Egg Curry Puff Recipe / Egg Puff Recipe / How To Make Egg Puffs At Home.

Egg Puff

Ingredients for the filling
Egg - 4
( Boil the eggs,remove the shells & slice into two )
Salt & Pepper to taste
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Chopped onion - a handful
Chopped tomato - 1 small
Chopped green chillies - 1
Ginger and garlic paste - 1/2 tsp together
Curry leaves few
Fennel seeds - 1/2 tsp
Oil - 2 tsp

Egg Puff

Method
Heat oil in a pan temper it with fennel seeds
Now add the chopped green chillies,curry leaf and onion,fry till light brown.
Add the tomato & ginger garlic paste,saute for couple more minutes.
Now add all the spice powders and fry till raw smell disappears.
Switch off the stove & add the eggs,mix gently to make sure the eggs are well coated with the masala.Keep it aside.
Other ingredients
Pillsbury Crescent dough sheets - 1 pack (8oz can )
(Thaw the dough sheet)

Egg Puff

Method
Remove the sheet from the can.Cut the sheet into 8 equal squares.
Place the egg with masala on top of each square.
Cove the egg with the sheet ( see the picture).
Arrange on a baking sheet & bake till light brown at 375 deg F for 10 minutes.
Enjoy with ketchup.
Note;
You can use regular puff sheets,but in this recipe i tried with crescent dough sheet for a change.

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Poondu Kulambu Recipe / Poondu Kuzhambu Recipe / Garlic Kulambhu Recipe

Poondu Kulambu

Ingredients
Tamarind - 1medium lime size ball
( Soak it in warm water & extract the juice.Dilute with required amount of water)
Salt to taste
Kara kulambu podi - 2 tsp
Turmeric powder - 1/4tsp
Jaggery - a pinch
Chopped onion - 1/4
Chopped tomato - 1 small
Fresh garlic - 12
( peeled & sliced,if your garlic are small variety no need to slice add them whole)
Chopped curry & coriander leaves - little
Tempering
Homemade Vadagam - 1 & 1/2 tsp
( If you don't have vadagam add little mustard,methi seeds,jeera & urad dal for tempering)
Crushed garlic -1
Curry leaves - few

Sesame oil - 2 tbsp
Method
Take tamarind juice in a bowl add salt,turmeric powder & kara kulambu powder,mix & keep it aside.
Heat oil in a pan and temper it with above ingredients. Now add the onion & garlic fry till they are light brown. Add the tomato saute for a minute.
Pour the tamarind mixture add water accordingly.Cover & cook till the gravy thickens & raw smell has completely disappeared.
Switch off the stove pour 1 tsp of sesame oil,a pinch of jaggery,curry & coriander leaves.
Mix well & best served with hot rice.
Note:
a) If you don't have kara kulambu podi replace it with red chilly & coriander powder.
b) Small onions gives best taste to your gravy.
c)Adding sesame oil at the end gives nice flavour to the dish.

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Kamarkat Recipe / Kamarkattu Recipe / Jaggery Balls / Jaggery Candies / Coconut and Jaggery Laddoos

Kamarkat

Ingredients
Grated coconut - 1 cup
Jaggery - 1 cup
Water - 1/4 cup
Dry ginger powder/Chukku-a generous pinch
Ghee - 1tsp
Rice flour -1tsp
Method
Finely grate the coconut,I blended this in mixi so that i get a fine shredded coconut.
Take a kadai add ghee & coconut,in medium low flame fry the coconut till slightly brown.
Mix the dry ginger powder & keep it aside
Dissolve the jaggery in water,filter it to remove any impurities.
Get back to the stove & boil the jaggery.
Take water in a small plate pour a drop of syrup into the water if you are able to form a ball then the consistency is right.Switch off the flame.
Add the coconut and mix this well.Transfer to a greased tray
Dust your hand with rice flour or grease it with ghee, while still hot try to roll them out into small tight balls.
Cool & store them in an air tight container.
Note:
a) Cardamom powder can we added for extra flavour
b) If you think its too sweet then add 3/4 cup jaggery.
c) Rolling the balls should be fast as it will dry fast.
d) Rolling in rice flour is to avoid sticking to each other.

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Pudalangai Kootu / Snake Gourd Kootu Recipe

Snake Gourd Kootu

Ingredients ground to a smooth paste

Urad dal -1 & 1/2 tsp
Jeera/Cumin-1tsp
Red chillies-2
Grated coconut-1tbsp
(Fry above ingredients except coconut in 1/4tsp of oil till light brown,cool and grind with coconut to a smooth paste)
Tempering
Coconut oil-1tsp
Mustard-1tsp
Curry leaves-few
Hing-1/4tsp
Ingredients to be pressure cooked or in open pan till soft
Chopped snake gourd-1 medium

Salt to taste
Turmeric powder-1/4tsp
Channa dal-1/2 cup
Yellow moongh dal-a fistful
(Cook the above ingredients till soft)
Method
Slightly mash the cooked vegetable and dal.
Pour the ground ingredients to the cooked dal & give a boil
Heat oil in a pan temper it with above ingredient.
Pour it into the dal mixture,mix & serve it with hot rice.

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Neer Nellikai Recipe / Gooseberry Pickle Recipe / Amla Pickle

Neer Nellikai

Ingredients
Gooseberry - 15
( Wash & pat them dry.I made slits all around each gooseberry this step is optional.Here i have used the frozen amla)
Salt - 1 tbsp
Water - 3 cups or more to cover the gooseberry
Turmeric powder - 1/2 tsp
Ingredients dry roasted
Methi / Fenugreek Seeds - 1/2 tsp
Red chilly flakes - 1 tbsp
( If using dry red chillies then add 8 to 10 according to the hotness of the chilly )
Method
Dry roast above ingredients slightly.Cool & powder them to a semi coarse powder.Keep it aside.
Tempering
Sesame oil - 2 tsp
Mustard - 1 tsp
Hing - 1/2 tsp

Method
Take a sauce pan add salt,turmeric powder,gooseberry & water.
Boil this for 2 minutes & switch off the flame.
Today i have used frozen gooseberry so did not boil too much.When using fresh gooseberry boil it till its half cooked.For this recipe fresh gooseberry is better.
Now heat oil in a pan temper it with above mentioned ingredients.
Mix the tempering and the ground powder into the gooseberry liquid.
Mix well,cool and store it in a clean glass jar.
Store it in refrigerator.


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Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice

Fried Rice

Ingredients
Cooked rice-2 cups
(cook it with little salt & oil,the rice should be separate.I used Basmati rice)
Finely chopped vegetables-1cup
(I used cabbage,carrot,beans,peas,capsicum)
Chopped garlic-1
Chopped spring onions-1/2 cup
Oil-3tsp
Soy sauce-1tsp
Salt & Pepper to taste
Method
Heat oil in a pan add chopped garlic &  half of spring onions,saute till nice aroma appears.
Add the vegetables & saute it in high flame.
Add the seasonings,soy sauce & rice,toss it well.
Switch off the stove garnish with spring onions.
Serve it hot with Vegetable Manchurian

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Lachha Paratha Recipe / Lacha Paratha / Whole Wheat Lachha Paratha / Layered Indian Bread

Lachha Paratha

Ingredients for the dough
Wheat flour-2 cups
Salt to taste
Warm milk to knead the dough ( around 1 cup)
Ghee- 1tbsp
(Mix all the above ingredients together & make a soft dough,add water if needed)
Other ingredients
Oil to cook
Wheat flour for dusting

Lachha Paratha

Method
Divide the dough into equal sized balls and roll it into a round shape as thin as possible.
Apply 1tsp of oil over it, dust with some dry flour and then start pleating. 
Once you have pleated it all the way through, it forms into a long rope.
Start spiraling it starting from one end till the other end,once spiralled give it a little press. 
Now with a rolling pin, slightly roll it into a circle,don’t press too hard and don’t roll it too thin. 
Place it on a tawa and cook it with some oil both sides till light brown.
Serve it with any side dish.
Note:
a) Do not give much pressure to roll,you will loose the layers.
b) Make sure your dough is not hard,it should be a soft & pliable dough.

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Kobbari Podi Recipe / Spiced Coconut Powder Recipe / Thengai Podi Recipe

Thengai Podi

Ingredients
Fresh grated coconut - 1 cup
Urad dal - 1/4 cup
Red chillies -  4 or 5
Hing - 1/8 tsp
Salt to taste
Jaggery - a generous pinch
Coconut oil - 1/4 tsp
Method
Heat oil in a pan & roast urad dal & red chillies till light brown.Keep it aside.
In the same pan in medium low flame roast the coconut till light golden brown.
Switch off the stove & cool the mixture.
Take a mixi jar and dry grind the urad dal,chillies,salt,jaggery& hing to a coarse powder.
Now add the coconut & pulse it for few seconds.
Cool & store it in a clean bottle in fridge.
Mix the needed powder to hot rice add some ghee mix & enjoy !
Note;
a) Adding garlic & jeera to this podi is optional.
b) Fry the coconut well for better shelf life.
c) You can also make this podi with dessicated coconut.

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Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts

Kashmiri Pulao

Ingredients

Basmati rice - 1 cup
Salt to taste
Almonds chopped -8
Cashew nut - 8
Raisins - 1 tsp heaped
Sliced onion - a handful
Saffron - a generous pinch
Warm milk - 1 tbsp
Sugar - 1/2 tsp
Oil / Ghee - each 1 tsp

Tempering

Oil / Ghee - each 1 tsp
Bay leaf-1
Cardamom - 2
Cloves - 2
Cinnamon stick - a small piece
Fennel seeds - 10

Garnish

Pomegranate seeds

Method

Soak saffron in warm milk.Wash and soak rice in water for 30 minutes
Heat 1 tsp of oil & ghee in a pan roast the nuts till light brown,do not burn , leep it aside.
In the same oil add the sliced onion & 1/2 tsp of sugar, fry in low flame till brown.
Take a wide bowl add 4 to 5 cups of water add some salt,bring water to boil.
Now add the soaked & drained rice,cook till cooked.Strain out the water.
Make sure the rice is separate,do not over cook & break the rice.
Heat oil & ghee in a pan temper it with above ingredients.
Now lower the flame add the rice,fried nuts,fried onion & saffron milk.
Gently mix to make sure everything is well combined,cover it with a lid & leave it for 5 minutes.
Switch off the flame garnish with pomegranate seeds & serve.
Note:
a) Add fresh fruits just before serving,do not add when rice is hot.
b) You can also add chopped fresh apple,grapes and pineapple.
c)  Do not reheat once the fruits are added.
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Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe / Nellore Brinjal Fry Recipe

Nellore Brinjal Fry

Ingredients

Eggplant chopped-1 big

or Small brinjal-8

Tempering

Oil-4tsp

Jeera/cumin-1tsp

Curry leaves-little

Fry in 1tsp of oil till light brown & make a paste

Channa dal-2tsp

Coriander seeds-1tsp

Red chilies-5

Onions-1/2

Mustard-1tsp

Coconut-1tbsp

Salt to taste

Turmeric powder-1/4tsp

Method.

Heat oil in a pan & temper it with jeera.
Add the ground masala & brinjals,sprinkle very little water,cover it with a lid.
In medium low flame cook till brinjals are done.
Fry till oil separates from the masala,switch off the flame.
Garnish with coriander leaves & serve it with rice.

Note:

You can also stuff the masala into the brinjals and fry.

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Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe - A Quick Bhindi Fry

Vendakkai Poriyal

Ingredients

Chopped Vendakkai/Okra/Bhindi-2 cups
Oil - 6 tsp
Chilly powder - 1 tsp
Turmeric powder-1/2tsp
Coriander powder - 1/2 tsp
Salt to taste
Mustard -1/2 tsp
Hing-little
Method
Pour oil in a pan temper it with mustard.
Add the okra & fry it in medium high flame,keep frying nicely till the okra is cooked.
Reduce the flame & add all the dry masalas and give a nice toss.
Switch off the stove & serve it with rice or roti.
Tips
Click  here to see how to get rid of stickiness from okra.

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Masala Paal Recipe / Masala Milk Recipe / Spiced Milk Recipe

Masala Paal

Ingredients
Whole milk - 1 & 1/4 cup
Palm sugar/Brown sugar/Naatu sarkarai - 1 tsp
Cardamom - 1
Cloves - 2
Pepper - 3
Cinnamon stick - a very small piece
Nutmeg powder - a pinch
Dry ginger powder - a generous pinch
Turmeric powder - a generous pinch
Badam/Almonds - 5
Saffron - a few threads
Sara paruppu/Chironji Seeds / Piyal - few for garnish
Method
Soak badam in hot water for 30 minutes.Remove skin and grind to a smooth paste.
Slightly crush the cardamom,pepper & cloves.
Boil milk in a pan add the crushed spices,nutmeg,ginger powder,sugar,ground badam paste & turmeric powder.
Boil this mixture for 5 minutes in medium low flame.
Switch off the flame and filter the milk.
Pour it in a glass add the saffron threads & sara paruppu.
Mix & serve hot!

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Thaalu Thoran Recipe / Chembu Thal Thoran Recipe / Taro Stem Fry Recipe

Chembu Thal Thoran

Ingredients
Taro stem chopped - 1 & 1/2 cups
Boiled black channa dal with little salt -2 cups
Salt to taste
Turmeric powder-1/8tsp
Coconut oil-2tsp
Mustard-1/2tsp
Curry leaves-few
Ingredients ground to a coarse paste
Small onions-2 or 3
(I used 1tbsp chopped big onion)
Garlic-1
Green chillies-1 or 2
Coconut-1/4 cup
(Grind all above ingredients to a coarse paste,do not add water while grinding)
Method
Peel the taro stem & cut into small pieces.Add salt mix & leave it for 15 minutes.
Squeeze out the water & keep the vegetable aside.
Heat 1tsp of coconut oil in a pan,temper it with mustard & curry leaves.
Now add the vegetable & in low flame cook it for 1 or 2 minutes.Add the cooked black channa,salt & turmeric powder,toss it well.
Add the ground mixture & mix till everything is well combined.
Switch off the flame,pour 1tsp of coconut oil & curry leaves on top.
Toss well & serve them with plain rice.

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Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe

Pav Bun

Yields : 14 buns
Ingredients
Maida / All purpose flour - 3 cups
Luke warm water - 1 & 1/4 cup
Sugar - 2 tbsp
Dry yeast - 2 & 1/2 tsp
( original recipe says 2 &1/4 tsp )
Melted unsalted butter - 3 tbsp
Salt - 1 tsp
Maida - 2 tsp or more for dusting

Pav Bun

Method
Take warm water in a bowl,add the dry yeast & sugar.
Mix it cover & let stand until foamy & activated may be about 5 minutes.
Take another bowl add the maida,salt,melted butter now pour the activated yeast mixture and mix.
At this stage your dough will be sticky,dust your counter top with 2 tsp of maida.
Transfer your dough to the counter top & start kneading well for 10 minutes.
Slightly grease the bowl, place the well kneaded dough,cover and let raise in warm place until doubled.
It took 1 hour for my dough to raise.

Pav Bun

After 1 hour again place it on a counter top punch & knead for 10 minutes for the air bubbles to get released.
Divide the dough into 14 equal pieces,shape it into round balls.
Place the ball in a greased & dusted baking tray leaving some space in between.
Cover it with a cloth & let the dough proof for 1 hour.
Pre.heat your oven to 450 deg.F bake it for 8 minutes or till the top is slightly brown.
Remove from over & let the buns cool completely.
Serve these soft buns with Bhaji.

Courtesy: Shital

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Quick Tofu Stir Fry Recipe / Tofu Fry Recipe

Tofu Stir Fry

Ingredients

Firm tofu - one 14 oz pack ( 396 gms )
( About 2 cups of cubed tofu )

Chilly powder-1/2 tsp
Coriander powder - 1/4 tsp

Salt to taste

Turmeric powder-1/4tsp

Curry powder or Kitchen king masala-1/2tsp

Ketchup- 6 tsp
Tempering

Oil-3 tsp

Jeera / Cumin - 1/2 tsp

Method

Marinate tofu with above mentioned ingredients for 5 minutes.
Heat oil in a pan temper it with jeera,add the marinated tofu.
In medium low flame toss the tofu well to make sure all sides are getting brown.
Make sure the tofu doesn't break
Serve it as a starter or a side dish.

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Fish Puttu Recipe / Cabbage Tilapia Fish Puttu Recipe / Cabbage Fish Puttu / Meen Puttu Recipe / Shredded Fish Stir Fry Recipe

Cabbage Fish Puttu

Ingredients
Tilapia fish fillets-2
(steam it with little salt & turmeric powder,cool & crumble the fish,keep it aside)
Salt to taste
Chopped garlic-6
Chopped green chillies-2
Pepper powder-1/2tsp
Finely chopped cabbage-1 & 1/2 cups
Chopped coriander leaves
Tempering
Oil- 4tsp
Mustard-1/2tsp
Curry leaves-few
Method
Heat oil in a pan add the tempering.
Add the chopped garlic,cabbage and green chillies fry till its light brown.
Now add the crumbled fish add salt to taste and in medium low flame fry till its light brown on all sides.Lastly add the pepper powder give a quick mix & switch off the stove.
Garnish with coriander leaves ,best served with plain rice.
Note:
a) If you run out of onions then cabbage is the best replacement.
b) You can use this as filling for samosa or rolls.
c) Use any kind of fish make sure bones & skin are removed .

The above picture is Fish Cabbage Puttu made with Tuna fish.

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Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe

Gobi 65

Ingredients for the batter
Maida/All purpose flour- 3/4 cup
Rice flour- 1/4 cup
Corn flour- 1/2 cup
Ginger & Garlic paste- 1 & 1/2 tsp
Salt to taste
Red chilly powder-1tsp
Yellow food colour -little
Garam masala-1/2 tsp
Coriander powder - 1/2 tsp
Curd - 1 tbsp
Other ingredients
Cauliflower - 1 large
( cut into bite size florets )
Oil-to deep fry

Gobi 65

Method
Wash & cut the cauliflower into bite size florets.
Take some warm water in a bowl add some salt & turmeric powder.
Add the cauliflower florets to the water & soak it for 10 minutes.
Drain out the water & keep it aside.
Take a mixi jar add ginger&garlic paste,salt,red chilly,coriander,turmeric,garam masala powder,curd & food colour.Grind it to a paste.
Take a bowl add the maida,rice flour,corn flour & the ground paste,add water little by little to make a semi thick batter.
Add the cauliflower pieces & mix it well to make sure all the pieces are well coated.
Heat oil in a pan drop the cauliflower pieces carefully into the hot oil.
Deep fry till golden brown & crisp on all sides.
Remove it on a kitchen tissue for excess oil to absorb.
Serve them hot !
Note:
a) Make sure your oil is hot otherwise the cauliflower will not turn out crisp
b) Sprinkle chaat masala on top just before serving.
c) Serve it with some cut onion rings & cut lemon.

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Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe / Brinjal Masala Kai Recipe - Stuffed Brinjals With Dal

Stuffed Brinjal

Ingredients for grinding

Urad Dal-1tbsp
Moongh Dal-1tbsp
Toor Dal-1tbsp
Channa Dal-1tbsp
Coriander seeds / Dhania -2tsp
Jeera/cumin-1tsp
Red chillies-4
Hing-1/2tsp
Methi/fenugreek seeds-1/2tsp
(Roast above ingredients with 1tsp of oil till light brown. Cool the mixture & dry grind it to a coarse powder)

Other Ingredients

Small purple brinjal/small eggplants-6

Chopped onions-2tbsp

Chopped curry leaves little

Chopped Coriander leaves a hand full

Oil-2tbsp or more if needed

Salt to taste

Turmeric powder-1/2tsp

Method

Slit brinjals half way from top like a cross ,do not cut fully otherwise you won't be able to fill the masala.
In a mixing bowl mix the ground powder, salt, turmeric powder, chopped onion, chopped tomato, curry & coriander leaves.
Take small portion of the masala & fill it inside the brinjals, press it well.
Heat oil in a pan arrange the brinjals & the left over masala if any on top.
Slowly roast it till the brinjals are half cooked on all sides.
Sprinkle some water, cover & cook the brinjals in low heat till its fully cooked.
In intervals give a mix & cook it till all the sides are brown & oil separates the masala.
Make sure you don't break the brinjals while mixing , always give a gentle mix.
Switch off the stove garnish with some curry & coriander leaves.
Best served with chapathi or rice.

Note:

Desiccated coconut can also be added for the filling for extra taste.
Mix gently to ensure they don't break.

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Featured in Namaste NT Magazine Of Darwin,Australia

My recipe Couscous with Vegetables & Nuts got published this month's issue ( 01/03/2016 ) Namaste NT Magazine of Darwin,Australia http://namasteynt.com.au/couscous-with-vegetables-nuts/

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

Today my website is stepping into its 8th successful year.Thanks to each & everyone to make it happen.Happy Birthday to www.sailajakitchen.org

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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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

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

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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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

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

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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Idli Batter
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Ingredients
Idli Rice-4 cups
Urad dal -1 cup
Methi/Fenugreek seeds - 1/2 tsp
Salt to taste
Water as needed

Method
Wash & soak rice and methi in enough water.
Wash & soak urad dal in another bowl.
Soak both at least for 3 to 4 hours.
Drain out excess water from the urad dal,add it to the grinder & grind for at least 40 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Same way grind the rice and methi for at least 30 minutes to a smooth batter.The batter should be little thicker than urad dal batter.
Transfer to the urad dal batter,add salt mix everything well.
Cover & leave it to ferment overnight or for at least 12 hours.
Next day beat the batter and its ready to use.

Note:
a) If making Idli do not dilute the batter,just beat the batter & steam them in greased idly plates.
b) If making dosa then dilute the batter to a semi thick batter.
c) The texture of the batter totally depends upon the quality of urad dal.Increase the urad dal quantity if you think there is no volume.
d) Always make Idly with fresh batter.
e) For extra softness a handful of poha/aval or cooked rice can be added while grinding batter.

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Easy Parsley Yeast Rolls Recipe / Yeast Rolls Recipe

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

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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Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe - Healthy Soup Recipes

Carrot Ginger Soup

Ingredients
Chopped carrot - 1 & 1/2 cups
Chopped fresh ginger - 1 tbsp
Fresh basil leaf - 3
Chopped celery - 1 tbsp
Chopped onion - 2 tbsp
Whole pepper - 10
Cinnamon - a very small piece
Bay leaf-1
Water or stock as needed ( around 3 to 4 cups)
Olive oil - 1 tsp
Method
Heat oil in a pressure cooker temper it with pepper,bay leaf & cinnamon.
Now add the onion,ginger,celery & carrots,fry for 2 to 3 minutes.
Add salt pour needed water or stock and cook till everything is cooked soft.
Remove the bay leaf & cinnamon,cool the mixture & blend it to a smooth liquid.
Return to the pan add extra stock or water give a boil.
Switch off the flame adjust seasonings.
Garnish with freshly ground pepper,chopped basil leaf & a drizzle of olive oil.
Note:
a) Milk or cream can be added for extra richness.
b) Instead of blending you can also just strain out the soup and drink.
c) Italian seasoning  can be added for extra flavour.

Version 2

Carrot Ginger Soup

Ingredients
Chopped Carrots - 6 medium size
Chopped onion - a handful
Chopped ginger - 1 tbsp
Vegetable broth - 4 cups
Salt and Pepper to taste
Parsley - 1 tsp
Heavy cream - 1/4 cup
Butter - 2 tsp
Method
Heat butter in a pan saute onion and carrot till light brown.
Add the ginger and seasonings saute for a minute,pour the broth and cook till carrots are soft.
Cool and blend it in a blender add the cream mix it well.
Serve the soup warm.

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Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe

Kothavarangai Shrimp Fry

Ingredients

Cluster beans/ Kothavarangai - 1 & 1/2 cups
Shrimp medium size- 25

Chopped onion -1/2

Chopped tomato -1

Curry leaves - Few

Crushed garlic - 4

Salt to taste

Chilly powder -1tsp

Coriander powder -1/2tsp

Turmeric powder-1/4tsp
Garam Masala - 1/8 tsp ( optional )

Tempering

Oil-5 tsp

Mustard-1/2tsp

Jeera-1/4tsp
Urad dal - 1/4 tsp

Method

Heat oil in a pan temper it with above ingredients.
Add onion ,curry leaves & garlic fry till light brown.
Add the tomato and fry till its mashed well,now add the vegetable & shrimp give a quick mix.
Add the dry masala powder & saute for 1 or 2 minutes.
Sprinkle some water cover & cook till raw smell has disappeared & its dry.
Switch off the flame garnish with chopped coriander leaves & curry leaves.
Serve it with hot rice as a side dish.

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How to Make A Fluffy Egg Omelette / Omelet.

Fluffy Egg Omelette

To make a fluffy omelette you just add a tablespoon of milk or water for 2 eggs.
Beat well and make omelette asusual.

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Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

Egg Kothu Chapathi

Ingredients for tempering
Oil - 3 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small stick
Cloves-1
Other ingredients
Leftover chapathi - 2
( cut into small pieces)
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed pepper powder - 1/8 tsp
Chopped coriander leaf - little
Curry leaves - few
Chopped onion - a handful
Chopped tomato - 1/2
Crushed ginger & garlic - 1 tsp together

Method
Heat oil in a pan temper it with fennel seed,cloves & cinnamon.
Add onion,curry leaves ,crushed ginger & garlic,fry till raw smell disappears.
Add tomato & fry for a minute,lower the flame & add all the spice powders.
Mix well for couple more minutes add the egg & scramble it well.
Add the chapathi pieces & mix everything well till combined.
Switch off the flame & add the crushed pepper powder & coriander leaves.
Best served with raita!

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Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe

Prawn Pickle

Ingredients for frying shrimp/prawn
Oil - 1/2 cup
Fresh prawns - 35 small
( Remove shellls,devein & wash )
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp

Prawn Pickle

Method
Heat oil in a pan add the shrimp, in high flame deep fry till its light pink.
Reduce the flame add salt & turmeric powder, fry again.
Fry till all the water has evaporated & prawns are golden brown.
Switch off the flame & remove the prawns from the oil and keep it aside.
Use the remaining oil for tempering.
Ingredients for Tempering
Remaining oil of the fried shrimp
Sliced garlic - 6
Curry leaves - few
Mustard - 1 tsp
Jeera / Cumin - 1/4 tsp
Methi seeds - 8
Red chillies broken -6

Prawn Pickle

Method
Heat the remaining oil of the fried shrimp.
Temper it with above ingredients.
Fry till garlic are light brown & switch off the flame.
Ingredients for the gravy
Oil - 1/4 tsp + Fried prawn oil - 1 tbsp
Ginger & Garlic paste - 2 & 1/2 tbsp
Red chilly powder - 2 tsp heaped
Coriander powder - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt to taste ( around 3/4 tsp)
Garam masala powder - 1/2 tsp
Roasted & ground jeera powder - 1/4 tsp
Lemon juice of one large lemon

Prawn Pickle

Method
Heat oil in a pan add the ginger & garlic paste,fry till raw smell disappears.
Add little turmeric powder and fry till its light brown.
Switch off the flame add remaining spice powders,tempering & the fried prawns.
Mix well to make sure everything is well combined.
Cool completely & add the lemon juice.
Mix and store it in a glass jar in fridge.
Best served with rice.

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How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?

How to avoid the stickiness from okra while cutting.

This is a simple tip to avoid the stickiness while cutting Okra.
Before chopping wash the okra , wipe it well with a cloth.
Rub some lemon juice to both sides of the knife.
Now cut the vegetable & see the magic.
Even while frying add few drops of lime juice.

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Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Rava Payasam

Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


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