Kezhvaragu Chimmili/Millet Balls

Here is an another easy to make ragi based recipe it is a power packed,healthy,tasty and easy to digest dish.

This is very often prepared in southern part of India.This is one of the favorite dishes my daughter would love to eat trust me it tastes yummy.

Ingredients:

• Ragi flour - 2cup
• Sesame seed/Ellu - 1 cup
• Peanut - 1 cup
• Jaggery - 1 to 2 cup
• Salt - pinch
• Water

Procedure:

• Add ragi flour,salt,water and knead it well.

• While kneading it heat a tawa,take a portion of ragi and flatten it on a tawa.
• Heat it on both the sides.

• On an other pan slightly fry ellu and peanut.
• Now grind ellu,peanut toghter and seperatley grinragi adai to fine powder.
• Mix all the grinded mixture toghter with jaggery.

• Now take the mixture and make into medium sized balls.You can store them in fridge,it tastes good for minimum 2 to 3 days.

Kezhvaragu Chimmili is ready to serve...:)

Butter Naan/Naan

Here is a very basic version of naan preparation,without yeast.
I love preparing naan as my family prefers homemade naan instead restaurant ones.It turned tasty the very first time i prepared and I am sure that even you will never fail at the first as it is very simple to prepare.
Let us now quickly jump into the procedure.

Ingredients:

• All Purpose Flour/ Maida - 2 Cup
• Warm Milk - 1/2 cup 
• Curd - 1/2 cup
• Baking soda - pinch
• Baking powder - 1 tbps
• Salt
• Butter
• oil -  1tbps

Procedure:

• Mix all the above ingredients except butter and knead it into a soft dough(take care that the dough has to be soft and loose).
• Take a 1 tbps of oil and knead it again,cover and allow this dough to rest for minimum 2 hrs to maximum 6hrs.
• Take a portion of dough and role it into round shape by dusting it later cut it from between to get naan shape.
• To the upper part apply water,now place this part on the tawa it immediately sticks to it now cover it with a a lid to get smoky effect.
• Lift the lid to see whether the naan as puffed up at this stage,take pulka stand of wire mesh and place it on a small burner.
• Flip the naan over pulka stand make sure that the uncooked part is facing the flame,increase the flame you would notice it puffing up and brown spots appear.
• Your basic naan is ready.
• For butter naan apply butter to the side which is directly cooked on the flame.

Butter Naan and Basic Naan are ready to serve..:)

Vinayaka Chaturti Special

Here is the month of Lord Ganesh which is one of my favourite festival as the preparations for this festival would start 2 or 3 months before vinayaka chaturti.The pandals,big big idols,now a days this is not only a popular festival it has become even a very important economic activity :) for many cities mumbai,bangalore,hyderabad,chennai etc.,

Here in hyderabad,Khairathabad Ganesh Idol is one of the tallest idol averaging upto 50 feet isn't it great and awesome,I don't miss visiting this place every year,lakhs of devotees visit daily for 12days event of ganesh utsav.On 12th day we sat tata bubye to this huge ganesh idol will be immersed with large cranes in Hussain sagar lake.

Not only at Khairatahbad each and every lane in Hyderabad, Ganesh idols are installed in a colorfully decorated mandapas by devotees. My family and friends visit as much as mandapas we can :),here is our Ganesh which is installed in our apartment :)

 Here is our favorite part of festival "Naivedyam".
The favorite naivedyam for lord ganesh is kozhukattai or sweet modak.

Here is the link for Kozhukattai/modak 

Kozhukattai/Modak

A modak or Kozhukattai is famous sweet dumpling in western and southern region of India,it varies only with name and few ingredients.Modak has a special importance as it is the favorite for Lord Ganesh.

The sweet filling inside modak depends on one's own taste it can be filled with n number of mixtures,few are listed here coconut, jaggery or chana dal,coconut,jaggery or moong dal,coconut,jaggery,sesame seed or sesame, jaggery here I am preparing with ellu i.e., sesame and jaggery,while the outer soft shell is made with rice flour.

Preparation:

Kozhukattai Mavu

• Raw rice - 1 cup
• Water- 3/4 cup
• Oil-1 tbps
• Salt as per taste
• Milk - 1 tbps (optional)

1. Wash and soak the rice in water for an hour,after an hour drain the water and allow it to dry.
2. When excess water is drained grind the rice to a fine powder.
3. Sieve this rice to get a fine powder.
4. Now heat water in a pan add water,oil and milk,when the water boils add rice flour an mix well and remove it from flame.
5. Knead the dough well with the hand,now the kozhukattai mavu is ready to prepare.

Filling Preparation

• Roasted Ellu/Sesame - 1/2 cup
• Jaggery - 2-3tbps

Grind the above ingredients.Now your filling is ready

Kozhukattai Preparation:

• Take a small portion of dough and form it into your desired shape and place the ellu mixture in it(preferably modak shape)
• Repeat this for rest.
• Now steam all these modak for around 10 mins 

Modak is ready..:)

GingerGarlic Paste

Homemade Ginger garlic paste,this paste is most often used in our kitchen,it even plays a major role in many of our dishes,this homemade ginger garlic paste is more flavorful and aromatic when compared to the ones which we get in store.
Store ginger garlic paste in a plastic or glass bottle and keep it in refrigerator and use them when ever needed.

Ingredients:

1. Ginger - 250gms
2. Garlic - 250gms
3. Lemon - 1
4. Oil - 2tbps

Procedure:

• Wash and peel the skin from ginger and chop them.
• In a blender add chopped ginger,garlic cloves,lemon and blend them well,while blending slowly add oil until the paste has a smooth consistency.

• Place in a container and store it in a refrigerator or freezer.

Egg Fried rice

Chicken eggs are widely used in many types of dishes. Protein in cooked eggs are more,rather than raw eggs and cooked ones are easy to digest.
Egg fried rice is a popular dish it makes a feast for taste buds and its a perfect dish .It taste delicious.
This can be prepared with even left over rice.

Ingredients:

1. Rice - 1 cup
2. Eggs - 3
3. Garlic - 1/2 tbps
4. Onion - 1
5. Capcicum - 1
6. Carrot - 1
7. Spring onion(green and white part)- 1/2tbps each
8. Soya sauce - 1 tbps
9. Pepper
10. vinegar - 1/2 tbps
11. Ajinomotto - pinch
12. Salt
13. Olive oil

Procedure:

• Rinse rice and pressure cook it with little salt,till rice grains are separated,fluff it off with a spoon and keep it aside.
• In a pan heat oil and add garlic,onion,spring onion white part and saute them till they turn transparent now add rest over vegetables of your choice and saute them for 2 min(do not over cook them).
• Then add soyasauce,ajinimotto,vinegar, salt and cook it on high for 2 mins.
•  Break the eggs in the same pan as shown below add salt and turmeric and saute this egg for few minutes then mix it with vegetables and cook for a minute.

• Now add cooked rice,pepper,spring onion green part,salt and mix it well and cook for 2 mins.

• Transfer the egg fried rice in a serving bowl...Ready to serve..:)

Sunnundallu

Here comes a very tasty and yummy sweet which is fully packed with proteins.Its very simple and easy sweet.
This is a traditional Andhra Sweet,it is much loved sweet because of its unique taste and nutritional values.
This sunnunda laddu is prepared only with ghee and sugar,it can be prepared much nutritious by replacing sugar and whole urad dal with jaggery and black urad dal. Here I have sticked to whole urad dal and sugar.Let us now jump into the procedure.. :)

Ingredients:

1. Whole Urad dal - 1 1/2 cup
2. Sugar - 1 cup
3. Ghee - 1/2 cup
4. Elachi - 2

Procedure:

• Heat a kadai and dry roast whole urad dal on low heat till they turn very light brown color or till aroma comes out.Allow it to cool down and grind it to sand like texture.
• Now grind sugar and elachi
• Add powdered sugar,elachi to urad dal powder and mix well.
• Pour melted ghee to the urad dal and sugar mixture and mix it well such that you should be able to form balls fro it,if not able to form balls add more ghee.

• Now make the mixture into medium size balls and your sunnundalu is ready to have.

• You can store them for almost 2 weeks and enjoy the taste.

...:)

Coconut Chutney

This chutney is the most common side dish in all south Indian breakfast dishes like idli,dosa,vada,upma etc., Its very easy to prepare,its upto your choice for texture.If you add water while grinding you will get a creamy texture or you can even avoid water.

Ingredients:

1. Coconut Grated - 1/2 cup
2. Green Chilli - 3 to 4
3. Roasted Gram - 1 1/2 tbps
4. Onion - 1/2
5. Ginger - 1 inch
6. Garlic - 2 cloves
7. salt

   For Tempering:

1. Urad dal- 1/4 tbpd
2. Mustard seeds- 1/2 tbps
3. Jeera-1/4 tbps
4. Hing-pinch
5. Curry leaves
6. Oil

Procedure:

• In a kadai add 1 tbps of oil,when oil is heat add greenchili,onion,ginger,garlic and saute them for few minnutes.
• Now grind grated cocunut,roasted gram,salt,sauted onon,greenchili,ginger,garlic into a fine paste.
• Heat 1 tbps of oil and add all the tempering ingredients once it crackle add it to coconut chutney.
• You Yummy coconut chutney is ready to serve.

...:)

Peanut Chutney

Groundnut Chutney or peanut chutney is one of my favourite chutney.You can even cal this as a creamy chutney as it seems by its texture.We add tamarind to peanut it gives a slight tangy tastes,it tastes very delicious yet very simple to prepare.

Ingredients:

1. Roasted Peanut - 3 to 4 tbps
2. Red chilli -  2 to 3
3. Tamarind Paste- 1 tbps

   For Tempering:

• Mustard seed-1/2 tbps
• Urad dal-1/4 tbps
• Jeera-1/4 tbps
• Hing-pinch
• Curry leaves 
• Oil

Procedure:

• Grind peanuts,redchilli,tamarrind paste,salt in a smooth paste by adding little water to creamy texture.
• Heat oil in a kadai and add the tempering ingredients once they crackle,add them to the paste.
• Now your creamy peanut chutney is ready to serve.Serve it with idli or dosa.

....:)

ThotaKura Gravy

This green variety leafy is very rich in protiens,vitamins and iron.This can be prepared in different styles.Here I have shown a very simple way o cooking.This dish is very simple and easy to prepare.

Ingredients:

1.  ThotaKura - 3 bunches(washed and coarsely chopped)
2. Onion - 1
3. Green chili - 4 to 5
4. Garlic - 5 cloves
5. Water
6. Salt

For Tempering:

• Mustard seeds- 1/4 tbps
• Jeera - 1/4 tbps
• Urad dal - 1/4 tbps
• Hing
• Red Chilli - 2
• Curry leaves
• Oil

Preparation:

• In a microwave safe bowl and add all the above ingredients except water and salt to it and microwave for 2mins at 100% power level.

• Now add water,salt and microwave for another 2mins,once its done allow it cool and grin it to a fine paste.
• Now in another microwave safe bowl add oil and tempering ingredients once it crackles add it to the paste.

• Ready to serve it with paranthas,roti,rice.

...:)

KoyyaKura Gravy

Have already posted koyyakura with dal,here comes the another dish with koyyakura which can be prepared in very short span.It makes a good side to roti and also for rice.It is very very simple to prepare.I am sure You will love cooking this and even having it.
This can be prepared in microwave oven or stove.I have prepared it in oven.

Ingredients:

1. Koyya Kura - 2 bunches(washed and coarsely chopped)
2. Onion - 1
3. Green chili - 2 to 3
4. Garlic - 5 cloves
5. Coriander - 1 small bunch
6. Water
7. Salt

For Tempering:

• Mustard seeds- 1/4 tbps
• Jeera - 1/4 tbps
• Urad dal - 1/4 tbps
• Hing
• Red Chilli - 1
• Oil

Preparation:

• In a microwave safe bowl and add all the above ingredients except water and salt to it and microwave for 2mins at 100% power level.
• Now add water,salt and microwave for another 2mins,once its done allow it cool and grin it to a fine paste.
• Now in another microwave safe bowl add oil and tempering ingredients once it crackles add it to the paste.
• Ready to serev,serve it with paranthas,roti,rice.

...:)

KoyyaKura Pappu(dal)

This green variety is very popular in Andhra Pradesh.It is very rich in protiens,vitamins and iron.This can be prepared in different styles.Here I have mixed dal with koyyakura ,this very good if your in a diet as it contains lots of fiber in it.This dish is very simple and easy to prepare.

Ingredients:

1. Koyyakura - 3 bunches(washed and coarsely chopped)
2. Toor dal (Kandhi pappu) - 3/4 cup
3. Onion - 1
4. Green Chilli - 5 to 6
5. Garlic - 3 to 4 cloves
6. Coriander powder - 1 tbps
7. Tamarind - 2 tbps
8. Turmeric - 1/4 tbps
9. Salt 
10. Water - 2 cup
11. Oil
12. Coriander  - for garnish

For Tempering:

1. Mustard seeds -1/4 tbps
2. Jeera- 1/4 tbps
3. Urad dal-1/4 tbps
4. Hing - pinch
5. Red chilli - 2
6. Oil

Procedure:

• Pressure cook all the above ingredients for minimum 4 - 6 vessels.Once the pressure is released open the lid and mix it well.
• Heat oil in a pan and add the tempering ingredients once they crackle,add it to the koyyakura pappu.
• Its ready to serve,it tastes good with both roti and steamed rice.

...:)

Onion Rava Dosa

Onion Rava Dosa is a very popular dish for South Indians,which is made with rava especially Bombay rava this can be prepared instantly and very easy to prepare.It tastes too good,crispy and looks like a thin crepe.

Unlike other dosa we don't use ladle it is directly pored over hot pan,once it turns crispy it is removed and served..:)

Ingredients:

1. Rava - 1 cup
2. Maida - 1/2 cup
3. Rice atta - 1/4 cup
4. Onion- 1 finely chopped
5. Ginger finely chopped - 1 tbps
6. Cashewnut powder - 2tbps
7. Green chilli finely chopped - 2tbps
8. Jeera - 1tbps
9. Coriander finely chopped
10. Salt
11. Oil

Procedure:

Batter preparation:

• Mix all the three flours well,make a thin batter using little water at a time and make batter without any lumps.Batter should have pouring consistency like buttermilk.

• Now add all other left over ingredients to batter except onion and oil.Let this batter stand for 30 min minimum.
• Now heat the dosa pan on medium heat and coat a layer of oil on the pan.
• When pan is ready pour the batter in circular motion from 3 to 4 inches height  till it covers the pan, rava dosa should have holes in it like lacy look.Now sprinkle onions on it.

• Note: do not try to spread the batter it would damage its appearance.
• Sprinkle 1 - 2 tbps of oil around dosa,cook dosa for 2 or 3mins until it turns golden color.No need to turn the dosa.
• Rava dosa will be golden brown on one side and the other light brown or white.
• Now with the help of spatula remove the dosa and transfer it into a serving plate.
• Thin and crispy rava dosa is ready,Serve it with chutney and sambar.

...:)

Bitter gourd Fry(Karela Fry)

This is a simple and classic south Indian style stir fry recipe made using very few basic ingredients.Beacuse of its bitter taste many of us doesn't cook and many of us just avoid them eating though it is very high in its nutritional values,to remove its bitterness soak it in water mixed with salt and turmeric or in tamarind water to a certain extent.This recipe is very simple and quick,yet it tastes very delicious do trust me it taste awesome.

Ingredients:

1.  Bitter Gourd- 1
2. Red Chilli Powder - 1 tbps
3. Coriander powder - 1/2 tbps
4. Jeera powder - 1/2 tbps
5. Turmeric - 1/4 tbps
6. salt
7. Oil - 3 -4 tbps

Procedure:

• Wash and cut the biter gourd into circle shape and soak them in salt water.
• Heat oil in a pan add bitter gourd slices and saute them for few minutes i.e., till they are half cooked.
• Make sure you give enough time to fry on both the sides.
• Later add red chili powder,coriander powder,jeera powder,Turmeric powder,salt and saute them till they turn slight crispy as show in the picture.
• Now your yummy fry is ready to serve.

...:)

Vaazhakai Varuval (Raw Banana Fry)

Most of the time I buy raw banana I prepare this fry.This is a classic Indian style stir fry recipe made using very few basic ingredients.This recipe is very simple and quick,yet it tastes very delicious it makes a perfect side.

Ingredients:

1. Raw Banana - 1
2. Red Chilli Powder - 1 tbps
3. Turmeric - 1/4 tbps
4. salt
5. Oil - 3 -4 tbps

Procedure:

• Wash and peel the raw banana and cut them into circle shape.
• And put them in salt water to retain its color.
• Heat oil in a pan add raw banana slices and saute them for few minutes i.e., till they are half cooked.
• Make sure you give enough time to fry on both the sides.
• Later add red chili powder,Turmeric powder,salt and saute them till they turn slight crispy as show in the picture.
• Now your yummy fry is ready to serve.

...:)

Easy Aloo Fry

 Aloo or Potato recipe is a classic Indian style stir fry recipe made using very few basic ingredients.This recipe is very simple and quick,yet it tastes very delicious it makes a perfect side for rice.

Ingredients:

1. Potato - 1
2. Red Chilli Powder - 1 tbps
3. salt
4. Oil - 3 -4 tbps

Procedure:

• Wash and peel the potatoes and cut them into cube shape.
• Heat oil in a pan add potato slices and saute them for few minutes i.e., till they are half cooked.
• Later add red chili powder,salt and saute them till they turn slight crispy as show in the picture.
• Make sure you give enough time to fry on both the sides.
• Now your yummy dish is ready to serve.It can be even had as a snack.

...:)

Beach Sundal

 Beach side sundal receipe is a perfect snack which you can cook and enjoy at your home.At beach side this sundal is commonly known as thenga manga pattani sundal.This beach sundal receipe is a perfect authentic one.
I am sure you would enjoy alot cooking it and having it..:)

Ingredients:

1. Dried White Peas - 100gm
2. Raw mango-1 (small) 
3. Greenchili - 2
4. Coconut - 3 tbbps grated
5. Onion - 1
6. Coriander
7. Curry leaves
8. Salt

For Tempering:

1. Mustard seeds - 1/2 tbps
2. Jeera - 1/2 tbps
3. Red chilli - 1
4. Hing - 1/4 tbps
5. Oil

Procedure:

• Soak white peas for minimum 5hrs or overnight and pressure cook it for 3-4 whistles and keep it aside.
• Meanwhile chop onions,green chili,raw mango and grate coconut.
•  Now heat oil in a pan and add all the tempering ingredients once they crackle add curry leaves, onion and stir it, no need to saute them.
• Now add cooked peas,green chili ,raw mango,coconut,salt and mix them well till they blend,turn off the flame.
• Thenga manga pattani sundal is ready to serve.

...:)

Green Chutney

Green chutney is very easy and can be prepared in fraction of seconds.This chutney is coriander and mint based.This is very tasty  it is commonly added in chat items and as a spread in sandwiches.It tastes good even with parathas,dhoklas,samosas etc.,

 Ingredients:

1. Coriander - 1 cup
2. Mint - 1/2 cup
3. Green chili - 1
4. Ginger - small bit
5. Sugar - 1/2 tbps
6. Lemon juice - 1/2 tbps
7. Salt

Procedure:

• Was coriander and mint leaves properly and keep it aside to drain excess water.
• Now grind coriander,mint with the above mentioned ingredients.
• Green chutney is ready to taste.

This can be stored upto 2-3 days in refrigerator.

Prawn Curry

Prawns can be cooked in n number of ways and style.This prawn curry is the most easy way to cook and tastes delicious.This is one of my favorite curry it tastes good with both roti and rice.
Procedure to clean Prawns:

• Fresh prawns should  smell fresh and clean not fishy and should look moist.
• First pull the head part of the prawn and rinse in water.
• Later remove the shell from middle part,hold the top end and pull the tail to remove the left over shell.
• Now wash the prawns 2 to 3 times well in water.Finally add turmeric and rinse it again.

Ingredients:

1. Prawns - 500gms
2. Onion - 2
3. Tomato - 2
4. Green chilli - 2
5. Sombu - 1/2 tbps
6. Curry leaves
7. Ginger garlic paste - 1 tbps
8. Turmeric powder - 1/2 tbps
9. Corainder powder - 1 tbps
10. Chilli Powder - 1 tbps
11. Garam masala - 1/2 tbps
12. Coriander 
13. Salt
14. Oil

Procedure:

• Heat  2 tbps of oil in a heavy bottomed vessel,add sombu,curry leaves once it splutters add onion and green chili,fry them till transparent.
• Now add ginger garlic paste and saute in for few minutes later add tomato and fry for another 3-5 mins.
• Once tomato is cooked add turmeric powder,chili powder,coriander powder,salt mix well and cook them until oil separates.
•  Now add cleaned prawns and mix well,cook on a medium heat for 5mins.
• Now add 1 cup of warm water and cover cook for 5-10 mins. Check occasionally the prawns are done when they turn pink and opaque.when it is cooked add garam masala and mix well.
• Turn off heat and garnish with coriander.
• Serve this yummy prawn curry with roti or rice.

...:)

Onion Tomato Chutney

This onion tomato chutney is a quick fix chutney for idli,dosa,vada etc., This chutney is mildly sweet because of roasted onions.You can also try variations for this recipe like omitting tomato and preparing it only with onions which makes 100% onion chutney.This chutney can be stored in refrigerator for 2 - 3 days.

Ingredients:

1. Onions - 3
2. Tomato -2
3. Red chili - 5 to 6
4. Garlic - 2 cloves
5. Salt

For Tempering:

1. Mustard seeds - 1/2 tbps
2. Urad dal - 1/2 tbps
3. Asafoetida/hing - 1/4 tbps
4. Curry leaves - 6 to 7
5. Oil

Procedure:

• Heat oil in a pan add red chili,onion and saute till it turns light golden brown,add garlic,sliced tomato and salt.
• Mix well and cook until the tomatoes turn soft and the mixture is moist.Remove from flame and allow it to cool.
• Grind this mixture without adding water to form a paste.
• Heat 1 tbps of oil in a pan add whole tempering ingredients,saute them till they splutter.
• Now add grinded chutney to it,mix well and cook for 4-5 mins
• Onion Tomato Chutney is ready to serve,serve it with idli,dosa,vada etc.,

Gongura(sorrel) Mutton

Well here is a special Andhra dish. Gongura mutton(Lamb or goat) is the famous dish all over Andhra Pradesh. This dish is an absolutely mouth-watering dish.It is hot spicy food dish prepared with fresh sorrel leaves.This dish is prepared with mutton cooked in spicy masala with sorrel leaves which enriches the flavor of mutton giving a tangy taste and an aroma.

Ingredients:

1. Mutton - 1/2 kg
2. Gongura/sorrel leaves 0 1 cup
3. Onion -1
4. Green chili - 2 (slit)
5. Ginger garlic paste - 1/2 tbps
6. Mint leaves - 10-12
7. Corainder leaves
8. Coriander powder - 1 tbps
9. Red chili powder - 1 1/2 tbps
10. Turmeric - 1/4 tbps
11. Garam masala - 1/2 tbps
12. Pepper - 1/4 tbps
13. salt
14. Oil

Marinate:

1. Curd - 1/2 cup
2. Ginger garlic paste - 1/2tbps
3. Turmeric powder- 1/4 tbps
4. Red chili powder - 1 tbps
5. lemon - 1/2 tbps
6. salt

Tempering:

1. Bay leaf - 1
2. Cloves - 2
3. Cardamom - 1
4. Cinnamon - 1/4 inch
5. Star anise - 1a

Procedure:

• Marinate mutton pieces with curd,ginger garlic paste,turmeric powder,red chili powder.lemon,salt and keep it aside for half an hour and pressure cook mutton (min 4-5 vessels)
• Heat oil in a heavy bottomed pan add whole tempering ingredients into it after they start spluttering add onion, green chili,ginger garlic paste,mint leaves saute it tell they turn pink.
• Now add gongura leaves by tearing them into small part (or slightly grind them into paste) and saute it for few minutes.
• Now add coriander powder,red chili powder,turmeric and mix it well,saute them till the oil is separated from the mixture.
• Now add meat pieces to this mixture and saute for 10 mins so that they get well wrapped with spices.
•  Place the lid and cook til the mutton pieces had turned soft and leaves have blended with the mutton masala.
• Finally add pepper and garam masala to it and transfer iy into a serving bowl.
• The yummy mouth watering dish is ready,garnish with fresh coriander leaves and serve it hot rice or roti. It tastes yummy with both

...:)