VEG SALAD

INGREDIENTS:

ANDHRA RUCHULU-VEG SAL.AD

1. Green cucumber cubed-2 tbs
2. Carrot cubed-2 tbs
3. Tomato cubed-2 tbs
4. Onion cubed-1 tbs
5. Bread croutons-3 tbs
6. pepper powder-1/8th ts
7. Thousand island dressing salad-2 tbs
8. ranch-2 ts
9. lettuce chopped-4 tbs
10. Coriander leaves-2 ts

METHOD:

1. Combine all veggies in a salad bowl
2. sprinkle coriander leaves and pepper powder and mix
3. Serve topped with ranch and dressing salad

SEASONED MASALA SPROUTS-HEALTHY SNACK

INGREDIENTS:

1. Mixed sprouts-1 cup(i took horse gram,black eyed peas,green gram for sprouts
2. Tandoori masala-1/4th ts
3. Red chili powder-1/8th ts
4. Black salt-1/8th ts
5. Salt
6. Oil-2 ts

ANDHRA RUCHULU-SEASONED MASALA SPROUTS

METHOD:

1. Heat oil in  a pan add the sprouts fry for 2 to 3 minutes or until cooked
2. Sprinkle the powders mix and serve

 

CRUNCHU KABULI CHENA-TIMEPASS KHANA

INGREDIENTS:

1. Garbanzo beans/kabuli chena-2 cups
2. Red chili powder-1/8th ts
3. Black salt/kala namak/nalluppu-1/8th ts
4. Salt-to taste
5. Amchur/dry mango powder-1/8th ts
6. Oil-for frying

ANDHRA RUCHULU-CRUNCHU CHENA

METHOD:

1. Soak chena in water overnight then drain
2. Place it on a paper towel to absorb moisture
3. heat oil and deep fry chena till crunchy
4. Sprinkle powders and serve

If you are more health conscious heat 2 tbs of oil in a pan and place the chena and saute for 6 minutes and sprinkle the powders and serve hot

ANDHRA LUNCH THALI

GUTTI VANKAYA
VELLULLI PODI PAPPU
MYSORE RASAM

1. GUTTI VANKAYA INGREDIENTS:

• Baby brinjals-12
• Tomatoes chopped-1 cup
• Onion chopped-1/2 cup
• Coriander leaves-2 tbs
• Ghus ghus/poppy seeds-2 ts
• Cinnamon-1/2 inch stick
• Cloves-3
• Tamarind-1 tbs
• Oil-3 tbs
• Red chili powder-1 ts
• Salt-to taste
• Turmeric-pinch

PREPARATIONS:

1. Heat 1 tbs oil in a kadai and roast whole masalas,now add onion tomato remaining ingrediets and cook till soft
2. Cool this mixture and blend to coarse paste
3. Make plus mark cut on brinjals and fry in 1 tbs of oil till soft,add little salt mix and set a side

METHOD:

1. Now heat remaining oil add ginger garlic paste and fry well,now add the crushed masala paste and cook,add brinjals and cook  till oil floats on the curry
2. Special dish which can be served with rice,fried riceor roti

INGREDIENTS FOR VELLULLI PODI PAPPU:

• Tuvar dal-1/2 cup
• Garlic chopped-2 tbs
• Sugar-1 tbs
• Red chili powder
• salt-to taste
• Turmeric-pinch
• Oil-2 tbs
• Cumin mustard-1 ts each
• Curry leaves-4

PREPARATIONS:

• cook tuvar dal with some water and it should be 80 % cooked but not mushy,cool and set a side

METHOD:

• Heatoil in a kadhai and make seasoning now add garlic and saute till it turns brown add the sugar salt turmeric chii powder and mix
• finally add cooked dal mix and cook for 5 to 6 minutes
• Tasty vellulli podi pappu curry is ready to serve
• Goes well with rice and also with jowari roti.

MYSORE RASAM INGREDIENTS:

1. tomatoes medium size-3
2. Tur dal-3 tbs
3.  tamarind paste-1 tbs
4. garlic -2
5. Pepper corns-1 ts
6. red chili powder-1 ts
7. Oil-1 tbs
8. Cumin mustard-1 ts
9. Curry leaves-1 ts
10. Hing-pinch
11. Dry chili's-4

PREPARATIONS:

• Pressure cook tomatoes chopped,chili powder,tamarind,garlic pepper corns and dal cool and blend to fine paste
• Now add required amount of water to form rasam consistency and transfer to a pan
• Let this rasam get boiled and mean while make thadka with the remaining ingredients and ad to the rasam
• Garnish with coriander leaves
• Tasty mysore rasam is ready to serve with rice

INSTANT CARROT PICKLE

INGREDIENTS:

1. Carrots chopped Juline cut-4 tbs
2. Onions crushed-1 tbs
3. Red chili powder-1ts
4. Mustard powder-1/8th spoon
5. Roasted fenugreek powder/menthula podi-1/8th ts
6. Salt-to taste
7. Oil-1 tbs
8. Cumin mustard-1/2 ts
9. Hing-pinch
10. Dry chilis-2
11. Lemon juice-2 ts

ANDHRA RUCHULU-INSTANT CARROT PICKLE

METHOD:

1. Heat oil in a pan and make seasoning add hing and chilis
2. When chilis turn dark add onion paste and fry to golden brown
3. Cool this mixture and set a side
4. Now add all the powders to the onion paste and finally add the carrot strips  lemon juice mix and serve after 2 to 3 hours to get an extra taste
5. Yummy instant carrot pickle looks and tastes great.

PUNJABI DAL ROTI-DHABA STYLE

INGREDIENTS FOR DAL

1. Whole green gram dal/pesarlu-1 cup
2. Minced garlic-1 tbs
3. Minced ginger-1 tbs
4. red chili powder-1 ts
5. Salt-to taste
6. Roasted jeera powder-1/2 ts
7. Oil-2 tbs
8. Chopped green chilis-1 ts

METHOD:

• Soak green gram in water for 5 to 6 hours and pressure cook till soft
• Heat oil in a pan add ginger garlic and green chilis fry well
• add dal and little water and mix then bring to boil
• Add remaining ingredients and cook for 10 more minutes,
• dal should be of medium consistency

ROTI:

• All purpose flour-1 cup
• Salt-to taste
• Ajwain-1/2 ts

ANDHRA RUCHULU-DAL ROTI

METHOD:

• Combine flour,salt ajwain little water and knead the dough
• Set a side for 1/2 hour
• Separate the dough into small balls
• roll each ball like small puri
• Fry on tawa on both sides with out oil

Serve dal roti with onion and lemon slices

TIPI PALLI PACHADI-NUVVULA ROTTI( GRAND MA RECIPE)

INGREDIENTS FOR TIPI PALLI PACHADI/KATTA MEETA PEANUT PICKLE

1. Roasted peanut powder-1 cup
2. Sugar-2 tbs
3. Red chili powder-1/2 ts
4. Salt-to taste
5. chopped onion-3 tbs
6. Oil-1tbs
7. Cumin mustard-1 ts
8. Curry leaves-3

ANDHRA RUCHULU-TIPI PALLI PACHADI NUVVULA ROTTI

METHOD

• Blend peanut powder along with sugar and powders with water to make fine paste
• Make seasoning and add to the pickle
• Finally mix raw onions and serve with roti

FOR NUVVULA ROTTI PLEASE REFER TO THIS LINK NUVVULA ROTTI

CRISPY CABBAGE PAKORA

INGREDIENTS

1. Grated cabbage-2 cups
2. Chik pea flour/besan-2 tbs
3. Red chili powder-1 ts
4. Crushed dhaniya-1/8th ts
5. Salt-to taste
6. ajwain1-8th ts
7. Sesame seeds-2 tbs
8. Oil -for frying

ANDHRA RUCHULU-CRISPY CABBAGE PAKORA

METHOD:

1. Combine all ingredients in a container ,add more flour if needed
2. As cabbage release moisture while mixing it is enough for making pakoras if water is required wet you hands and mix but donotpour directly
3. Heat oil and drop the pakoras with spoon
4. Serve with green chutney or tomato ketchup

SEASONED STEAM DOSA

INGREDIENTS:

1. Rice-1 cup
2. Rice flakes-1/4 th cup
3. Soda-1/4 th ts
4. Sour butter milk
5. Salt-to taste
6. Oil-3 tbs
7. Cumin mustard-1/2 ts
8. Spiced powder-to sprinkle on dosa

PREPARATIONS:

1. Soak rice for 2 hours and add poha to this and blend with require quantity of sour butter milk
2. Now  add soda and salt mix and set a side for  20 minutes
3. Now heat oil in a smally kadhai and add seasoning let it cool and Set side
4. Take spice powder in a bowl and set a side

ANDHRA RUCHULU-SEASONED STEAM DOSA

METHOD:

1. Heat tawa and grease with oil now pour ladle full of batter let it spread on its own
2. Now close lid when steam starts open lid and fry for2 seconds
3. Now add 1/2 ts of seasoning and sprinkle some spice powder on the top
4. Repeat the same process for remaining dosas
5. This is really tasty and so soft,my little one likes this very much

DILL LEAF RICE

INGREDIENTS


ANDHRA RUCHULU-DILL LEAF RICE

1. Dill leaves chopped-2 tbs
2. Onion chopped-2 tbs
3. Cooked rice-2 cups
4. Oil-2 ts
5. Urad and chanadal-1 ts each
6. cumin and mustard seeds-1/2
7. Curry leaves-2
8. Slitted green chilis-2
9. Lemon juice-2 ts
10. Salt-to taste

Heat oil in a pan add seasoning when the dals turn brown add curry leaves chilis and fry well
Now add onions fry till golden brown add dill leaves fry for 5 minutes or until it get cooked
Finally add rice lemon juce mix and serve
Since dill leaves has more aroma I add very less please change your ingredients according to your taste

SANKRANTHI FESTIVAL RECIPES

We all know that Sankranthi is celebrated for 3 days in whole Andhra Pradesh state but they vary regionally with different customs and traditions.In our home we make many recipes using sesame seeds as the main ingredient.

• DAY-1: PULUGAM,NUVVULA ROTTI,VANKAYA NUVVULA PACHADI,CHIKKUDUKAYA NUVVULAKURA

PULUGAM:Basically this is a sweet made of rice jagery and sesam seed powder

• Rice-1/2 cup
• Jaggery-1 cup
• Sesame seed roasted powder/nuvvula podi-2 tbs
• Dry fruits-3 tbs
• Ghee 1tbs

METHOD:Pressure cook rice with 3 cups of water and cook till sot now open lid add jaggery and sesame seed powder,when the sweet starts thickening add the roasted nuts and 1 tbs ghee and switch off the flame.
INGREDIENTS FOR NUVVUL ROTTTI:

1. Rice flour-1 cup
2. Water -1 cup
3. Sesame seeds/nuvvulu-hand full

PREPARATIONS:

• Boil 1 cup water with pinch of salt and take out from the flame and immediately add the flour and mix with spoon
• When it is warm knead with hands and divide into portions,close lid

METHOD:

• Take each dough ball flatten it,now dip the ball in water on one side
• immediately dip that wet side in the sesame seeds this helps to stick sesame seeds on the dough
• Now take a pour some rice flour on roll the dough facing sesame seeds upper side,when the rolling of roti is complete
• Put it on tawa and sprinkle water all over the roti and fry both sides until it is fried evenly
• We should not use oil to make roti

VANKAYA NUVVULA PACHADI

• Chopped brinjal-3 tbs
• Chopped onion-2tbs
• Roasted sesame sed powder-5tbs
• Green chilis-2
• Tamarind paste-1/2 ts
• Sugar-1 tbs
• Salt-to taste
• Oil-1 tbs
• Cumin mustard-1/4th ts each
• Curry leaves4

METHOD:

• Dry roast green chilis and blend along with powder,salt,and some water to make fine paste
• Now heat oil in a pan add seasoning and curry leaves
• Now add brinjal pieces and cook till done

INGREDIENTS FOR GORU CHiKKUDU KURA/INDIAN BROADBEANS CURRY:

1. Goru chikkudu chopped-1 cup
2. onion chopped-1/4th cup
3. Tomato chopped-1/2 cup
4. methi leaves chopped-3 tbs
5. Roasted sesame seed powder-2 tbs
6. Ginger garlic paste-1 ts
7. Oil-1 tbs
8. Cumin mustard-1/2 ts each
9. Curry leaves-4
10. Jaggery or sugar-2 ts

METHOD:

1. Microwave broad beans until they turn soft and set a side
2. now heat oil in a kadhai and make seasoning add curry leaves and onion
3. Saute for 2 minutes add methi leaves and tomato cook for 10 minutes now add cooked broad beans and remaining ingredients
4. Cook for 5 more minutes on medium flame and serve hot
5. goes well with roti and also with rice

• now mix this with the blendd paste and serve with nuvvula rotti

HEALTHY MOONGDAL -OATS DOSA

INGREDIENTS:

1. Moongdal/pesarapappu-1 cup
2. Oats-1/2 cup
3. Urad dal/minapappu-1/4 th cup
4. Rice-1/4 th cup
5. methi seeds-1/8th spoon
6. Salt-to taste
7. Spiced powder
8. Oil-for roasting dosas
9. Coriander leaves finely chopped-3 tbs
10. Finely chopped onion-4 tbs

PREPARATIONS:

1. In a bowl combine dals ,methi seeds,rice and water,soak for 2 to 3 hours
2. While blending add oats and make to fine  batter
3. Batter is ready for use, and no fermentation process is Required

METHOD:

1. Heat tawa and spread ladleful of batter in circular motion,add little oil and the should become very crispy
2. now sprinkle spice powder,onions and coriander leaves
3. Gently take out the dosa  from tawa
4. and serve hot with pickle or chutney

 

PUNUGULU-ANDHRA BREAKFAST THALI

• PUNUGULU
• PUTNALA PAPPU PALLI PACHADI
• SAMBAR

PUNUGULU/IDLY BATTER DUMPLINGS:

1. Idli batter-2 cups
2. All purpose flour-2 tbs
3. Jalapeno peppers minced-1 ts
4. Cumin-1 ts
5. Onion finely chopped-2 tbs
6. Salt-to taste
7. Oil-for deep frying

ANDHRA RUCHULU-PUNUGULU

METHOD:

1. Combine all ingredients in a bowl and mix well  without any lumps
2. Heat oil and add this batter as little dumplings
3. Fry till nice golden brown color and place on a paper towel to absorb excess oil
4. Serve hot with chutney and sambar

PUTNALA PAPPU PALLI PACHADI/ROASTED CHENADAL PEANUT CHUTNEY:

1. Roasted chenadal-1/2 cup
2. Roasted peanut powder-1/4th cup
3. Dry coconut powder-2 tbs
4. Tamarind soaked in water-1/2 ts
5. Coriander leaves-3 tbs
6. Garlic pod-1
7. Salt-to taste
8. Cumin mustard-1 ts
9. Uraddal splitted-2 tbs
10. Oil-3tbs
11. Dry red chilis-3

In a blender combine all ingredients add little water and make fine paste
heat oil add chilis,seeds,dal and add to the blended chutney

SAMBARINGREDIENTS

• Frozen mixed veggies-1/2 cup boiled (beans,carrot,Sweet corn,bell pepper)
• Pearl onion-6
• Tomato puree-1/2 can
• Tamarind paste-1 to2 tbs
• Cooked tuvar dal-1 cup
• Coriander leaves-2 tbs
• Sambar powder-2ts
• Red chili powder-1/2 ts
• Dry coconut-1ts
• Salt-to taste
• Oil-2 ts
• Cumin mustard-1ts
• curry leaves-few

METHOD:

1. Heat oil in a khadai and make seasoning add onions and saute well
2. Now add veggies and tomato cook till tomato turns mushy
3. Now add tomato puree,tamarind paste masala and powders
4. Add lots of water and boil now add  cooked tuvar dal and leaves cook for few more minutes and serve

 

TELENGANA BREAKFAST THALI(MAJJIGA PULUSU-JONNA ROTTI)

The main reason behind posting this recipes is to remember and to learn all the traditional grandma recipes.All this recipes are popularly made in few homes of telengana region I learned this recipes from my mother.

1. .MAJJIGA PULUSU:Butter milk chikpeaflour stew
2. JONNA ROTTE/JOWARI ROTI
3. UPPORUGULU/SUN DRIED GREEN CHILIS

MAJJIGA PULUSU:

1. Onion chopped-3 tbs
2. Spinach chopped-1/2 cup
3. Butter milk-1 cup
4. Green chili paste-1ts
5. Chik pea flour/besan-3 ts
6. Salt-to taste
7. Oil-2 ts
8. Cumin mustard-1/2 ts each
9. Curry leaves-4

METHOD

• Take a bowl mix flour with some water and make fine paste without forming lumps
• Now heat oil in kadai and make seasoning
• Now add onion and spinach cool till soft,now add butter milk some water salt,green chili paste and let it boil for some time
• Now add the besan paste and cook till raw smell is gone
• This gravy is mild and specially made in summer
• it is served with jowari roti and sundried chilis(upporugulu).Butter milk soothe the body from heat so most of the food items are made with butter milk in telngana region.

ANDHRA RUCHULU-MAJJIGAPULUSU-JONNA ROTTI

JONNA ROTTI/JOWARI ROTI INGREDIENTS

• Jowari flour-1cup
• Water-1cup
• Salt-to taste

METHOD:

1. Boil 1cup of water ad sprinkle some salt
2. switch off flame and add the jowari flour and mix it well
3.  and when it is warm finely knead the dough with hands
4. take some dough and roll it by using rolling pin,i usually spread the roti by using rolling pin because its very easy to roll and put on tawa
5. Heat tawa and put the roti with the help of the same newspaper.
6. now wet the roti by dipping the cloth in water,when it starts cooking flip and cook till done

Tomato Egg Fried Rice

this recipe is from a tv show by a nutritionalist,this  is a perfect lunch pack for kids who hesitate to eat tomato and egg.This recipe can be made with very few ingredients and as follows

ANDHRA RUCHULU-TOMATO EGG FRIED RICE

• Roma tomatoes-3
• Basmathi rice-3 cups
• raw eggs-3
• Green chilis chopped-1 ts
• black pepper powder-1/4th ts
• salt-to taste

METHOD cook rice cool and separate into grains

• heat 1tablespoon of oil and scramble the egg to fine pieces and fry till raw smell goes and set it a side
• now in the same pan heat 1 tbs if oil add onions chilis and fry for few seconds now aa pepper powder chopped tomatoes and cook till it turns to soft
• now add the pepper powder salt cooked rice and mix well

serve hot with cucumber raitha or any gravy