MIXED VEG KANCHIPURAM IDLY

Kanchipuram Idly is very famous  breakfast item in South India served with sambar and chutney.For the normal idly batter they make thadka and steam the batter.And the batter is usually made with idly rice.with little variation I made mixed veggie kanchipuram idly with cream of rice idly ravva batter and rice flour.This came really tasty.The procedure for this recipe are a s follows


INGREDIENTS FOR IDLY BATTER

1. Idly ravva-2 cups
2. Urad dal-1 cup
3. Rice flour-1/2 cup

METHOD:

• Wash uraddal twice and soak fr 2 hour and blend to fine paste
• Now mix  flour and ravva with soda and wash
• Now squeeze water and mix this wet ravva mix with urad paste
• Let it ferment for 6 to 8 hours or until the batter rises
• Mix salt and the batter is ready to make regular idlys

THADKA/SEASONING FOR THE BATTER TO MAKE KANCHIPURAM IDLY

ANDHRA RUCHULU-MIXED VEG KANCHIPURAM IDLY

1. Ghee-1 tbs
2. Oil-2 ts
3. Finely chopped curry leaves-1 tbs
4. Crushed black pepper-1/2 ts
5. Finely chopped dried red chilis-2 ts
6. Hing-2 pinches
7. cashew nuts/kaju- 15
8. Cumin and mustard -1 ts
9. Mixed veggies-1 cup

METHOD:

• Heat ghee and add kaju make them light brown
• Now add remaining ingredients and let them fry well
• mix this thadka t the idly batter
• Now the kanchipuram idly batter is ready to make idly

For this thadka I adde cooked mixed veggies and some salt.Mix it and add to the batter,then grease the tdly plates,pour the batter  and steam until done.Mixed veg kanchipuram idli's are ready to serve

ANDHRA RUCHULU-MIXED VEG KANCHIPURAM IDLY

Frozen mixed veggies(has sweet corn ,carrot ,beans and peas).Microwave and smash to form tiny pieces

ACCOMPANI MENT- ROASTED CHENADAL CHUTNEY
INGREDIENTS FOR THE CHUTNEY:

1. Roasted chenadal/putnalu/puttu kadalai-fistful
2. Dry coconut powder-2tbs
3. Coriander leaves-1 tbs
4. green chili paste-1/2 ts
5. Salt-to taste

Blend all ingredients in a jar with little water and make fine paste

PESARATTU VARIATION-SOUTH INDIAN BREAKFAST THALI

Yet another two recipes to be added with little variations to the south Indian breakfast thali.Pesarattu is more popularised breakfast item in South India.Now a days most of the restaurents are serving breakfast items with panner as the stuffing ingredients like stuffed paneer utappam,paneer dosa,paneer pesarattu etc., will sure post the remaining recipes in the upcoming posts.

Coming to Pesarattu in Hyderabad we get 2 variations like MLA Pesarattu and the paneer pesarattu.As pesarattu is made with green gram dal or pesarlu or whole moong.This is a healthy pancake recipe which has protein content .It can be made quickly just the soaking time takes two hours and can be prepared instantly with no fermentation process

MLA Pesarattu is so called as we stuff upma in it,and for the paneer pesarattu we garnish paneer along with the regular ingredients.The recipe for the 2 variations are as follows

BASIC BATTER PREPARATION:
Soaking time-2 hours, preparation time-15 minutes

INGREDIENTS FOR THE BATTER:

1. Green gram whole-1 cup
2. Raw rice-1/2 cup
3. Fenugreek seeds/methi seeds-1ts

METHOD:

• Combine all ingredients in a bowl wash twice and fill warm water close lid and soak for 2 hours
• Now blend the dal mix with green chilis to a fine batter consistency
• Set it a side for at least half an hour then mix salt and make attu

MLA PESARATTU INGREDIENTS:

1. Pesarattu batter
2. Upma
3. Salad mix
4. Oil

METHOD:

ANDHRARUCHULU-MLA PESARATTU

• Heat tawa and sprinkle water then clean now spread a ladle ful of batter and spread in circular motion
• Sprinkle salad mix  and some oil
• Now spread 2 table spoons of upma all over the attu
• when the attu slowly comes out roll like a mat or any of your favourite shape
• Enjoy MLA Pesarattu with your favourite chutney

INGREDIENTS FOR SALAD MIX

1. Finely chopped onion-1 cup
2. finely chopped coriander-1/4th cup
3. grated carrot-1/2 cup
4. Finely grated paneer/cottage cheese-1/2 cup
5. Finely chopped ginger pieces-1 tbs

INGREDIENTS FOR UPMA:

1. Suji-1 cup
2. Onions-2tbs
3. Green chilis chopped-2ts
4. Finely chopped coriander-2ts
5. Ghee-1tbs
6. Salt-to taste
7. Cumin mustard-1 ts
8. Split urad and chenadal-1ts
9. finely chopped tomato-1tbs
10. finely chopped garlic-1/2ts

METHOD TO MAKE UPMA:

1. Heat ghee in a wok and add seasoning
2. Add chilis ginger and onion fry for 2 minutes
3. add tomatoes  and cook for 2 minutes
4. add water and salt when water starts dancing add ravva and stir continuously until it mixes properly without forming lumps
5. garnish with coriander

INGREDIENTS FOR PANEER PESARATTU

ANDHRARUCHULU-PANEER PESARATTU

1. Pesarattu batter
2. Salad mix
3. Extra paneer grated-2 tbs
4. Oil

METHOD:

• Heat tawa and sprinkle water and let it evaporate
• Now spread batter like medium size pancake
• Sprinkle salad mix lots of paneer and drizzle little oil
• When it becomes golden brown remove from heat and serve with your favourite chutney

MAMIDIKAYA PULIHORA-SEASONED MANGO RICE

A special traditional recipe made in summer season with green mangoes,especially during festive occasions.I learned this recipe from my mom,she was expert in making this pulihora.

INGREDIENTS:

ANDHRA RUCHULU-MAMIDIKAYA PULIHORA

1. Fresh mango pieces-1/2 cup
2. Rice-3 cups
3. Green chilis slitted-4
4. Curry leaves-5
5. Mustard powder-1 1/2 teaspoon
6. Turmeric-1/4th spoon
7. Sesame seeds-2 tbs
8. Peanuts-2 tbs
9. cumin mustard-1 ts
10. Split urad dal-1ts
11. Chenadal-1ts
12. oil-2 tbs
13. Sun dried butter milk chilis-4
14. Salt-to taste

PREPARATIONS:

• Peal the skin of mangoes roughly chop and put in the blender,run on pulse mode until the pieces become very tine yet coarse
• Cook rice cool and set a side
• Mix mustard powder salt required amount of mango mixture mix and set a side for 15 minutes
• this helps to spread sourness of mango pieces evenly ti the rice and gives perfect taste

METHOD:

1. Heat oil in a pan and add seeds and dals let it become light brown
2. Immediately add curry leaves peanuts and sesame seeds and fry well
3. add sun dries chilis turmeric and mix till they become brown
4. Finally add green chilis and let them fry
5. Add this seasoning to the rice and mix well
6. Tasty mango pulihora is ready to serve

EGG MASALA KURMA-GOOD COMBO WITH BIRYANI

Egg masala kurma is a tasty dish which goes well with biryani and chapathi.People who avoid egg can also replace with brinjal or meal maker.This is very old recipe which my mother learned from a cheff.

INGREDIENTS:

1. Boiled eggs-6
2. Chopped onions length wise-1/4th cup
3. Turdal-1 ts
4. Urad dal-1ts
5. Chenadal-1 ts
6. Moon dal-1 ts
7. Raw rice-1ts
8. Whole garam masala-1ts
9. Ginger garlic paste-1 ts
10. red chili powder-1 ts
11. Dhaniya powder-1 ts
12. Dry coconut powder-1 ts
13. Roasted peanut powder- 3 tbs
14. Roasted sesame seed powder-3 tbs
15. Coriander leaves-3 tbs
16. Tamarind paste-1tbs
17. Salt-to taste
18. Oil-2 tbs

PREPARATIONS:

• Boil eggs remove shells and put scars with knife and set a side
• Heat 1 ts oil add onions till golden brown and cool
• Roast dals and rice garam masala(3 cloves, 1" cinnamon,1 cardamom,1/2 ts shahi jeera,1/2 ts -poppy seeds)  then make powder in a blender
• Mix all powders,dal and garam masala powder and blend with remaining ingredients to fine paste by adding little water except eggs

METHOD:

1. Heat oil in a pan and add the eggs and fry well be careful while frying
2. Now add the masala paste some water and cook till oil separates
3. Stir in middle to avoid burning of the gravy

MAMIDIKAYA NUGU PACHADI-MANGO PICKLE MADE WITH MUSTARD AND SESAME SEED POWDER

Mamidikaya nugu chutney is a pickle made specially in Telangana regionof Andhra Pradesh. mustard powder and sesame seed powder are main ingredients for this pickle.Usually it lasts for an year if the ingredients are used in proper proportions.My mom will make 5 types of mango pickles in summer which lasts for 1 year.Usually sour green mangoes are prefer for this pickle.Sour mangoes gives more taste of the pickle.Wash and rub the mangoes with cloth to absorb excess moisture,this helps the mangoes to be clean and dry.Some people use roasted peanut powder instead of sesame seed powder,both tastes good.

INGREDIENTS:

1. Chopped mangoes-2 and 1/2  cups
2. Mustard powder-1/4 th cup
3. Dry roasted sesame seed powder-1 cup
4. Fresh coconut pieces-1/4th cup
5. Soaked chenadal-1tbs
6. Fresh garlic pods-15
7. Fenugreek powder roasted-1/2 ts
8. Oil-1 /2 cup
9. Turmeric-2 ts
10. Salt to taste 

PREPARATIONS:

• mix mango pieces,salt,and turmeric and set a side for 1hour,you can see water will be coming out,this helps to make pickle gravies
• In a bowl mix sesame seed powder,fenugreek powder and mustard powder
• Strain water from chenadal and place them on a paper towel and press to absorb excess water
• Heat oil in a pan and make seasoning with mustard and cumin seeds,cool and set a side

METHOD:

1. Add oil to the sesame seed powder mixture and mix well,add coconut pieces,chenadal ,garlic pods and mix well,finally add the mango pieces along with its water
2. Set this pickle a side for 1 day
3. Next day mix well and transfer to a dry glass container and close lid
4. Refrigerate and use

ANDHRA RUCHULU-MAMIDIKAYA NUGU PACHADI

NOTE:Measurements may vary according to the sourness of mango pieces adjust the ingredients accordingly,please don't follow the same measurements

UDAKAPETTINA MAMDIKAYA PACHADI-BOILED MANGO PICKLE

Boiled mango pickle aka udukapettina mamidikaya pachadi is also a tasty mango pickle which lasts for 6 months.For making this pickle first we boil the mango pieces and mix the gravy after boiling.For this pickle we should chop mangoes to big pieces as the flesh part of the mango piece gives good taste.I learned this pickle from my mom.Wash the sour mangoes and rub with a dry cloth to absorb excess moisture.now the mangoes are dry.chop mangoes to big pieces and set a side.now let me explain in detail

INGREDIENTS:

ANDHRA RUCHULU-BOILED MANGO PICKLE

1. Mango pieces-6 cups
2. Red chili powder-3/4 Th cup
3. Mustard powder-1/4 Th cup
4. Salt-to taste
5. Fenu greek powder roasted-1 ts
6. Hing-4 pinches
7. Oil-1 cup
8. Cumin mustard-2 ts
9. Chopped garlic-3 tbs
10. Turmeric-1/2ts

PREPARATIONS:

• Boil mango pieces turmeric 2 table spoons of with little water
• close lid cook till the pieces turns soft and juicy
• Stir in the middle to avoid burning and cook till soft and tender but should not be much paste consistency
• Let it stay for 1 day
• Now in a dry container mix all the powders and set a side

METHOD:

1. Heat oil in a pan add cumin mustard and let it splutter add hing and switch of the flame
2. When oil comes to room temperature mix it to the powders to make nice gravy
3. Next day ,mix this gravy to the mango pieces gently  to cover all the mango pieces
4. Store this boiled pickle in a dry glass container in the refrigerator
5. If you feel the pickle is little bit dry add some oil (heat and cool to the room temperature and add) then mix

CHITTI BAJJILU -MANGO RASAM(deep fried chikpea flour fritters served with sweet mango puree

This is a very tasty snack item for food lovers who like sweet and hot combination.During summer my mom is to make this combination for the evening snacks.Simple onion chickpea flour fritters served with thick mango pulp.

INGREDIENTS:

ANDHRA RUCHULU-CHITTI BAJJILU & MANGO RASAM

1. Chick pea flour/besan/chenaga pindi-5 tbs
2. Finely chopped onion-2tbs
3. Chopped coriander leaves-2tbs
4. Green chili paste-1ts
5. ginger garlic paste-1ts
6. salt-to taste
7. Ajwain/carom seeds/vamu-1/2 ts
8. Baking soda-pinch
9. Oil-for frying the fritters
10. Mango kesar tin pulp-1 cup

METHOD:

1. Heat oil in a deep frying pan
2. mean while in a mixing bowl add all ingredients and mix
3. Add little water and mix
4. Wet your hands and take the mix and place it in oil like little dumplings
5. Fry on low medium flame until they turn to light brown color 
6. Serve hot chitti bajjilu with mango pulp

METHOD TO MAKE MANGO PULP USING MANGO FRUITS:

1. Take ripened mangoes peel skin and remove the pulp
2. In a container mix required amount of sugar,mango pulp little water and then blend to thick puree consistency
3. i use mango kesar tin in non seasons