukura/Sorrel leaves
• tamarind
• Garlic pods
• Red chili powder
• Salt
• turmeric
• roasted methi powder
• dhaniya powder
• oil
• Cumin and mustard
• Hing
• dry red chilis
• Chopped garlic

METHOD:

1. Cook gongura with tamarind and garlic pods with little  water and oil,allow it to cool and blend to fine paste
2. now make seasonin with remaining ingredient's and cool add powder and mix
3. Finally add blended paste mix and serve

GOKARAKAYA PULUSU/GUVAR TAMARIND STEW/GOKARAKAYA DAPPALAM

• Cooked guvar-1/2 cup
• tamarind paste diluted in water-1 cup
• Rice flour mix with water and make paste-2 ts
• turmeric-1/4th ts
• salt-to taste
• green chilis-4
• Chenadal-1 ts
• Cumin mustard-1 ts
• Oil-1 tbs
• curry leaves-4

METHOD:

1. Heat oil in a pan add seasoning,now add chilis and guvar fry for  few minutes
2. Add tamarind water and let it boil
3. Add turmeric,rice flour paste,salt,little jaggery
4. When the stew starts thickening switch of the flame
5. Serve hot with steamed rice

 

MULI PARATHA

Kids hate to eat muli this is the best idea to feed kids.I added all the healthy ingredients to  make paratha very tasty.

INGREDIENTS:

1. Grated white radish or muli or mullangi-1 cup
2. Finely chopped coriander leaves-1/2 bunch or 1/2 cup
3. Wheat flour-1 1/2 cup
4. besan/Chick pea flour-14th cup or 2 tbs
5. Green chili paste-1/2 ts
6. Red chili powder-1/2 ts
7. dhaniya powder-1 ts
8. Turmeric-1/8th ts
9. Ginger garlic paste-1 ts
10. Kalonji/nigella seed-1/2 ts
11. roasted sesame seeds-14tbs
12. cumin/jeera/jilakarra-1/2 ts
13. salt-to taste
14. lemon juice -3ts
15. Oil

ANDHRA RUCHULU-MULI PARATHA

METHOD:

1. In a bowl mix all ingredients and crumble with hands,add water if required to make soft dough just like chapathi dough
2. Coat the dough with a spoon of oil and cover the dough and rest it at least 15minutes
3. Now divide the dough into portions and roll each one  and cook on tawa both sides with oil or butter
4. serve this tasty paratha with achar,onion salad and a piece of lemon

 

ANDHRA BREAKFAST THALI

UGRANI:Seasoned Rice puffs upma
• BAJJILU:Chili and onion fritters made with Chick pea flour batter
• PUTNALA PAPPULA PODI: Roasted Chandal powder blended with spices and garlic
• PACHADI: Pickle Tomato pickle

UGRANI RECIPE INGREDIENTS AND METHOD:

1. Puffed rice or borugulu or bongulu
2. Onion chopped
3. Green chili paste
4. Turmeric-1/2 ts
5. Tamarind paste
6. Salt
7. Oil-2 tbs
8. cumin mustard-1ts
9. Urad and chenadal-2 ts
10. Curry leaves-4

ANDHRA RUCHULU-ANDHRA BREAKFAST THALI

METHOD:

1. Soak puffed rice in water for a minut squeeze and set a side
2. Heat oil in a pan add seeds and dals,when they turn light brown add curry leaves onion
3. fry for a minute and till soft add salt,turmeric,chili paste,tamarind paste and little water say 5 tbs
4. now add the puffed rice mix and serve

2)MIRAPAKAYA BAJJILU AND ULLIGADDA BAJJILU(CHILI FRITTERS AND ONION FRITTERS)

INGREDIENTS:

1. Chik pea flour/besan/chenagapindi6tbs
2. rice flour-2 tbs
3. Long chilis indian variety-8
4. Onion chopped into circles -2 whole
5. Ajwain or carom seeds/vamu-1/4th ts
6. Salt-to taste
7. Baking soda-pinch
8. Oil-for deep frying the fritters

METHOD:

1. Mix flours salt,carom seeds,baking soda and add some water whisk well to avoid  lumps
2. Now dip each chili in batter and fry till done
3. similar way dip onion rings in batter dip in batter to coat evenly and deep fry in oil
4. Sprinkle amchur,red chili powder black salt on each fritter for extra taste

INGREDIENTS FOR PAPPULA PODI/SPICY ROASTED CHENADAL POWDER:

1. Roasted chenadal/putnala pappu/putnalu-fistful
2. Dry coconut powder-3 tbs
3. Red chili powder-1 ts
4. Cumin-1ts
5. Garlic pod-1
6. Salt-to taste
7. Oil-1 ts
8. cumin mustard-1 ts
9. curry leaves-4

METHOD:

1. Blend all ingredients to fine powder
2. Make seasoning  and add to the blended powder and serve

TOMATO NILUVA PACHADI -click on this link tomato-allam-niluva-pachadi for the recipe
 

CHATPAT GOBI(MICROWAVE COOKING)

I was boring to cook the veg filling with mixed vegetables and also with potato,I thought of cooking by using gobi florets and tried this recipe in Indo-Chinese style , it came very perfect and delicious.As this is a base recipe which can be used to fill as a tortilla wrap, samosa or spring roll filling or even served with a hot dog bread filling or as a side dish or even used to make simple gobi fried rice.The quantity before cooking looks bulk,but after microwaving it reduces to half the quantity.If you are mild spice eater,reduce the spice quantity for better taste

INGREDIENTS:

1. Cauliflower florets/gobi florets-1 big head
2. Onion very finely chopped-3 tbs
3. Finely chopped spring onion greens-3 tbs
4. Curd-1/2 cup
5. Tandoori masala-1/2ts
6. garam masala-1/2 ts
7. dhaniya powder-1/2 ts
8. Paprika-1/4th ts
9. Kasurimethi-1/4th ts crushed finely
10. Tomato ketchup-3tbs
11. soy sauce-2 ts
12. Salt-to taste
13. coriander leaves-3 tbs
14. Ginger garlic paste-1/2 ts
15. oil-2 1/2 tbs
16. Red chili flakes-1/8th ts

ANDHRA RUCHULU-CHATPAT GOBI

METHOD:

1. In a deep microwave safe bowl combine all ingredients and mix with a spatula
2. add some more curd if necessary
3. add florets,onion,coriander leaves mix and let it marinate for 2 hours
4. Now put this bowl in microwave cook till gobi becomes more tiny and crunchy
5. This takes approximately 15 to 20 minutes
6. Try to mix in between for every 5 minutes which helps to cook evenly
7. I tried this as a indo-chinese way to give better taste,and please remember add the ingredients of your choice.As we eat more spicy food I added more quantities of spice powders
8. This is a kid friendly recipe