Beasn Chutney

Ingredients
Besan flour 3tsp
Tomatoes 3 to 4
Green chillies 4 to 5
Lemon
Salt to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 2 to 3 tsp
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Heat Oil in a kadai  then add mustard seeds.
Once  they  splutter then add urad dal, cumin seeds, curry leaves.
Then add chopped tomato fry for a while.
Then add 2 cups of water , salt, turmeric powder.Cover the lid and let bring to boil.
Combine besan flour with little water to make semi liquid paste.
Then add the besan paste in to kadai.
Stir well and cover the lid.
Let it cook for 5 to 7 mins by stirring occasionally.
Add little lemon juice and Garnish with coriander leaves.
Serve this chutney with steamed Idllies.

Beans Curry

Ingredients
Beans 1/4 kg
Onions 1
Sesame seeds 3tbs
Coconut 4 to 5 tbs
Salt to taste
Red chili powder
Seasoning
Oil 2 tbs
Mustard seeds 1/4 tbs
Cumin seeds 1/2 tbs
Urad dal 1/2 tbs
Curry leaves

Method 
Cut beans into small pieces
Chop onions
Fry sesame seeds and make coarse powder in mixer.
In a Kadai heat oil add mustard seeds once it splutter add urad dal , cumin seeds and curry leaves.
Then add onions , fry till turn into light brown.
Add beans and stir well.
let it cook for 5 mins by covering the lid.
Then add sesame powder, salt , red chili powder and coconut.
Cook till beans become soft by stirring occasionally.
Serve with hot rice.

Dondakaya curry (Tindora Curry)

Ingredients
Dondakayalu (Tindora) 300 gms
Tomato 3
Salt to taste
Red chili powder
Oil 3 to 4 tsp
Cumin seeds

Coriander leaves

Method
Cut the Tindora into length wise.
Then steam and keep it aside.
In a blender make tomato puree and keep aside.
Heat oil  in a kadai add cumin seeds then tomato puree once it cook well add Tindora cover the lid cook for a while by stirring occasionally.
Then add salt and red chili powder,let it cook until Tindora  becomes soft.
Serve with hot ghee Rice.

Sorakaya apachulu (Bottle ground Roti)

Ingredients
Bottle ground 1/4 kg
Rice flour 3/4 cup
Moong dal  3 tsp
Green Chillies 3 to 4
Cumin seeds 1 tsp
Salt to taste
Oil

Method
Soak washed Moong Dal for 20 mins and keep it aside.
peel and great the sorakaya and keep it aside.
In a mixing bowl add sorakaya, moong dal, green chili paste, rice flour, salt, cumin seeds and mix well like smooth dough.
Now heat pan and flat the dough using fingers.
Add little oil and cover the lid.Turn it when it gets light brown and roast the other side also.

Biyam rawa upma (Rice Rawa Upma with Mong Dal)

Ingredients

Rice Rawa 2 cups

Moong dal 1/4 cup

Water 4 1/2 cups

Green chillies 3 to 4

Salt to taste

Seasoning

Oil 3 to 4 tsp

Mustard seeds 1/4 tsp

Urad dal 1/4 tsp

Channa dal 1/2 tsp

Cumin seeds 1/2 tsp

Curry leaves

Rice Rawa

Wash and soak rice for 1 /2 hour. Drain the wate and dry it by spreading over cloth. Once it dry well then Make it coarsely in mixer.

Method

Heat oil in cooking vessel.

Add Mustard seeds once it starts splutter add urad dal, channa dal, cumin seeds , and curry leaves.

Pour water and salt. cover the lid .

When it starts boiling add rice rawa , Moong dal and stir constantly in low flame.

When it becomes thick , put the vessel into presser cooker and cook exactly for  7mins.

Serve hot with lemon and pudumu(Channa dal Powder) or any pickle.

Challa Pindi (Rice flour in Yogurt)

Ingredients
Rice flour 1 cup
Curd or Yogurt 1 cup
Onion 1
Chillies 4 to 5
Seasoning
Mustard seeds 1/4 tsp
Channa dal 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/4 tsps
Oil 4 to 5  tsp
Curry leave

Method
Cut onions into medium size pieces.
Cut chillies in to pieces.
In a mixing bowl add rice flour, yogurt, onions, chillies, salt, curry leaves along with little water to make smooth like Dosa batter.
In a Kadai heat oil add mustard seeds once it splutter add urad dal, Channa dal , cumin seeds and then curry leaves.
Then pour rice flour mixing into kadai and combine well.
Close the lid and stir Continously.
Cook until Rice flour become thick without sticking to the kadai.
Serve hot.

Raw Banana Stir Fry (Plantain Stir Fry)

Ingredients
Raw banana 1
Salt to taste
Red chili powder to taste
Subji powder to taste
Coriander leaves
Turmeric powder a pinch
Seasoning
Oil 3 to 4 tsp
mustard seeds 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves

Method
Peel  the skin of Raw banana and cut in to  round slices.
Heat the oil in Kadai add mustard seeds once it splutter add urad dal, cumin seeds curry leaves.
Then add Banana slices, turmeric powder and stir thoroughly.
Then add salt , red chili powder, subji powder and cook covered for until banana becomes soft.
Garnish with coriander leaves and serve with hot Ghee rice or rasam rice.

Potatoes in tomato paste

It’s a simple side dish without oil

Ingredients

Potatoes 2 big

Tomato 1

Salt to taste

Red chilli powder to taste

Turmeric powder a pinch

Coriander leaves

Method

Pressure cook potatoes.

Peel and make into pieces.

In a Kadai pour ½ cup of water and let it boil for 5 to 7 mins.

Then add chopped tomato pieces and cook well.

Add salt, red chilli powder, turmeric powder.

Now add the boiled potato pieces and cover the lid.

Let it cook for 7 to 10 mins.

Garnish with coriander leaves and serve with hot chapathi

Mango and Coconut chutney

Ingredients
Mango 1 medium size
Coconut 1/4 shell
Red chili powder 1 1/2 to 2 tbs
Salt 1 1 /2 tbs
Seasoning
Dry red chillies 2
Mustard seed 1/2 tbs
Urad dal 1/4 tbs
Channa dal 1 /4 tbs
Cumin seeds 1/2 tbs
Curry leaves
asafoetida a pinch
Oil 2 to 3 tbs

Method
Put  Mango, coconut pieces, chili powder, salt in a mixie.Grind coarsely.
Heat oil in a small kadai add dry red chillies, mustard seeds one it splutter add urad dal, chaana dal, cumin seeds, curry leaves and asafoetida.
Pour on top of chutney and mix well.
Serve with hot ghee rice along with Pappu (Dal).


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Happy Diwali

Happy Diwali

Andhra Plate: Cabbage fry

Andhra Plate: Cabbage fry

Cabbage fry

Ingredients
Cabbage 1/4 kg
Oil 3 tsp
Turmeric pinch
Salt to taste
Curry leaves
Coriander leaves
Grind together
Red chillies 2 to 3
Coriander seeds 1 tsp
Cumin seeds 1tsp
Coconut 1/4 shell
Tamarind 1/2 lemon size
Seasoning
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Asafoetida a pinch

Method

In a small kadai with little oil fry dry red chillies, coriander seeds, cumin seeds and then grind along with tamarind, coconut to make it powder.

Grate the cabbage in to length wise.
Heat oil in Kadai add mustard seeds once it splutter add urad dal, pinch asafoetida and curry leaves
Now add cabbage , turmeric powder  and fry till cabbage cook well and soft.
Then add the grinded powder ,salt and fry it for 5 to 7 mins.
Garnish with coriander leaves and serve with hot rice.

Coriander Rice

Ingredients
Chopped Coriander 1/2 cup
Basmathi rice  1 cup
Garam masala powder 3 tbs
Sal to taste
Oil 4 tbs
Channa Dal 4 tbs
Cashew nuts 1 tbs

Method
Cook the washed basmathi rice  and keep it aside.
In a bowl  add both chopped coriander leaves and rice by layers and close the lid for 10 mins.
Heat oil in a small kadai fry channa dal.
After 10 mins add salt ,garam masala powder, fried channa dal and mix it well.
Garnish cashews and serve with raitha or choice of any curry.