VEGGIE NAWABI BIRYANI

INGREDIENTS:

1. Basmathi rice-5 cups
2. Whole garam masala-1 1/2 tbs
3. Mixed veggies-2 cups
4. Mint powder-3 tbs
5. Coriander leaves-1/2 cup
6. Garam masala-1/2 ts
7. Dhaniya powder-1 ts
8. Red chili powder-1ts
9. Turmeric-1/4th ts
10. Curd-1 cups
11. Brown onions-2 TBS
12. Ghee-2Tbs
13. Oil-2 tbs

PREPARATIONS:

1. Soak rice for 30 min in water and seta side
2. Boil frozen mixed veggies strain and set a side(carrots beans peas broccoli sweet corn)
3. Crush whole garam masala set a side
4. Cook rice by adding 2 tbs mint,1 tbs coriander,crushed masala salt water cool and set a side

METHOD:

1. Heat oil and ghee in a pan add ginger garlic paste fry well add veggies,mint,coriander brown onions masalas  powders salt curd salt lemon juice cook till done
2. Mix cooked rice and give dum for 10 min
3. Serve with raitha

VEGGIE NAWABI BIRYANI

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

ANDHRA THALI-3 400TH POST


this is my entry for srivalli's http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html

1.RICE-

• Dry fruit veg fried rice-Rice made with seasoned dry fruits and veggies
• Steamed rice

2.CURRIES/GRAVIES

• Beetroot coconut masala curry-boiled beets made with coconut spice mix
• Quick tomato gravy-

3.ACCOMPANIMENTS:

• Arbi mint fry-boiled and fried arbi seasoned with spices

4.APPETIZERS:

• Alu-65-boiled potato wedges deep fried with all purpose batter
• Gobi-65-cauliflower florets fried with all purpose flour batter

5.SOUP/SALAD

• Horse gram rasam/ uluva charu -horse gram boiled soup
• Radish/muli raitha-curd salad made with grated radish

ANDHRA RUCHULU-ANDHRA THALI-4

ANDHRA RUCHULU-ANDHRA THALI-4

DRYFRUIT VEG FRIED RICE-rice made with seasoned dry fruit mix and veggies.
Preparation time-30 minutes
SERVING SIZE-3 ADULTS

• INGREDIENTS AND THE METHOD

1. Basmathi rice -4cups
2. Almonds/badam`-1 tbs
3. Cashews/kaju-1tbs
4. raisins/kissmiss-1tbs
5. Pecans-1tbs
6. Baby corn-1 can chopped
7. Alu/potato chopped-1/2 cup
8. Bell pepper chopped-1/4th cup
9. Chopped green chilis-4 no
10. Ghee-2 tbs
11. Oil-1 ts
12. Ginger garlic paste-1ts
13. Salt-to taste
14. Mint leaves chopped-1tbs
15. Coriander leaves chopped-1tbs

PREPARATIONS:

1. Cook 4 cups of basmathi rice with 8 cups of water in a microwave till done
2. Mean while heat ghee in a pan add ginger garlic paste and fry well now add green chilis and dry fruits saute till raisins puffs up and dry fruits turn crispy
3. Now add chopped veggies and cook till crunchy
4. Add biryani masala salt and cooked rice then fry well
5. Finally add the few drops of yellow food color and mix half portion of rice
6. Now add the greens,tasty rice is ready to serve

QUICK TOMATO GRAVY:Tomato paste seasoned with spices and curd
Preparation time-6 minutes
serving size-4
INGREDIENTS AND METHOD
Tomato paste-2 cans medium size

1. Onion paste-2ts
2. Ginger paste-1ts
3. Fresh curd-1/2 cup
4. Rasam powder-1 ts
5. Salt-to taste
6. Coriander leaves-3ts
7. Oil-1 ts

METHOD:

• Heat oil in a wok add onion paste ,ginger paste saute till rawness is gone
• Now add the tomato paste and some water it should be of gravy consistency
• When the paste starts boiling add the beaten curd and the powders cook till done
• Sprinkle coriander leaves and serve

MULI OR RADISH RAITHA:Yogurt blend served with grated white radish and herbs
preparation time-6 minutes
serving size-4

• INGREDIENTS AND METHOD

1. Grated white radish-3 ts
2. Curd-2 cups
3. Chopped onion-2ts
4. Beaten curd-2 cups
5. Coriander leaves-2 tbs
6. Salt-to taste
7. Pepper powder-1/8th spoon

METHOD:

Squeeze excess water from grated radish Ina bowl mix all the ingredients and serve

ALU65 :Boiled potatoes fried in batter
preparation time-20 minutes
serving size-4
INGREDIENTS AND METHOD:

1. Potatoes chopped into wedges-2 cups
2. Maida or allpurposeflour-2tbs
3. Corn starch-2tbs
4. Besan/chikpea flour-1 tbs
5. Pepper powder-1/2ts
6. ginger garlic paste-1/2ts
7. salt-to taste
8. Red food color-pinch(optional if you are more health conscious)
9. Oil-for frying

PREPARATIONS:
Blanch potatoes and set side

• Mix all flours add some water and make batter of medium consistency
• Dip the potatoes and deep fry in oil
• yummy alu-65 is ready to serve

GOBI-65-Cauliflower florets dipped in batter and deep fried in oil
preparation time-15 minutes
serving size-4
INGREDIENTS AND METHOD:
Gobi florets-2 cups

1. Maida/all pupose flour-2tbs
2. Corn starch-2 tbs
3. Chik pea flour/besan-1tbs
4. Baking soda-2 pinches
5. Pepper powder-1/2ts
6. Salt-to taste
7. oil-for deep frying

METHOD:

• Heat oil in a deep pan
• Mean while mix flours add water and make batter of medium consistence like dosa batter
• Dip gobi and deep fr

INGREDIENTS FOR ULUVA CHARU/HORSEGRAM RASAM
preparation time-30 min
Soaking time-8hours

1. Uluvalu/horsegram-1/4th cup
2. Finely chopped onion-1/4th cup
3. Finely chopped green chilis-1
4. Garlic and ginger paste-1/2ts
5. Rasam powder-1/2ts
6. Pepper powder-1/2ts
7. dhaniya powder-1ts
8. Tamarind paste-2ts
9. Salt-to taste Oil-2ts
10. Cumin mustard-1/2ts
11. Hing-pinch

METHOD:

• Soak horse gram overnight in water,then drain add  6 cups of water and pressure cook till done
• strain this water and set a side,blend  horse gram to fine paste and add the water which we kept a side
• Heat oil in a pan and make seasoning add onions chilis ginger paste cook for few seconds add horse gram liquid and remaining ingredients
• Cook for 15minutes and serve with rice

BEETS COCONUT MASALA CURRY INGREDIENTS
Preparation time-20 minutes
serving size-4

1. Chopped and boiled beets-3 cups
2. coconut chopped-1/2 cup
3. green chilis chopped-2ts
4. garlic pods pealed and chopped-2
5. Salt-to taste
6. Chopped onion-1/2 cup
7. Cumin mustard-1/2ts
8. Oil-2ts
9. Turmeric-pinch

PREPARATIONS-Blend coconut,garlic green chilis salt to fine paste and set a side
Boil beets and set a side

METHOD:

• Heat oil in a deep pan and make seasoning add onions and cook for 2 minutes,add coconut paste turmeric salt and fry for 3 minutes
• add boiled beets and cook till done

ARBI MINT FRY/CHAMA DUMPALA VEPUDU INGREDIENTS:
preaparation time-30 minutes
serving size-4

1. Arbi boiled and chopped in dice cut-3 cups
2. Dry mint leaves-2tbs
3. Red chili powder-1ts
4. Garlic pods-2
5. salt-to taste
6. Amchur-1/2 ts
7. Ajwain-1/8th ts
8. Oil-for deep frying
9. Saunf/fennel seeds-1/8th ts

PREPARATIONS:

• Deep fry arbi until the stickiness is gone 
• Blend all seeds,garlic powders mint to fine powder
• In a bowl mix all ingredients and serve

PANDUMIRCHI PACHADI-VARIATION 3

INGREDIENTS:

1. Red chilis/pandu mirchi-2 cups
2. Garlic pods-4
3. Mustard powder-2 ts
4. Fenugreek powder roasted-1/4th ts
5. Salt-to taste
6. Tamarind- small lemon size

NOTE-The spiciness of chili's may vary upon the variety we choose,so plz add the ingredients accordingly

PANDU MIRCHI PACHADA/RED CHILI PICKLE

METHOD:

1. Wash and dry the chili's with paper towel
2. Chop into small pieces and blend roughly  in pulse mode
3. take some quantity of pickle and season with oil,cumin mustard and hing
4. Store remaining amount of pickle in a dry jar and put in refrigerator

PALAK CHENADAL

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

1. Baby spinach-4 cups
2. chanadal-1cup
3. Ginger crushed-2 ts
4. chopped garlic-4
5. Green chili paste-2 ts
6. tamarind flakes
7. Salt-to taste
8. Oil-1 tbs
9. Cumin mustard-1 ts
10. Hing-2 pinches
11. Turmeric-2 pinches



PALAK CHANADAL

METHOD:

1. Pressure cook dal,spinach,garlic,ginger paste,green chili paste,water,tamarind flakes and cook till done
2. Make seasoning with cumin mustard hing and turmeric in the hot oil
3. Mix to the dal and serve hot with steamed rice

CHOLE CHAT PATA

INGREDIENTS:

ANDHRA RUCHULU-CHOLE CHAT PATA

1. Canned Garbanzo beans-1 can
2. Chopped onion--1
3. Roasted dhaniya powder-1/2ts
4. Garlic chopped-2
5. Mint chopped-2ts
6. Coriander leaves-2ts
7. Salt-2ts
8. Oil-2ts
9. Cumin mustard-1ts

METHOD:

1. Heat oil in a pan add cumin and mustard fry well add garlic onion green chilis fry well
2. Add salt garbanzo beans leaves and mix well
3. Serve hot

MOGHLAI VEG THALI

HI this Saturday I made Veg Moghlai Thali for the lunch This is my one more entry for  srivallis Indian Thali Mela.http://cooking4allseasons.blogspot.in/2012/04/5-years-of-blogging-celebration-with.html


Menu includes

RICE:  Veg jeera rice and Seasoned curd rice

GRAVIES:Mirchi ka salan(Spicy chili gravy)Raitha katta meeta(Yogurt served with veggies and raisins)

SALAD: Onion veg salad
1.Ingredients for Veg Jeera Rice

ANDHRA RUCHULU-MOGHLAI VEG THALI

1. Cooked Basmathi rice-3cups
2. Carrot chopped Julienne style-1
3. Capsicum chopped Julienne style-1/2
4. Mint-2tbs chopped
5. Coriander leaves chopped-2tbs
6. Food color green and yellow-2 to 3 drops of each color
7. Shahi jeera-1/2ts
8. cumin/jeera/jilakarra-1tbs
9. Biryani masala-1/2ts
10. Oil-2tbs
11. Salt-to taste

METHOD:

• Heat oil in a pan add jeera and shahijeera fry well
• add veggies, leaf greens  saute for 2min,should remain crunchy
• Add biryani masala,salt ad finally rice fry well spread colors and mix gently to apply only on few portions of the rice particles
• mild jeera rice is ready to serve

2.INGREDIENTS FOR MIRCHI KA SALAN :

1. Banana pepper deseeded and chopped into two-3
2. Peanuts-1/2 cup
3. Sesame seeds-2tbs
4. Dry coconut powder-3tbs
5. Jaggery-2ts
6. Curd-1/2 cup
7. Cloves-4
8. Cinnamon stick-inch
9. Dhaniya powder-1ts
10. Red chili powder-1/8th ts
11. Tamarind paste-2tbs
12. Salt-to taste
13. Oil-4tbs
14. Turmeric-1/8th ts

METHOD:

• Roast peppers to light brown with 2 teaspoons oil and Set side
• Dry roast peanuts,sesame seeds,coconut,cloves,cinnamon and blend along with curd
• Heat oil in a pan add onions and fry till light brown add remaining powders,1/2 cup water and roasted peppers
• Now add blended paste some water cook till oil oozes out
• add tamarind paste,jaggery salt and simmer for 15 minutes mix in between
• Rich mirchi ka salan is ready to serve

3.INGREDIENTS FOR SEASONED CURD RICE

1. Cooked basmathi rice-2 cups
2. Fresh curd-2 cups
3. Grated carrot-1ts
4. Oil-1ts
5. Ghee1ts
6. Mustard seeds-1ts

METHOD:

• Mash the rice with hands mix salt curd and grated carrot
• Add seasoning and mix with rice
• serve chilled
• add some curd and mix while serving

INGREDIENTS FOR RAITHA KATTA MEETA

1. Curd beaten-2 cups
2. Mint-1tbs
3. Coriander chopped-1tbs
4. Finely chopped tomato deseeded-1/2 cup
5. Finely chopped onion-2 tbs
6. finely chopped green chilis-2
7. Finely chopped pineapple-1ts
8. Raisins/kissmiss-3tbs
9. Salt-to taste

METHOD:

• Mix all ingredients in a bowl and serve

5.INGREDIENTS FOR VEG ONION SALAD:

1. Onion chopped length wise-1/2 cup
2. Finely chopped carrot-1tbs
3. Finely chopped capsicum-1tbs
4. Finely chopped mint-2ts
5. Lemon juice-1/2 ts
6. Salt-to taste
7. chat masala-1/2 ts

METHOD:

• Mix all ingredients in a serving bowl