how to make Rava laddu

                                                                 Rava laddu

                                           

Sr. no       INGREDIENTS     QTY     UNITS

1.                  semolina                 255          gm.

2.                    sugar                    255          gm

3.                    fat                        100          gm

4.                   coconut                150           gm

5.                     milk                        1           tsp

 6.               dry fruites                   20          gm

       Method:

Cut coconut and put it in the sundry.

Roast semolina(Rava) in fat sprinkle milk.

Stir well and remove from fire.

Mix semolina with grated coconut and powdered cardamom.

Add a little water to sugar and make a stick sugar .

add  shallow fried dry fruits to the  mixture.

make the mixture  in to balls shape with help of milk.

how to make Semiya payesam

                                                    Semiya payesam

                                  

Sr. no       INGREDIENTS        QTY     UNITS

1.                  vermin celli                55          gm.

2.                  milk                         250         ml

3.                   fat                           30            gm

4.                   sugar                        55           gm

5.                   saffron                   a pinch

6.                    Saltzman                  30           gm

7.                    casueunuts                30           gm

8.                    coriander                 a few.

Method:

Heat fat fry vermicelli add milk and bring to boil quills.

Add sugar and remove from fire fares case nuts and saffron Ana add to payasam with curry cardamoms add caldron soaked in a little milk

how to make Sorakaye pappu

                                        Sorakaye pappu

                          

Sr. no       INGREDIENTS        QTY     UNITS

1.                  kandni pappu           100        gm.

2.                 sorakaya                      5         piece

3.                 tomatoes                     5           no

4.                tamarind paste              2           tsp

5.                onion                            1           no

6.                 salt

7.                 turmeric powder           2           tsp

8.                 mustered seeds             1           tsp

9.                 coriander leaves            1           tsp

10.                oil                                2         tsp

11.               cumin seeds                  ½          tsp

12.                chana dal                     ½          tsp

13.                garlic                          5          piece

14.               curry leaves                 a few.

Method:

Soak dal in a cooker few half an hour in two cups of water add chopped onions sorakage tomatoes and tamarind paste cook upon three whistler and stop.

Magh dal and salt chili powder and turmeric . cook  without cooker.

Heat oil a cooking boul . add chana, urad dals, cumin seeds, mustard seeds, wait to sauté add red chilies garlic curry leaves add dal and mix well.

Add coriander, serve hot.

  

how to makePlain rice

                                                               Plain rice

                                                

Sr. no       INGREDIENTS        QTY     UNITS

1.                  rice                            500         gm.

2.                  water                            1            lit

3.                  salt                               10           gm

Method:

Wash and clean rice.

Bring water to a boil add rice and salt and simmer.

Cook till rice soft and water has evaporate.

how to make Pulihora

                                                            Pulihora

                                         

Sr. no       INGREDIENTS        QTY     UNITS

1.                 cooked rice                2            cup.

2.                 tamarind paste            1             cup

3.                 red chilies                    8               

4.                 crad dal                       2              

5.                 chana dal                     2         

6.                 mustard seeds              1             tsp

7.                  peanuts                      ¼            cup          

8.                 oil                                1             cup

9.                 seasoning seeds             ½           cup.

Method:

Boil the rice an oil in a pan on medium flame add wrad dal. Chana dal ,red chilies and fry till golden brown color.

Add mustard seeds and fry till mustard seeds start to hot. Add green chilies curry leaves. turmeric, tamarind pulp. Salt and cook for 10 to 15 min. medium flame.

When the mixture become thick turn off the heat add rice and serve seeds powder and mix well. Adjust the seasoning and serve.

how to make Nellore Chapala Pulusu

                                                  Nellore Chapala Pulusu

                                        

Sr. no       INGREDIENTS        QTY     UNITS

1.                  fish                             500           gm.

2.                 turmeric powder          ¼            spoon   

3.                 red chili powder           2              tsp

4.                 coriander powder         2              tsp

5.                  fenugreek powder       ¼              tsp

6.                  geram masala               1             tsp

7.                  tamrind pulp                 1             cup          

8.                  onion                           1              no.

9.                  tomato                         1              no.

10.                green chili                    4

11.                mustard seeds              1              tsp

12.                cumin seeds                 2              tsp

13.                 oil

14.                coconut                        1              tsp

15 .               coriander leaves           1               no.

16.                 salt                               to taste.

               

Method:

Clean and cut fish required shapes wash with salt and turmeric.

Heat oil in a large Wessel. Add mustered cumin and curry leaves.

Add tomato sauté then fry a 3 min. till it become transit . add all the spice powder .add turmeric pulp .when the pulp to a medium added as required.

Cook till the fish pieces remove soft and well cooked on medium heat.

Add a pinch of joggers for a fruit to taste.

how to make Donda kaye vepudu

                                                        Donda kaye  vepudu

                                            

Sr. no       INGREDIENTS      QTY     UNITS

1.                 Donda kaye             500           gm.

2.                 ginger                         1             no

3.                 garlic                          3              no

4.                 beson                          2            tsp

5.                 rice flour                      2             tsp

6.                 coconut powder           2            tsp

7.                 mustered                     ½            tsp          

8.                 cumin seeds                1              tsp.

9.                 curry leaves                 2             tsp.

Method:

Cut the donda cage into small equal shapes.

Peel ginger, garlic into a paste ,add 2 tsp oil to a cookies pan on medium heat.

When the oil is hot add mustered when the mustered sputters add cumin seeds, curry leaves pinch of turmeric ginger garlic paste cook for a while.

Then add cut donda kayo salt and 1 tps chilli powder cover and cook for 10 min. Chirring occasionally.

Add seasoning rice hour and coconut powder stir well and cover and cook for 10 min. until cooked serve hot. 

how to make Masal wada

                                                           Masal wada

                                               

Sr. no      INGREDIENTS       QTY     UNITS

1.                  Toor dal                   2             cup.

2.                  green chilies               3             no

3.                  chopped ginger          1             tsp

4.                   curry leaves              1             sprint 

5.                   pepper                     ½             tsp.

6.                   baking  soda            ½              no

7.                    salt                     to taste.

8.                    oil                        to fry.

Method:

Wash and soak the toor dal for 14. And wash dal and mix salt adding litter water into paste.

Now add shallots ginger. Curry leaves pepper and baking soda into the ground paste and mix them together.

Pot your hands with water and make a ball with the paste . flatten it and make a hole in the center like a dough nut well your hands with when ever needed.

Heat oil and drop the vodas into hot oil and deep fry fill golden brown color serve with saber.

 

how to prepare gongura chicken

gongura chicken

 
 

Ingredients:

 chicken, cleaned and cut into pieces  1/2 kg 
turmeric powder   1/2 tsp  
Salt to taste
ginger garlic chopped
cooking oil   3 tblsp
cloves (laung)   4 
green cardamoms (hari ilaichi)   4 
 bay leaves   2
 large cinnamon stick   1
 gongura leaves   200 g
large onion thinly chopped   1 
 stem large curry leaves  1

method:

• Boil the chiken and ginger garlic with some salt in a pressure cooker.
• Fish out the ginger garlic and make a paste of it and keep aside.
• Now in a pan heat oil and add all the whole spices.
• Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
• Sauté till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
• Sauté till the oil is separated from the mixture.
• Now add the chicken pieces and sauté for five minutes so that they et well wrapped with the spices paste.
• Then add water for curry and boil till it thickens
• Garnish with fresh coriander or mint leaves and serve with rice.

how to prepare tomato rasam

TOMATO RASAM

 

ingredients:

Tomatoes - 3
Tamarind - small marble size (I use more tomatoes and less tamarind - can adjust)
Rasam powder - 1/4 tsp
Coriander leaves - fist ful chopped
Green chillies - 3-4
Red chillies - 1
Garlic - 3 big pods - crushed and chopped

mustered, zeera, curry leaves for seasoning

Turmeric powder 
Oil - 1 Tbsp
Water - 4 Cups
Salt




Method:

1. Cut the tomatoes into 4 pieces each and put in a microwave-safe bowl with a lid.
2. Add tamarind to that and microwave for 3 mins like 1+1+1 min. (This is to avoid spilling if 3 mins is selected right away)
3. Keep it aside and let it cool off.
4. Once it is cool enough to touch with hand, mash the tomato mixture several times and make a chunky puree. Remove most of the tomato skin pieces possible, which are floating on the tomato puree.
5. Now, take a sauce pan, do the seasoning with mustard, zeera, red chillies, green chillies, garlic, curry leaves and turmeric powder.
6. Add water, prepared tomato puree, coriander leaves, rasam powder, salt and bring it to boil.
7. Boil this for 10min, under min flame, until all the flavors are incorporated well and the oil floats.

how to prepare rice kheer

CREAMY PARAMANNAM / RICE KHEER ingredients:

Rice - 1 Cup
Milk - 8 Cups ( or Milk + Water = 8 Cups, use as per your milk availability and interest) 
Sugar + Jaggery - 1 Cup
Ghee - 2 Tbsp 
Cashews - 15
Raisins - 10
Cardamom -2 (crush into powder)
Maida - 1/4 Tbsp (optional)


Method:

1. Heat milk + water in a heavy bottom sauce pan. When it is boiling, reduce the flame and add rice to it. Mix it well and cook under low flame, stirring frequently, till the rice cooks completely and preferably little mushy. DONOT cover with lid as the milk tries to come out of the pan.
2. Add sugar+ jaggery  & cardamom to it. 
3. If you are using less milk and more water ratio or watery milk like in India, and if  paramannam turns out thin, add little Maida. Mix 1/4th tbsp of Maida in little water to a smooth consistency and add this to the boiling rice. Let it cook for 3 more mins.
4. Take a pan and heat the ghee. Fry cashews & raisins in a low flame till the cashews turn golden color, and raisins bubble slightly.
5. Garnish the kheer with the fried cashews & raisins. 

That's it! Creamy Paramannam is ready to eat and can be served warm or cold.

Tips: 

• Cook rice completely before adding sugar because rice doesn't get cooked once the sugar is added.
• If you like only sugar, then add more sugar instead of jaggery.
• Maida acts as a binding agent and prevents separation of milk & water and gives creamy texture and fullness.
• When frying Cashews and Raisins, fry cashews first and when they are about to turn golden color, add raisins and fry until they just bubbles up. This is because raisins take less time to fry compared to cashews.
• Don't fry raisins too much as they turn hard and bitter.
• If you don't want to wash the rice - add few drops of ghee to the raw rice and mix it well. This makes rice grains not to stick each other while cooking and gives nice aroma.

PULIHORA / TAMARIND RICE

PULIHORA / TAMARIND RICE

 
ingredients:
Rice - 1 1/2 Cup
Tamarind - small lemon size (adjust)
Peanuts - 2 Tbsp
Chana dal - 2 Tbsp

urad - 1 Tbsp
Zeera - 1 tsp

mustard seeds - 1 tsp

Green chillies - 4
Red chillies - 2

curry leaves - 1 sprig
Hing - pinch
Jaggery/sugar - 1 Tbsp (optional)

mustered powder - 1/4 Tbsp (optional)

Oil - 3 Tbsp

Salt

Method:

Tamarind Paste Preparation:

1. Take tamarind in a bowl and soak it with hot water for 15 mins or microwave with water for 2 mins, to make it soft.
2. Squeeze the pulp and extract puree with hand/juice strainer. Juice must be thick, so use minimal quatity of water every time you extract pulp.
3. Again pour some more water in the left out pulp, mix well. Squeeze andextract remaining tamarind puree.
4. Repeat this process until all tamarind puree is extracted.
5. In a pan, heat oil, put some red chillies & green chillies, pour tamarind juice, jaggery and salt.
6. Boil it in a med-high flame, uncovered, till it becomes thick paste.

Tamarind paste is ready to make Tamarind Rice.

Tamarind Rice making:

1. Cook rice with 1:2 ratio of water. Take it into a large plate/ bowl and allow it to cool.
2. Meanwhile, do the seasoning in the pan with oil, peanuts, chana dal, urad dal, zeera, mustard, green chillies, red chillies, turmeric, hing & curry leaves.
3. Add tamarind paste and salt if necessary to the rice and mix it well.
4. Now add the seasoning and mix it one more time.
5. Let is sit aside for atleast 20-30 mins before serving to get all the flavors incorporated well.

That's it! Pulihora is ready to serve. Goes well with mudda pappu/dal.

Tip:

You can prepare more tamarind paste at once and preserve it in refrigirator for instant usage.
If you are making to preserve, do not add chillies while preparing the paste. This makes its shelf life increase. Instead, add enough green & red chillies while seasoning the rice.

MASALA VADA ingredients:

MASALA VADA ingredients:

Chana Dal : 1 Cup (Soak in water for 4hrs)
Onion : 2 medium size cut into small pieces
Green Chilli : 6 cut into small pieces

cumin seeds: 1/2 Tsp

Curry leaves : Few chopped
Coriandar Leaves : 1/4 Cup chopped
Salt :1/2 Tsp
Oil : For deep frying

Method:

1. Take 1 Tbsp of soaked chana dal separately.
2. Grind remaining chana dal into a paste.
3. Heat the oil for deep frying.
4. Mix all other ingradients along with salt to the prepared paste and prepare the mixture.
5. Now take small amount of mixture and make a small patty.
6. Repeat the same with remaining mixture.
7. Now deep fry all prepared patties on medium flame until they are brown in color.

Serve them hot with any chutney or ketchup.

HOW TO MAKE VEGETABLE PULAO

vegetable pulao

Ingredients:


Rice -basmathi - 2 Cups
Onion - 1 medium - chop coarsely
Potatoes - 3 small - cut into chunks
Carrots - 2 small - cut into thick circles
Peas - 1/8 Cup
bitter got - 1/2 small - Cut into thin strips
Soy Chunks (meal maker) - 1/4 cup
Cashews - 12
Curd - 1/6 Cup
ginger garlic paste - 1 Tbsp
Mint leaves - fresh  - fistful or dry - 1 tsp
Oil - 4 Tbsp
Ghee - 1 Tbsp (optional)
Water - 4 Cups


Spices:


Cloves - 2
cinnamon - 1/4 inch piece
Cardamom - 1
Javantri - 1
Star Anise - 1
Bay leaves - 2
MTR Pulao mix powder - 1/4 Tbsp
Red chilli powder - 1/2 Tbsp
Green Chillies - 3


Method:

1. Wash and soak rice with 1:2 ratio of water. Keep it aside.
2. Cut the onion, veggies and green chillies. 
3. Take a wok and pour oil and ghee.
4. Fry cloves, cinnamon, cardamom, javantri, star anise, bay leaves, cashews & green chillies.
5. Add onions and saute until they turn light brown. Add ginger garlic paste and fry for 1 min until the raw smell goes away.
6. Add potatoes and fry for 2 mins.
7. Now add carrots, peas, soy chunks & salt enough for veggies. Fry for 1 min. 
8. Now add curd, chilli powder, pulao powder, mint and fry for 1 more min.
9. Add rice along with soaked water & salt.
10. Check the salt (should be slightly salty) and let it cook in the wok under lowest flame for about 15-20 mins. 
11. If using rice cooker, transfer this mixture into rice cooker. When the rice is half way cooked, insert the beetroot pieces carefully and close the lid again. 
12. If using pressure cooker, transfer this mixture into the cooker and cook for 1 whistle, simmer for 10 min Use half of the beetroot mentioned above and add it before closing cooker with lid       now your vegetable pulao is ready.

preparation of pumpkin charu

pumpkin charu:


Ingredients:


White Pumpkin - 1 Palm size - 2 cups cut - cut into thin pieces as shown in pic
Buttermilk - 4 Cups
Garlic pods - 2
Green chillies - 4
Red chillies - 2
Ajwain - 2 tsp
Mustard seeds -1/2 tsp
Methi seeds - 1/2 tsp
Zeera - 1/2 tsp
Turmeric - 1/2 tsp
Curry leaves - 1 sprig
Oil - 2 Tbsp
Salt


Method:

1. Wash pumpkin and cut into thin pieces as shown in pic.
2. In a pan, pour 1 Tbsp oil. Add the cut pumpkin and some salt. Saute on high flame covering with lid for about 1 min and then without lid for 1 more min or until tender & crunchy. 
3. Meanwhile, prepare buttermilk by whisking yogurt/curd and water together.
4. Prepare chilli-garlic paste by grinding garlic and green chillies together.
5. Do the seasoning with ajwain, mustard, zeera,methi, red chillies, turmeric and curry leaves.
6. Add the sauteed pumpkin, chilly-garlic paste, seasoning and salt to the buttermilk. Stir well. 

That's it! Flavorful and crunchy White Pumpkin Majjiga Chaaru is ready to serve with white rice.