METHI PASTA

In Telangana we usually make this recipe with steamed Rice flour noodles...a delicious breakfast recipe.I got an idea to make this recipe by replacing with pasta,,,,which came out well....please try the recipe ...hope you all like it
INGREDIENTS:

1. Boiled pasta-2 cups
2. Chopped onion-1/4th cup
3. Chopped methi leaves-3 tbs
4. Chopped garlic-2 teaspoons
5. Green chili paste-1 teaspoon
6. curry leaves-5
7. Cumin and mustard seeds-1/2 ts each
8. Urad dal-1ts
9. Chanadal-1ts
10. Roasted sesame seed powder/nuvvula podi/til powder-2 tbs
11. Oil-2 tbs

METHOD:

Andhra Ruchulu

1. Heat oil in a pan add cumin ,mustard seeds ,curry leaves and dals
2. Now add garlic and fry till brown color
3. Now add onion,methi leaves and green chili paste
4. fry till onions are cooked 
5. Finally add pasta and sesame seed powder
6. mix and cook for 2 more minutes and serve hot

TORTILLA VEG AND TOFU ROLLS

INGREDIENTS:

1. Store bought tortilla/home made pulkas-3

INGREDIENTS FOR STUFFING:

1. Boiled and mashed potato-1 cup
2. Chopped bell pepper -1/2 cup
3. Shredded cabbage-1/2 cup
4. Shredded carrot-1/2 cup
5. Finely chopped onion-1/2 cup
6. Ginger chopped-1ts
7. Garlic chopped -1ts
8. Diced tofu-1/2 cup( shalow fry and set a side)
9. Garam masala-1 ts
10. Chat masala-1/2 ts
11. Butter-1 tbs for roasting
12. Amchur/dry mango powder-1 ts
13. Salt-to taste
14. Red chili powder-1/2 ts
15. Minced green chili-1/2 ts
16. maida/all purpose flour-2 tbs

PREPARATIONS

1. Boil potatoes then mash it
2. Shallow fry tofu pieces and sprinkle some salt and chili powder then set a side
3. Mix some all purpose flour/maida with some water to fine paste

ANDHRA RUCHULU

A

ANDHRA RUCHULU

METHOD TO MAKE STUFFING:

1. Heat 1/2 tbs butter in kadai and add mince green chili,ginger and garlic,onion and saute for a minute
2. Now add all thveggies and cook for 5 minutes till crunchy but not soft
3. Finally add the remaining powders and cilantro
4. Mix and allow it to cool

METHOD TO MAKE THE VEG ROLLS

• Now take a tortilla and apply maida paste all over the edges
• now stuff the curry and seal by rolling them like a burrito.....it sticks all the sides because of the maida paste
• heat a tawa or non stick pan and apply some butter and fry the rolls on all side to golden brown 
• Cut into desire length and serve hot
• This is tasty and healthy

POHA UPMA WITH ROASTED CHENADAL GRAVY

• Thick poha-3 cups
• Onion chopped-1/4th cup
• chopped potatoes-3 tbs
• Chopped green chilis-1 ts
• Curry leaves chopped-1 tbs
• Green chilis-2
• Roasted chenadal-3 4 tbs
• Salt-to taste
• Ginger garlic paste-1/2 ts
• Turmeric-1/4th ts
• Oil-2 tbs
• Cumin mustard-1/2 ts each

PREPARATIONS:

ANDHRA RUCHULU-POHA UPMA

• Blend roasted chenadal with green chilis to fine powder add little water and make paste

METHOD:

1. heat 1 tbs oil add cumin mustard curry leaves chilis and fry well,add gingergarlic paste onions and fry well
2. Add potato cubed and fry for few seconds
3. noe add little water and cook till potatoes turn soft
4. now add paste some water and boil till it cooks well
5. Finally add poha and cook for 5 more minutes
6. Sprinkle lemon juice while serving

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

MOONGDAL PANEER DOSA

INGREDIENTS:

• Split moong dal-1 cup
• Urad dal-1/2 cup
• Raw rice-1/4th cup
• Green chilis- small-3
• Salt-to taste

TOPPING

ANDHRA RUCHULU-MOONGDAL PANEER DOSA

• Grated carrot
• Chopped coriander
• Grated paneer or grated tofu
• Chopped ginger
• Chopped onion

Soak  dals and rice together for 3 hours and blend along with green chilis to make fine batter add salt and set a side

1. Now heat  tawa sprinkle some water and spread a ladle ful of batter in a circular form to a thin layer
2. Sprinkle the toppings and spread a teaspoon of oil and fry till golden colour
3. Gently lift the dosa all sides roll and serve hot with any pickle

 

MIXED VEG OATS PONGAL-HEALTHY DISH

INGREDIENTS:

1. Boiled mixed vegetables-1 cup(carrot,beans,peas,sweet corn)
2. Moong dal/pesara pappu-1 cup
3. oats-2 cups
4. Ghee-1tbs
5. Oil-1 tbs
6. Cumin and mustard-1 ts
7. Urad dal-1/2 tbs
8. chenadal-1/2 tbs
9. Chopped cashew nuts-2 tbs
10. Chopped ginger-1 ts
11. Crushed pepper corns-1/2 ts
12. Pepper powder-1/2 ts
13. curry leaves-4

PREPARATIONS:

ANDHRA RUCHULU-OATS PONGAL

1. Pressure cook moong dal with water till soft
2. Now add oats and 2 water with a teaspoon of ghee and cook till done
3. Now heat tawa add ghee and oil add cumin mustard urad and chenadal fry till it turns light brown
4. Now add cashews pepper corns and fry till golden brown add curry leaves,ginger green chilis  and add to the cooked oats and dal
5. Add salt and mix well then serve hot

SPRINGONION PARATHA AND CARROT PACHADI

• SPRING ONION PARATHA
• SIMPLE CARROT TOMATO CHUTNEY

INGREDIENTS:

1. Finely chopped spring onions-1 bunch
2. Kalonji/nigella seeds/onion seeds-1 ts
3. Grated bottleguard/sorakaya turumu-1/2 cup
4. Wheat flour-2 cups
5. Salt-to taste
6. Dhaniya powder-1 ts
7. Oil
8. Green chili paste-1 ts

METHOD:

ANDHRA RUCHULU-SPRING ONION PARATHA WITH  CARROT PACHADI

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1. In a mixing bowl combine all the ingredients and knead to make a firm dough,add some water if needed
2. Apply oil and cover the dough for 30 minutes
3. Now divide the dough into portions roll it like a oval apply oil and fold and again roll like a paratha fry both sides with little oil and serve hot

INGREDIENTS FOR CARROT PACHADI/SPICY CARROT TOMATO CHUTNEY:

1. Medium carrots pealed and chopped-4 carrots
2. Roma tomatoes medium size-2
3. Green chilis-2
4. Tamarind flakes-2 ts
5. Oil-1 tbs
6. Cumin mustard-1 ts each
7. Hing-pinch
8. Dry chilis-4 chopped
9. Salt-to taste
10. Oil-2 ts
11. Roasted peanut powder-2 ts
12. Roasted sesame seed powder-1 ts
13. Garlic pod-1
14. Curry leaves-5

PREPARATIONS

• A
  
  Heat 2 ts oil in a pan add diced carrots,tomatoes,green chilis,tamarind and water
• Close lid and they turn soft
• Now heat 1tbs of oil in a small kadai add seasoning and fry tilldals turn brown add curry leaves hing and chilis and fry till brown
•  this seasoning along with a garlic pod,salt,powders turmeric and green chilis to fine paste
• Now add the cooked carrot tomato mix and run the mixer to make a crushed paste
• Serve hot with rice or roti

PALAK ROTI/SPINACH PARATHA

INGREDIENTS

1. Tender spinach-1 pack
2. Wheat flour-2 cup(use measuring cup)
3. Ajwain/caraway seeds/vamu-1/2 ts
4. Sesame seeds/nuvvulu/til-4 tbs
5. Cumin-1/8th ts
6. Red chili powder- 1/2 ts or 1 ts
7. Salt-to taste
8. Ginger garlic paste-2 ts
9. Onion paste -2 ts
10. Dhaniya powder-1/2ts
11. Oil

METHOD:

ANDHRA RUCHULU-PALAK PARATHA

1. In a pan add water and boil when water starts boiling add spinach leaves and cook for 2 minutes
2. Now strain water and set a side
3. In a mixing bowl add blanched spinach and remaining ingredients mix to fine dough
4. Add water if required while making the dough
5. Now cover the dough and set a side for half an hour
6. Now separate dough into balls
7. Roll each ball like paratha
8. fry on tawa with oil or ghee

MIXED VEG ROTTINI

INGREDIENTS

1. Rotini-1/2 pack
2. Mixed vegegies-1/2 cup
3. chopped onion-1/2 cup
4. Chopped tomato -1 cup
5. Cilantro-2 tbs
6. Roasted sesame seed powder-2 ts
7. Ginger garlic paste-1/2 ts
8. Sabji masala-1 ts
9. Dhaniya powder-1 ts
10. Red chili powder-1 ts
11. Oil- 2tbs
12. Salt-to taste
13. Coriander leaves-3 tbs
14. Sour cream-

METHOD:

ANDHRA RUCHULU-MIXED VEG ROTINI

1. Cook  rottini according to instructions strain and set a side
2. Now heat oil in a pan add ginger garlic paste,onion
3. Add cooked veggies and tomatoes and fry till tomato turns soft
4. Now add powders and cilantro fry for 2 more minutes
5. Add cooked rotinni mix and cook for 5 more minutes
6. Now serve hot topped with sour cream

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

MENTHUKURA KUDUMULU(GRANDMAS RECIPE)

Menthikura kudumulu (steamed rice flour noodles seasoned with fenugreek leaves) a traditional recipe made in few homes of telangana region.This time i am very happy as I am sharing all traditional and very old recipes becase atlest the future generations should know about the making of  traditional recipes. This  recipe     is also grand maa's recipe which is very tasty and simple which involves simple procedure.Sending this to srivallis   30-minutes-mela.The recipe in detail as follows

1. Menthukura/fresh fenugreek leaves-1 bunch
2. Rice flour2 cups
3. Onion chopped-1/2 cup
4. Green chili paste-1 ts
5. Roasted sesame seed powder-3 tbs
6. Chopped garlic-3 tbs
7. Cumin-1/2ts
8. Cumin mustard-1 ts
9. Oil-2 tbs

PREPARATIONS:


ANDHRA RUCHULU-MENTHIKURA KUDUMULU(GRANDMA RECIPE)

ANDHRA RUCHULU-MENTHIKURA KUDUMULU(GRANDMA'S RECIPE)

1. In a bowl mix rice flour,some salt,cumin and add enough hot water mix with spatula cool and knead to a soft dough
2. Take idli maker and grease with oil, and now put the rice dough in muruku maker and press in this idli maker.steam them like regular idlis and cook till done
3. Cool and make into small pieces

METHOD:

1. Heat oil in a pan add cumin mustard urad dal and cook till brown
2. add garlic and fry till brown now add onions cook till it turns translucent
3. Add methi leaves and cook till done
4. Add the steamed rice pieces and mix well
5. finally add roasted sesame seed powder mix and serve

ANDHRA RUCHULU-ENTHI KURA KUDUMULU WITH SPICY SESAME POWDER

Another variation with SPICY SESAME SEED POWDER/KARAPU NUGULA PODI:

the basic making of kudumulu is same but the difference is we make sesame seed masala,which we add instead of plane sesame seed powder
The ingredients for the asala are as follows

1. Roasted sesame seeds-1/4th cup
2. Cumin-1/2 ts
3. Garlic pod-1
4. Red chili powder-1ts
5. Salt-to taste

Blend to fine powder.add this as per your spice you prefer you can also serve this with plane rice

OATS POHA UPMA WITH BELL PEPPER

INGREDIENTS:

1. Oats-1 cup
2. Thick poha-2 cups
3. Chopped bell pepper-1/2 cup
4. Chopped onion-1 tbs
5. Green chilli paste-1/2 ts
6. Roasted chenadal powder-3 tbs
7. Ginger garlic paste-1 ts
8. Salt- to taste
9. Oil-3 tbs
10. Turmeric-1/4th ts
11. Dhaniya powder-1ts
12. Lemon juice-2tbs

METHOD:

OATS POHA UPMA WITH BELL PEPPER

1. Heat oil in a pan add ginger garlic paste fry well add veggies cook for 5 minutes
2. Add chili paste dhaniya powder turmeric salt and some water
3. When water starts boiling add oats and poha
4. Mix well it now add roasted chenadal powder and lemon juice
5. Mix well and serve hot with curd and chutney
6. This is quick and tasty recipe and specially for the kids who hates to eat oats

DOSA WITH RAVVA IDLI BATTER

INGREDIENTS:

• Ravva idli batter-2 cups
• Maida/all purposeflour-2 tbs
• Finely chopped onion-1/2 cup
• Coriander leaves chopped-3tbs
• ginger garlic paste-1/2 ts
• Salt-to taste
• Oil-for making dosa

METHOD:

DOSA WITH RAVVA IDLI BATTER

1. As usually we use 3:1 ratio of idli ravva and urad dal batter and ferment overnight for making ravva idli batter
2. For this add the remaining ingredients and mix well
3. set a side for 1/2 hr
4. Heat tawa and grease oil pour ladle full of batter should be like pan cakes
5. Apply few drops of oil cook and flip
6. Cook till golden brown color
7. serve with chutney or ur choice
8. These is a good idea for leftover idli batter

CHITTI BUDUGALU (SAGO DUMPLINGS)

INGREDIENTS:

1. Soaked sago/sabudana/tapioca-1/2cup
2. All purpose flour/maida-1 cup
3. Curd-1 cup
4. Soda-2 pinches
5. Finely chopped ginger-1 ts
6. Green chili paste
7. Salt-to taste
8. Finely chopped cilantro-2 tbs
9. Finely grated carrot-1 tbs
10. Oil-for deep frying

PREPARATIONS:

• in a mixing bowl add sour  curd,maida,salt,baking soda,sago and soak for 2 hours
• Now mix all other ingredients,now take the batter and pour teaspoon of batter with hands gently in the oil and deep fry
• Enjoy with chutney

TOMATO DOSA

INGREDIENTS:

1. Dosa batter-2 cups
2. Finely chopped tomato-2
3. Finely chopped cilantro-3 tbs
4. Finely chopped green chilis-2 tbs
5. Ginger garlic paste-1/2 ts
6. Oil

METHOD:


ANDHRA RUCHULU-TOMATO DOSA

1. mix all ingredients in a bowl,should be like utappam batter
2. Heat tawa and grease with a teaspoon of oil
3. Spread the batter evenly
4. Cook on medium flame,pour a teaspoon of oil and flip
5. Fry till golden brown and serve with chutney

POHA UPMA

INGREDIENTS:

1. Thick poha/thick flattened rice/riceflakes/atukulu-3cups
2. Potato chopped-2 tbs
3. Carrot chopped-2 tbs
4. Onions chopped-2 tbs
5. Curry leaves-3
6. Ginger garlic paste-1/2 teaspoon
7. Lemon juice -2 to 3 ts
8. Roasted chanadal powder/puttukadali powder-1 1/2 tbs
9. Red chili powder-1/4Th ts
10. Slitted green chilis-3
11. Dry red chilis-3
12. Garlic pods-2
13. Cumin-1ts
14. Mustard-1 ts
15. Oil-2 tbs

POHA UPMA

 PREPARATIONS:Blend garlic ,cumin and redchili powder and set a side

 

POHA UPMA

METHOD:

1. Heat oil in a pan and add seasoning followded by chilis,curry leaves
2. Now add the veggies and giger garlic paste ,saute for 4 minutes
3. Now add water(as required) and boil
4. Add flat rice and mix
5. Now add all the powdrs and salt
6. Cook for few minutes and putoff the flame
7. Sprinkle lime juice and cilantro
8. Serve with pickle
9. This is so quick and tasty food

 

SUJI-MAIDA DOSA(DOSA MADE WITH ALL PURPOSE FLOUR AND SEMOLINA)

Quick dosa with less ingredients

MAIDA DOSA

MAIDA DOSA

INGREDIENTS

1. Semolina/suji/Bombay ravva-1 cup
2. All purpose flor/maida-1 cup
3. Rice flour/biyyam pindi-1 cup
4. Green chili paste-1 teaspoon
5. Salt-to taste
6. Cilantro-3 table spoons

METHOD

1. Mix the flours in a container,now add green chili paste,salt and coriander and water
2. Mix  well and set a side for 15 minutes
3. Heat tawa or griddle and grease with oil
4. Pour the batter all over the tawa
5. Add a teaspoon of oil ,wait till the bottom portion cooks.
6. Now flip the dosa and fry for few more seconds,or until you get crispy dosa

Enjoy dosa with pickle or any spice powder

STEAMED RICEFLOUR DUMPLINGS IN A SPICY COCONUT MOONGDAL PASTE

This is a popular telangana dish which is very tasty,you can give this to your kids,because it has all healthy ingredients

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

1. Rice flour-1 glass
2. Salt-to taste
3. Fresh grated coconut-1 1/2 cup
4. Moon dal-2 to 3 table spoons
5. Green chili paste-1 teaspoon
6. Oil-4 teaspoons
7. Cumin and mustard-1/2 teaspoon
8. Turmeric-2 pinches
9. curry leaves-few

METHOD:

>>>>>>>>

1. Heat water in a pan and add to the rice flour along with salt


2. Mix well and make small balls and steam it and set a side.Soak moongdal in water for 3 hours


3. Grind the moondal along with salt ,roast the mixture with teaspoon of oil until raw smell goes


4. Now heat oil in a pan and add cumin,mustard,curry leaves ,grated coconut,green chili paste and the fried moong paste,cook until it becomes powdery


5. now add the steamed dumplings and toss for few seconds until the masala covers the balls

6. sprinkle coriander and serve hot

WHEAT-BULGUR MOONGDAL MIXED VEG KICHIDI

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

1. Wheat bulgur-1 cup
2. moong dal-1/2 cup
3. Mixed veggies- 1 cup
4. Onions-2 teaspoons
5. Coriander-3 teaspoons
6. Butter-2 teaspoons
7. Cumin and mustard-1 teaspoon
8. Curry leaves-1 teaspoon
9. Hing-pinch
10. Sambar masala-1 teaspoon
11. Salt-to taste

METHOD:

>>>>>>>>

1. Heat ghee in a pressure cooker and add cumin,mustard ,curry leaves,pinch of hing,slitted green chilis and ginger pieces,fry till done


2. Now add onions,potatoes,and other veggies ,saute for 5 minutes .


3. Now add the washed heat bulgur and moong dal and fry for few minutes
4. Now add 3 cups of water,sambar masala,turmeric,salt,close lid and cook for 4 to 5 vistles
5. Sprinkle coriander leaves

IDLI UPMA

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

1. Idlis-10
2. Chopped onions-1/2 cup
3. Slitted green chilis-4 to 5
4. Oil-2 table spoons
5. Cumin-1/2 teaspoon
6. Mustard-1/2 teaspoon
7. Curry leaves- 3 to 4
8. Turmeric-pinch
9. Urad dal-1 1/2 teaspoon
10. Peanuts-3 teaspoons
11. Salt-to taste
12. Lemon juice-3 teaspoons

METHOD:

>>>>>>>>>

1. Crumble the idli;s into fine powder


2. Heat oil in a pan add cumin,mustard ,curry leaves, slitted green chili's , peanuts, urad dal,turmeric and fry till light brown .
3. Add onions and fry well, now finally add crumbled idli, salt and lemon juice
4. Serve hot