FRIED TOFU SQUARES

This is so simple and easy to make protein rich snack

INGREDIENTS:

Extra Firm tofu-1 pack

1. Red chili powder-/2 tea spoon
2. Salt-to tastGaram masala-1/2 tea spoon
3. Black pepper powder-1/2 teaspoon
4. Oil-2 teaspoons
5. Butter-1/4th teaspoon

ANDHRA RUCHULU

METHOD:

1. Heat butter and oil in a pan and add the diced tofu
2. Fry to golden brown until it turns crisp
3. Finally sprinkle all the powders

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

GOBI KEMPU(KARNATAKA SPECIAL)- 500th post

INGREDIENTS:

1. Boiled cauliflower florets-3 cups
2. Chik pea flour-1/4th cup
3. Rice flour-1/4th cup
4. All purpose flour/maida-2 tbs
5. Corn starch-3 tbs
6. Red chili powder-1 ts
7. Salt-to taste
8. Turmeric-1/4th ts
9. Ginger garlic paste-1 ts
10. Curry leaves chopped-4 tbs
11. Oil-for deep frying
12. Curd-1 cup
13. Green chilis-few
14. Cilantro chopped-4 tbs

PREPARATIONS:

Andhra ruchulu-gobi kempu

1. Combine flours powders salt and gobi florets,chopped curry leaves mix and deep fry in oil

METHOD:

1. Heat oil in a pan add cilantro curry leaves green chilis and curd mix well
2. Finally add the fried gobi mix and serve hot

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

 

RED RADISH FRY

As  we all know that radish purifies the blood and  also helps to prevent stones from the kidneys.so both are the important elements for maintaining good health.But because of its pungent smell lot of people avoid this vegetable.So try to know the more facts about vegetables and consume them very often.Here the white radish  which we get in Indian stores are very big and tastes more pungent and also more fibre consistency( but in  India we get tender radishes with mild pungent smell).so I use Red radishes which we get from local grocery stores.If you are more satisfied with the white radish try to use it.I am posting a very simple recipe with only few ingredients and less oil.the recipe in detail as follows.

INGREDIENTS:

1. Red radish finely chopped-1 cup
2. Green chili paste-1/2 ts
3. Salt-to taste
4. Turmeric-pinch
5. Oil-1 ts
6. Urad dal-1/2 ts
7. cumin mustard-1/2 ts

ANDHRA RUCHULU-RED RADISH FRY

METHOD:

1. Heat oil in a pan add dal and  seed when they turn brown add the chopped radish pieces and fry till soft and crunchy
2. Add alt and green chili paste fry for 2 more minutes and serve as a side dish with steamed rice

STUFFED KARELA(KAKARKAYA NIMPUDU KAYA)

INGREDIENTS:

1. Karela/kakarkaya-6
2. Finely chopped onions-1/2 cup
3. Butter milk-1/2 cup
4. Red chili powder-2 ts
5. Garlic pod-1
6. Cumin-1/2ts
7. Coconut-2ts
8. Dhaniya powder roasted-2ts
9. Salt-to taste
10. Turmeric-1/2ts
11. Oil-3 tbs+ 2ts
12. Cumin/mustard-1ts

PREPARATIONS:

1. Wash and peal the skin of karela and make 2 halves
2. Slowly with the help of knife remove seeds forming a hallow space
3. Now microwave this karela discs along with turmeric,salt,butter milk and some water if needed till done
4. Cool and fry with 3tbs oil by tossing to turn brown color evenly

M,ETHOD:

1. Heat oil in a pan add seasoning and onion saute till onions turns translucent
2. mean while blend all the powders along with garlic pod
3. now add the masala powder to the onion mixture and cook for 2 min
4. Cool and fill the karela discs
5. Enjoy with rice

ANDHRA RUCHULU-STUFFED KARELA

METHI MARBLES (FENUGREEK MARBLES)

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

1. Chopped methi /fenugreek leaves-1 bunch
2. Chopped onion-1 cup
3. Red chili powder-1/4th teaspoon
4. Salt-to taste
5. Turmeric-pinch
6. Desicated coconut-1 table spoon
7. Subji masala-1 teaspoon
8. Oil-1 table spoon
9. Mustard and cumin-1 teaspoon
10. Split uraddal-1 table spoon
11. Lemon juice-2 teaspoons

FOR MAKING MARBLES:

1. Besan/chickpea flour-1 cup
2. Ginger garlic paste-1/2 teaspoon
3. Green chili paste-1 1/2 teaspoon
4. Cumin-1/4Th teaspoon
5. Oil-3 teaspoons
6. Salt-to taste

mix all the ingredients make stiff dough by adding little water

apply oil to hands,make round balls ,like marbles

Deep fry in oil and set a side

METHOD:

1. Heat oil in a pan and make seasoning
2. add onion and fry till light golden brown
3. Add methi leaves and cook well,add one more teaspoon of oil
4. Cook until methi roasts well
5. add remaining powders and cook for few minutes
6. add the fried marbles and cook for few minutes,sprinkle lemon juice
7. Healthy methi marbles are ready to serve

SUN DRIED MASALA MIRCHI AND YELLOW CUCUMBERS

I brought this from my home in India.mom makes this in every summer, she stuff the masala (combination of uraddal,dhaniya and mustard seeds along with butter milk) in the chili's and dry them in the sun for 3 to 4 days.once turn completely brown they can be stored in a container and used all over the year.In the same way she makes yellow cucumber, plane chili's,tomatoes,rice flour vadiam ,lobia vada etc;Just we have to fry in hot oil for few seconds and can be served.They really tastes great with lentils and rice.....................

STUFFED OKRA

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

1. Medium size okra's - 10 to 12
2. Oil-for deep frying
3. Redchili powder-1/2 teaspoon
4. Salt-to taste
5. Dry coconut powder-1 table spoon
6. Cumin/jeera-1/4th teaspoon
7. Garlic medium pods-2

METHOD:
>>>>>>>>

1. Make slit in the middle of okra's and deep fry in oil
2. Blend coconut,red chili powder,cumin,garlic and salt then blend to a fine powder.
3. Stuff the masala in okra's then serve