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Friday, February 26, 2016

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

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images for Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe
Sarkarai Adhirasam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Sugar- 3/4 cup
Water -1/4 cup
Cardamom crushed to a fine powder-4
Ghee-1tbsp
Oil-to deep fry
Method
Wash & soak rice in water for 1 & 1/2 hours.
Drain out the water & spread it on a clean cloth for 30 minutes.
While still wet grind it in batches to a very fine powder in a mixi.
Sieve the flour to remove any grains.
Heat a pan pour water & dissolve the sugar,keep stirring till it reach to a soft ball consistency.
Take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency, switch off the stove.
Pour the sugar liquid into the rice flour mixture,add cardamom powder,mix with a spoon to get a soft dough.
Divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil & ghee in a pan in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil.
keep it on a paper towel,cool completely before storing.
Store it on a air tight container.

For Adhirasam with jaggery click HERE

Notes:
Rice flour should be very smooth,sieve it well.
Some add powdered cashew nuts for extra taste.
Do not flatten the adhirasam very thin,otherwise while frying it become too crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

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Thursday, February 25, 2016

Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu

images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Ingredients
Thick coconut milk-1/2 cup
( I used the tin & diluted with 1/2 cup water)
Tamarind juice diluted-1 cup
Salt to taste
Sugar-1 & 1/2 tsp
Sesame seeds fine powdered-2tbsp
Garlic-4
(make a paste)
Turmeric powder-1/4tsp
Tempering
Oil-4tsp
Mustard-1/2tsp
Jeera-1tsp
Red chillies-6
Urad dal-1/4tsp
Methi-less than 1/8tsp
Curry leaves-little
Slit green chillies-3
Hing-1/2tsp
images of Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu
Kobbari Pulusu
Method
Mix sesame powder & garlic paste in coconut milk & keep it aside.
Mix salt & turmeric powder in tamarind juice.
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice mixture, boil it for 5 minutes in medium high flame till raw smell disappears.
Lower the flame & add the coconut milk mixture & simmer for 2 or 3 minutes.
Before switching off the stove add sugar mix it well.
Garnish  with curry & coriander leaves.
Serve it with hot rice.
Note:
a) You can also blend garlic,sesame seeds & coconut milk together to a smooth liquid.
b) If you think your gravy is not thick add a teaspoon of rice flour diluted in water for it to thicken.
c) Sliced onions can also be added in tempering for extra flavour.

Courtesy:sreelu with a slight change.

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Monday, February 22, 2016

Broccoli Roti Pachadi Recipe / Broccoli Chutney Recipe / Andhra Style Pachadi Recipe

Broccoli Roti Pachadi Recipe / Broccoli Chutney Recipe / Andhra Style Pachadi Recipe
Broccoli Roti Pachadi
Ingredients
Chopped broccoli-1 & 1/2 cups
Salt to taste
Tamarind a small piece
Green chillies-4
Turmeric powder-1/2 tsp
Oil-2 tsp
Jeera / Cumin-1 tsp
Garlic-3
Chopped tomato-1/2
Coriander leaves a handful
Method
Heat oil in a pan fry tomato,coriander leaf,green chillies,broccoli,salt & turmeric powder till tomatoes are slightly mashed & raw smell of the vegetable has disappeared.
Cool the mixture & grind it to a smooth thick paste along with garlic,jeera & tamarind.
Best served with plain rice.
Note:
Tempering for this pachadi is optional.

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Sunday, February 14, 2016

Vellulli Karam Recipe / Garlic Chilly Powder Recipe / Velluullipaya Karampodi Recipe / Yellipaya Karam Recipe / Goddukaram Recipe

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Vellulli Karam
Ingredients
Red chilly powder - 1 cup
Salt - 1 tsp
Garlic - 20
Jeera / Cumin seeds - 1tbsp
Method
Put all the above ingredients in a mixi jar.
Dry grind to a fine powder.
Store it in a clean jar.
Note:
a) This powder is used while making any vegetable frys.
b) Can be sprinkled on Idli & Dosa.
c) Can be a stuffing for karela,okra,brinjal recipes.
d) I usually store this powder in fridge to retain the freshness.
e) While grinding you can also add few curry leaves.

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Wednesday, February 10, 2016

Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe

images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti

Ingredients
Sona masoori rice-1/2 cup
Urad dal-1/2 cup
Jeera / Cumin seeds-1 tsp
Green chillies-3 or 4
Ginger a small piece
Salt to taste
Oil to cook
images of Dibba Rotti Recipe / Dibba Roti Recipe / Andhra Minapa Rotti Recipe / Easy Andhra Breakfast Recipe
Dibba Rotti
Method
Wash & soak rice & urad dal together for 3 hrs in water.
Take a mixi jar add the soaked urad dal,rice,green chillies & ginger.
Grind it to a thick semi coarse batter add salt & jeera mix it well.
Fermentation not needed for this batter make it right away.
If you want a fluffy rotti then add a pinch of cooking soda just before cooking.
Heat a pan pour 3tsp of oil & spread the batter thicker than a uttappam.
Cover & cook it in medium low flame,when its half cooked prick it with a fork all around.
Cover & cook till golden brown & crisp at the bottom.
Now flip the rotti carefully & cook the other side.Add more oil for crunchy crust.
Switch off the flame & serve it hot with any spicy chutney or pickle.
Note:
a) Finely chopped onions can be added.
b) Spread the batter thicker than a uttappam.
c) Cook at low flame for even cooking.
d) Always use a deep pan to make this rotti.
e) Fermentation is not needed for this batter.
f) If you want a fluffy dibba rotti then add a pinch of cooking soda just before making.
g) Cut it with a sharp knife & serve this hot.
h) These are served hot.

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Sunday, February 7, 2016

Dosa Batter Recipe / Plain Dosa Batter Recipe / South Indian Dosa Batter Recipe

images of Basic Dosa Batter Recipe / Plain Dosa Batter Recipe / Dosa Batter Recipe
Dosa 
Ingredients
Sona masoori / Raw rice - 1 cup
Idli rice - 1 cup
Poha/Aval - 1/4 cup
Urad dal - 1/2 cup
Channa dal - 1 tbsp
Methi / Fenugreek seeds - 1/4 tsp
Salt to taste
Method
Take all the above mentioned ingredients together in a bowl.
Wash well & soak it in water for 3 hours.
Grind this to a semi smooth batter in grinder or blender.
Add water in intervals while grinding.Consistency of the batter should be semi thick.
Remove it in a bowl add salt and mix the batter well.
Cover it with a lid, leave the batter outside for fermentation for at least 8 hours or overnight
Next day beat the batter,remove needed batter into a bowl.
Add little water & dilute the batter if very thick.
Heat a tawa spread a ladle of batter,drizzle oil around the dosa & leave it to cook.
Once brown on one side remove it from tawa & enjoy with chutney or sambar!.

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Monday, February 1, 2016

Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe

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Easy Parsley Yeast Roll
Ingredients
Dry yeast-1tbsp
(as my yeast was old i used 1 & 1/2 tbsp)
Warm water-3/4 cup
Bisquick pancake flour-2 & 1/2 cups
(if you don't have ready made pancake mix then here is the substitute )
Sugar-1tbsp
Melted butter-1/4 cup
Chopped fresh parsley-1/4 cup

images of Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe
Easy Parsley Yeast Rolls

Method
Dissolve yeast & sugar in warm water,mix & leave it to froth.
In a large bowl mix pancake flour,parsley & half of the butter.
Now pour the yeast mixture & knead it to a soft dough.
Your dough will be slightly sticky,sprinkle very little flour & knead it to a soft dough.
Make small balls & arrange them in a baking pan.
Cover it with a wet towel & rest for an hour for the rolls to rise.
Pre.heat oven to 375 deg F,brush the remaining melted butter on top & bake it for 10 to 15 minutes or till done.
Serve them warm.

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