CORN WAFFLE BOWL CHAT

INGREDIENTS:

1. Sweet corn kernels-1 can
2. Butter-1/8th ts
3. Salt-to taste
4. Black salt-1/8th ts
5. Chat masala-1/8th ts
6. Pepper powder-1/8th ts
7. Waffle bowls-2(available in grocdery stores)
8. Coriander leaves

METHOD:


ANDHRA RUCHULU- CORN WAFFLE BOWL CHAT

1. Heat butter in a wok and add the corn kernels,toss well and cool it
2. Now add required amount of  powders and mix
3. Transfer the mix into waffle bowls and serve immediately
4. This snack item attracts kids 

TOMATO RICE

INGREDIENTS:

1. Chopped roma tomato-1/2 cup
2. chopped onion-3 tbs
3. Chopped green chilis-6
4.  bamathi rice-3 cups
5. Vangi bath masala iyengar-2 ts
6. Salt-to taste
7. Lemon juice-4 ts
8. Coriander leaves-3 tbs
9. Oil-2 tbs
10. ghee-1 ts

ANDHRA RUCHULU-TOMATO RICE

METHOD:

1. Cook basmathi rice cool and set a side,mix properly to separate the cooked grains
2. heat oil and ghee in a wok add green chilis and onion fry till onion turns pink
3. add tomato and little water cook till soft
4. Add vangi bath masalapowder,salt and rice mix properly till masala mix coats to the rice
5. sprinkle lemon juice and coriander leaves
6. Serve hot with raitha

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

INSTANT ONION PULIYODARE RICE

INGREDIENTS:

1. Basmathi Rice-3 cups
2. Onion chopped length wise-1/2 cup
3. Slitted green chili's-5
4. Dry chili's -3
5. Peanuts-2tbs
6. Cashew nuts chopped-1 tbs
7. MTR pulihora mix powder-2 tbs
8. Oil-2 ts
9. Ghee-1 ts
10. Curry leaves-4
11. Chanadal uraddal-1ts
12. Cumin mustard-1ts

ANDHRA RUCHULU-INSTANT ONION PULIHORA



ANDHRA RUCHULU-ONION PULIHORA

METHOD:

1. Cook basmathi rice cool and mix well with hands to separate the grains
2. Heat oil in a pan add dals,seeds,nuts fry till brown
3. Add curry leaves red and green chili's fry well
4. Now add onion and fry till golden brown
5. Finally add puliodare mix powder cooked rice and mix well
6. Add little salt if needed
7. Sprinkle lemon juice and mix well
8. Serve hot

VANGI BATH-(BRINJAL RICE-KARNATAKA CUISINE)

INGREDIENTS:

1. Small size purple brinjals-6
2. Onion chopped length wise-1 small
3. Green chilis chopped-2
4. Cooked basmathi rice-2 cups
5. Oil-1 tbs
6. Cumin mustard-1/2 ts each
7. Uraddal and chena dal-1 ts each
8. Hing-pinch

VANGIBATH MASALA INGREDIENTS:

1. Chenadal-2 ts
2. Dry coconut-2ts
3. Cinnamon 1/2 inch stick
4. Cloves-2
5. Dhaniya powder -1 ts
6. Poppy seeds-1/2 ts
7. Roasted peanuts-1tbs
8. dry chilis-2
9. Salt-to taste
10. Garlic pod-1
11. Oil-1/2 ts

METHOD:

ANDHRA RUCHULU -VANGI BATH 

• Roast all ingredients with little oil to light brown color except salt and garlic
• Cool and make fine powder

METHOD TO MAKE VANGI BATH

1. Cook basmathi rice cool and set a side
2. Make plus mark with knife on the brinjals
3. Heat oil in a pan add cumin mustard and dals fry till brown
4. Now add hing onion chilis and fry till onion turns to light brown colour
5. Add brinjals and saute for a minute add little water close lid and cook till soft
6. when after evaporates and brinjals get cooked add blended masala powder salt and cooked rice
7. mix well and serve with raitha

IVYGUARD TOKKU/DONDAKAYA PACHADI-TRADITIONAL ANDHRA RECIPE

My mom makes this chutney as a side dish for roti and steamed rice .This recipe is so simple and tasty with few ingredients
INGREDIENTS:

ANDHRA RUCHULU-IVY GUARD TOKKU

1. Ivy guard chopped/దొండకాయ  ముక్కలు -1/2 cup
2. Green chilis-3
3. Dry coconut powder-1 tbs
4. garlic pod-1
5. salt-to taste
6. cumin mustard-1 ts
7. Cumin-1/8th ts
8. Oil-2 ts
9. Curry leaves-2 chopped

METHOD:

• Heat oil in a pan add chopped ivy guard green chilis and little water close lid cook till done
•  Now pick the green chilis add coconut powder salt garlic pod cumin and blend to paste,add ivy guard pieces and just crush with pulse
• tasty ivy guard chutney is ready to serve
• goes well with chapathi and steamed rice

GOBI SPRING FRITTERS/CRUNCHY CAULIFLOWER SPRING ONION FRITTERS

Crunchy cauliflower spring onion fritters are perfect starter item for a party or any occasion.For the regular fritters I changed little different to make the fritters more tasty.Sending to jagrutidhanecha event-celebrate-diamond ans priya celebrate-olympic-games-event
INGREDIENTS:

1. Maida/All purpose flour-1/2 cup
2. Chick pea flour-1/2 cup
3. Corn starch-1/4th cup
4. Gobi florets-2 cups
5. Spring onion greens finely-2 stems
6. Finely chopped curry leaves-1 tbs
7. Crushed black pepper corns-1/8 th ts
8. Tandoori masala powder-1/4th ts
9. Ginger garlic paste-1/2 ts
10. Salt -to taste
11. Oil-for deep frying

ANDHRA RUCHULU-CAULIFLOWER SPRING FRITTERS

PREPARATIONS:

Combine all flours,spring onion greens,curry leaves ,powders salt and required amount of water and  mix properly to form a nice batter of pouring consistency

1. Dip the florets in the batter and fry till done
2. Place the fritters on the paper towel to absorb excess oil
3. Serve hot with tomato ketchup