GORUCHIKKUDU GINJALA KOORA:

Chikkudu ginjala koora.........
hello friends this is a simple and delicious .....
its really good with roti...........

I add tomato and dry coconut powder ......to this for more taste.......

Ingredients:


2 cups fresh chikkudu ginjalu
1 chopped onion
4-5 green chillies( i use 2 green chilies and 1 spn red chillypowder).
1 cup chopped tomatoes
1 tbl spoon dry coconut podwer.
1 tbl spoon daniya powder.
1 tbl spoon oil
1 tbl spoon channa and urad dal
few curry leaves
salt for taste
chopped coriander


Preparation:

-> Cook chikkudu ginjalu in a pressure cooker for 10 min.(i used  rice cooker to cook chikkudu ginjalu on steam  )

-> Heat Oil in a pan, add channa dal, urad dal, curry leaves. Fry for 1 min and chopped onion, green chillies, crushed ginger - garlic.

-> When the onions turn golden brown, add chopped tomatoes.add  little bit of salt.

-> Once the tomatoes are cooked in to paste, add  cooked chikkudu ginjalu, salt and chopped coriander and cook for 2 min.
 
->lastly add dry coconut podwer and daniya poder.mix it well cook it 1 min.
 
 
Tip: If you want more gravy, you can add more tomatoes .


we can  get the dried ones in the stores, if you are making this with dried seeds then soak for 2 hours in hot water. Then boil the seeds in a pressure cooker for 8-10 min.

Egg Fried Rice

Egg Fried Rice Recipe:



The egg fried rice recipe is yet another one that I use often because it's easy, delicious and quick.
This is a super quick, simple and tasty dish also.

I like making this for dinner because it's really light for the stomach. This meal is just as good for breakfast or lunch or dinner too actually.

Ingredients:


Rice (wash and soaked it for half an hour)-2 cups and cook with 4 glasses of water.
zeera,musterd seeds - 1 tspn.
chana dal and urad dal - 2 tspn.
Capsicum - 1
Carrot - 1
Alu -1
Onion - 2
Eggs (beaten with little yellow color or turmeric powder)-2
Garlic, chopped - 2 cloves
Ginger-Garlic paste - 1 tspn.
Oil-1/4 cup
Salt-to taste
Soya sauce-1 (if you want Chinese taste add it)
Garam Masala -1 tspn.
If you like peas and  Green beans also .


Preparation Method of Egg Fried Rice Recipe:

 Cut all the veggies.

In a bowl take the eggs and beat them add salt and pepper in that beaten egg

Cook the rice before 2 hrs of doing this recipe, while cooking add salt and 1tspn of oil , Cook the rice with enough water.

Heat ¼ cup of oil in pan.

When oil gets hot add zeera,mustared seeds and chana dal,urad dal stir for 1 min.


Add green chilies , onions stir for 1 min. green beans and carrots ,alu and stir for another minute.

Add salt and sprinkle water into the pan and cover it.., after 5 mins vegetebles become soft and tender

Add tamato and ajinomoto for taste.


{dont use ajinomoto too much}


Add beaten eggs


(Or Add the eggs to the separate pan and scrumble it.)

Stir it in pan for 1 - 2 mins.

Add salt if needed and garam masala and mix well.
Add the cooked rice to the pan and stir for another 1 min.

Mix the eggs and veggies well in the rice till evenly distributed around the rice.

 If you want Chinese look and taste of fried rice Add soy sauce to the rice and mix well for 2 more mins.

Lastly Add coriander leaves.

Now your favourite hot egg fried rice is ready

yummmmmmmyyyyyy

Tip:

Always keep the heat under the pan between medium and high while cooking the rice. Also woks work best for cooking if not use a big size pot so mixing is easy.

Add oil and lemon syrup(1/2spn) when you cook rice.

Chinthapandu Pulihora/Tamarind Rice:

Today I am going to intorduce you a very common and delicious dish .

Chintapandu Pulihora----

Pulihora does not need any introduction for most of the  South Indians,  especially people from Andhra. It is called by different names  in different regions.

The combination of all the ingredients makes Pulihora a sumptuous deal for the stomach.
Andhra, Pulihora finds its place as a main delicacy during all festive occasions. Especially in my home, Pulihora,  Garelu are staple festive foods. Pulihora is also offered as the ‘divine’ prasadam in many Hindu temples.

 What you need :

1. Rice – 1 cup
2. Tamarind – 1 lemon size roll
3. Roasted groundnuts – fistful (thats how i measure , might say half cup depending on your taste)
4. Green chillies – 6-7 diagonally cut
5. Turmeric – 1tsp
6. Salt – to taste
7. Asafatodia – 1/2tsp

For Popu

1. Avalu – mustard seeds – 1/2 tsp
2. Bengal gram – 1/2 tsp
3. Urad dal – black gram – 1/2 tsp
4. Jeera – 1/2 tsp
5. red chillies – 1 or 2 depending on your taste
6. Asafatodia – a pinch
7. curry leaves – a line
8. green-chilies-3
9. ground nuts - handful.

How to Do??

• First of all, take the tamarind and soak it in water for some time till all the juice comes out. For the easy cook types  ( put the tamarind in water and heat in microwave for 2 mins--i read this in newspaper). 
• Cook the soaked tamarind along with the water with 2 drops of oil, turmeric, asafotodia, green chillies, curry leaves and pinch of salt till it thickens to a paste (as in the picture) ,if you want add ground-nuts also.
• Meanwhile, cook the rice (preferably sona masuri , I dont suggest basmati for this) seperately and spread it on a flat plate to cool for about 5 mins.

• After cooling rice for 5 mins , add a little oil, turmeric and salt and mix well.

• Add the above made tamarind paste to yellow rice and mix well without mashing the rice grains.

• Now, for tadka, heat oil in a pan, and add the mustard seeds, grams, jeera , red chillies and roasted ground nuts, asafotodia till mustard seeds pop.

• Add this to the tamarind mixed rice and mix well 

• Thats all….Wow pulihora ready

U can also make the paste in good amount and seal it in a air tight container . It stays for a while, just add to rice and put tadka its 5 min job on a tired evening .. 

Tip:

• Cook rice with little bit of channa dal (around 2 tbsp) it gives very good flavor to the whole dish.
• Green chilies boiled together with the tamarind pulp gives a very nice flavor. One can enjoy biting into these tamarind boiled chilies and enjoy their hot and sour taste.
• This dish taste excellent after 4 to 6 hrs as the sourness of tamarind needs a bit of time to creep into the rice granules and delights the person to crave some more.

WORLD PEACE DAY WISHES TO ALL

Goruchikkudu koora

hello friends.............
Today I made this curry for madhu lunch box . Goruchikkudu is also called as mattikkayalu in Rayalaseema region. To day only i found this name. I found out that they call it cluster beans in English . In Hindi, It's Guvar. I used to buy them fresh .

here i used to add dried coconut powder .
Ingredients:

Cluster Beans - 1/2kg.
Onion - 1 cup finely diced
Green Chillies - 2 (increase or decrease this per your spice level)
Curry Leaves - 8
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Red chilli Powder-2 T sp.
dried coconut powder - 2 T sp.
Milk - 2 big spns.

Procedure:


- Cut the goruchikkudu into peices.boil it  or cook it with   rice using veg cooking plate.

- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and add garlic and chana dal and roaste it .

- Saute for 30 seconds and add onions.

- Season with salt and turmeric and saute till onions are soft.

- Add the beans and mix it well.(if the beans are not boil add half cup of water).

- Cover and cook on medium to low heat till the beans are fully cooked.

- Add the salt and redchilly powder.mix it once.

- Add milk and mix it.
- Saute till all the water and milk are evaporated and beans are well mixed with milk.

- Add coconut powder.and mix it once.

- Sautetill coconut powder and milk is evaporated.

If u want add zeera powder also.

Remove from heat and serve with hot rice and some sambar or rasam.

HAPPY VINAYAKA CHAVITHI

Thotakura Fry:

Andhra's favorite green is Thotakura.some one calls as koi-thotakura.after of course Gongura . Every morning in the streets of our Village you will hear vegetable vendor shouting and selling these farm cut fresh greens. Koi thotakura is the one with red stems and locally grown in Andhra.

My first dish in chennai is this one only.
 madhu likes it very much.......................................
so it takes place in my weekly menu....

Thotakura can be stir fried , cooked with dals/lentils,
 To day I post this  recipe...it is  very tasty and can be a side dish with plain rice, and roti.

Ingredients:


 2 (kattalu) Koi Thotakura, washed, dried and coarsely chopped along with the stems
Salt diluted in 2T of water

 1 t mustard seeds

 1 t cumin/jeera
 1 t urad dal/black gram
 2 t chana dal/bengal gram
 4-5 curry leaves (optional)
 2 T cooking oil
 8-10 garlic pods.
8-10 green -chilies.
Method:

1. Wash and dry the leaves on a kitchen towel, make sure its dried thoroughly. Then coarsely chop the leaves along with the stems discarding any tough ones.

2. Heat oil in a large pan, add mustard seeds and let it splutter for a minute, then add the rest of the seasoning ingredients and let it fry for a minute.

3.Add cutted green-chilies. fry it well.

4.Add the chopped onions.mix it well live it for 2-4 mins .add curry leaves.

5. Add the chopped leaves and stir occasionally for even cooking, sprinkle the salt or salty water over the leaves, saute and cover with a lid for 4-5 mins.

6.cut and crush the garlic pods .add this  crushed garlic to cooked leaves.mix it well.

 .

serve with rice and roti .

its really tasty and healthy item.

PROUD TO BE AN INDIAN----VANDEMATHARAM

..................MERA BHARAT MAHAN.............................

.

HAPPY INDEPENDENCE DAY TO ALL

Poha

Attukula Upma :

Hello friends...today I wake up late... I want to prepare Tiffin with in 30 mins.

I think it which one is tasty and simple and fast preparation...........

I saw attukula box in my kitchen shelf. Then I start to prepare this one....


Ingredients:
Onion : 1 Big no.
Green chilly : 4 or 5.
Carrot : 1 big no.
Mustard seeds : 1 tspn.
Zeera seeds : 1/2 tspn.
Urad dal : 1 tspn.
Chana dal : 1 tspn.
Red chilies : 1 or 2.
Ground nuts : 3 spns.


Preparation:
First put kadai on stove. Cut onions and green chilies ,carrot.

Pour 3 tspns of oil on kadai, after few seconds add mustard seeds, zeera seeds,

After few seconds add red chilies, ground nuts, green chilies, onions, carrot, curry leaves.

Add the water in attukula bowl .live it 5 mins.

Add poha in our temper without water.



Then add salt mix it well.

Live it 5 mins.

My attukula upma is ready to serve and eat.

Serve it hot….its really good taste…….you like it…….

Its so simple na….

With in few mins we are preparing one healthy and tasty dish.

Mehandi designs:

Hello friends,these are simple mehandi designs ....offcourse all of you know this..................

Here one is my left hand mehandi design and another one is right hand...
offcourse this is also common thing.

This design is my left hand one ..........
           it is placed through right hand

This is my right hand design ..........
     it is placed through my left hand................

Its so cool na ................
first time i tired to do this (draw with left hand)....

other angle of my right  hand

After  15 mins i wash my hand
After Washing:

how is it ..............its cool na ...............ha

Aratikaya Fry:

Pachi Aratikaya vepudu (Raw Banana Fry):

It is simple and tasty fry.preparation also so simple and fast.

Ingredients:
Raw banana (plantain) - 2
water for boiling
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Dried red chillies - 3
Curry leaves - few
Split black gram - 2 tsps
Cumin - 1 tsp
Mustard seeds - 1 tsp
Tamarind paste - 1/2 tsp
Oil for frying

Preparation:

Cut the banans into 2 -2 peceies.

take one bowl add water and salt.and add banana peceies.
boil the bananas in water for about 15 minutes.

Once boiled peel the skin and grate it as shown below.

     (Optionally after boiling banana can be thoroughly mashed to prepare this dish.)

Apply half teaspoon of tamarind paste thoroughly.

Now in a pan take 3 spoons oil and preheat it.

Add seasonings and wait for them to pop up.

Once these starts smelling good add turmeric powder. and add 1/2 tspn of salt and
redchilli powder as per taste and mix it well.

Immedietely add the grated banana to it and mix it well.

Then our raw banana fry is ready to serve.

serve it hot with sambar or any rasam and dal, which is great combo for this.

sweet corn fritters

Sweet corn fritters

Hi all ,this dish is snack item as well as side dish also…….

Ingredients:

Sweet corn kernels       :         2 ½ cups.

Green chilly                   :         5 nos. (add more if u want more spice)

Salt                               :         1 tspn.

Rice flour                      :         1 cup.

Basin (senaga pindi)      :          1 cup.

Corn flour                     :          2 tspn.

onions                           :          1 big no.

curry leaves

PREPARATION:

First take one mixer jar add salt, chilies, kernels.

Grind it .

Take one bowl Add onions, cut chilies,

Add mixed kernel paste. Add all flours (rice, all purpose, corn)

Mix it well

Put the kadai on stove.

Heat the oil,

Prepare fritters with your hand.

Deep fry the fritters.

Then your yummy corn fritters are ready to eat.

Serve with tamato ketcheup.