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.