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Saturday, November 29, 2014

Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe

images for Carrot Rice / Carrot Rice Recipe - Lunch Box Recipe
Carrot Rice
Tempering
Oil-1 & 1/2 tbsp
Mustard-1tsp
Urad & Channa Dal-1 & 1/2 tsp
Jeera/ cumin-1/2tsp
Chopped green chillies-3
Curry leaves-little
Turmeric powder-1/4tsp
Curry powder-1tsp (optional)
Other ingredients
Grated carrots-3 cups
Salt to taste
Cooked rice - 3 cups
Method
Heat oil in a pan & temper it with above ingredients.
Add the grated carrots & salt fry in low flame till carrots are soft & cooked.
Add the rice & mix it well.Switch off the stove.
Garnish with coriander leaves & serve it hot with raita.

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Sunday, November 9, 2014

Nei Appam Recipe / Karthigai Appam Recipe / Karthigai Deepam Recipe

images for Nei Appam Recipe / karthigai Appam Recipe / Karthigai Deepam Recipe
Nei Appam
Ingredients
Raw rice - 1 cup
Jaggery - 1 cup
Grated coconut -1/4 cup
Crushed cardamom -4
Salt a pinch
Cooking soda - 2 generous pinches
Ghee as needed
Method
Wash & soak rice in water for 2 to 3 hours.Drain the water & grind to a smooth thick batter.Add water in intervals while grinding.
Melt jaggery in little water,strain the jaggery to remove any impurities.If the jaggery is clean then no need to melt just crush & add it to the batter.
Remove the batter in a bowl add the cooking soda,salt,coconut & cardamom powder.Mix it well,fermentation not needed.
Heat a panniyaram pan pour ghee in the holes.Pour a ladle of batter in medium low flame cook the appam till crisp & golden brown on both sides.
Make sure the paniyarams are covered with ghee while cooking.
Note:
a) fermentation not needed for this appam.
b) If your batter goes watery just mix some wheat flour to get the right consistency.

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Saturday, November 8, 2014

Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe

images for Dondakaya Pachadi Recipe / Kovakkai Chutney Recipe / Dondakaya Chutney / Kunduru Ki Chutney Recipe / Tindora Chutney Recipe
Dondakaya Pachadi
Ingredients
Chopped dondakaya / Kovakkai / Ivy Gourd -20
Salt to taste
Tamarind - a small piece
Green chillies-2
Sesame seeds-1/2tbsp
Peanuts-1tbsp
Garlic-1
Tempering
Oil-2tsp
Mustard,Jeera - together 1/2 tsp
Red chillies-1
Crushed garlic-1
Curry leaves few
Method
Heat 1tsp of oil in a pan in medium low flame fry all the above ingredients till light brown.
Cool the mixture & grind it to a semi smooth thick paste.Add very little water for grinding.Transfer this to a bowl.
Heat remaining oil in a pan & temper it with above ingredients.
Pour it on top of the ground mixture.
Mix well & best served with plain rice.

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Friday, November 7, 2014

Paneer Paratha Recipe / Stuffed Paneer Paratha / Paneer Parata Recipe / Cottage Cheese Stuffed Paratha Recipe

images for Paneer Paratha Recipe / Stuffed Paneer Paratha / Paneer Parata Recipe / Cottage Cheese Stuffed Paratha Recipe
Paneer Paratha
Stuffing ingredients
Grated paneer-1/2 cup
Roasted jeera powder-1/8tsp
Salt to taste
Chopped coriander leaves-1tsp
Grated green chillies-2
(Mix all the above ingredients together in a bowl.Add salt just before starting to stuff ,otherwise water will start to leave & your stuffing will be soggy.I usually sprinkle salt while filling each paratha, so that left over filling can be stored in fridge))
Dough ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Water to make a dough-required amount.
(Make a soft pliable
dough with flour,oil,salt & water.Knead it well & rest it for 5 minutes covered)
Method
Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep a teaspoon of filling inside the cup & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
Note: 
a) Make sure your paneer is water free otherwise rolling will be difficult.

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Wednesday, November 5, 2014

Avakkai Pickle Recipe / Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle

Step by step method/picture for making Andhra style Avakai/Avakkai (Mango Pickle).


images for Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle
Avakkai Pickle

Ingredients
Mango-2
(cut into big cubes,they measured 2 cups for me)
Red chilly powder-3/4 cup
Mustard powder(Ava pindi)-1/4 cup
Salt-6tsp
Methi / fenugreek seeds-1tsp
Black channa (optional)-2tsp
(I did not use)
Garlic slices-20
Sesame oil-1& 1/2 cups
(Add more if needed)

images for Avakkai Uragaya / Avakai Ooragaya/ Avakaya Urugai / Andhra Style Mango Pickle
Avakkai Pickle
Method
Mix the garlic ,methi & all dry powders in a plate.
Pour oil in a bowl,add the mangoes mix it well.
Add the powder mixture & mix it,make sure all the mango pieces are coated well.
Cover & keep it at room temperature for 3 days.
The pickle is ready to eat on the 4th day,mix it well & store it in a clean bottle.

Note:
a)Make sure there is no water content in the pickle,otherwise your pickle will go bad.
b)On the 3rd day oil should float on top of the pickle,if its less feel free to add more oil.
c)Use sesame oil for making pickles, this gives the best taste to your pickle.
d)You can alter the taste on the 4th day if salt or chilly powder need to be added more.
e)Choose very sour mangoes.
f)Some people add red chilly powder &  mustard powder of equal quantity,i prefer the above measurement
g)Each time you take pickle use only dry spoon.

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Monday, November 3, 2014

Easy Chutney & Thogayal Recipes For Breakfast & Rice

photo of Allam Pachadi / Ginger Pickle (Andhra Style Ginger Pickle)
Allam Pachadi
Kobbari Pachadi  recipe,Coconut Pachadi recipe,Andhra Style Coconut Chutney Recipe
Kobbari Pachadi
Walnut Chutney
Lemony Chutney
Coconut Chutney / Red Coconut Chutney Recipe / Side Dish For Idli & Dosa
Red Coconut Chutney
Spicy Strawberry Chutney
Raw Onion Tomato Garlic Chutney
Iceberg Lettuce Thogayal
Celery Chutney
Parsley Chutney
images for Kollu Chutney / Horsegram Chutney Recipe
Kollu Chutney
Prunes Chutney
photo of Red Bell Pepper/ Capsicum Chutney
Red Bell Pepper Chutney
Raw Red Chilly Garlic Chutney
Spicy Milagai Chutney
Tomato Chutney
Carrot Chutney recipe /Gajar Chutney Recipe / Carrot Chutney without Coconut Recipe
Carrot Chutney
Pudhina Chutney
image of Bok Choy Thogayal Recipe / Bokchoy Chutney Recipe / Keerai Thogayal Recipe
Bok Choy Thogayal
image of Jalapeno & Raw Mango Chutney /Thogayal
Jalapeno Raw Mango Chutney
Turnip Chutney
Cabbage Thogayal
Coconut Chutney recipe /Kobbari Chutney/ Thengai Chutney recipe/Andhra Style Coconut Chutney-A Side Dish For Idli / Dosa
Coconut Chutney
photo of Tomato Pachadi/Chutney
Tomato Pachadi
Chukkakura Chutney
Brinjal Chutney
Cabbage & Tomato Chutney recipe / Tomato Cabbage Chutney Recipe
Cabbage Tomato Chutney
Bhindi Chutney
Watermelon Skin Roti Pachadi
Green Apple Radish Leaf chutney











Brinjal Thokku Recipe / Kathirikai Thokku Recipe

images for Brinjal Thokku Recipe / Kathirikai Thokku Recipe
Brinjal Thokku
Ingredients
Long purple brinjal  chopped -1
(You can use small brinjals too for this recipe)
Thick tamarind paste-1/2tsp
Salt to taste
Turmeric powder-a pinch
Toor dal-2tsp
Urad dal-2tsp
Whole pepper-8
Red chillies-1
Oil-2tsp
Tempering
Oil-3tsp
Mustard-1/2tsp
Hing-1/8tsp
Curry leaves-few
Method
Heat 1tsp of oil in a pan add the chopped brinjal,salt & turmeric powder.Fry this till its cooked,keep it aside.
In the same pan add 1tsp of oil fry toor dal,urad dal,pepper & red chillies till its light brown in colour.
Cool the fried mixture,take a mixi jar add the fried dal ,tamarind & fried brinjal.Grind this to a smooth paste,do not add any water.
Heat 3tsp of oil & temper it with above ingredients,now add the ground paste & in low flame fry till oil separates the pan.
This is best served with plain rice.

Courtesy: Shanti

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