Happy Vinayaka Chavithi

I have made a clay Ganesh idol for the first time on the occasion of Vinayaka Chaturthi this year, here you go the pictures!!

Black eye kidney beans salad

               

Wash and Soak Black eye kidney beans for 2 hours.

Presser cooks the beans and then drains the water.

Heat the Kadai then fry beans for a while by stirring occasionally.

Add some salt and red chilly powder and combine well.

Turn off the heat and then add Grated carrot, thin slices of raw mango, little lemon juice to taste.

Have it alone or serve with chapatti’s.

Sorakaya Pachadi (Bottle ground Chutney)

Ingredients
Sorakaya ( Bottle Ground)150 gm
Tamarind little
Dry red chilies
Green chilies 4
Cumin seeds 1tbs
Urad dal 1tbs
Poppy seeds 20 gm
Salt to taste
Seasoning
Oil 2 tbs
Mustard seeds1 /4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Curry leaves

Method
 Heat little amount of oil in kadai.Add dry red chilies, green chilies, Cumin seeds, Urad dal, Poppy seeds and fry it well and keep it aside.
In the same kadai add chopped bottle ground pieces and let it cook until bottle ground pieces becomes soft and cook well.
Then First grind the fried ingredients
Then add bottle ground pieces, tamarind and salt  and make into smooth paste with out adding water.
For seasoning again heat oil in kadai , add mustard seeds . once it  starts splutter add Urad dal, Channa dal and curry leaves.
Mix this seasoning into the grinned paste.
Serve the  bottle ground chutney  with rice along with plain dal.

Beans cuury

Ingredients

Beans  1/4 k.g

Dalia Powder  4 to 5 tbs
Seasoning
Oil 2 tbs
Dry red chilies 2
Mustard seeds 1/4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Cumin seeds 1/4 tbs
Curry leaves

To make Dalia Powder
Dalia Or Roasted channa dal 1/4 cup
Dry red chilies 6
Salt to taste
Cumin seeds 1/4 tbs
Grind  them all above ingredients with  out water to make into powder.
Store into a container
Method
Wash and chop the green beans
Heat oil in a kadai add dry red chilies , Mustard seeds .Once it starts splutter add urad dal, channa dal, cumin seeds and curry leaves.
Now add chopped green beans into kadai and combine well.
Then add turmeric powder and little salt and stir it.
Close the kadai with lid let it coo until beans cook well and become soft by stirring occasionally.
Open the lid and sprinkle dalia powder and combine well and cook for another 5 mins without lid by stirring.
Turn off the heat and serve beans with hot rice.

Pesara pappu kattu

Ingredients

Moong dal 1 cup

Green chilies 2 to 3

Ginger small piece

Garlic 2 (Optional)

Turmeric powder a pinch

Lemon juice to taste

Salt to taste

Coriander leaves

 Seasoning

Oil 2 tbs

Mustard seeds ½ tbs

Cumin seeds 1 tbs

Dry red chili 1

Curry leaves

Method

Presser cook the washed moong dal along with green chili pieces, chopped ginger and turmeric powder for 5 mins.

Once the presser gone from the cooker then put the cooker on heat and add salt, about ½ glass of water and let it bring to boil.

Once it cooks well them add lemon juice and mix it well.turn off the heat.

Heat oil in a kadai then add dry red chili, Mustard seeds, cumin seeds and curry leaves.

Mix the seasoning in to the moong dal.

Garnish with coriander leaves.

Serve with rice or chappati.

Cauliflower Pickle

Ingredients

Cauliflower 1/2 k.g

Lemon Juice 1/2 cup

Salt 1 1/2cup

Red chili powder 1 cup 

Mustard seeds powder 1/2 cup

Fenugreek seeds powder 1 tbs

Turmeric powder 1/4 tbs

Oil for seasoning

Asafoetida  a pinch

Green chillies 6 to 8

Add caption

Method

Cut the cauliflower into medium size pieces.

Boil the cauliflower pieces into water for 2 mins and drain the water.

Then wipe the pieces with clean and dry cloth.

Let the cauliflower pieces dry for 5 to 6 hours under shade and keep aside.

In a mixing bowl take cauliflower, salt , red chili powder, mustard seeds powder, Fenugreek  seeds powder, turmeric powder , lemon juice and mix well.

Heat oil in kadai and season with asafoetida.

Mix the oil into cauliflower pickle.

Cut the green chillies into length wise and mix into pickle.

Let the Pickle soak for one day.

Then serve with hot ghee rice.

Note: This pickle will lost for 1 month. Can also last for longer if store it in refrigerated.

Tomato Rice

Ingredients
Basmathi Rice 2 cups
Tomatoes 3big
Onions 1 big
Green chillies 3 to 4
Ghee3 to 4 tbs
Cardamoms 2
Bay leaf 1
Cinnamon  1 small
Coriander leaves

Method
Wash and soak rice for 15 minutes.
Boil the tomatoes in water .
Remove from water and peel the skin and grind to smooth paste.
Mix water into tomato paste to measure 4 cups of water.
Cut onions and green chillies lengthwise.
Heat Ghee in rice cooker fry Cardamoms, Cinnamon, Bay leaf.
The add onions and green chillies and fry till onions turn into light brown color.
Add tomato water in rice cooker.
Once water starts boiling then add rice , salt  and mix well.
Cook till  the rice well cooked.
Garnish with coriander leaves.
Serve the tomato rice along with Raitha.

Bread Pakoda

Quick and easy evening time snake.
Ingredients
Bread slices
Besan flour  1/4 cup
Rice flour 3 tsp
Grated onions 1
Salt to taste
Oil enough to fry
Grind together
Green chillies 4
Coriander leaves
Ginger little

Method
Mix ground paste with onions, besan flour, rice flour, salt .
Make into paste with enough water like a pakoda batter.
Cut the bread slices into 4 pieces.
Heat oil in kadai.
Dip the bread slices into batter and the fry into oil till turn into golden yellow.
Serve with mint chutney or tomato sauce.

Kakarakaya stir fry (bitter Ground Stir fry)

  I know many people don't like kakarakaya. But try this recipe definitely  you will change your Opinion.

Ingredients

Bitter ground 1/4 k.g

Tamarind  twist full

Salt to taste

Red chili powder to taste

Oil 

Method

Peel the Bitter ground rounds using peeler.

Then rub the salt on bitter ground and let it marinate for 30 mins.

After that take Bitter ground in a vessel add enough water and tamarind cook for 15 mins.

Drain the remains water and keep aside.

Heat oil in a frying pan then add bitter ground pieces and fry till bitter ground turns brown by continuously stirring.

Once it cook well add salt and red chili powder to taste  and serve with hot ghee rice.

Raw banana Curry with tamarind

Ingredients
Raw banana 2
Dry red chillies 4 to 5
Coriander seeds 1 tsp
Cumin seeds 1 tsp
Garlic 2
Tamarind small
Sal to taste
Coriander leaves
Seasoning
Mustard seeds 1/2 tsp
Channa dal 1tsp
Urad dal 1/2 tsp
Curry leaves

Method
Wash and cut the banana into half.
Soak the tamarind in little water.
Now pressure cook the banana with little salt.
After cooking the let cool. after that peel the banana skin and mash it.
Heat oil in kadai fry dry red chillies, coriander seeds, cumin seeds, garlic.
Then grind the all above fried ingredients first, then add tamarind make into paste.
Now heat oil in kadai add mustard seeds, once it starts splutter add Channa dal , urad dal, curry leaves fry for a while.
Now add grinned paste for 3 to 4 mins.
Then add banana into it.
Cove the  lid and cook for 7 to 10 mins by stirring occasionally.
Now turn off the heat and garnish with coriander leaves.

Channa Bansirava Upma

Ingredients
Bansi rava 1 1/2 cup
Vermicelli 1/2 cup
Channa 3/4 cup
Grated Carrot 1/2 cup
water 4 to 5 cups
Salt to taste
Green chillies 2 to 3
Coriander laves
Seasoning
Oil 2 tbs
Mustard seeds 1/2tbs
Cumin seeds 1/2 tbs
Curry leaves

Method
Soak the channa for 3 to 4 hours.
Heat oil in a Kadai fry mustad seeds once it starts splutter then add cumin seeds,curry laves.
Add green chillies fry it for1 to 2 mins
Then add water to it along with salt.
Add channa to the water and let it boil until Channa cooked well.
Then pour both bansi rava and Vermicelli to it.
Cover the lid cook till the rava cooked well.
Turn off the heat and garnish with coriander leaves.
Serve it with lemon pickel and some curd.

Gongura Pachadi

Ingredients
Gongura 250 gms
Dry red chillies 6 to 7
Coriander seeds 2tbs
Methi seeds 1tbs
Cumin seeds 1 tbs
Urad dal 1 tbs
Channa dal 1 tbs
Oil  3 to 4 tbs
Mustard seeds 1 tbs
Garlic 5 to6

Method
Wash the gongura and separate the leaves.
Heat oil in a Kadai then fry red chillies,Coriander seeds, methi seeds, Urad dal, Channa dal and make powder using mixer.
In the same oil fry Gongura leaves and let it cool down.
Then  grind these Gongura leaves along with grinned powder with salt and garlic.
Seasoned with mustard seeds and asofiated and add to the Gongura Pachadi.
Have with rice along with raw onions .

Challa Chakralu

Ingredients
Fine Rice flour 2cups
Sour curd 1 cup
Sal to taste
red chili powder to taste
Unsalted butter 5 to 6 tsp
Sesame seeds 3 to 4 tsp
Oil enough for frying

Method
In a mixing bowl add all ingredient except oil and then mix well using hands to make into firm batter.
Heat oil in deep curved Kadai
Take a small amount of batter into chakralu press,once oil heated press chakralu in oil  using chakralu press on medium heat.
Fry chakralu on both side till get golden color.
Repeat the same method for remaining batter.

Batani Masala (Peas Chat)

Ingredients

Green peas 2 cups

Tomatoes 2

Carrot 1 big

Coriander leaves

Salt to taste

Red chili powder to taste

Chat masala  Powder 1/2 tsp

Lemon to taste

Method

Soak the green peas for 7 to 8 hours.Boil the green peas with little salt and keep aside.

In a kadai pour 1 cup of water let it bring to boil stage.

Then add  chopped tomatoes and cook well.

when tomatoes becomes soft then add boiled green peas, little salt , red chili powder and then cover the lid ,cook for 5 to6 mins by stirring occasionally.
Then add chat masala powder an turn off the heat.
Chop the carrot and onions.
Now in a cup mix the Batani masala along with chopped carrot , onions, coriander leaves , and sprinkle some lemon juice and have it like a snack .

Aloo Mutter

Ingredients
Aloo 5
Mutter 1 cup
Tomato 2 large
Ginger & Garlic paste 1 tsp
Turmeric powder
Cumin powder 1tsp
Coriander powder 2 tsp
Sal to taste
red chili  powder to taste
Cumin seeds 1 tsp
Oil 2 tsp
Coriander leaves

Method
Make tomato puree using blender and keep aside.
Heat oil in a pan cooker and then add cumin seeds.
Add ginger garlic paste.
Then add tomato puree, cumin powder, coriander powder, turmeric powder and let it cook for 5 mins by stirring occasionally.
Now add peeled and cubed potatoes and mutter in toPan.
Add 2 cups of water , salt and red chili powder.
Mix well and cover the pan then cook it for till it gets 3 whistles.
Once steam gone from the cooker then add garam masala and cook it for 3 to 4 mins by stirring occasionally.
Garnish with coriander leaves and serve with chappati or Rice.

Sanaga pappu Payasam

Ingredients
Bengal gram 1cup
Milk 3cups
Grated Jaggery  1cup
Water 1 cup
Cashews 1 tsp
Grated dry coconut 4 tsp
Ghee  2tsp

 Method
Wash the dal and presser cook dal with enough water and keep aside.
In a vessel boil milk and water together.
Once it boiled then add cooked dal and let it boil by stirring continuously.
Then add grated  jaggery powder and combine well.
Once the jaggery completely dissolved then off the heat.
Heat ghee in a small kadai then fry cashew nuts and grated dry coconut.
Pour this into payasam and serve it.

Gutti Vankaya Kura

Ingredients
Brinjals 5 to 6
Onions 1 big
Tomato 1 big
Green chillies 3 to 4
Ginger Garlic paste 1 tsp
Grated Coconut  4tsp
Tamarind paste 2 tsp
Salt to taste
Red chilli powder to taste
Grated coconut 2 tsp
Powder together
Rice 1 tsp
Coriander seeds 1 tsp
Channa dal 1 tsp

Method
Cut the onions and green chillies into length wise.
Chop the tomatoes and keep aside.
Fry raw rice, coriander seeds and channa dal without oil and make powder in mixer and keep aside.
Cut the brinjals into four portions and put into turmeric and salt water.
Heat oil in a kadai then fry onions and green chillies till onions turn into brown.
Add ginger garlic paste and let it fry for 2 mins and then add brinjals stir well.
After 3 to4 mins add tomatoes, turmeric powder, salt, red chili powder, G rinded powder and combine well.
Pour some water and cover the lid and cook till brinjals becomes soft by stirring occasionally.
Then add tamarind paste and coconut and cook it for 3 to 4 mins.
Turn off heat and garnish with coriander leaves.
Serve with hot rice or with any rice variates.

Beetroot curry

Beetroot in Coconut milk
Ingredients
Beetroot 2 medium size
Tomato 1
Onions 1 (chopped)
Green chillies 2
Garlic cloves 2
Coconut milk 1 cup
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Curry leaves
Turmeric powder pinch
Salt to taste
Lemon juice to taste
Coriander leaves

Method
Peel the beetroot and cut into pieces.
Heat oil in kadai then add dry red chili, mustard seeds once it starts splutter then add cumin seeds, curry leaves and then fry for a while.
Then add chopped onions,cloves and green chillies and fry till onions becomes soft.
Then add beetroot pieces, turmeric powder and fry for 2 to 3 mins.
Now add chopped tomatoes, water and salt to taste.
Cook till beetroot well cooked and becomes soft by stirring occasionally.
Then add coconut milk and cook for another 2 to 3 mins until the gravy thicker.
Turn the heat off. Then add lime juice to your taste.
Garnish with coriander leaves and serve with hot rice.

Tomato Nuvvula Pachadi (Tomato chutney with sesame seeds)

Ingredients
Tomatoes 2
Sesame seeds 2 tsp
Green chillies 2
Dry red chili 1
Tamarind paste 1 tsp
salt to taste
Oil 2 tsp

Method
Roast the sesame seeds with out oil and keep aside.
Heat little oil in kadai add green chillies and saute for min and keep asdie.
Then fry red chillies and  tomato peices till the water evaporates. add the tamarind to the sauted tomatoes and let it cool.
First grind sesame seeds then add tomato mix along with salt grind to paste.
Serve this tomato chutney with hot ghee rice.

Vankaya pachi pulusu (Eggplant stew)

Ingredients
Egg plant  1 big
Tamarind small lemon size
Jaggery  grated 2 to 3 tsp
Salt to taste
Red chili powder to taste
Green chillies 3 to 4
Onions 1
Coriander leaves
Seasoning
Oil 2 tsp
Dry red chillies 1
Mustard seeds 1/4tsp
Urad dal 1/4tsp
Channa dal 1/4 tsp
Cumin seeds 1/4 tsp

curry leaves

Method
Grease the eggplant on low fire.Keep rotating the eggplant so that it fry evenly and completely
Remove from fire and let it cool down.
Peel the skin and mash the pulp into mixing bowl.
Add tamarind juice, grated jaggery, salt, red chili powder and mix it well.
Add 2 cups of water and check the consistency.
In a small kadai heat oil then add dry red chillies, mustard seeds once it starts splutter add urad dal channa dal ,cumin seeds, curry leaves, chopped chillies and onions and fry well.
Add this into eggplant stew and mix it well.
Garnish with coriander leaves and have with rice.

Stuffed chilli Bajji

Ingredients
Chillies 3
Channa dal 1 cup
Onion 1
Ginger small piece
Garlic 2 cloves
Turmeric pinch
Salt to taste
Red chili powder to taste
Oil 4 tsp

Method 
Cut chillies into half by length wise.Remove the seeds from it.
Soak Channa dal for 30 mins and drain the water.
Grind dal along with onion, ginger, garlic,salt, red chili powder, turmeric to make into thick paste.
Now stuff the chillies with the grinder paste
Heat little oil in pan and place the stuffed chillies and cover the lid.
Fry it for 5 to 7mins and then turn the mirchi again cover the lid and fry it for 5 to 7 mins.
Take into plate and garnish with coriander leaves.


Can be eaten by rice or alone or with rasam rice.

Onion Chutney

Ingredients
Onions 2
Garlic 2 cloves
Tomatoes 2
Cumin seeds 1/2 tsp
Tamarind little
Salt to taste
Chili powder to taste
Coriander leaves
Turmeric powder
Seasoning
Oil 2 tsp
Dry red chilies  1
Mustard seeds 1/4 tsp
Urad dal 1/4 tsp
Cumin seeds 1/4 tsp
Channa dal 1/2 tsp
Curry leaves

Method
Cut onions in to length wise.
Chop the tomatoes
Heat oil in a kadai  add cumin seeds and onions, Garlic fry till onions becomes light brown.
then add tomatoes, Turmeric powder fry till tomatoes cook well.
Transfer this paste into mixer and Grind  along with tamarind, salt , chili powder.
In a kadai heat oil add dry red chilies, mustard seeds once it splutter add urad dal, channa dal ,cumin seeds, curry leaves.
Add this into chuttney and mix well.
Garnish with coriander leaves serve with hot dosas

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Wish You Happy New Year