Indian Broad Beans Tomato Curry - Chikkudukaya Tomato

I love these beans very much. In India, this is the season to get these beans. Here is the recipe:
Ingredients:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves

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FRENCH TOAST OR BOMBAY TOAST

This is my favorite breakfast item. Its healthy and light food. Here is the recipe:


Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp

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GUTTI VANKAYA OR STUFFED BRINJAL CURRY

Hi 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:


Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

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RAVA IDLI

Rava Idli:
Prep Time : 15 minutes
Cooking time : 6 minutes
Serves : 4
Cuisine : Karnataka

Ingredients:
2 cups roasted fine semolina or fine rava
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:
1. For this rava idli, I used roasted semolina.

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.

3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.

4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.


5. Serve hot with any chutney of your choice.

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Gongura Chicken - Chicken cooked in red sorrel leaves

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...

Gongura Chicken Recipe
Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra

Ingredients:
 1 kg chicken, washed and drained
 4 medium sized onions, finely chopped
 few fresh curry leaves
 4 tbsp oil
 1 tsp fresh garam masala powder
 salt to taste
 
To Marinade:
 1 cup curd
 1 1/2 tbsp ginger garlic paste
 1/4 tsp turmeric powder
 1 tbsp red chilli powder
 
To make paste:
1/4 cup water
 2 cups fresh red sorrel leaves
 3 green chillies (adjust)
 1 bunch fresh coriander leaves (optional)
 1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
 4 cloves
 1 1/2" cinnamon
 3 cardamoms
 3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

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.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

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.

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.

7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.

8. Serve hot with white rice or chapatis.

Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.

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HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADI

Hi Friends,
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:


Ingredients:
1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)
1/4 Kg red chilli powder
1/4 Kg salt
50 gr mustard powder(avapindi)
25 gr Methi powder (menthi pindi)
1 tbsp turmeric powder
100 gr garlic pods (slightly crushed)
1/2 kg oil(preferred groundnut oil)




Method:
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)

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.



Note: 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.

2. Red chilli powder used for pickling is preferred and careful, it should be without salt.

3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.

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GORUCHIKKUDU/GUVAR BEANS CURRY

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra


Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
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.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.


6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

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POTATO GRAVY (With Tamarind)

ALOO GRAVY WITH TAMARIND JUICE:
Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra


Ingredients:
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
or
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
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.

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.

3. Garnish with finely chopped coriander leaves and turn off the heat.


4. Goes very well with white rice and chapatis too.

Note: 1. If sour taste is more, just add small quantity of jaggery.

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PRAWNS FRY

Prawns Fry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish

Method:
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.

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.

3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.

5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.

6. Yummy prawns fry is ready to serve. Serve with white rice.

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EGG TOMATO

This is my entry to Jai & Bee's Click 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:


Egg Tomato Curry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
6 Boiled Eggs
1 big finely chopped onion
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
4 big ripe tomatoes
2 tsp red chilli powder
salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp whole garam masala powder
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Boiled the eggs, make slits on each and around, keep aside.

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.

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.

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.


5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.

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Recipe of Murukulu

As my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:


Murukulu:
Prep time : 15 minutes
Cooking time : 45 minutes
Cuisine : Andhra

Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough

Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.

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.


3. Crunchy and delicious murukus will be ready to serve.

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MY FAVORITE SNACK

Hi, this is my favorite evening snack - Murukulu. This is my entry to Hima's What's your favorite snack?. Hima! thanks for hosting a lovely event. Here is my evening snack "murukulu"....



If anybody wants the recipe, please let me know...according to that I can post the recipe too. Thanks.

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CELEBRATIONS OF 100TH POST WITH MBP BREAD

100TH POST OF ANDHRASPICY

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.


This is my entry to Coffee Girl's this month's MBP eventB-R-E-A-D from S-C-R-A-T-C-H. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from Manjulas Kitchen. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is here. I followed her recipe as it is. I served this naans with Indira's Matar Paneer recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....

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GANESHA NEIVEDYAM

Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

Method:
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.

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.

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.

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.


Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

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).

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.

Sweet Rice with Jaggery (Paramannam):
Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra


Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

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Tomato Rasam

This is my favorite rasam. Here is my recipe:


Tomato Rasam:
Prep time : 30 minutes
Cooking time : 30 minutes
Cuisine : Andhra

Ingredients:
2 big ripe tomatoes
1 small lemon size tamarind
5-6 whole black pepper corns
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/2 whole garam masala powder

For Tempering/Tadka:
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1/2 tsp turmeric powder
a big pinch of hing
few curry leaves
few finely chopped coriander leaves for garnish

Method:
1. Cut tomatoes into big pieces(each into 6 pieces) and take into thick bottom bowl.

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.

3. Smash above tomatoes with hand and take the juice as much as possible to another bowl and throw out that pulp.

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.

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.


6. Sprinkle finely chopped coriander leaves and serve hot with white rice.

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BHINDI TOMATO CURRY

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:


Bhindi Tomato Curry:
Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

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.

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.

4. Serve with white rice or chapatis.



Note: 1. This is a tip to remove the stickyness of bhindi, cook the bhindi (any dish) with out covering lid.

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CAPSICUM RICE FOR JFI

This is my entry to Sharmi's JFI Event. The theme is Rice. This is for the month of September. Indira of Mahanandi started Jihva For Ingredients. Thanks Indira and Sharmi for hosting.
This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe:


Capsicum Rice:
Prep Time : 30 minutes (To soak the rice and for chopping all the ingredients)
Cooking time : 45 minutes
Serves : 4
Cuisine : Andhra

Ingredients:
2 cups basmati rice
3 tbsp oil or ghee
2 cloves
2 elachi
2" dalchini
2 bay leaves
1 tbsp cumin seeds
1 finely chopped big onion (cut it length wise)
4 green chillies (slit them length wise)
1 tbsp ginger garlic paste
few curry leaves
2 big capsicum (chop them length wise)
3 medium size ripe tomatoes (cut them length wise)
salt as per taste
3.5 cups water
1/2 cup finely chopped coriander leaves for garnish


Method:
1. Wash and soak the basmati rice for 30 minutes.

2. In the same time chop the onions, tomatoes, capsicum, green chillies and coriander leaves and keep aside.

3. Heat oil or ghee in thick bottom kadai, add cloves, elachi, dalchini and bay leaves, fry for few seconds on low heat.

4. Add cumin seeds, let them splutter, add green chillies, curry leaves and chopped onions, fry till transparent on low heat.

5. Add ginger garlic paste, fry till aroma comes out.

6. Add chopped capsicum and tomatoes, mix, covered, stirring, cook for 5 minutes on low heat.

7. Add soaked rice, water, salt and finely chopped coriander leaves, mix well, covered, stirring between, cook till rice done.


8. Serve with basic gravy, onions or Cucumber Raita.

Note: 1. For colorful preparation, use different colors of capsicum.

2. Use the green chillies according to your spicy level.

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SPICY VERMICELLI UPMA For WBB # 14

This is one more authentic breakfast dish. This is my entry to Candy's Ethnic Breakfast Event. This Weekend Blogging Event #14, created by Nandita over at the Saffron Trail. Thanks girls. Lovely event with lovely theme. For this event, this is my ethnic breakfast dish, which is related to our Andhra food. Very easy to prepare with delicious taste. Here is my recipe:


Semiya Upma:
Prep time : 5 minutes
Cooking time : 10 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 cups Roasted vermicelli
2 tbsp oil
1 tsp Jeera
1 tsp Mustards
1 tsp urad dal
few curry leaves
1 finely chopped small onion
2 green chillies (slit them lengthwise)
2.5 cups water
salt as per taste

Method:
1. Heat oil in a kadai, add jeera and mustards, let them pop, add urad dal and curry leaves, fry for few seconds on low heat.

2. Add onions and green chillies, fry till tansparent. Then add vermicelli, fry for few seconds and add water and salt.

3. Mix, covered, cook till done. Serve with spicy groundnuts powder.


Note: 1. If you are using normal vermicelli (non-roasted) just fry for 2 minutes with 1 tsp oil. Then make the same process.

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EGG ROLLS For Blog - Picnic

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:


Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.


Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

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RIDGE GOURD - EGG CURRY (GAME RESULT)

yesterday I got very good response to my guess game. Thanks a lot for all my fellow bloggers to participate. In this game, winners are srivalli and sharmi. Sharmi find out that its an egg based subji. But stivalli exactly find out. Congrats Srivalli and Sharmi and also thanks a lot for participating. This is my recipe:


Beerakaya Koora (Ridge gourd with egg):
Prep time : 5 minutes
Cooking time : 20-25 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1.5 cup of peeled and finely chopped tender ridge gourd pieces
3 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 finely chopped medium onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder (adjust)
salt as per taste
2 eggs (beaten)
1/2 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop. Add onions and curry leaves, fry till transparent on medium or low heat.

2. Reduce heat to low, add turmeric and ginger garlic paste, fry few more seconds.

3. Add chopped ridgegourd pieces, mix, covered, stirring between, cook for 10 minutes or till tender.

4. Add red chilli powder and salt, mix well, covered, cook for more 5 minutes.

5. Add beaten eggs and whole garam masala to above mixture, mix slowly, covered, cook for more 5 minutes. Remove the lid, mix well, sprinkle the fresh coriander leaves and turn off the heat.


6. It goes very well with chapatis or rotis and also with white rice.

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