kobbari bellam appam

Ingredients:

Rice - 2 cups or rice flour for instant
jaggery shaved- 1 cup
coconut grated - 1/2 cup
banana big - 1 whole

Procedure:

Soak 2 cups of rice for 3-4 hours.
In a mixie jar add the soaked rice without water and blend it . Adding jaggery will make the dough runny later so drain the water from rice.
add grated coconut, banana and jaggery and blend smooth.
Pour the dough into a bowl and keep aside for 15 mins.

Take punganalu /paniyaram pan and add drop of oil .
take a dollop of dough and add till half the paniyaram ball in the pan.
close with lid and cook for 3 mins.
reverse the ball and cook for 2 mins with close lid.

Take out the balls and add another drop of oil and repeat the procedure.

This is used as prasadam and can also be made for a snack.

For the instant version use rice flour instead of rice

Instant Version

Put banana coconut and jaggery in a blender and make smooth paste.
add this to rice flour and mix well.
Add water as needed for dosa dough consistency.
Use this dough to make boorelu.

Chiyali/Siriyali

Ingredients:

idly - 8
onions- small 2
green chillies- 2-3
ginger - 1/2 tspn chopped (optional)
channa dal - 1 tspn
mustard seeds - 1/2 tspn
cumin seeds - 1/2 tspn
turmeric - 1/4 tspn
lemon juice - 2 tbspn
oil - 2 tspn
salt - 1/2 tspn as per taste as idly already has salt

Procedure

For preparation of idly click Rava Idly
cut the idly into cubes and keep aside.

finely chop onions and green chillies.

take a wok and add oil for seasoning. add channa dal, cumin seeds,mustard seeds , green chillies and ginger and fry till crackles.
add onions and saute till transluscent.
add turmeric powder and salt and mix well.
add the idly pieces and mix well.
add the lemon juice and mix well till all the pieces contain the seasoning.

Pineapple kesari

Pineapple is one such fruit which can be made into many dishes across the meal course. You can make main course /roti/rice /tandoori starters and desserts.
dessert on pineapple is here but its our most loved traditional indian sweet Kesari.


Ingredients:

1 cup semolina
2 cup water
1/2 pineapple – diced
7-8 strands of saffron – soaked in 2 tbsp water
1/2 cup sugar (adjust based on sweetness)
Pinch of salt
10 cashew nuts
5 raisins
4 cardamom pods – seeds crushed
Ghee

Mango pulihora

Summer is the season for mangoes. Ripe mangoes are enjoyed by one and all, but raw mangoes can be used too to make delicious dishes. Mango pulihora /Mango rice is a very popular seasonal dish of Andhra(South India) which is simple to make and delicious. Here is the recipe.

INGREDIENTS

Raw mango - 1

Green chillies, red chillies

Curry leaves, turmeric

mustard seeds

oil

rice

cashew nuts

PROCEDURE

1. Grate the raw mango and keep it aside

2. Heat the oil in the pan and add mustard seeds, 2 red chillies, (8 to 9) green chillies (do not chop the chillies) and cook until the chillies are properly fried.

3. add half spoon of turmeric, curry leaves, salt and mix well. Switch off the stove.

4. Cook rice separately (keep 1 cup rice and 2 cups water in a pressure cooker)

5. Now take a bowl and mix the cooked rice, contents cooked in pan (oil and chillies), grated mango and mix well. Add more salt if required.

6. Garnish with roasted cashews.

Atukula Upma

Ingredients:
atukulu (flattened rice/beaten rice)- 1 cup
onion- 1
ground nuts- 2 tbspn
mustard seeds
cumin seeds
turmeric powder
green chillies
coriander leaves

procedure:

soak atukulu in water for 10 mins.

in a wok add oil and add the seasoning mustard,cumin seeds, green chilli and groundnuts
once splutters add onions and fry till transluscent.

drain the soaked atukulu to remove all water.
add atukulu in the wok and add turmeric powder and mix well.
fry it for 5 mins in low flame to cook the atukulu.
add chopped coriander leaves at the end.

Godhuma ravva upma

Ingredients:

carrot– 1
potato – 1 // other veggies like beans and green peas can be added
onions – 1
green chillies – 2
godhuma ravva – 1 cup
water -2 cups
ghee – 2 tbspn(optional)
salt – to taste ( 1 tbspn)

For seasoning

oil -2 tbspn
mustard seeds – 1/2 tspn
cumin seeds – 1/2 tspn
bengal gram – 1/2 tspn
curry leaves – 4-5 leaves

Procedure:

finely chop the onions,chillies, carrots and potatoes. In a pan/handi add oil. Once it gets heated add the remaining seasoning and wait till the seeds splatter. add the chillies and fry it for a minute.
add the onions and fry till transluscent. add the vegetables and salt and close the lid and cook it for 5 mins.

Once the vegetables are cooked pour water and bring it to boil. any check for salt taste has to be done before adding rava. once the water boils slowly add the rava while mixing it to avoid lumps. the rava should be completely immersed in the water, close the lid and cook it for 5 mins. later add the ghee(optional) and mix it properly and cook with close lid for 2 mins.

Upma can be served with chutney.

Dum Aloo

Ingredients:

15 small Potatoes, boiled in salted water
1 large Onion, finely chopped
3/4 cup thick Curd (yogurt)
1 Bay Leaf
1 pinch Asafoetida
1 teaspoon Red Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Ginger Garlic Paste
1 tablespoon Coriander Seeds
1/2 teaspoon Cumin Seeds
1 pod Green Cardamom
1 small piece of Cinnamon
4 Cloves
8-10 Cashew Nuts
1/2 tablespoon Kasuri Methi (Dried Fenugreek Leaves)
1 teaspoon Sugar (optional)
5 tablespoons Cooking Oil
2 tablespoons Coriander Leaves, chopped
Salt

Directions:
step-1
Peel boiled potatoes and prick them with a fork.
step-2
Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
step-3
Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
step-4
Take remaining 3 tablespoons oil in same kadai and heat it. Add a pinch of asafoetida and sauté for 8-10 seconds. Add bay leaves and finely chopped onion, sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
step-5
Add dry mix powder (prepared in step 3) and sauté for a minute.
step-6
Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
step-7
Stir continuously for 2-3 minutes or until oil starts to separate.
step-8
Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
step-9
Add 3/4 cup water and bring it to boil.
step-10
When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.
l_step
Garnish punjabi dum aloo with coriander leaves, serve hot.
Tips and Variations:
Deep-fry raw potatoes instead of shallow frying boiled potatoes for a change in texture.
Use groundnut oil for aromatic flavor.
Make sure that curd is not sour otherwise curry will taste sour.
Taste: Nice aroma of spices with a touch of kasuri methi and curd based gravy.
Serving Ideas: Most of the Punjabi curries are main course food items and this curry is no exception. Serve it with any of Amritsari kulcha, butter naan, tanduri roti, lachha paratha or steamed rice for lunch or dinner.

phulka

Ingredients:

Wheat flour - 2 cups
water - 1 cup

Procedure:

take the wheat flour in a flat bottom bowl. Make a well in the center and add 1/2 cup of water. mix the water well with flour. add additional water slowly and knead it well. If water isnt sufficient add more water.Keep kneading the dough till soft. Once the dough is ready sprinkle some more water and knead it again for 5- 10 mins. If more water is added knead it the dough will absorb the water.
Cover it with cloth and keep aside for 15-20 mins. Its okay if done immediatly also but better to give it some sitting time.

Make small balls of the dough and make circle out of it using a rolling pin. dont make it too thick it should be thin enough.

take a flat pan/griddle and keep on stove in high flame. place the phulka on the flat pan for 2 mins until white spots appear. flip the phulka and keep for another 2 mins till its brown on the down side.

remove the phulka from the flat pan and keep directly on flame with the less cooked side down. The phulka will puff. using tongs make sure all sides of pulka are done properly. Make sure to work fast so that you wont get too brown spots which might make the pulka hard.

Keep in hotpack/bowl covering with cloth. this will make sure the perspiration from the heat of flame is absorbed making the pulka soft.

you can coat pulka with ghee for better taste.
accompany it with any side dish.

Chow chow curry

When it comes to making side dishes there are thousands of dishes available in Indian cuisine that too vegetarian varying across different parts of India.Each vegetable has numerous dishes to its name made in completely different ways.
ChowChow is one vegetable we dont use regularly in our house but I like its taste. In our college hostel cafeteria they use to make from curry to chutney everything with chowchow. Going to a grocery store it caught my eye and got me thinking why I dont use this vegetable much.Started of with basic chowchow curry.

Ingredients:

Chow chow- 1
onion -1 big
tomato -1 big
green chillies - 2

seasoning

channa dal - 1 tspn
mustard seeds - 1tspn
coriander seeds - 1 tspn

salt - 1 tspn (to taste)
turmeric powder - 1/2 tspn
chilli powder - 1/2 tspn
coriander powder - 1/2 tspn
oil - 2 tbspn
water - 1/4 cup

Procedure:

Peel the chowchow and cut into medium size pieces.cut onions long and dice tomatoes.finely chop green chillies.

In a wok add oil . once the oil is heated add channa dal,mustard and coriander seeds. once the mustard seeds splutter add green chillies and fry for a minute. add onions and fry till transluscent.

add tomatoes and salt and fry for a minute. cook with closed lid for 2 mins.

mash the tomatoes and onions with spatula lightly.

add the chowchow pieces and water and cook with closed lid for 10 mins. Check in between to see if water is evaporated. If so add water. The curry shudnt be too runny nor solid.

Once the chowchow is cooked well add coriander powder,turmeric powder and chilli powder(check the spiciness before adding this) and mix well and cook with closed lid for 2 mins.add more salt if required.

If its too spicy for your taste you can add curd/yoghurt to reduce the spiciness.

This can be had as side dish with roti/chapati/rice.

chinese fried rice

For all the Chinese food lovers, here is the recipe for Vegetarian chinese fried rice.

Ingredients

Carrots - 2

Baby corn - 4

Capsicum - 2

Green Chilli - 2

Spring onion - 2

ginger garlic paste

Rice

Soya sauce/Schezwan sauce

PROCEDURE:

1. Cut all the vegetables into small pieces. 

2. Heat oil on a pan and add some ginger garlic paste. Add all the chopped vegetables,add some salt and let it cook well

3. Meanwhile, cook rice separately 

4. Now add the cooked rice to the vegetables, add bit of more salt (as per taste), add some soya sauce and cover it with lid for few mins.

5. Switch off the stove, and add coriander leaves for garnishing.

Veyinchina pappu (fried dal)

Ingredients:

toor dal- 1 cup

onion -1

tomato -1

garlic - 4-5 pods

red chillies - 5-7

tamarind- gooseberry size.

oil - 2tbspn

salt

seasoning:

mustard seeds - 1/2 tspn

cumin seeds - 1/2 tspn

channa dal - 1/2 tspn

Procedure:

Take a wok add 1 tbspn of oil

Add all the ingredients except salt and fry for 5 minutes.

Once is fried and the dal is roasted add them in a pressure cooker add some water and cook the dal for 3-4 whistles.

Once its cooked add the seasoning to it.

You can use the same wok which we fried..

add oil and once heated add the seasoning ingredients.

Once the splutter add the cooked dal ,salt and let it cook for 2 minutes.

aratikaya coconut curry

Ingredients:

Raw banana - 2

Onion big -1

coconut milk - 1/4 cup

salt as per taste

chilli powder - 1/2 tspn

turmeric- 1/4 tspn

cumin seeds - 1/2 tspn

mustard seeds - 1/2 tspn

oil - 1 tbspn

Procedure:

Peel the banana and chop them into small pieces and keep them in water to avoid becoming dark.

finely chop the onions.

In a wok add oil. Once heated add cumin seeds and mustard seeds.

Once they splutter add the onions and some salt,turmeric and fry them till golden color.

Drain the water from chopped banana and add it to the wok.

add the coconut milk to the wok.. and add water if needed.

close the lid and let it cook for around 10 mins.

Add chilli powder and let it cook for around a minute till the banana is cooked.

Can top it off with coriander leaves if desired.

Aratikaya curry (Raw Banana Curry)

Very few know that raw bananas can be used to make delicious curries which can be had with rice or Roti. Here is the recipe for a simple and tasty curry made of raw banana

Ingredients:

Raw banana (boiled)

salt and chilli powder

mustard seeds, cumin seeds, asafoetadia

coriander leaves for garnishing

Procedure:

Peel the raw banana and cut into pieces. Boil the Raw Banana until it is half boiled.

Now put some oil in a pan and add the seeds for seasoning. Once the mustard seeds start to split, add the half boiled pieces, add salt and chilli powder (and bit of turmeric) and place the lid.

Let it cook for five mins. Tasty banana curry is ready!!

You could add onions also if you like, You could also add a bit of turmeric juice if you like bit of sour taste,

3 grain dosa

Ingredients:

Oats flour - 1 cup

Wheat flour- 1 cup

Ragi flour - 1 cup

salt

water

Procedure:

If you have oat flour in hand can use that else grind instant oats or regular oats and use that flour.

Take a bowl and add all the dry ingredients. Add required salt.

Add water to give it a dosa batter consistency.

Can add curry leaves, green chillies or tadka if needed.

Take a tawa and once its heated take a dollop of batter and make dosas out of the mixture.

Kobbari podi

Ingredients:

dry coconut- 2 whole coconut

red chillies - 20

urud dal- 1 tbspn

coriander seeds - 1 tbspn

taramind- 1 tbspn

salt- as per taste

Procedure:

Cut the dry coconut into small pieces. This helps in grinding faster.

add all ingredients except salt into a wok and dry roast them for 8-10 mins

put all ingredients in a mixer add salt and make a coarse powder.

dry out the powder for 5 mins so as not be become a paste from oil oozed from coconut.

This powder can be used for dosa/idly  by adding ghee . it can also be had with rice.