Sunday, July 29, 2012

Egg Fry

Eggs 4(boiled and peel off)
Oil 3tsp
Cumins seeds 1/4tsp
Salt to taste
Chilli powder 1/2-1 tsp
          (Red Chilli powder 1tsp
          Garlic 2cloves
          Cumin seeds 1/4tsp
                  Grind these 3 ingredients as a powder and use it as chilli powder).

1. Take boiled eggs and peel the skin and cut into halves, keep aside.
2. Heat oil in a pan and add cumin seeds, fry for few seconds, add eggs.
3. Fry eggs on both sides for 1-2minutes and sprinkle salt and chilli powder (grinded powder) mix well.
4. Keep the stove on medium flame and fry for 2-3 minutes remove from flame.
5. Serve hot with rice-sambar.

Wednesday, July 25, 2012

Ridge gourd curry(Beerakaya koora)

Rigde gourd cut in to small pieces 2cup
Salt to taste
Turmeric powder pinch
Oil 2tsp
Mustard and cumin seeds 1/2tsp
Urad dal and channa dal 1/2tsp
Red chilli 2
Curry leaves 5-10

1. Heat oil in a pan or vessel add one by one popu items and fry.
2. Now add beerakaya (ridge gourd) pieces and fry for 1minute and keep the stove on medium flame.
3. Add Salt and turmeric powder mix well, cover and cook for 2-3 minutes.
4. Ridge gourd releases some water, cook in its own water, stir well and keep the lid.
5. Cook till ridge gourd becomes soft stir occasionally.
6. Remove from the flame and serve hot with rice or with chapati.

note: do not add water and chilli powder in this recipe.
enjoy the original flavor of ridge gourd.....

Saturday, July 21, 2012

Minapachadi(Urad dal chutney)

Urad dal/ minapappu 1/2cup
Tamarind soaked grape size ball
Green chilli 5-6(adjust to your spice level)
Garlic cloves 2
Oil 2tsp
Mustard seeds 1/2tsp
Cumin seeds 1/2tsp
Channadal and urad dal 1/2tsp
Curry leaves 10

1. Heat 1tsp oil in a pan fry urad dal till they get light red color or till you get good aroma, do not over fry remove from the pan keep aside.
2. Same pan fry green chilli, garlic by adding little oil and keep aside.
3. Cool these ingredients, Grind dal+green chilli+garlic+tamarind soaked+salt as a paste by adding water.
4. Now heat 2tsp oil in a pan add popu items one by one and fry. 
5. Now add this popu to pachadi and mix well.
6. Serve with rice and ghee.

Thursday, July 19, 2012

Gunta ponganalu/Punugulu/Paniyaram

for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                     Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.
note: Left over dosa batter is great for this ponganalu. it should be little sour.

Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Ginger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
Cumin seeds 1/2tsp
Soaked channa dal 2tbsp(soak for 2hrs)

1. Take a Bowl and mix all the ingredient except oil, mix well, now your batter is ready.
2. To prepare this ponganalu you need ponganalu pan.
3. Place the pan on stove and keep it medium to high flame and put oil in each impression.
4. when the skillet is hot then take a spoon or small laddle full of batter and fill the impressions with ponganalu batter keep the stove on medium flame.
5. Cover and cook for 2 minutes remove lid sprinkle little oil on top of ponganalu and cook on medium flame for some time or brown spots appear at the edges.
6. Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.
7. turn/flip each one and cook for 2minutes and take out from the pan, completely cooked then should come out easily.
8. Again Pour/season with oil and do the next batch by following the same steps.
9. Serve hot with peanut chutney or with curry leaves powder/ coriander spice powder

Tuesday, July 17, 2012

Kakara kaya vepudu(Bitter gourd Fry)

Bitter gourd/kakara kaya(cut into 1inch pieces) 5
Onion Cut into cubes 2
Red chilli powder 2tsp
Turmeric powder 1/4tsp
Salt to taste
Garlic cloves 2

1. Heat oil in a pan and deep fry bitter gourd pieces till they become slightly brown and keep aside(don't over fry until they turn fully brown, crisp and hard).
2. Now grind Onion+Salt+red chilli powder+garlic cloves as a coarse paste.
3. Heat 2tbsp oil in a pan, add the onion paste and fry for 1-2 minutes, add turmeric powder mix well.
4. Now add fried bitter gourd pieces mix well when this paste starts leaving oil.
5. Keep the stove on medium to low flame and fry until you get golden brown color.
6. Remove from the stove, take it into serving bowl, serve hot with Rice, ghee, pappucharu/sambar/any dal.

Saturday, July 14, 2012

Potato Fry


Potato cut into cubes 2cups
Salt to taste
Turmeric powder 1/4tsp
Red chilli powder 1/2tsp(adjust to your spice level)
Garlic cloves 2
Cumin seeds 1/2tsp
Oil 2tsp
Curry leaves 10(optional)

1. Grind red chilli powder, garlic cloves, 1/4tsp cumin seeds as powder keep side(use this powder as chilli powder)
2. Heat oil in a pan add cumin seeds fry for few seconds add curry leaves and fry.
3. Now add potato stir well fry for 1-2 minutes.
4. Add salt, turmeric powder mix well, cover and cook for 3 minutes stir in between.
5. Now Remove lid and stir nicely and add grinded chilli powder(step1) mix well.
6. Keep the flame in medium and fry till potato become soft and little crisp at edges.
7.  Serve hot with rice combination of sambar/rasam/ any dal.

Thursday, July 12, 2012

Carrot Rice

Rice 1cup
Carrots Grated 4
Salt to taste
Green chilli chopped 4
Ginger-garlic paste 1/2tsp
Onion chopped 1
Cloves 3
Jeera 1/2tsp
Cinnamon stick 1inch
Bay leaves 1
Garam masala powder 1/2tsp
Oil 3tsp
Coriander leaves chopped 2tsp
Curry leaves 10

1. Wash and cook rice with 2cups of water and 1tsp oil+little salt. Fluff with fork and keep aside.
2. Heat oil in a pan fry cloves, cinnamon, bay leaves for few seconds add jeera and fry.
3. Add onions, curry leaves and green chilli fry for 1minute, add ginger-garlic paste fry until it leaves oil.
4. Add salt, turmeric powder mix well, add grated carrot mix well and fry for 2-3 minutes add garam masala powder combined well fry for couple of minutes, do not over cook.
5. Finally add Cooked rice and coriander leaves mix well keep it on low flame for 1 minute remove from the stove.

Tuesday, July 10, 2012

Chicken Fry

Chicken boneless 1lb(clean and cut in to 1inch pieces)
Cloves 3
Cinnamon 1inch
Cardamom 2
Onion 1 finely chopped
curry leaves 10
Ginger-garlic paste 1tsp
Tomato 1 finely chopped
Salt to taste
Turmeric powder 1/2tsp
Red chilli powder 1 1/2tsp(adjust to your spice level)
Chicken masala powder 1tsp
Garam masala powder 1/4tsp
Dry coconut powder 2tsp
Oil 2tbsp
Coriander leaves finely chopped 1tsp

1. Heat oil in a pan fry cloves, cinnamon, cardamom for few seconds.
2. Add finely chopped onions, curry leaves and fry for 1 minute, add ginger-garlic paste mix well fry until it leaves oil.
3. Add tomato to onion mixture fry for 1 minute, add Chicken and stir well.
4. Cover and cook  for 2-3 minutes and remove lid stir well and add salt, turmeric, red chilli powder mix well and keep the stove on medium flame.
5. Don't add water, cover with lid chicken releases some water cook it in its own water until it becomes soft on medium to low flame stir in between.
6. Now add Chicken masala powder and garam masala powder combined well and fry on medium flame for 3minutes.
7. Finally add dry coconut powder, coriander leaves finely chopped and stir well fry for one minute remove from the stove.

Serve hot......

Sunday, July 08, 2012

Egg Dosa

Dosa Batter 2cups
       Urad dal and rice 1:3 quantity soak separately for 3-4hours, Grind as a thin paste. cover and keep aside for 8-10 hrs or over night. Add salt and mix well. Batter should be on pouring consistency.
Eggs(1 per 1 dosa)
spice powder or curry leaves powder

1. Heat dosa tawa/griddle. Pour 1/2cup dosa batter in the center of tawa and spread it as a thin dosa(spread it as circle)
2. Break one egg and pour on the top of dosa and spread it.
3. Sprinkle little curry leaves powder or any spice powder or pepper on top and pour little oil on top and sides of dosa, cook till golden yellow or brown,  flip it by using spatula carefully and remove from the pan.

Serve hot with coconut chutney/peanut chutney/tomato chutney.

Wednesday, July 04, 2012

Coriander Spice powder(Dhaniyala Karappodi)

Coriander Seeds(Dhaniyalu) 10tsp
Cumin seeds 7tsp
Red chillies 15-20(adjust to your spice level)
Tamarind small ball size
Urad dal(Minapa pappu) 5tsp
Oil 1-2tsp
Salt to taste

1. Heat 1-1/2 tsp oil in a pan fry ingredients except salt one by one  by adding oil and keep aside.
2. Cool all the fried ingredients and add salt and grind as a coarse powder or a slightly fine powder.
3. Take it in to a bowl wait for 1/2hr and store this spice powder in a air tight container.
4. Serve with rice and ghee or it goes with breakfast(Dosa, Idly).

Monday, July 02, 2012

Gongura Pachadi(Gongura Chutney)

          Oil 2tsp
          Gongura leaves 3cups(one bunch)
          Red chilli 8-10(Adjust to your spice level)
          Cumin seeds 2tsp
          Garlic Cloves 2
           Oil 2tsp
           Cumin seeds 1/2tsp
           Urad dal &Channa dal 1/2tsp
           Onion finely chopped small 1
           Mushed garlic 1clove
           Curry leaves 10   

1. Wash gongura and leave it for 1/2hr or drain water completely.
2. Now heat 2tsp oil in a pan and add gongura and fry it for 15 minutes(not less than 15minutes depends on the quantity of gongura and it may vary) on medium to low flame, remove from the flame.
3. In the same pan fry red chilli, cumin seeds and garlic.
4. Cool these fried ingredients and first grind red chilli, salt, cumin seeds, garlic as a powder, then add fried gongura and grind  as a coarse paste.
5. heat oil in a pan add cumin seeds fry for few seconds, add urad dal, channa dal fry for few seconds, add finely chopped onion, mushed garlic cloves and curry leaves.
6. Fry for few seconds and add this popu to pachadi and mix well.
 Serve with rice and ghee.

note:  Don't add  water while grinding.
         You can also do like this, while grinding add chopped onion and just grind it for few seconds(in this way you can skip popu). 


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