tag:blogger.com,1999:blog-56776819812261432532024-03-18T08:34:05.826+05:30Andhraspicydelicious treat from jyothis kitchen..Unknownnoreply@blogger.comBlogger119125tag:blogger.com,1999:blog-5677681981226143253.post-35776863486981545532010-02-08T20:33:00.012+05:302010-05-10T16:29:05.290+05:30PAPPU KATTU - Toordal With A Unique Variation<a href="http://4.bp.blogspot.com/_saXl4PQEjbA/S3AoVtLru9I/AAAAAAAABTY/0HLEYGRi0us/s1600-h/new+photos+052.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5435889103607151570" src="http://4.bp.blogspot.com/_saXl4PQEjbA/S3AoVtLru9I/AAAAAAAABTY/0HLEYGRi0us/s400/new+photos+052.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This dish has a unique taste from all other toordal varities. Very slight change of ingredients give a yummy taste. Here is the recipe:<br />
<span style="font-weight: bold;">Ingredients:</span><br />
1 cup of toordal/kandipappu(telugu)<br />
2 tbsp oil<br />
1 tsp mustard seeds/avvalu<br />
2 dry red chillies<br />
few curry leaves<br />
a pinch of turmeric powder<br />
5 ripped tomatoes(cut as 8 pieces of each)<br />
salt to taste<br />
3 cups of water(approx)<br />
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<br />
<span style="font-weight: bold;">Make a Coarse paste<span style="font-style: italic;"></span></span>:<br />
1 tbsp cumin seeds/jeera<br />
6 garlic pods<br />
5 green chillies(adjust according to your spice level)<br />
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<span style="font-weight: bold;">Method:<span style="font-style: italic;"></span></span><br />
1. Wash and cook toordal till soft in a pressure cooker and keep aside.<br />
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2. Prepare a coarse paste of cumin seeds, garlic pods and green chillies and keep aside.<br />
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3. Heat oil in a heavy bottom vessel, add dry red chillies and mustard seeds, let them splutter. Add curry leaves, turmeric powder and above coarse paste, slightly fry for few seconds on a low flame. Then add chopped tomatoes, covered, cook till soft. <br />
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4. Add cooked toordal, mix gently, add two cups of water and salt, mix, covered, bring to a boil on medium flame. Adjust salt and turn off the flame. <br />
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<a href="http://4.bp.blogspot.com/_saXl4PQEjbA/S3E3OZ3vdRI/AAAAAAAABTg/PizFo6ykvas/s1600-h/new+photos+059.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5436186945815278866" src="http://4.bp.blogspot.com/_saXl4PQEjbA/S3E3OZ3vdRI/AAAAAAAABTg/PizFo6ykvas/s400/new+photos+059.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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Note: Consistency level of kattu should be as thick as sambar.Unknownnoreply@blogger.com46tag:blogger.com,1999:blog-5677681981226143253.post-22490456594843439692010-02-01T12:42:00.009+05:302010-05-10T16:30:03.908+05:30Indian Broad Beans Tomato Curry - Chikkudukaya Tomato<a href="http://1.bp.blogspot.com/_saXl4PQEjbA/S2aA-dLD_pI/AAAAAAAABTI/pMybNfOLMFU/s1600-h/new+photos+035.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433171810940354194" src="http://1.bp.blogspot.com/_saXl4PQEjbA/S2aA-dLD_pI/AAAAAAAABTI/pMybNfOLMFU/s400/new+photos+035.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
I love these beans very much. In India, this is the season to get these beans. Here is the recipe:<br />
<span style="font-weight: bold;">Ingredients:<span style="font-style: italic;"></span></span><br />
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain<br />
2 tbsp oil<br />
1 tsp jeera(cumin seeds)<br />
1 tsp mustards(awaalu)<br />
1 big onion, finely chopped<br />
few curry leaves<br />
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1 tsp turmeric powder<br />
1 tsp ginger garlic paste<br />
4 riped tomatoes, finely chopped<br />
5 green chillies(make them as coarse paste)(adjust according to your spicy level)<br />
salt to taste<br />
few coriander leaves, finely chopped for garnish<br />
<span style="font-weight: bold;">Method:<span style="font-style: italic;"></span></span><br />
1. Heat oil in a kadai or pan, once hot, add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft. Add turmeric and ginger garlic paste and saute further a minute on medium flame.<br />
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2. Add boiled broad beans, mix, covered, cook for 5 minutes on medium flame. Then add chopped tomatoes, green chillies paste and salt, mix, covered, cook till beans and tomatoes get soft.<br />
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<a href="http://3.bp.blogspot.com/_saXl4PQEjbA/S2aBe8_DKaI/AAAAAAAABTQ/x7sinUb5EBA/s1600-h/new+photos+032.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5433172369235716514" src="http://3.bp.blogspot.com/_saXl4PQEjbA/S2aBe8_DKaI/AAAAAAAABTQ/x7sinUb5EBA/s400/new+photos+032.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
3. Finely add finely chopped coriander leaves and turn off the heat. Serve hot with rice or chapathis.Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-5677681981226143253.post-14143624254227287232010-01-26T00:11:00.007+05:302010-05-10T16:31:15.493+05:30FRENCH TOAST OR BOMBAY TOASTThis is my favorite breakfast item. Its healthy and light food. Here is the recipe:<br />
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<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/S13msRgwINI/AAAAAAAABTA/aScSgLEZMnc/s1600-h/new+photos+015.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/S13msRgwINI/AAAAAAAABTA/aScSgLEZMnc/s400/new+photos+015.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5430750373968093394" /></a><br />
<span style="font-weight:bold;">Ingredients:<span style="font-style:italic;"></span></span><br />
Breadslices : 6<br />
Eggs : 2<br />
Milk : 250ml(approx)<br />
Black Pepper powder : 1tsp<br />
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Salt to taste<br />
Cumin seeds(Jeera) : 1tsp<br />
Sugar : 1tbsp<br />
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<span style="font-weight:bold;">Method:<span style="font-style:italic;"></span></span><br />
1. Beat the eggs well in a bowl, add sugar, pepper pdr, salt and jeera. Mix well.<br />
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2. Now add half of the milk to above egg mixture, mix well(sugar has to melt). Again add remaining milk and mix very well. <br />
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3. Heat a nonstick pan or normal chapathi pan on medium flame. Spread 1tbsp oil.<br />
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4. Cut each bread slice into 2 pieces(triangle shape). Dip each slice in above mixture, remove and place it on hot pan. Roast both sides of slice till light golden color on low flame.<br />
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5. Serve with tomato ketchup and sliced onions.Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5677681981226143253.post-38627012581082345002010-01-18T12:45:00.014+05:302010-05-21T23:25:15.314+05:30GUTTI VANKAYA OR STUFFED BRINJAL CURRYHi Friends! here is a very very special andhra dish called "Gutti Vankaya Curry"(Stuffed Brinjal Masala). This dish can make with so many variations. I know 4 variations. This variation is best of them. Very soon, will post the other variations too. This stuffed brinjal is my family's favourite dish. So, here is the recipe:<br />
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<a href="http://4.bp.blogspot.com/_saXl4PQEjbA/S1QPOr0rAjI/AAAAAAAABS4/8QK5o-odpU4/s1600-h/IMG_0159.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427980195844522546" src="http://4.bp.blogspot.com/_saXl4PQEjbA/S1QPOr0rAjI/AAAAAAAABS4/8QK5o-odpU4/s400/IMG_0159.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-weight: bold;">Ingredients:<span style="font-style: italic;"></span></span><br />
Tender Brinjals(baby) : 1/2 kg<br />
Oil to fry<br />
finely chopped coriander leaves<br />
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<span style="font-weight: bold;">For stuffing:<span style="font-style: italic;"></span></span><br />
oil : 1/2tbsp<br />
dry red chillies : 7<br />
chanadal : 2tbsp<br />
uraddal : 2tbsp<br />
Fenugreek(methi) seeds : 1/2 tsp<br />
coriander seeds(dhania) : 1tbsp<br />
Cumin Seeds(Jeera) : 1tbsp<br />
Tamarind : 1 lemon size<br />
garlic cloves : 6<br />
Curry Leaves : few<br />
Hing : a pinch<br />
Turmeric powder : 1/2 tsp<br />
Salt to taste<br />
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<a href="http://1.bp.blogspot.com/_saXl4PQEjbA/S1QMDpTIY6I/AAAAAAAABSw/PxyAVZ0ix9A/s1600-h/IMG_0149.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5427976707653526434" src="http://1.bp.blogspot.com/_saXl4PQEjbA/S1QMDpTIY6I/AAAAAAAABSw/PxyAVZ0ix9A/s200/IMG_0149.JPG" style="cursor: pointer; float: left; height: 150px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a><br />
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<span style="font-weight: bold;">Method:<span style="font-style: italic;"></span></span><br />
1. Wash and cut brinjals from front side like above photo.<br />
2. Now heat oil in a pan, fry brinjals for 30 seconds, remove, drain and keep aside.<br />
3. In another pan, heat 1tbsp oil, roast above stuffing ingredients on slow flame by adding one by one. Let them cool and blend them into a fine powder.<br />
4. Take this powder into a bowl, pour little water to make thick paste like chapati dough.<br />
5. Stuff this masala in all half fried brinjals.<br />
6. In a pan, heat 1 tbsp oil, arrange all stuffed brinjals one by one. Keep this pan on low flame, covered and fry for 15 minutes. Every 4 minutes, slowly move the brinjals to cook evenly on all sides.<br />
7. Now add remaining stuffing masala on stuffed brinjals, add 1/2 cup water and little quantity of salt. Mix slowly, covered, cook more 5 minutes on low flame.<br />
8. Finally add finally chopped coriander leaves and turn off the flame.<br />
9. Serve hot with white rice.<br />
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Note: Mix brinjals very slowly and carefully otherwise they may be mashed.Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-5677681981226143253.post-5825834463084113102010-01-04T23:35:00.004+05:302010-01-04T23:56:06.328+05:30RAVA IDLI<span style="font-weight:bold;">Rava Idli<span style="font-style:italic;"></span></span>:<br />Prep Time : 15 minutes<br />Cooking time : 6 minutes<br />Serves : 4<br />Cuisine : Karnataka<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/S0Iwzey5wCI/AAAAAAAABSQ/mbghUEDwUPM/s1600-h/Picture+016.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/S0Iwzey5wCI/AAAAAAAABSQ/mbghUEDwUPM/s320/Picture+016.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422950562305523746" /></a><br /><span style="font-weight:bold;">Ingredients<span style="font-style:italic;"></span></span>:<br />2 cups roasted fine semolina or fine rava<br />1 1/2 cups curds<br />salt to taste<br />2 tbsp finely chopped coriander leaves<br />2 tbsp finely chopped curry leaves<br /><br /><span style="font-weight:bold;">For tempering<span style="font-style:italic;"></span></span>:<br />2 tbsp oil<br />1 tsp mustards<br />1 tsp urid dal<br />1 tsp chanadal<br />2 finely chopped green chillies<br /><br /><span style="font-weight:bold;">Method<span style="font-style:italic;"></span></span>:<br />1. For this rava idli, I used roasted semolina.<br /><br />2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.<br /><br />3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.<br /><br />4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/S0Iybv4Y5FI/AAAAAAAABSY/EYzre6jW4dc/s1600-h/Picture+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/S0Iybv4Y5FI/AAAAAAAABSY/EYzre6jW4dc/s320/Picture+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422952353598334034" /></a><br />5. Serve hot with any chutney of your choice.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5677681981226143253.post-3408195835922511132010-01-01T12:38:00.007+05:302010-01-02T18:29:45.560+05:30Hi Friends! Wish You A Happy and Prosperous New Year 2010Hello My dear foodie friends................. after a lllllllllllooooonnnnnnnnnnnggggggg time, back to pavilion. Wish you a very happy new year 2010...enjoy the new year.. <br /><br />For me, 2009 was very very very...precious year. Guesses from anybody??????<br /><br />Me and my hubby were blessed with a lovely boy baby on March 12th, 2009 at 1.50PM. Now he is 10months old. Completely busy with his works and enjoying his lovely activities. This year, decided to blogging again. So here is my entry with my lovely son - Master Pranav's photos. See and enjoy.......<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/Sz70wU4yS2I/AAAAAAAABRU/J9E_vL24Xus/s1600-h/IMG_2115new.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/Sz70wU4yS2I/AAAAAAAABRU/J9E_vL24Xus/s320/IMG_2115new.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422040112478440290" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/Sz8Ul7606oI/AAAAAAAABRc/NbHnvPC7RZs/s1600-h/IMG_2099.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/Sz8Ul7606oI/AAAAAAAABRc/NbHnvPC7RZs/s320/IMG_2099.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422075118349511298" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/Sz8V1S7w15I/AAAAAAAABRk/13erCg48_eM/s1600-h/IMG_2171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/Sz8V1S7w15I/AAAAAAAABRk/13erCg48_eM/s320/IMG_2171.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5422076481737119634" /></a><br /><br />So friends, every month will post 4 new dishes, i.e., on every Monday.<br /><br />So see you on next Monday i.e., on 04.01.2010 with new dish.Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5677681981226143253.post-6694325740507991042008-11-23T20:36:00.004+05:302008-11-23T21:39:48.071+05:30Gongura Chicken - Chicken cooked in red sorrel leaves<div xmlns='http://www.w3.org/1999/xhtml'>Hi friends, after a loooooooooooooooooong break, coming back with a delicious non veg dish called "Gongura Chicken". This is a traditional dish, which includes spicy and sour tastes. Honestly, this is one favourite dish of andhra people. Now come to the recipe...<br/><br/><span style="font-weight:bold;">Gongura Chicken Recipe<span style="font-style:italic;"></span></span><br/>Preparation : 30 mts<br/>Serves : 5 persons<br/>Cuisine : Andhra<br/><br/><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/SSl1seBKcUI/AAAAAAAABQk/6x6IS_1KeoI/s1600-h/abhi+and+kalyan+pics+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/SSl1seBKcUI/AAAAAAAABQk/6x6IS_1KeoI/s320/abhi+and+kalyan+pics+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5271874245646512450" /></a> <span style="font-weight:bold;">Ingredients<span style="font-style:italic;"></span></span>:<br/> 1 kg chicken, washed and drained<br/> 4 medium sized onions, finely chopped<br/> few fresh curry leaves<br/> 4 tbsp oil<br/> 1 tsp fresh garam masala powder<br/> salt to taste<br/> <br/><span style="font-weight:bold;">To Marinade<span style="font-style:italic;"></span></span>:<br/> 1 cup curd<br/> 1 1/2 tbsp ginger garlic paste<br/> 1/4 tsp turmeric powder<br/> 1 tbsp red chilli powder<br/> <br/><span style="font-weight:bold;">To make paste<span style="font-style:italic;"></span></span>:<br/>1/4 cup water<br/> 2 cups fresh red sorrel leaves <br/> 3 green chillies (adjust)<br/> 1 bunch fresh coriander leaves (optional)<br/> 1/2 bunch fresh mint leaves (optional)<br/><br/><span style="font-weight:bold;">Garam Masala Powder<span style="font-style:italic;"></span></span>:<br/> 4 cloves<br/> 1 1/2" cinnamon<br/> 3 cardamoms<br/> 3 tbsp coriander seeds<br/><br/><span style="font-weight:bold;">Method<span style="font-style:italic;"></span></span>: <br/>1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.<br/><br/>2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.<br/><br/>3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.<br/><br/>4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.<br/><br/>5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.<br/><br/>6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.<br/><br/><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/SSl0L3-h5ZI/AAAAAAAABQc/q3NqghuxsYo/s1600-h/abhi+and+kalyan+pics+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/SSl0L3-h5ZI/AAAAAAAABQc/q3NqghuxsYo/s320/abhi+and+kalyan+pics+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5271872586167477650" /></a>7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.<br/><br/><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/SSlyy0QoFWI/AAAAAAAABQU/_tR225qU2_M/s1600-h/abhi+and+kalyan+pics+013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/SSlyy0QoFWI/AAAAAAAABQU/_tR225qU2_M/s400/abhi+and+kalyan+pics+013.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5271871056161281378" /></a>8. Serve hot with white rice or chapatis.<br/><br/><span style="font-weight:bold;">Note</span>: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.<br/><br/><br/><br/></div>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-5677681981226143253.post-42808481668546713072008-08-02T22:44:00.005+05:302008-08-02T23:11:34.780+05:30PLAGIARISM CONTINUED....Hi Friends,<br /><br />Today, when I saw <a href="http://spicychilly.blogspot.com/2008/08/plagiarism-never-ends.html">Bharathy's</a> post on plagiarism, really I was shocked and felt very bad. Checked that links (copied links blog). After checking that blog, again deeply surprised, because that author copied my <a href="http://andhraspicy.blogspot.com/2007/10/egg-tomato.html">Egg Tomato curry</a> photo too...<br /><br /><span style="font-weight:bold;">One more thing is after seeing that curry preparation process, really we (me and my hubby) laughed a lot. Because, for this curry we have to use boiled eggs and have to drop them in tomato gravy. But you can see that blogger's proceadure<a href="http://tastyland.blogspot.com/2008/05/how-to-make-egg-tomato-thoran.html">here</a>. After seeing that, I left one comment (serious warning).<span style="font-style:italic;"></span></span> <br /><br />Here is my original recipe <a href="http://andhraspicy.blogspot.com/2007/10/egg-tomato.html">Link</a>.<br /><br />Thanks bharathy!Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5677681981226143253.post-78152770985053305042008-06-25T21:30:00.000+05:302008-12-09T10:15:11.813+05:30HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADIHi Friends, <br />Due to my internet connection problem, was not able to post the Mango pickle recipe immediately. Now my internet connection is working. So here is my hot mango pickle recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/SFaRpQ3G8LI/AAAAAAAAA2U/6fHu-P0B86c/s1600-h/Picture+148.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/SFaRpQ3G8LI/AAAAAAAAA2U/6fHu-P0B86c/s400/Picture+148.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5212513756814700722" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br />1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)<br />1/4 Kg red chilli powder<br />1/4 Kg salt<br />50 gr mustard powder(avapindi)<br />25 gr Methi powder (menthi pindi)<br />1 tbsp turmeric powder<br />100 gr garlic pods (slightly crushed)<br />1/2 kg oil(preferred groundnut oil)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/SFaP0QuF5cI/AAAAAAAAA2E/GkBBGjd9oIQ/s1600-h/Picture+098.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/SFaP0QuF5cI/AAAAAAAAA2E/GkBBGjd9oIQ/s400/Picture+098.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5212511746732189122" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/SFaP1Rfih3I/AAAAAAAAA2M/dIqgw1VpCBo/s1600-h/Picture+094.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/SFaP1Rfih3I/AAAAAAAAA2M/dIqgw1VpCBo/s400/Picture+094.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5212511764119455602" /></a><br /><span style="font-weight:bold;">Method:</span><br />1. Mix all the above ingredients (all are raw ingredients and use directly one by one) in a dry and cleaned big bowl and keep it for 3 days in a cool place. (Don't touch and also don't mix)<br /><br />2. Third day you can mix with dry, cleaned spoon. Now its ready to use. Looks yummy and tastes great. Here are some photos(slideshow) while keeping this delicious pickle.<br /><br /><embed type="application/x-shockwave-flash" src="http://picasaweb.google.com/s/c/bin/slideshow.swf" width="288" height="192" flashvars="host=picasaweb.google.com&captions=1&RGB=0x000000&feed=http%3A%2F%2Fpicasaweb.google.com%2Fdata%2Ffeed%2Fapi%2Fuser%2Fjyothi.appani%2Falbumid%2F5215750882351779873%3Fkind%3Dphoto%26alt%3Drss" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed><br /><br /><span style="font-weight:bold;">Note:</span> 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.<br /><br />2. Red chilli powder used for pickling is preferred and careful, it should be without salt.<br /><br />3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.Unknownnoreply@blogger.com24tag:blogger.com,1999:blog-5677681981226143253.post-6778879274415646912008-06-16T21:13:00.004+05:302008-06-16T21:30:09.208+05:30VERY SOON COMING WITH HOT HOT ANDHRA SPECIALHi Friends, I am extremely sorry for a very long break. From USA, came back to India, settled in Hyderabad, India. I was completely busy with my parents, brothers, sisters and relatives etc., These two months (May and June) are very busy in Andhra and through out India with Mango pickles (many variations). Thats why these two months are called as Mango Months. :))...<br /><br />My mom is pickles specialist, I think every daughter and son feels the same (No doubt at all). This year, when my mom kept this pickle, we enjoyed a lot. Really that smell, color of the pickle...wow really mouthwatering.....:))<br /><br />Very soon, I will post this pickle proceadure with complete details. Earlier was decided to restart my blogging with this wonderful pickle only. <br /><br />So friends, just wait for only ...1 day. Will be back with hot hot <span style="font-weight:bold;">mango pickle<span style="font-style:italic;"></span></span>. Really very happy to see your lovely comments (while this long gap too) and will be very thankful to your patience and encouragement, expecting the same in the future...<br /><br />cheers<br />JYOTHIUnknownnoreply@blogger.com6tag:blogger.com,1999:blog-5677681981226143253.post-5254652098219583182007-12-04T21:35:00.000+05:302008-12-09T10:15:12.148+05:30GORUCHIKKUDU/GUVAR BEANS CURRY<span style="font-weight:bold;">Goruchikkudu Curry:<span style="font-style:italic;"></span></span><br />Prep time : 15mts<br />Cooking time : 20mts<br />Serves : 3<br />Cuisine : Andhra<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/R1V7T_9UzlI/AAAAAAAAA0M/B_eHLJFb3yM/s1600-h/Picture+131.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/R1V7T_9UzlI/AAAAAAAAA0M/B_eHLJFb3yM/s400/Picture+131.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140150133229669970" /></a><br /><span style="font-weight:bold;">Ingredients:<span style="font-style:italic;"></span></span><br />1 lb Guvar beans (chop them into 1 inch size pieces)<br />3 tbsp oil<br />1 tsp cumin seeds<br />1 tsp mustards<br />few curry leaves<br />1 medium onion, chopped<br />5 green chillies (adjust, slit them length wise)<br />1 tsp turmeric powder<br />1 tsp ginger garlic paste<br />2 medium ripe tomatoes, chopped<br />salt to taste<br />3 tbsp finely chopped coriander leaves for garnish<br /><br /><span style="font-weight:bold;">Method:<span style="font-style:italic;"></span></span><br />1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.<br /><br />2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.<br /><br />3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.<br /><br />4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.<br /><br />5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/R1V8U_9UzmI/AAAAAAAAA0U/xn_4n5Bc0hA/s1600-h/Picture+124.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/R1V8U_9UzmI/AAAAAAAAA0U/xn_4n5Bc0hA/s400/Picture+124.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5140151249921166946" /></a><br />6. Add finely chopped coriander leaves and turn off the heat.<br /><br />7. Goes very well with white rice and also with chapati.Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-5677681981226143253.post-23799104643208520482007-11-27T07:18:00.000+05:302008-12-09T10:15:12.378+05:30POTATO GRAVY (With Tamarind)<span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >ALOO GRAVY WITH TAMARIND JUICE:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 30 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time :20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 3</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/R0t34mLSEkI/AAAAAAAAAzk/JHzr6BRG1as/s1600-h/Picture+014.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/R0t34mLSEkI/AAAAAAAAAzk/JHzr6BRG1as/s400/Picture+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5137331614150431298" border="0" /></a><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />3 medium size potatoes (boiled and cut into medium size pieces)<br />3 tbsp oil<br />1 tsp cumin seeds<br />1 tsp mustards<br />few curry leaves<br />1 big onion (cut into length wise)<br />1/2 tsp turmeric powder<br />1 tsp ginger garlic paste<br />2 tbsp tamarind extract (adjust)<br /><span style="font-size:130%;"> or </span><br />1 small lemon size tamarind (soak in warm water and take out the thick extract)<br />1.5 tbsp red chilli powder<br />1/2 tsp methi powder<br />salt to taste<br />3 tbsp finely chopped coriander leaves for garnish<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.<br /><br />2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.<br /><br />3. Garnish with finely chopped coriander leaves and turn off the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/R0t4IWLSElI/AAAAAAAAAzs/BAGye175eKQ/s1600-h/Picture+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/R0t4IWLSElI/AAAAAAAAAzs/BAGye175eKQ/s400/Picture+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5137331884733370962" border="0" /></a><br />4. Goes very well with white rice and chapatis too.<br /><br /><span style="color: rgb(153, 0, 0);">Note: 1.</span> If sour taste is more, just add small quantity of jaggery.Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-5677681981226143253.post-27119980061624107822007-11-07T18:44:00.000+05:302008-12-09T10:15:13.915+05:30PRAWNS FRY<span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold; font-style: italic;">Prawns Fry:</span></span><br /><span style="color: rgb(51, 51, 255);">Prep time : 20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 2</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RzEVJ9iDo8I/AAAAAAAAAzA/82gcDSFXIEI/s1600-h/Picture+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RzEVJ9iDo8I/AAAAAAAAAzA/82gcDSFXIEI/s400/Picture+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5129904711432119234" border="0" /></a><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />2 lb prawns (cleaned)<br />1 big chopped onion<br />4 tbsp oil<br />1 tsp cumin seeds<br />1 tsp mustard seeds<br />few curry leaves<br />3 tbsp cashewnuts<br />1 tsp turmeric powder<br />1 tsp ginger garlic paste<br />1 tsp red chilli powder<br />salt to taste<br />1 tsp coriander powder<br />1 tsp cumin powder<br />1 tsp whole garam masala powder<br />2 tbsp finely chopped coriander leaves for garnish<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Add 2 cups of water to prawns and bring to a boil and cook for more 10 minutes on low heat, drain and keep aside.<br /><br />2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add cashewnuts and curry leaves, saute for few seconds on low heat, add finely chopped onions, fry till transparent.<br /><br />3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.<br /><br />4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RzEUmtiDo7I/AAAAAAAAAy4/mfaxvcyJEzM/s1600-h/Picture+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RzEUmtiDo7I/AAAAAAAAAy4/mfaxvcyJEzM/s400/Picture+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5129904105841730482" border="0" /></a>5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.<br /><br />6. Yummy prawns fry is ready to serve. Serve with white rice.Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-5677681981226143253.post-26022275362774377012007-11-02T20:57:00.001+05:302007-11-02T21:16:47.481+05:30PLAGIARISM CONTINUED......Hi friends, here is some information for all my fellow bloggers....just now I checked one food blog, <a href="http://www.indianvegrecipe.blogspot.com/">here</a>. She or he has stolen some of other bloggers photos. Here is some links with actual links too...<br /><br />1. <a href="http://indianvegrecipe.blogspot.com/2007/10/bhendi-masala.html">Bhendi Masala</a>(copied) .... Actually its from <a href="http://www.sailusfood.com/2007/02/28/dahiwali-bharwaan-bhendi-yogurt-based-stuffed-okra/">Sailu's Bharwaan Bhendi</a><br /><br />2. <a href="http://indianvegrecipe.blogspot.com/2007/10/palak-paneer.html">Palak Pan</a> (copied) .... actually from <a href="http://www.sailusfood.com/2006/08/02/palak-paneer-indian-cheese-spinach-curry/">Sailu's Palak Paneer Recipe</a><br /><br />3. <a href="http://indianvegrecipe.blogspot.com/2007/10/veg-pulav.html">Veg Pulao</a> (copied) .... actually from <a href="http://themistressofspices.wordpress.com/2007/06/16/vegetable-baath/">Aruna's Vegetable baath</a><br /><br />Like these, I have seen some other photos also in other sites, but I forgot, where I have seen earlier. Just I sent all this information to Sailu and Aruna thru comments. And also I want to give this information to all other fellow bloggers. Careful dear friends. Take care.Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-5677681981226143253.post-71490147931457791822007-10-20T19:02:00.000+05:302008-12-09T10:15:14.665+05:30EGG TOMATO<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxl-hYL1KTI/AAAAAAAAAyw/N9GnuikwfZY/s1600-h/Picture+278.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxl-hYL1KTI/AAAAAAAAAyw/N9GnuikwfZY/s400/Picture+278.jpg" alt="" id="BLOGGER_PHOTO_ID_5123265163003504946" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxi1tuzlw4I/AAAAAAAAAyo/GEZSg5QGev8/s1600-h/clicking2file.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxi1tuzlw4I/AAAAAAAAAyo/GEZSg5QGev8/s400/clicking2file.jpg" alt="" id="BLOGGER_PHOTO_ID_5123044373397095298" border="0" /></a>This is my entry to Jai & Bee's <a href="http://jugalbandi.info/2007/09/click-october-2007-the-theme-is/">Click</a> theme event. In this recipe, the eggs are main ingredients as the rule of their event. I hope, they will accept my this entry. Thanks Jai and Bee. Here is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxiysuzlw3I/AAAAAAAAAyg/hhcC9IkIPmk/s1600-h/Picture+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/Rxiysuzlw3I/AAAAAAAAAyg/hhcC9IkIPmk/s400/Picture+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5123041057682342770" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Egg Tomato Curry:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 3</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />6 Boiled Eggs<br />1 big finely chopped onion<br />3 tbsp oil<br />1/2 tsp cumin seeds<br />1/2 tsp mustard seeds<br />few curry leaves<br />1/2 tsp turmeric powder<br />1 tsp ginger garlic paste<br />4 big ripe tomatoes<br />2 tsp red chilli powder<br />salt to taste<br />1/2 tsp coriander powder<br />1/2 tsp cumin powder<br />1/2 tsp whole garam masala powder<br />3 tbsp finely chopped coriander leaves for garnish<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Boiled the eggs, make slits on each and around, keep aside.<br /><br />2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves and chopped onions, fry till transparent on low heat.<br /><br />3. Add turmeric powder and ginger garlic paste, fry for few more seconds. Add finely chopped tomatoes, mix, covered, cook till smash, when you press tomato pieces with back of the spoon.<br /><br />4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, add boiled eggs to above curry, mix, covered, cook for more 5-10 minutes on low heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RxiyYOzlw2I/AAAAAAAAAyY/kHJzlHJm1_E/s1600-h/Picture+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RxiyYOzlw2I/AAAAAAAAAyY/kHJzlHJm1_E/s400/Picture+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5123040705495024482" border="0" /></a><br />5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-5677681981226143253.post-16710045027744375482007-10-15T19:24:00.000+05:302008-12-09T10:15:15.105+05:30Matar Paneer<span style="font-style: italic; color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold;">MATAR PANEER:</span></span><br /><span style="color: rgb(51, 51, 255);">Prep time : 15 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 25 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 3</span><br /><span style="color: rgb(51, 51, 255);">Source : Indira's </span><a style="color: rgb(51, 51, 255);" href="http://www.nandyala.org/mahanandi/archives/2007/06/28/matar-paneer-with-fresh-summer-peas/">"Mahanandi"</a><br /><span style="color: rgb(51, 51, 255);">Cuisine : North Indian</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMhEqvz80I/AAAAAAAAAyA/hvoUe7JXsVI/s1600-h/Picture+140.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMhEqvz80I/AAAAAAAAAyA/hvoUe7JXsVI/s400/Picture+140.jpg" alt="" id="BLOGGER_PHOTO_ID_5116969965701034818" border="0" /></a><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1/8 cup fresh or frozen green peas<br />1/2 cup paneer cubes<br />12 roasted cashewnuts<br />1 medium onion<br />2 big ripe tomatoes<br />3 tbsp oil<br />1 tsp ginger garlic paste(GG Paste)<br />1/2 tsp turmeric powder<br />1 tbsp red chilli powder (adjust)<br />1 tsp whole garam masala powder (adjust)<br />salt to taste<br />1/2 cup milk (adjust)<br />1/2 cup water (adjust)<br />2 tbsp finely chopped fresh coriander leaves<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Make fine powder of roasted cashewnuts and keep aside.<br /><br />2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.<br /><br />3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.<br /><br />4. Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.<br /><br />5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.<br /><br />6. Finally add finely chopped coriander leaves and turn off the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMhbavz81I/AAAAAAAAAyI/VkaETetpLso/s1600-h/Picture+141.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMhbavz81I/AAAAAAAAAyI/VkaETetpLso/s400/Picture+141.jpg" alt="" id="BLOGGER_PHOTO_ID_5116970356543058770" border="0" /></a><br />7. Serve hot with <a href="http://andhraspicy.blogspot.com/2007/09/celebrations-of-100th-post-with-mbp.html">Butter Naans</a> or Chapatis or Rotis.<br /><br />8. I served with <a href="http://andhraspicy.blogspot.com/2007/09/celebrations-of-100th-post-with-mbp.html">butter naans</a>. Really yummy combo with naans and enjoyed a lot. Thanks Indira.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMhrqvz82I/AAAAAAAAAyQ/XjzURkixO3Y/s1600-h/Picture+144.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMhrqvz82I/AAAAAAAAAyQ/XjzURkixO3Y/s400/Picture+144.jpg" alt="" id="BLOGGER_PHOTO_ID_5116970635715933026" border="0" /></a>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-5677681981226143253.post-79543187120738756632007-10-11T15:53:00.000+05:302008-12-09T10:15:15.829+05:30VEG PIZZA<span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Veg Pizza:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 3 hours</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 45 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 2-3</span><br /><span style="color: rgb(51, 51, 255);">Source : Nupur's </span><a style="color: rgb(51, 51, 255);" href="http://onehotstove.blogspot.com/2007/09/sunday-supper-pizza-night.html">One Hot Stove</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMOcqvz8yI/AAAAAAAAAxw/rG6IVvxP2d4/s1600-h/Picture+223.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMOcqvz8yI/AAAAAAAAAxw/rG6IVvxP2d4/s400/Picture+223.jpg" alt="" id="BLOGGER_PHOTO_ID_5116949487296967458" border="0" /></a><br /><span style="color: rgb(153, 0, 0);">Pizza Sauce:</span><br /><span style="color: rgb(51, 51, 255);">Prep Time : 15 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 40 minutes</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients for Sauce:</span><br />1 small onion (finely chopped)<br />4 garlic pods<br />1 bell pepper (green/red/orange) (finely chopped)<br />2 cups tomato puree<br />1 tsp red chilli powder<br />salt to taste<br />1 tbsp tomato ketchup or sugar<br />1/2 tsp black pepper powder<br /><br /><span style="color: rgb(153, 0, 0);">Sauce Preparation:</span><br />1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.<br /><br />2. Add finely chopped bell pepper, stir well and cook for 5 minutes.<br /><br />3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.<br /><br />4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.<br /><br /><span style="color: rgb(102, 0, 0);">Pizza Dough:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 3 hours</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />2 cups maida or all purpose flour<br />1 cup wheat flour<br />1/2 tsp sugar<br />1 tsp active dry yeast<br />1 tsp salt<br />water as required to make soft dough<br /><br /><span style="color: rgb(153, 0, 0);">Pizza Dough Preparation:</span><br />1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.<br /><br />2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.<br /><br /><span style="color: rgb(102, 0, 0);">Assembling and Baking:</span><br />1. Preheat the oven to 475 degrees for 20-25 minutes.<br /><br />2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RwML46vz8xI/AAAAAAAAAxo/yqhcuBN8vj8/s1600-h/Picture+220.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RwML46vz8xI/AAAAAAAAAxo/yqhcuBN8vj8/s400/Picture+220.jpg" alt="" id="BLOGGER_PHOTO_ID_5116946674093388562" border="0" /></a><br />3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMOcqvz8yI/AAAAAAAAAxw/rG6IVvxP2d4/s1600-h/Picture+223.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RwMOcqvz8yI/AAAAAAAAAxw/rG6IVvxP2d4/s400/Picture+223.jpg" alt="" id="BLOGGER_PHOTO_ID_5116949487296967458" border="0" /></a><br />4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMQCavz8zI/AAAAAAAAAx4/ZfFPYLyibJc/s1600-h/Picture+246.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMQCavz8zI/AAAAAAAAAx4/ZfFPYLyibJc/s400/Picture+246.jpg" alt="" id="BLOGGER_PHOTO_ID_5116951235348656946" border="0" /></a><br />5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.Unknownnoreply@blogger.com22tag:blogger.com,1999:blog-5677681981226143253.post-33909539627775056402007-10-03T11:52:00.000+05:302008-12-09T10:15:16.154+05:30Recipe of MurukuluAs my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMI6avz8vI/AAAAAAAAAxU/e048Wy5RGwg/s1600-h/Picture+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RwMI6avz8vI/AAAAAAAAAxU/e048Wy5RGwg/s400/Picture+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5116943401328308978" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Murukulu:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 15 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 45 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><span style="color: rgb(102, 0, 0);">Ingredients:</span><br />2 cups rice flour<br />1/2 cup besan (gram flour)<br />1/4 cup sesame seeds<br />1 tsp red chilli powder<br />salt to taste<br />water to mix the dough<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.<br /><br />2. Take a small amount of dough, keep in muruku machine, press gently in hot oil, deep fry them and remove into a paper towel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RwMJMKvz8wI/AAAAAAAAAxc/CTXv3M0oDA8/s1600-h/Picture+058.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RwMJMKvz8wI/AAAAAAAAAxc/CTXv3M0oDA8/s400/Picture+058.jpg" alt="" id="BLOGGER_PHOTO_ID_5116943706270987010" border="0" /></a><br />3. Crunchy and delicious murukus will be ready to serve.Unknownnoreply@blogger.com23tag:blogger.com,1999:blog-5677681981226143253.post-15747009728252016062007-09-25T20:59:00.000+05:302008-12-09T10:15:16.535+05:30VAANGI BHAAT FOR RCI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RvlXq6vz8sI/AAAAAAAAAw8/Gcea5SLOm1U/s1600-h/logo_www-text2logo-com-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RvlXq6vz8sI/AAAAAAAAAw8/Gcea5SLOm1U/s400/logo_www-text2logo-com-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5114215246691824322" border="0" /></a><br />This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's <a href="http://onehotstove.blogspot.com/2006/02/v-is-for-vaangi-bhaat.html">Vaangi Bhaaat recipe</a> . Really came out very delicious. Thanks Nupur. Here is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RvlZbqvz8uI/AAAAAAAAAxM/llCZFT3KVUU/s1600-h/Picture+096.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RvlZbqvz8uI/AAAAAAAAAxM/llCZFT3KVUU/s400/Picture+096.jpg" alt="" id="BLOGGER_PHOTO_ID_5114217183722074850" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >VAANGI BHAAT:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 20 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 1 hour</span><br /><span style="color: rgb(51, 51, 255);">Serves : 3</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Karnataka</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1 cup basmati rice<br />6 small brinjals<br />2 tbsp ghee or oil<br />3 bay leaves<br />1 big onion chopped finely<br />5 tbsp of green leaves (mixed of coriander and mint)<br />salt to taste<br />4 green chillies (slit them length wise)<br />few curry leaves<br />1/2 tsp turmeric powder<br />1/2 tsp cumin seeds powder<br />1/2 tsp coriander powder<br /><br /><span style="color: rgb(153, 0, 0);">For masala paste:</span><br />1/2 cup onion (chopped big slices)<br />1/2 cup fresh coconut<br />1/2 tsp peppercorns<br />1 tsp ginger garlic paste<br />3 cloves<br />3 cardamom pods<br />1 small piece of cinnamon stick<br />salt to taste<br />3 dried red chillies<br />1 tsp oil<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.<br /><br />2. Wash and soak the basmati rice for 30 minutes.<br /><br />3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.<br /><br />4. Stuff above masala paste into brinjals and keep aside.<br /><br />5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.<br /><br />6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.<br /><br />7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RvlZJavz8tI/AAAAAAAAAxE/Wc-QKSk7nQY/s1600-h/Picture+095.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RvlZJavz8tI/AAAAAAAAAxE/Wc-QKSk7nQY/s400/Picture+095.jpg" alt="" id="BLOGGER_PHOTO_ID_5114216870189462226" border="0" /></a><br /><span style="color: rgb(102, 0, 0);">Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are </span><a style="color: rgb(102, 0, 0);" href="http://onehotstove.blogspot.com/2006/02/v-is-for-vaangi-bhaat.html">here</a><span style="color: rgb(102, 0, 0);">.</span>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-5677681981226143253.post-54705298554172155462007-09-24T20:44:00.000+05:302008-12-09T10:15:16.832+05:30MY FAVORITE SNACK<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RvfUgqvz8qI/AAAAAAAAAws/ccddAkXGZeo/s1600-h/wyf-snacks.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RvfUgqvz8qI/AAAAAAAAAws/ccddAkXGZeo/s400/wyf-snacks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5113789559598215842" /></a><br /><br />Hi, this is my favorite evening snack - Murukulu. This is my entry to Hima's <a href="http://snackorama.blogspot.com/2007/08/sunday-meal-5-whats-your-favorite-event.html">What's your favorite snack?</a>. Hima! thanks for hosting a lovely event. Here is my evening snack "murukulu"....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RvfUw6vz8rI/AAAAAAAAAw0/vXdyPCF-62M/s1600-h/Picture+057.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RvfUw6vz8rI/AAAAAAAAAw0/vXdyPCF-62M/s400/Picture+057.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5113789838771090098" /></a><br /><br />If anybody wants the recipe, please let me know...according to that I can post the recipe too. Thanks.Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-5677681981226143253.post-84300573994010828872007-09-22T01:21:00.000+05:302008-12-09T10:15:17.625+05:30CELEBRATIONS OF 100TH POST WITH MBP BREAD<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/RvLWWQwUgsI/AAAAAAAAAwk/HeD4etJ1pDY/s1600-h/400844311_45e5b19565_m.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/RvLWWQwUgsI/AAAAAAAAAwk/HeD4etJ1pDY/s400/400844311_45e5b19565_m.jpg" alt="" id="BLOGGER_PHOTO_ID_5112384204962038466" border="0" /></a><br /><div style="text-align: center;"><span style="font-family: georgia; font-style: italic; color: rgb(51, 0, 0); font-weight: bold;font-size:180%;" >100TH POST OF ANDHRASPICY</span><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RvLWKwwUgrI/AAAAAAAAAwc/c4CgzABvpi0/s1600-h/408800333_2a1bb823ca_m.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RvLWKwwUgrI/AAAAAAAAAwc/c4CgzABvpi0/s400/408800333_2a1bb823ca_m.jpg" alt="" id="BLOGGER_PHOTO_ID_5112384007393542834" border="0" /></a><br />Hi friends and viewers, I am very happy to announce that this is my 100th post at this blog. Thank you all the fellow bloggers and viewers for your continuous support and encouragement. Wish the same in the future too. Thanks again and for this small occasion, today I prepared my family's favorite "NAAN" with "MATAR PANEER". Really enjoyed this combo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RvLVugwUgqI/AAAAAAAAAwU/jfNRpevgGEA/s1600-h/Picture+145.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RvLVugwUgqI/AAAAAAAAAwU/jfNRpevgGEA/s400/Picture+145.jpg" alt="" id="BLOGGER_PHOTO_ID_5112383522062238370" border="0" /></a><br />This is my entry to Coffee Girl's this month's MBP event<a href="http://thespicecafe.com/2007/09/04/b-r-e-a-d/">B-R-E-A-D from S-C-R-A-T-C-H</a>. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from <a href="http://manjulaskitchen.com/">Manjulas Kitchen</a>. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is <a href="http://youtube.com/watch?v=vow-kxTPatc">here</a>. I followed her recipe as it is. I served this naans with <a href="http://www.nandyala.org/">Indira's</a> <a href="http://www.nandyala.org/mahanandi/archives/2007/06/28/matar-paneer-with-fresh-summer-peas/">Matar Paneer</a> recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RvLUlAwUgpI/AAAAAAAAAwM/ToQYCbSqN6Y/s1600-h/Picture+139.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RvLUlAwUgpI/AAAAAAAAAwM/ToQYCbSqN6Y/s400/Picture+139.jpg" alt="" id="BLOGGER_PHOTO_ID_5112382259341853330" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RvLT4gwUgoI/AAAAAAAAAwE/iGqZbZM38cs/s1600-h/Picture+134.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RvLT4gwUgoI/AAAAAAAAAwE/iGqZbZM38cs/s400/Picture+134.jpg" alt="" id="BLOGGER_PHOTO_ID_5112381494837674626" border="0" /></a>Unknownnoreply@blogger.com30tag:blogger.com,1999:blog-5677681981226143253.post-78764701074301285962007-09-19T20:17:00.000+05:302008-12-09T10:15:18.232+05:30GANESHA NEIVEDYAM<span style="font-weight: bold; color: rgb(102, 0, 0);font-size:180%;" >Recipes of Ganesha Neivedyam:<br /></span><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Sweet Undrallu/Modhaks/Kudumulu:</span><br /><span style="color: rgb(51, 51, 255);">Prep time: 45 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 15 minutes</span><br /><span style="color: rgb(51, 51, 255);">Makes 15 modhaks (approx)</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1 cup of rice flour<br />2 cups of water<br />1/2 tsp of salt<br /><br /><span style="color: rgb(153, 0, 0);">For filling:</span><br />1 cup of grated Jaggery<br />1/2 cup of fresh grated coconut<br />1/2 tsp elachi powder<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.<br /><br />2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.<br /><br />3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.<br /><br />4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RvF2BQwUgnI/AAAAAAAAAv8/1FqNf0-jRS8/s1600-h/Picture+074.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RvF2BQwUgnI/AAAAAAAAAv8/1FqNf0-jRS8/s400/Picture+074.jpg" alt="" id="BLOGGER_PHOTO_ID_5111996816091808370" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Sabudana Vada:</span><br /><span style="color: rgb(51, 51, 255);">Prep time: 45 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 15 minutes</span><br /><span style="color: rgb(51, 51, 255);">Makes 20 vadas(approx)</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1 cup of sabudana or saggubiyyam<br />3 tbsp of rice flour (adjust)<br />3 tbsp of gram flour (adjust)<br />3 finely chopped green chillies (adjust)<br />salt as per taste<br />1 tsp finely chopped ginger<br />1 tsp finely chopped garlic<br />1 tbsp crushed cumin seeds<br />3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)<br />oil for deep frying<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)<br /><br />2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).<br /><br />3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Sweet Rice with Jaggery (Paramannam):<br /></span><span style="color: rgb(51, 51, 255);">Prep time: 30 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 45 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RvE5jAwUgmI/AAAAAAAAAv0/vePpHD0VPkk/s1600-h/Picture+084.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RvE5jAwUgmI/AAAAAAAAAv0/vePpHD0VPkk/s400/Picture+084.jpg" alt="" id="BLOGGER_PHOTO_ID_5111930325703098978" border="0" /></a><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1 cup of rice<br />1 cup of grated jaggery<br />3 tbsp of roasted cashewnuts<br />2.5 cups of milk<br />1/2 cup of water<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.<br /><br />2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RvE5GwwUglI/AAAAAAAAAvs/UzM_pjM7SUg/s1600-h/Picture+082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RvE5GwwUglI/AAAAAAAAAvs/UzM_pjM7SUg/s400/Picture+082.jpg" alt="" id="BLOGGER_PHOTO_ID_5111929840371794514" border="0" /></a>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-5677681981226143253.post-47840627467771042132007-09-17T22:43:00.000+05:302008-12-09T10:15:19.127+05:30CELEBRATIONS OF VINAYAKA CHATHURTHIThese are the photos of Ganesha Festival celebrations at my home :<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >On 15.09.2007: First day of Vinayaka Chathurthi:</span> Prepared Kudumulu (Undrallu); vermicelli payasam; Sabudana Vada and Vadapappu (soaked moongdal) as prasadam to Lord Ganesha. Daily I will post one by one recipes of these prasadams.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/Ru64BjzIU1I/AAAAAAAAAuc/VxDShK-8UPE/s1600-h/Picture+075.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/Ru64BjzIU1I/AAAAAAAAAuc/VxDShK-8UPE/s400/Picture+075.jpg" alt="" id="BLOGGER_PHOTO_ID_5111224964041167698" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/Ru643zzIU4I/AAAAAAAAAu0/5mJrdfj-bd0/s1600-h/Picture+077.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/Ru643zzIU4I/AAAAAAAAAu0/5mJrdfj-bd0/s400/Picture+077.jpg" alt="" id="BLOGGER_PHOTO_ID_5111225896049070978" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/Ru64nDzIU3I/AAAAAAAAAus/aMrn32sBr0s/s1600-h/Picture+072.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/Ru64nDzIU3I/AAAAAAAAAus/aMrn32sBr0s/s400/Picture+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5111225608286262130" border="0" /></a><br /><span style="color: rgb(102, 0, 0);font-size:130%;" ><span style="font-weight: bold; font-style: italic;">On 16.09.2007 i.e Second day of Vinayaka Chavithi:</span></span> Prepared Sweet Rice (With Jaggery) and fruits as prasadam to Lord Vinayaka.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/Ru7BTTzIU6I/AAAAAAAAAvE/8y99LzM14LU/s1600-h/Picture+082.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/Ru7BTTzIU6I/AAAAAAAAAvE/8y99LzM14LU/s400/Picture+082.jpg" alt="" id="BLOGGER_PHOTO_ID_5111235164588495778" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/Ru64XjzIU2I/AAAAAAAAAuk/j2i16n4KiMA/s1600-h/Picture+078.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/Ru64XjzIU2I/AAAAAAAAAuk/j2i16n4KiMA/s400/Picture+078.jpg" alt="" id="BLOGGER_PHOTO_ID_5111225341998289762" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_saXl4PQEjbA/Ru65STzIU5I/AAAAAAAAAu8/kL6eTDLwE-4/s1600-h/Picture+079.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_saXl4PQEjbA/Ru65STzIU5I/AAAAAAAAAu8/kL6eTDLwE-4/s400/Picture+079.jpg" alt="" id="BLOGGER_PHOTO_ID_5111226351315604370" border="0" /></a><br /><div style="text-align: center; font-weight: bold; font-style: italic; color: rgb(102, 0, 0);"><span style="font-size:180%;">Wish You All A Very Happy Vinayaka Chathurthi</span></div>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-5677681981226143253.post-667562492953070642007-09-14T21:09:00.000+05:302008-12-09T10:15:19.549+05:30Tomato RasamThis is my favorite rasam. Here is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_saXl4PQEjbA/RuqyGzzIU0I/AAAAAAAAAuU/r2dX2MHDpyI/s1600-h/IMG_1495.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_saXl4PQEjbA/RuqyGzzIU0I/AAAAAAAAAuU/r2dX2MHDpyI/s400/IMG_1495.jpg" alt="" id="BLOGGER_PHOTO_ID_5110092557258871618" border="0" /></a><br /><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);">Tomato Rasam:</span></span><br /><span style="color: rgb(51, 51, 255);">Prep time : 30 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 30 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />2 big ripe tomatoes<br />1 small lemon size tamarind<br />5-6 whole black pepper corns<br />1 tsp red chilli powder<br />salt as per taste<br />1 tsp ginger garlic paste<br />1/2 tsp coriander powder<br />1/2 whole garam masala powder<br /><br /><span style="color: rgb(153, 0, 0);">For Tempering/Tadka:</span><br />1 tbsp oil<br />1/2 tsp cumin seeds<br />1/2 tsp mustards<br />1/2 tsp turmeric powder<br />a big pinch of hing<br />few curry leaves<br />few finely chopped coriander leaves for garnish<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Cut tomatoes into big pieces(each into 6 pieces) and take into thick bottom bowl.<br /><br />2. Add black peppercorns and washed tamarind flakes to above tomato pieces, add 2 cups of water, keep on stove on high heat to bring a boil, after that reduce heat to low and leave it for 15-20 minutes. Turn off the heat and let it cool completely.<br /><br />3. Smash above tomatoes with hand and take the juice as much as possible to another bowl and throw out that pulp.<br /><br />4. Again keep that tomato rasam on high heat, add red chilli powder, salt, ginger garlic paste, coriander powder and whole garam masala powder and bring to a boil.<br /><br />5. In the same time prepare tempering with oil, cumin seeds, mustards, chopped onions, turmeric powder, curry leaves and hing respectively and add to above tomato rasam and turn off the heat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RuqxZjzIUzI/AAAAAAAAAuM/b0uE7m6EqH0/s1600-h/IMG_1492.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RuqxZjzIUzI/AAAAAAAAAuM/b0uE7m6EqH0/s400/IMG_1492.jpg" alt="" id="BLOGGER_PHOTO_ID_5110091779869791026" border="0" /></a><br />6. Sprinkle finely chopped coriander leaves and serve hot with white rice.Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-5677681981226143253.post-19009671263068609542007-09-11T00:14:00.000+05:302008-12-09T10:15:21.355+05:30BHINDI TOMATO CURRYThis is my favorite vegetable dish with white rice and rotis too. Here is my recipe:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_saXl4PQEjbA/RuWRlaykAsI/AAAAAAAAAtM/bteIj7gdxcE/s1600-h/Picture+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_saXl4PQEjbA/RuWRlaykAsI/AAAAAAAAAtM/bteIj7gdxcE/s400/Picture+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5108649424354280130" border="0" /></a><br /><span style="font-weight: bold; font-style: italic; color: rgb(102, 0, 0);font-size:130%;" >Bhindi Tomato Curry:</span><br /><span style="color: rgb(51, 51, 255);">Prep time : 10 minutes</span><br /><span style="color: rgb(51, 51, 255);">Cooking time : 30 minutes</span><br /><span style="color: rgb(51, 51, 255);">Serves : 3</span><br /><span style="color: rgb(51, 51, 255);">Cuisine : Andhra</span><br /><br /><span style="color: rgb(153, 0, 0);">Ingredients:</span><br />1 lb tender chopped bhindi<br />3 tbsp oil<br />1/2 tsp cumin seeds<br />1/2 tsp mustards<br />1 medium finely chopped onion<br />few curry leaves<br />4 green chillies (slit them length wise)<br />1/2 tsp turmeric powder<br />1 tsp ginger garlic paste<br />2 medium size finely chopped tomatoes<br />salt as per taste<br />finely chopped coriander leaves for garnish<br /><br /><span style="color: rgb(153, 0, 0);">Method:</span><br />1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.<br /><br />2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.<br /><br />3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.<br /><br />4. Serve with white rice or chapatis.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_saXl4PQEjbA/RuWRG6ykArI/AAAAAAAAAtE/jTQcqrPnERg/s1600-h/Picture+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_saXl4PQEjbA/RuWRG6ykArI/AAAAAAAAAtE/jTQcqrPnERg/s400/Picture+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5108648900368270002" border="0" /></a><br /><span style="color: rgb(153, 0, 0);">Note: 1.</span> This is a tip to remove the stickyness of bhindi, cook the bhindi (any dish) with out covering lid.Unknownnoreply@blogger.com19