LEAFY-GOBI FRITTERS

INNGREDIENTS:

1. Cauliflower florets- 1 medium
2. Besan-1 cup
3. Rice flour-2 tbs
4. Curry leaves chopped-2 tbs
5. Mint chopped-2 tbs
6. Coriander leaves-3 tbs
7. Spring onion chopped-1/2 tbs
8. Onion chopped-2 tbs
9. Ginger garlic paste-1 ts
10. Red chili powder-1 ts
11. Turmeric-1/8th ts
12. Salt-to taste
13. Oil-for deep frying

METHOD:

ANDHRA RUCHULU-LEAFY-GOBI FRITTERS

1. Combine all ingredients in a mixing bowl wet your hands and,the mixture should be coated to gobi florets
2. Now heat oil in kadai and place each floret in oil gently and deep fry till golden colour
3. Serve hot with tomato ketchup

BELL PEPPER TOMATO CURRY( 100 TH POST FOR CURRY)

INGREDIENTS

• Chopped onion-1/2 cup
• Chopped tomatoes-2 medium size
• Bell pepper or capsicum diced-1 big size
• Coriander leaves-3 tbs
• Ginger garlic paste-1/2 ts
• Red chili powder-1/2 ts
• Sabji masala-1/4th ts
• Garam masala-1/2 ts
• Turmeric
• Salt-to taste
• Oil-2 tbs

METHOD:

ANDHRA RUCHULU

1. Heat oil in a pan and the seeds and fry till it splutter
2. Now add onion and fry for few minutes
3. Now add ginger garlic paste and mix well
4. Now add bell pepper and cook for 2 minutes now add the chopped the tomatoes and cook well
5. Now add some water close lid an cook for 5 minutes until water evaporates
6.  ,add all powders mix and cook for 2 to 3 minutes
7. Add the coriander leaves mix and serve

 

DRYFRUIT BURFEY ( RAKHI POURNAMI SPECIALFOR LOVING BROTHERS)

HI Guys wishing u all very happy RAKHI POURNAMI,on this happiest occasion I like to share a special sweet Dry Fruit Burfey which I made for my loving brothers..The recipe in detail as follows

INGREDIENTS:

1. Dates/kajur-1 cup
2. Dry figs/anjeer chopped-1/2 cup
3. Almonds/badam-1/4th cup
4. Cashews-1/4th cup
5. Pistachios/pista-1 tbs
6. Poppy seeds/ghus ghus-1 tbs
7. Grated dry coconut-3 tbs
8. Ghee-1tbs

PREPARATIONS:

ANDHRA RUCHULU-DRY FRUIT BURFEY

• Dry roast poppy seeds and coconut
• Chop dates and figs
• Prefer cashews halves instead of using whole cashews

METHOD:

1. In a bowl combine all the ingredients apply some ghee to hands and press the dough and roll cut into blocks
2. Put each block in a cup cake cover and refrigerate
3. Dry fruit burfey is ready to serve

MANGO PISTACHIO PEDA

This mixture makes about 80 pedas and it is a good and fast making sweet recipe for big parties and festivals. I used measuring cups to measure the ingredients and for the condensed milk you need to take 2 tins of 14oz each.

INGREDIENTS:

1. Low fat milk powder-4 cups
2. Mango canned puree or fresh puree-2 cups
3. Condensed milk 14oz can-2 tins
4. Dry grated coconut-1 cup
5. Pistachios crushed-1 cup
6. Melted butter-2 tbs
7. Saffron -2 pinches
8. Chopped pista-for garnishing

Cup cake covers -for placing peda

METHOD BY USING MICROWAVE:

ANDHRA RUCHULU- MANGO PEDA

1. Combine  all ingredients in a deep microwave safe  bowl and microwave for 10 to 15 minutes until the mixture thickens
2. But a very important step isfor each and every 2 minutes you can see the mixture should be mixed to stop overflow and cook evenly

METHOD BY USING STOVE-TOP:

1. Heat butter in a deep non stick pan and add the combined mixture and keep stirring until the mixture thickens and stop leaving the edges of the pan
2. Once  it is done switch off the flame

Now let it become warm mean while arrange all the cupcake covers in a tray
Take a table spoon of mixture and make a ball and slightly flatten it and then press one pista on top and put it in the cupcake cover for more elegant look
Repeat the same process for remaining dough
Tasty mango peda is ready to serve

VEGETABLE DRY "FRUIT" BIRYANI

PARTY MENU:

1. VEGETABLE DRY "FRUIT" BIRYANI
2. ROASTED EGG TOMATO MASALA GRAVY
3. BET ROOT ONION SALAD 

INGREDIENTS:

1. Basmathi rice- 4 cups
2. Beans chopped length wise-1/2 cup
3. Carrots chopped-1/2 cup
4. Cauli flower florets-1/2 cup
5. Onions chopped lengyth wise-1 cup
6. Chopped pine apple fully ripened-1/4 th cup
7. Soya chunks cooked-1/2 cup
8. Chopped mint-1/4th cup
9. Chopped coriander leaves-1/4 th cup
10. Almonds-4 tbs
11. Cashews-4 tbs
12. Raisins-2 tbs
13. Red chili powder-1 ts
14. Roasted dhaniya powder-1/2 ts
15. Roasted cumin powder-1/4th ts
16. Roasted whole garam masala-1 tbs
17. Garam masala powder-1/4 th ts
18. Curd-1/2 cup
19. Curry leaves chopped-3 tbs
20. Salt-to taste
21. Turmeric-1/4th ts
22. Butter-2 tbs
23. Oil-2 ts

PREPARATIONS:

1. Soak basmathi rice in water for 30 minutes
2. Boil the vegetables in hot boiling water for 4  minutes strain and transfer to the cooking pan
3. Add all other ingredients  and marinate for 1/2 hour
4. Deep fry the onions till golden brown and strain the water from  basmathi rice and add the veg mix along with 3 tbs of butter and 2 ts of oil

METHOD:

1. Put this cooking pot on the stove and cook on medium flame until butter melts
2. Now add required amount of water close lid cook till done do not overcook the biryani until grains get separate
3. Mix and serve  with gravy and raita

TOMATO MASALA BOILED EGG GRAVY:

1. Boiled eggs-6
2. Tomatoes chopped-2 cups
3. Poppy seeds-2 tbs
4. Almonds-3 tbs
5. Cashews-2 tbs
6. Whole garam masala roasted-2 ts
7. Ginger garlic paste-1/2 ts
8. Roasted sesame seed powder-2 ts
9. Roasted peanut powder-2 ts
10. Chopped onion-1/2 cup
11. Mint-2 tbs
12. Red chili powder-3/4 th ts
13. Turmeric-1/4th ts
14. Salt-to taste
15. Oil-3 tbs
16. Coriander leaves-2 ts
17. Bay leaves-2
18. Butter-2 ts

METHOD:

• Heat butter and oil in a pan add the onions fry well add tomatoes and all other ingredients  except eggs and bay leaf cook till done
• Cool this and blend to fine paste
• Now heat kadai with a teaspoon of oil and add the bay leaf and blended paste with some water and cook till oil floats on the top ,add coriander leaves
• Remove shells from eggs make scars and roast with 2 ts of oil till golden yellow
• Now transfer the eggs before serving

ONION SALAD:

 

• Chopped onion length wise-1 cup
• Beetroot piece-1 inch
• Lemon juice-1 ts

METHOD:

1. Rub the onions with beetroot piece
2. Sprinkle salt and lemon juice mix and serve with rice and gravy

BABYCORN TOMATO MASALA

INGREDIENTS:

1. Baby corn-1 can
2. Roma tomatoes-4 medium
3. Chopped coriander leaves-4 tbs
4. Ginger garlic paste-1/2 ts
5. Onion chopped-1/2 cup
6. Garam masala-1/4th ts
7. red chili powder-1/2 ts
8. Sabji masala-1/2 ts
9. Turmeric-1/8th ts
10. salt-to taste
11. Oil-4 tbs

PREPARATIONS:

1. Strain the baby corns and wash well then add this baby corns to boiling water
2. Cook for 5 minutes with little salt strain and set a side

METHOD:

ANDHRA RUCHULU-BABYCORN TOMATO MASALA

• Heat 4 tbs of oil in a pan and add onion fry till light brown and add the baby corn pieces
• Fry for 5 more minutes and add the tomatoes chopped
• Cook till soft and add all the masalas and powders mix and cook on medium flame for 5 more minutes
• add coriander leaves mix and serve hot with rotis or pilaf

SABUDANA KICHIDI-TAPIOCA PEARLS KICHIDI

INGREDIENTS:

1. Sabudana/tapioca pearls-1 cup
2. Boiled potato cubes-1 cup
3. Chopped green chilis-2 tbs
4. Chopped onion length wide-1 cup
5. Coriander leaves-4 tbs
6. Roasted and crushed peanuts-3 tbs
7. Oil-4 tbs
8. Cumin mustard-1/2 ts
9. Urad and chenadal-1/2 tbs
10. Curry leaves chopped-2 tbs
11. salt-to taste
12. Lemon juice-2 ts
13. Turmeric-1/4th ts

PREPARATIONS:

1. Wash tapioca pearls and set a side after few hours the pearls become soft
2. Check in middle if it requires some water sprinkle little and mix

METHOD:

ANDHRA RUCHULU-SAABUDANA KICHIDI

• Heat oil in a pan add dals and seeds when it turns light brown add onion and cook till done add chilis and fry for seconds
• add potato cubes salt and turmeric cook for 5 minutes
• now add the tapioca pearls and crushed peanuts and mix well
• Finally add lemon juice and coriander leaves mix and serve

ANDHRA LUNCH THALI

• GANGAVAYULA KURA PACHADI
• TOMATO SAMBAR
• CABBAGE PODI KURA

1.INGREDIENTS FOR GANGAVAYULA KURA PACHADI:  Gangavayula kura is a leafy vegetable mostly used to cook dal and roti pachadi in telengana area.I don't remember the English name of this leafy veg. I took the picture of this leaves,

• Gangavayula kura-1 bunch chopped
• Green chilis-3 to 4
• Tamarind 1 tbs
• Onion chopped-2 tbs
• Oil-1 ts+2 ts
• Roasted sesame seed powder-1 tbs
• Garlic pod-1
• Turmeric-1/8th ts
• salt-to taste
• Cumin mustard-1 ts

METHOD:

• In a pan add leaves,onion,tamarind and chilis with a tea spoon of oil and some water cook till done
• Now blend chilis garlic pod t6o fine paste now add remaining ingredients and blend to paste
• Heat oil and add the seeds and curry leaves mix to the pachadi and serve with rice

2. INGREDIENTS FOR CABBAGE PODI KURA:

• Cabbage chopped length wise-3 cups
• Chopped green chilis-1 tbs
• Fresh coconut grated-2 tbs
• Oil-1 tbs
• Cumin and mustard-1/4th ts
• Urad and chenadal-1 tbs each
• Dry red chilis-2 chopped
• Salt-to taste

METHOD:

1. Heat oil in a pan and add the dals and seeds fry well and add chilis and cabbage cook till it becomes soft
2. Now add coconut turmeric and salt
3. Mix and serve hot

3.INGREDIENTS FOR TOMATO SAMBAR::

1. Onion chopped into cubes-1/2 cup
2. Tomato chopped into big chunks-3/4th cup
3. Tuvar dal-1 cup
4. Tamarind paste-1 to 2 tbs
5. Red chili powder-3/4th ts
6. Turmeric-1/8th ts
7. Salt-to taste
8. Roasted dhaniya powder-1/2 ts
9. Sambar powder-1/2 ts
10. coriander leaves-1/4th cup
11. Oil-2 tbs
12. Cumin and mustard seeds-1/2 ts
13. Curryleaves-4

PREPARATIONS:

• Cook tuvar dal in pressure cooker till soft and set a side

METHOD:

1. Heat oil in a pan and make seasoning now add onions and chilis and fry well
2. Now add the tomatoes and cook for 5 minutes
3. Now add tamarind paste and water boil for 2 minutes
4. Now add powders and dal and  little water  boil for 5 more minutes
5.  add coriander leaves and close lid
6. serve hot with rice