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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