Showing posts with label Andhra delicacy. Show all posts
Showing posts with label Andhra delicacy. Show all posts

Wednesday, January 6, 2016

Mysorean Style Avarekalu Kurma/saru

Avarekalu (kannada),Chikkudu (Telugu) also known as surti papdi lilva (gujrati) is a type of broad bean from India. The tasty pods and plump seeds are culinary delight and part of the menu on Sankrathi festival in many part of india. Avarekalu is my all time favourites! I just love it’s flavour and keep making up excuses to use it in all the dishes I make during when it is available in plenty especially during winter.


For the main dish:

  1. 2 cups - Avarekalu
  2. 1/2 cup- carrots,cut into cubes
  3. 1 big sized Potato,cubes
  4. 1/2tsp Turmeric powder
  5. 2 Tomatoes,chopped
  6. Salt to taste

For the masala paste:

  1. 1 cup Freshly grated coconut
  2. 1tsp Khus khus/poppy seeds
  3. 2-1inch pieces of cinnamon
  4. 10 cloves
  5. 10 Garlic coves
  6. 1 inch piece Ginger
  7. 1/2tsp Cumin/jeera
  8. 1tsp Coriander seeds/daniya
  9. 3tsp Chilly powder
For the Tempering:
1/2tsp Mustard Seeds
2 Spring curry leaves
2tbsp Ghee or oil


  • Pressure cook beans and all the vegetable,turmeric powder and salt with 2-3 cups of water.Just take 2 whistle .(Cooking time will be lesser when cooked in a pressure cooker). the beans shouldn't be overcooked. If you do not want to pressure cook,then boil some water and add the veggies,partially cover and simmer for 10 -15 minutes or till done.
  • Meantime prepare the masala by dry roasting all the ingredients except coconut and chilly powder,until fragrant on low heat,constantly stirring.Let it cool
  • Add the roasted spices ,coconut and chilly powder to the mixer grinder and blend everything together into fine paste.Add 1or 2cups of water for easy blending.
  • Now take a pot and add cooked beans and ground masala paste.Mix it well,taste for salt,you can also add little sugar if you want,adjust to your liking.Cover and simmer the kurma on medium heat for at least 5-6 minutes.
  • Prepare the tempering by heating ghee or oil in a pan,add mustard seeds,let it crackle.Add curry leaves and switch off the gas.
  • Pour this over the kurma and its ready!
  • Serve hot with rice,idli or puri.

Wednesday, September 16, 2015

Churmuri/Puffed Rice Laddoo.. a Microwave recipe

churmuri Laddoo
Churmuri/puffed rice laddoo is a traditional sweet I grow up eating and thought it exist only in my native . I came to realized that I could not be more wrong later when i shifted to Belgaum. They too, have a very similar version of this laddoo, though slightly different in ingredients.
actually i love traditional sweets and I am a sucker when it comes to Gud/Jaggery! Just couldn't say no to the earthy smell and taste of it!

Puffed rice laddoo

4 cups Puffed Rice/churmuri 
300 gms Jaggery/Gud
1/4 tsp Cardamom/elichi powder   
1 tbsp ghee
3-4 tbsp water


  • In a microwavable bowl, whisk together jaggery, sugar, ghee and water.
  • Microwave on high for 3 minutes, take it out and stir well, repeat this for 1 more time or till the jaggery melts completely. If it looks dry while stirring, add 1-2 tsp of water. The total cooking time should be not more than 4-5 minutes.
  • Remove from the microwave, add the puffed rice and cardamom powder mix well.
  • Prepare the laddus while the mixture is still hot.
  • Applying some melted ghee to hands helps preparing the laddus
  • Now grease both the palm with ghee and gently take some mixture and roll into to balls.
  • While making the laddoos if the mixture becomes hard then reheat the mixture in microwave on a low heat and proceed.
Note:Not all microwave created same, you may want to adjust cooking time according to your microwave wattage.

Monday, August 17, 2015

Crispy Churmura/puffed rice Dosa with cabbage chutney

I am a big fan of dosa,. When i was studying college in Mangalore, every other day i used to try different variety of dosa's in near by restaurants. After marriage I love to experiment a lot with Dosa. I make my dosa batter each time differently and this churmura dosa turned out to be so crispy and equally good to normal crisy dosa. I've served it with cabbage chutney and it was a total hit.

  1. Rice - 2 cups( I used normal  white dosa rice )
  2. Urad Dal / Black gram dal- 1/2 cup
  3. Churmura/puffed rice - 11/2 cup
  4. 2tsp Fenugreek/Methi seeds
  5. Salt to taste
  6. 2tsp Sugar
  7. Water as needed
  8. Butter for Panfrying

  • Soak the dal and rice and all the ingredients from 1-4 after rinsing rice and dal, minimum 3 1/2 to 4 hours of soaking is must.

  • After sufficient soaking remove the excess water and keep it aside ,dont throw away the soaked water. Use it for grinding. Put all the ingredients into the wet grinder and grind by using little water at intervals.
  • After you have done with the grinding ,add salt and  sugar mix well
  • Transfer the batter to a big container as the batter is going to ferment overnight and rise in volume.
    Keep in a place away from too much heat .But for colder climates you need to keep near a warm kitchen counter.
  • Just before making dosas, after heating the tava, sprinkle little water mixed with few drops of oil and it should make a sizzling sound to indicate the tava is ready , then spread batter...everytime you can sprinkle this lightly salted water , enhances colour of dosa
  • you will notice the dosa getting small holes everywhere, add small dots of butter all over.
  • When the dosa is getting browned and fold gently.Remove and brush it with a blob of butter on top.
  • Serve hot with sambar and chutney
  • If you do not like to make coconut chutney there are no. of other chutney recipes some of them I am including in this blog.

Monday, August 4, 2014

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

Ingredients for the main dish:
  1. 500 gms chicken (breast pieces or leg pieces) 
  2. ½ tsp turmeric powder
  3. ¾ tsp green chilies.chopped
  4. ¾ tsp chicken masala Powder *
  5. ¾ tsp salt
  6. ¾ cup curd
  7. 1 tsp lemon juice
  8. 2 units green cardamom
  9. 3 pieces of cinnamon 
  10. 1 bunch green coriander leaves
  11. 2tsp Kasoori methi ,crushed
  12. 2 fried onion
  13. 2 tsp ginger garlic paste
  14. 1 tbsp oil 
  15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)
Ingredients for chicken masala Powder:
  1. 2tbsp Coriander seeds
  2. 1tsp Jeera/cumin
  3. 3-4 pieces of cinnamon
  4. 1 big cardamom
  5. 2 green cardamom
  6. 1 small piece of mace
  7. 1tbsp Saunf/fennel
  8. 1Star anise
  9. 1tsp Poppy seed
  10. 1tsp Black Pepper corns
  11. 4-5 Guntur chillies/ Hot Dried red chillies 
  12. 10-12 cashew nuts 
  • Star anise
  • Black cardamom
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at:
  • Star anise
  • Black cardamom
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at:

     chicken Masala Powder*
    • Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
    • Let it cool and grind to a fine powder with the cashew nuts.
     Main dish
    Marinated chicken
    • Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
    • Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
    • Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
    • Cook in a low flame for 25-30 minutes.
    • Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

    Sunday, March 30, 2014

    Mavinkai chithranna ...Tangy raw mango rice

    March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.
    Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.

    Prep time: 15 minutes
    Cook time: 30 minutes
    For the rice:
    • 2 cups Basmathi Rice
    • 4 cups of water
    • Salt to taste
    For the mango chutney:
    • 1 Big sized raw mango/mavinkkai,grated
    • 1/4 cup Freshly grated coconut
    • 5-6 Green chillies
    • 1tsp Cumin/Jeera
    • 1/2tsp Pepper
    For the tempering: 
    • 1tsp Mustard seeds
    • 1tbsp Peanuts/shenga
    • 2spring Curry leaves 
    • 1/2tsp Asafoetida
    • 2 Dried whole red chillies,cut into bits
    • 1tsp Split Black gram/urad dal
    •  1/4tsp turmeric 
    • 1tbsp Ghee or oil of your choice
    Cooking Directions
    1. Wash and soak rice for 20 minutes,
    2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
    3. Remove from the heat and stand covered for 10 minutes.
    4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
    5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
    6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
    7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!

    Thursday, March 6, 2014

    Nellikai/amla rasam

    The winters kick-start the season of the Indian gooseberry, better known as amla. Botanically, this extremely sour little fruit is known as Emblica Officinalis. Though you may not find its taste appealing, don't be quick to dismiss it — it's abundant in nutrients and packed with the power of Vitamin C.
     I was wondering for months about how to add amlas in our daily diet .I did not want to take amlas in pickles or murabbaas all the time .I have been buying amla juice from Pathanjali and used to add this to salads and juices but never tried in this form.
    However, few days before I tried this rasam specially for my hubby. Despite the fancy dinners my husband gets to enjoy the only thing he truly craves is a deep, steaming bowl of freshly-made dal or rasam.So when i tried this rasam he really liked the hot and sour combo with a kick of Hing/ asafoetida which is the key ingredient generally used in our konkani dal or saru

    • 1/4 cup Toor dal
    • 5-6 Amla/Indian gooseberry
    • 3-4 Green chillies
    For Tempering:
    • 1 pinch Hing/ asafoetida
    • 1/2tsp Mustard
    • 1/2 tsp Cumin/jeera
    • 2 springs of  Curry leaves
    • 1 Dry red chilly( cut into pieces)
    • 2 tsp Ghee
    • 1 tbsp Coriander leaves,chopped
    Cooking Directions
    1. Wash and boil amla and green chilly in 2 cups of water.If you want spicy rasam then add some more chillies.
    2. Deseed amla and grind with chillies to coarse paste
    3. Pressure cook dal in 2 cups of water with little turmeric and oil.
    4. Remove cooked dal and blend it well with churner/kadegolu or in a blender.
    5. Now mix ground amla-chilly paste and dal together ,add 2 cups of water and boil for at least 10 minutes. This rasam should be thin ,watery consistency.
    6. Now prepare the tempering by heating ghee in a small pan,followed by mustard,jeera,red chillies,hing and curry leaves and pour this over the rasam
    7. Plain white rice is an excellent accompaniment or you can be served as a soup just before dinner or lunch ....choice is all your's :)

    Friday, June 28, 2013

    Crispy Ghee Roast Dosa

    Ghee roast dosa

    Ghee Roast dosa

    For every South Indian their day is incomplete without a plate of dosa, idli ,vada and sambar.Today i am here with crispy ghee roast Dosa a popular breakfast in south India and in the menu of restaurants it is a must. It is prepared by drizzling ghee and the dosa should be very crispy with a golden brown colour
    • 4 cup Dosa rice or raw rice
    • 1 cup Urad dal/ Split black gram
    • 1/3 cup Moong dal/split Green gram or Tur dal
    • 1/3 cup Chana dal
    • 1/3 cup Masoor dal
    • 1 cup Thick Beaten rice/Poha/avalakki
    • 1tsp Methi/Fenugreek seeds
    • Ghee for Roasting
    • Salt to taste
    Cooking Directions
    1. Wash and soak moong dal,masoor dal, chana dal ,rice and methi for at least 4 hours in summer and 8-9 hours in winter in one big bowl, with enough water.
    2. Soak urad dal separately in a bowl for 5-6 hours.
    3. Wash and Soak Poha/beaten rice for 30 minutes.
    4. Strain water from urad dal. Keep the water for grinding.
    5. Start grinding by putting urad dal and a little water in my wet grinder. If the paste is getting dry and very thick, add water as required. I used about 4 -41/2 cups of water. Keep grinding until there is a good amount of froth. The paste should be very smooth and fluffy like whipped egg white or cream. You can use mixer grinder if you do not have a wet grinder.
    6. Transfer the urad dal paste into a big vessel.
    7. Now Strain water from rice and dal mixture. Use this water for grinding.
    8. No need to wash the grinder. Add the rice and dal along with soaked poha into the grinder. While grinding rice and dals, first put 3/4 cup of water. Add water slowly on the stones and on the sides where you can see that a thick paste is forming. Otherwise the grinder will not grind properly and may stop to rotate. With the help of a spatula mix the mixture.
    9. When the rice and dal is ground to a smooth and fluffy paste, the grinding process is complete.
    10. Now mix this rice mixture to the Urad dal mixture and blend it well.The batter should be thick thick like pancake batter.Keep the batter overnight for fermentation
    11. Fermentation will make the batter to raise.Transfer the batter into 2 or 3 boxes. Fill only half of them.
    12. Next day morning add salt and give a nice beat till the bubble appears and salt dissolves completely.
    1. Preheat the dosa tava or griddle or non-stick dosa tava , when it is hot ,sprinkle some water mixed with oil and just clean the tava with the help of the dosa spetula /flat spoon meant for lifting dosas,The water is sprinked to bring the temperature of tava little down, so that we can rotate the batter well. . Dosa will come in good golden brown colour and it will not stick to the tava.
    2. Then put a spoonful of batter or ladleful batter in the middle of tava and spread it with the help of ladle as a medium circle size dosa with very thin base .After few seconds drizzle ghee around the dosa and let it cook for few min, till you can see on the dosa itself the golden brown colour.
    3. Now after making the dosa , it is up to you , how you want to fold it or what shape you want to give. I have just rolled my dosas,the way it is served in many restaurants.
    4. Repeat the same above process, every time you cook the dosa.
    5. Serve hot with chutney,sambar and Potato baji.
    1. In cold countries, you can ferment and then refrigerate. But in hot places like India, when the batter is ground it is kept in fridge. When needed, the required quantity is taken and then fermented. For example, for next day breakfast, the required amount of batter can be taken and kept for fermentation overnight in the kitchen. When the batter is fermented in the morning, add required additional salt and then prepare idlis or dosa. In cold places, you can grind in the evening (say 4 pm) and keep it for fermentation near a heater until next day morning. The batter should be in a warm environment to get fermented properly. If the batter gets fermented in lesser time then no need to keep it for longer period.
    2. Every time you put the dosa,try to sprinkle some water and clean it with flat spoon

    Monday, May 20, 2013

    Tangy "Mango pickle Rasam".. JO's way

    Mango madness! Spice up your summer with tangy mango i am here with one such amazing recipe that will tickle your taste buds..yes its tangy rasam using mango pickle
    • 1/2 cup Mango pickle
    • 2 tbsp Turdal
    • 1 Tomato ( chopped)
    • 1/2 tsp Turmeric powder
    • 1 tsp Rasam powder
    • 1/2 tsp Sugar
    • 1 green chilly, chopped
    For grinding:
    • 1/2 cup Coconut,grated
    • 3tsp Coriander powder
    • 1tsp Jeera/cumin seeds
    • 4-5 Kashmiri red chillies
    For tempering:
    • 1tsp Mustard seeds
    • 2 spring Curry leaves
    • 2 tsp coconut oil
    • 1tbsp Coriander leaves,chopped for garnishing
    Cooking Directions
    1. Pressure cook Turdal,1/4 cup mango pickle,green chilly,tomato,rasam powder,few curry leaves and turmeric powder in 1 liter of water,till 20 minutes.
    2. Meanwhile grind all the masala ingredients to smooth paste and keep aside.
    3. Once the cooker is completely cooled down, open and transfer the cooked dal into a deep sauce pan or any vessel,blend it well with a hand blender or a churner .
    4. Bring it to boil,while its boiling add ground masala and the remaining 1/4 cup of mango pickle to it.
    5. Allow it to cook until the green mangoes are soft but not mushy.
    6. Add sugar and salt to taste (check salt as pickle also contains salt),stir well. Once done remove from heat.
    7. Now prepare tempering by heating oil in a pan and add mustard and curry leaves,after they splutter pour this tadka over the rasam and stir well.
    8. Garnish with coriander leaves and serve hot with steamed rice.

    Tuesday, April 2, 2013

    Gobi-besan ka cheela

    Gobi Besan ka cheela or veg-omelet are sure to satisfy your rumbling appetite and demanding taste buds. A simple and easy pancake recipe with gram flour combined with grated cauliflower onions and chillies and then spread on a pan with little oil..Cheela/veg omelet is quick to cook and very healthy as gram flour/besan is the main ingredient. Also known as Mumbai street food and good for office goers as it is quick and easy to make.Everybody has their own recipe of cheela.Actually i love trying it with different veggies.I got this recipe from one of my Facebook food group.


    1. 2 cups-Gram flour/besan
    2. 4 green chillies (Chopped,finely)
    3. 1/4 cup-Cauliflower/gobi (grated,finely)
    4. 1 onion ( chopped)
    5. 1/4 cup Coriander leaves (finely chopped)
    6. 1/2tsp Turmeric powder/Haldi
    7. Salt to taste
    8. Oil for frying


    • Mix gram flour and all the ingredients and add 4-5 cups of water to make the smooth batter like dosa consistency .
    • Whisk well to ensure there are no lumps.
    • Heat a pan,drizzle a few drops of oil,pour a ladle full of batter into the pan and spread it evenly and thinly using the back of the ladle.Cook cheela on both sides,using a little more oil,till golden brown.
    • Serve hot with chutney or sauce.

    1. Add some semolina to  the cheela to make it more crispier.
    2. You can add some chopped tomatoes to make it more colourful and tasty.
    Have you enjoyed this recipe or photos? Do follow this blog, share it with your friends and help this blog grow. This will motivate me to carry on with my passion. Hope you've enjoyed your time here and thank you for visiting me!!!

    Thursday, February 7, 2013


    Ginger has a peppery flavour, with a sweet hint of lemon, and the aroma is pungent and sharp. It's also available ground, which is particularly good for pickles and chutneys.This is available all year round.Always choose unblemished and avoid wrinkled roots, as they're likely to be tough and fibrous. If possible, avoid any that are very knobbly, as they'll be hard to peel. Roots should also feel heavy for their size.Next time you are savouring a creamy cup of Indian chai tea, here's something to ponder: The characteristic spicy flavour is also what makes chai outrageously healthy. Masala chai with lots of ginger and should be enjoyed often. What better way than in a delicious, warming brew? 
     Once again i am here with ginger chutney slightly different from my earlier post .I got this recipe from FB food group and it is as good as my Allam pachadi(ginger chutney) Andhra style.

    Ingredients :-
    • 50 gms fresh ginger ( Chopped).
    • 1 tbsp oil.
    • 1 small lemon size of tamarind ( soaked in 1/2 cup warm water ).
    • 1 tsp jaggery.
    • 1 tsp cumin seeds.
    • 1/2 tsp garlic (chopped).
    • 1 tsp mustard seeds.
    • 5 curry leaves.
    • 6-7 Whole kashmiri Red Chillies.
    • A pinch of asafoetida.
    • Salt to taste.

    Method :-

    1. Fry ginger in hot oil for 3 minutes on low flame and remove from oil. 
    2. Soak tamarind in warm water for 10 minutes,then squeeze out tamarind pulp and keep aside.
    3. In the same oil, fry cumin and garlic, mustard seeds, curry leaves and red chilly till mustard seeds splutter. Add asafoetida and salt. 
    4. First grind fried ginger,jaggery and tamarind pulp to smooth paste.
    5. Now add the roasted cumin and other ingredients to the same paste and grind to coarsely and its ready to serve.

    Friday, December 14, 2012


    Uppittu/upma is an integral part of the south Indian palate.South indian breakfast mostly includes uppitu and its variants .Uppittu is simple and quick to cook.You can make variety of upma or uppittu. Today i am here with the basic or plain uppittu/upma served during our south indian weddings and also consumed during our fast as it doesn't have onion or garlic .Uppittu and sev with coffee used to be the standard menu in almost all the hotels in south india
    • 1 cup Bombay Rava/semolina
    • 1/2 cup Ghee
    • 1tsp Mustard seeds
    • 3 Green chillies (slit)
    • 1 spring Curry leaves
    • 1/2tsp Urad dal
    • 10 Cashew nut ( break into pieces)
    • 2-3 tsp Sugar
    • 2 1/4 cup Water
    Cooking Directions

    1. Heat Ghee in a pan add urad dal and mustard,let it splutter.Then add cashew nut and fry till golden brown and then the green chillies and fry for a couple of seconds .At last add curry leaves and fry again.Now add water ,sugar and salt to taste.
    2. Bring the water to boil,lower the flame,then slowly add semolina little at time from left hand and keep stirring with your right hand to avoid any lumps.
    3. Keep stirring till rava/semolina is semi solid,cover it with a lid for 2 mins on lowest flame.
    4. Now open and mix it well and switch off the flame.
    5. Serve hot with sev
    2nd method:
    1. Heat oil in a pan add uraddal,mustard,greenchillies and curry leaves and some cashew nuts ,then add soji/rava  and fry over a low flame to a light brown color,stirring continuously
    2. Now add 21/4 cup of boiling water.Stir well,cover and cook over a low flame till soft,stirring twice at intervals of 3-4 mins.
    variation: add some onion while after frying rava for 2nd method or add onion just after the tempering and before adding water in 1st method.
    You can also garnish it with some fresh grated coconut and coriander leaves and a juice of lime to enhance the taste.
    Most of the time i follow the 1st method as it takes less time than 2nd.

    Pepper Rasam

    Pepper Rasam

    There are so many ways of making rasam or saru (konkani word),every family has their own secret ingredients some add toordal and some prepare it with ready made rasam powder and what not.But my pepper rasam is very simple and easy.I prepare this pepper garlic rasam during winter and rainy season especially when my kids are suffering from cold and cough and sometimes when my hubby demands,he simply adores soups and this pepper rasam is one of his favourite.
    Prep time: 5 mins
    Cook time: 10-12 mins
    • Tomato ( chopped)
    • 1 Tamarind (marble sized ball)
    • 2tsp Pepper corns (powder)
    • 5-6 Garlic cloves ( crushed)
    • 2 Dry red chillies (Whole)
    • 1 spring Curry leaves
    • 1/2tsp Mustard
    • 1/2tsp Red chilly powder
    • 2tsp Coconut oil/Ghee
    • 1/4tsp Sugar (optional)
    Cooking Directions
    1. Grind tomatoes,tamarind,red chilly powder and garlic cloves to smooth paste.
    2. Now add 5 cups of water to ground tomato paste and bring to boil.
    3. Add salt and sugar and boil for 2-3 mins.
    4. Now prepare tempering by heating coconut oil or ghee in a small pan,add mustard,let it crackle ,then add red chilly pieces and curry leaves.Lastly add coarsely powdered pepper corns and switch off the gas and pour this over the rasam and our hot and tangy rasam is ready to relish!
    Serve hot with rice and pappad or have it like a soup

    Friday, November 2, 2012

    Spicy Andhra style chicken roast

    This is an easy to cook chicken roast which calls for very few common ingredients. This is one of our family favorites too, and I assure you that its finger licking good.. i got this from one of my old collection.
    • 1kg Chicken ( cut into medium size pieces)
    • 8-10 Red chilli (dry)
    • 1 tsp Pepper corns
    • 1/4tsp Turmeric powder
    • 2( 1 inch pieces) Cinnamom
    • 7-8 Cloves
    • 1 Garlic ( big pod)
    • 2tbsp Ghee/ oil
    • 2 tsp Chopped ginger
    • 2 Tomato
    • 3 onion (sliced)
    • 2spring Curry leaves/kari bevu
    • 2tsp Lemon juice
    Cooking Directions

    1. Clean chicken, wash it in enough water,strain and keep aside.
    2. Apply lemon juice, turmeric powder and salt to taste, let it stand until our marinade is ready.
    3. Now grind red chillies , peppercorns, cloves, cinnamon,turmeric ,ginger,garlic and tomato to smooth paste.
    4. Apply this marinade to chicken and let it stand for 1 hour.
    5. Heat ghee in a pan and saute onion slices till golden brown.
    6. Mix in marinated chicken and Curry leaves and cover and cook until the gravy thicken(overturn chicken when one side is done well).
    7. Serve it with Chapatti/Nan or anything of your choice

    Saturday, September 8, 2012

    Stuffed ridge gourd/gutti beerakaya kura

    Recipe by Preethi baliga

    This is the most hot favourite recipe of andhra pradesh...Gutti beerakaya kura /stuffed ridge gourd masala has got rich flavour of peanut and sesame seed and perfect blend of spices.Believe me its very tempting and mouthwatering dish goes well with plain hot rice and dal.
    Prep time: 20 mins
    Cook time: 15-20 mins
    Total time: 40 mins
    • 3 Medium sized ridge gourd
    • 1tsp Cumin seed/jeera
    • 1tsp Black gram dal
    • 3tsp tamarind pulp
    • 1tsp Mustard seeds
    • 2tbsp Peanut oil/any other veg oil
    • 1/2tsp Asafoetida/hing
    • 1 spring Curry leaves
    • 2tbsp grated coconut
    • 4-5 red chillies
    • 1tbsp Peanuts
    • 2-3 tsp Cumin seeds
    • 1tbsp sesame seeds( white)
    • 2tsp sambar powder
    • 1/2tsp turmeric powder
    Cooking Directions
    • Peel the ridgegourd and cut into 21/2 inch pieces.
    • Now take each pieces and 2 slits in the middle leaving i centimetre from the bottom.
    • Dry roast all the stuffing ingredients till coconut changes to light brown colour.Let it cool for a while then grind it to smooth paste without adding much water

    Now stuff all the pieces with this paste.
    Take a shallow frying pan add oil in and heat.In that add mustard,fenugreek,black gram dal and asafoetida and saute for a second,Then add curry leaves.
    Now its time to add our stuffed ridge gourd pieces.close it with a lid and cook on low flame for 5-6mins.
    After 5-6 minutes,uncover the lid and turn the pieces so that they cook all over.
    Now add the tamarind pulp and sprinkle some water if the masala is too dry and cook further 4-5 mins till masala is well roasted.
    Serve hot with rice or roti ( i prefer it with jowar rotti/bhakri )

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