In Andhra recipes Rice varieties

ANDHRA PULIHORA

Here comes the festive delight ~ Andhra Pulihora (Tamarind rice) all the way from Andhra. There are many variations like mango pulihora, sesame seeds pulihora, sweet pulihora etc and etc. The list goes unending. I will be sharing all those delicacies within a short while. So stay tuned.
ANDHRA PULIHORA
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INGREDIENTS
Rice - 1 glass
Water -2 glasses
Turmeric powder - 1/2 tsp
Oil - 1 spoon
Urad dal- 2 spoons
Chana dal- 2 spoons
Mustard seeds - 1/2 tsp
Ground nuts- 2 spoons
Cashew nuts - handful
dry red chillies- 4
Green chillie -4 halved
Curry leaves- 1 stem
Salt - as per taste
Sugar - a pinch
Tamarind juice- 3 tsps (adjust if required)
Oil- 4 tbsps
For taste (Powder)
Sesame seeds- 2 tbsps
Dry red chillies- 2-3
Powder- Dry roast sesame seeds and dry red chillies until golden brown in colour. Allow it to cool and then grind into fine powder.
PROCEDURE-
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Wash and pressure cook rice(1 glass rice + 2 glasses of water) by adding turmeric powder and oil. Once the rice is cooked keep it aside. Now take a kadhai an heat oil in it. Fry mustard seeds, chana dal, urad dal, ground nuts, cashew nuts, dried red chillies, green chillies and curry leaves. Once they are fried add tamarind pulp, sugar and cook for 5 mins. Keep stirring on and off. When oil floats on top add salt. Now add cooked rice and mix all the ingredients well and finally add sesame seeds powder. Mix once again. Adjust salt if required(use salt water intead of using salt directly). Transfer the contents into a sewrving bowl and serve.

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In Curries

SOYA AND TOMATO CURRY

Hi all!
I am extremely sorry for vanishing so suddenly. Your dear Chaithra is no more a college student carrying all the science records in her heavy bag. Now Chaithra is associated with American bank and she is working. Yippeeeeeeeeeeeee. So there you are...Got the reason right. This sudden turnaround in my life kept me very busy and now things are slowly stabilizing and I am back to the game and will be updating my blog regularly from now on.
I take this opportunity to thank you all for your wonderful support and encouragement. I will not let you folks down and will treat you all with yummy delicacies.
Today's special is Soya and Tomato curry. Very nutritious and tasty preparation and works as perfect accompaniment with hot roti.
SOYA AND TOMATO CURRY
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INGREDIENTS-
Soya nuggets(Meal maker) - 1 cup
Tomatoes - 2 sliced finely
Onions- 2 chopped
Garlic- 3 flakes
Curry leaves - 1 stem
Mustard seeds - 1 tsp
Salt- as required
Red chilli powder - 1/4 th tsp
Green chillies - 4 halved
Garam masala - 1/2 tsp
PROCEDURE
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Bring soya nuggets to boil in water and squeeze off excess water. Heat oil in a kadhai and add crushed garlic flakes, green chillies, mustard seeds, curry leaves and fry. Now add onions and saute until they are golden brown in colour and add tomatoes. Add soya nuggets and salt. Mix all the ingredients well and cook for 5 mins. Now add garam masala and red chilli powder. Mix well and add chopped coriander. Off the flame and transfer the contents into a serving bowl. Serve it along with hot rotis and raw onions.

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In Andhra recipes Curries

TEASEL GOURD FRY

Simple, easy to prepare and very tasty fry.
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TEASEL GOURD FRY ~ AKAKARAKAYA VEPUDU
INGREDIENTS
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Teasel gourd - 1/2 kh (wash, wipe and halved)
Oil - 2 -3 tbsp
Salt - as per taste
Red chilli powder - as per taste
PROCEDURE-
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Heat oil in a cooking vessel and fry teasel gourd pieces until golden brown in colour and crisp. Add salt and red chilli powder. Mix all the ingredients well and cook for 1-2 mins. Remove excess oil if any and then off the flame. Transfer the contents into a serving bowl. Serve hot with rice and a dollop of ghee. Ahhhhhhhhhh........... i wish i had my lunch on time. Bcoz of this night shift chakkar i m unable to do so and missing these things very badly.

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In Sweet Treats

RASGULLA

Bong indulgence.My love for sweets and chocolates is un ending and thanks to mom for satiating my craving for sweets and Rasgulla. Here we go.....
RASGULLA
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INGREDIENTS

Home made paneer - 10 balls (Paneer shaped into balls)
Sugar - 2 cups
Water- 1 cup
Cardamom powder- pinch
PROCEDURE-
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Crumble home made paneer and knead it well (say 5-8 mins). Now shape them into small balls and keep them aside. Bring to boil sugar and water. Once sugar dissolves and the mixture thickens then slowly drop these balls into sugar syrup. Cook for 4-5 mins and adjust consistency if required.Now add elaichi powder. Paneer balls double in their size. Off the flame and transfer the contents into a serving dish. Serve hot/ chilled.

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In Andhra recipes Snacks

CHEKKALU ~ RICE CRACKERS

Andhra chekkalu ~ Rice crackers make perfect munchables with tea/coffee.
For Giveaway winner...........scroll down.
CHEKKALU~ RICE CRACKERS
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INGREDIENTS
Rice flour- 2 cups
Water- 1/2 to 1 cup( consistency - chapathi dough)
Ginger garlic paste - 1 tsp
Red chilli powder - as per taste
Salt - as per taste
Sesame seeds - 1-3 tbsps
Ground nuts - handful (optional)
Roughly torn curry leaves - few
Butter - 1 tsp
Water- for mixing
Oil- for deep frying
PROCEDURE-
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Bring water to boil in a vessel.Off the flame and add rice flour and salt to it.Mix all the ingredeints well and avoid the formation of lumps. Cover it with lid and allow it to stand for 5-10 mins. Add the remaining ingredients.After 10 mins, knead the dough using ghee/oil/butter. Now take small proportions of this mixture and flatten it with the help of your hand into 4-5 inches. Meanwhile heat oil in a kadhai and slowly drop them into oil one after the other. Deep fry until golden brown and then place them on absorbent paper and then store in air tight container.

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In Break fast

GIVE AWAY & LENTIL DUMPLINGS

Hey all,
Sorry for not updating my blog.I m pre occupied with many things and i m having an exciting news for you all all the way from CSN Stores. The lucky winner is gonna win a $ 40 worth gift certificate.At CSN Stores you find a wide and exciting range of products starting from Le creuset cookwares, entertainment centres, home decoratives and many more.Cookware is often the focal point of the kitchen.Cookware, Dinnerware and cutlery sets enhance your kitchen's beauty. So choose the Perfect cookware sets that caters to our needs.Do visit CSN Stores.
All u have to do is just comment on my guest book and let me know how you feel about about Aathidhyam, areas i need to work and ur favourite recipe along with you location.That's it.I m gonna select the lucky winner randomly on 16th of August.All the Best.
Now lets come back to our dish.
No festival is complete without Garelu.After idli the second position is given to Vada.Many names to this crispy golden brown dish like Medu vada,Vada,Lentil dumplings,Vadai etc n etc,this list goes unending.Adding chopped onions,cabbage to the normal vada adds one more name i.e, Onion lentil dumplings.
LENTIL DUMPLINGS
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Ulli Garelu
INGREDIENTS-
Urad dal--1 and 1/2 cup
Uncooked rice-1 tbsp
Ginger-1 piece (finely chopped)
Onion-1 big size(chopped)
Cabbage-2 spoons (chopped)(Optional)
Green chillies-2-3(chopped)
Pepper-2 tsps(optional)
Salt-to taste
Oil -for frying
PROCEDURE-
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Soak urad dal and uncooked rice for 6 hours.Now grind this dal into fine paste by adding little water and salt.Now to this paste add chopped ginger,chopped onions,chopped cabbage and green chillies.Mix all these ingredients well.Adjust salt if required.Meanwhile heat oil in a wok and make sure that it is hot.Now wet your hands with oil.Take lemon sized ball of this mixture and make it flat and make a small hole in the centre.Now slowly drop it into hot oil and cook until golden brown.
Serving tip-Serve hot with sambar and any chutney.

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In Spicy Podis N Chutneys

YELLOW CUCUMBER CHUTNEY

My dad's favourite chutney.Simple and easy to prepare.
YELLOW CUCUMBER CHUTNEY ~ DOSAKAYA PACCHADI
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INGREDIENTS
Yellow cucumber - 1 cup (deseeded & cut into small pieces)
Onions- 1/2 th cup (chopped)
Dry red chillies - 3 (broken)
Green chillies- 4 (chopped)
Mustard seeds- 1/4 th tsp
Coriander - handful (chopped)
Sugar - pinch
Salt- as per taste
Oil- 2 tbsps
PROCEDURE-
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Heat oil in a cooking vessel and fry mustard seeds, green chillies and dry red chillies.Grind green chillies,dry red chillies along with 1/4th cup of yellow cucumber into a smooth paste. Now add this prepared mixture to the remaining 3/4 th cup of Yellow cucumber pieces. Also add onions, salt, sugar and chopped coriander. Mix all the ingredients well and allow it to stand for about 30 mins and then serve it along with rice.

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In Sweet Treats

DOUBLE KA MEETA ~ BREAD PUDDING

My favourite Hyderabadi dessert~ Double Ka Meetha
DOUBLE KA MEETA
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INGREDIENTS
Fruit bread/white bread- 12 slices
Sugar-1 and 1/2 cup(adjust)
Water-1/2 cup
Cardamom - 5-6 pods(powdered)
Ghee/oil- for deep frying
Cashews and raisins-1/2 cup(fried in ghee)
Cherries- for garnishing
Milk- 1/4 th cup
PROCEDURE
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Heat ghee/oil in a cooking vessel and fry bread slices until golden brown and place them on a absorbent paper. Meanwhile prepare sugar syrup in a sauce pot by adding sugar, water and cardamom powder.Now add Fried bread slices to it.Mash it slightly.Now add boiled milk to it and then cook for 1-2 mins. Add cashew nuts and raisins.Mix all the ingredients well.Remove excess ghee/oil and garnish with cherries.Serve hot/cold.

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In Dosa Camp

SAGO SPONGE DOSA

One of my all time favourite morning tiffin.Innovative version of sponge dosa by mom and this dosa simply melts.
SAGO SPONGE DOSA
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INGREDIENTS
Sago palm(Saggu biyyam)-1 glass (preferably coffee glass)
Rice-3 glasses
Urad dal-1 glass
Salt-little
Ghee/clarified butter-as required
FOR TOPPING-
In a bowl add grated carrots,chopped onions,green chillies,jeera,sweet corn,salt and mix.
PROCEDURE-
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Soak sago palm,urad dal and uncooked rice for 6-7 hours.Then grind them into fine paste by adding salt and allow it to ferment overnight.Heat griddle and to it add the batter and spread it in circular motion as thinly as possible. Moisten the edges with ghee/oil. Spread/add the above prepared topping, and shallow fry on slow fire (sim) till golden brown.
Serve hot with tomato chutney.

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In Curries Indian Breads Tangy delights

ROTI N CHOLE

All time favourite chole with roti
ROTI N CHOLE
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INGREDIENTS
Chick peas- 1/2 cup
Potatoes-2 (boiled and mashed)
Onion-2 medium sized
Tomato-4 medium sized
Jeera-1 tsp
Oil-2 tbsp
Garlic-3-4 flakes
Ginger-small piece
Salt-as per taste
Red chilli powder- as per taste
Turmeric powder-1 tsp
Coriander-Handful (chopped)
Garam masala- 1 tsp
Mustard seeds- 1/2 tsp
PROCEDURE
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Soak channa over night and pressure cook until 4-5 whistles.Heat oil in a pan and fry mustard seeds, jeera and add turmeric powder.Grind tomatoes,onions,garlic,ginger and green chilli into a fine paste. Now add this puree to the pan and fry till the raw smell subsides.Cook till oil floats on top.Now add mashed potatoes and boiled channa.Now add salt, red chilli powder and garam masala.Add water if required.Once you get the required consistency then add coriander. Transfer the contents into a serving bowl and garnish with raw onions and coriander.
Now go ahead and prepare Roti.
Click here for Roti procedure.
While serving just sprinkle lemon juice and serve with onion rings.
Sending this to Mymoonahs' Iftar moments Hijri Event 1431

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In Snacks

SPICY POHA MIXTURE

Easy to prepare and kids friendly delight.
SPICY POHA MIXTURE
INGREDIENTS

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Poha/Rice flakes - 1/2 kg
Ground nuts- 5 tbsps
Cashew nuts- 5 tbsps
Roasted Bengal gram- 2 tbsps
Raisins- handful
Curry leaves- handful(tear)
Turmeric powder-1/2 tsp
Salt-as per taste
Red chilli powder-as per taste
Sugar- pinch
Oil-for deep frying
PROCEDURE-
Heat oil in a cooking vessel and then fry ground nuts, cashew nuts and roasted Bengal gram. Remove and keep it aside.Now fry Rice flakes for 1-2 secs and immediately transfer them onto a absorbent paper.Also fry curry leaves.Finally add turmeric powder, salt, red chilli powder and sugar.Off the flame and add fried rice flakes,ground nuts,cashew nuts, roasted bengal gram and raisins.Mix all the ingredients well and spread this mixture on absorbent paper and remove excess oil if any.Serve or else store it in air tight container.

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In Break fast Dosa Camp

RAVA DOSA

South Indian Crepe and my favourite crispy and golden Rava dosa.
RAVA DOSA
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INGREDIENTS
Rice flour-1 cup
Maida-1 cup
Suji/Semolina-1 cup
Cumin seeds- 1-2 tsps
Green chillies- 3-4 chopped finely
Salt-as per taste
Curry leaves- 2 stems (tear)
Grated carrot- 2 tsps
Water-as required
Oil/Ghee-as required
STEP BY STEP PHOTOS

PROCEDURE
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Combine rice flour, maida and suji in a bowl and add water as required and consistency should be like Dosa batter.Allow it to stand for 30 mins.Now add cumin seeds, green chillies, curry leaves, grated carrot and salt.Add water if required and batter should be of pouring consistency.Pre heat iron tawa for 1 min on high and then add ladle full of dosa batter starting from one point in a circular motion.See that it is even and avoid lumps esp in the middle.Driizle oil/ghee along the edges and allow it to turn golden brown and crisp.Remove and serve hot with Tomato Chutney/Peanut chutney/Ginger chutney or with Peanut powder and Sambar.

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In

REPOST~SPICY SOYACHUNKS PULAO

Sending my Spicy Soya chunks Pulao to My Legume Love Affair (MLLA) # 25 hosted by Siri of Siri's corner and Susan~The Well Seasoned Cook
You can find the recipe HERE















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In Bread bites

GARDEN FRESH PIZZA

I love garden fresh pizza i.e, pizza loaded with veggies.After pestering my mom for almost 1 and 1/2 weeks,she prepared this yummy pizza for my sake yesterday.Thank you so much Mom. It is finger licking good..
Here comes my mom made version.
GARDEN FRESH PIZZA
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INGREDIENTS-
Readymade Pizza base-1(12 inches)
FOR TOPPINGS-
Capsicum-1(sliced)
Tomato-1(sliced)
Onion-1(sliced)
Pizza sauce-for applying
Oregano-1-2 tbsps
Chilli flakes-1 tbsp
Salt-as required
Mozzarella cheese-as required
Butter-as required
Carom seeds-1/2 tsp(optional)
PROCEDURE-
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Apply butter to pizza base,followed by pizza sauce/tomato sauce as per requirement.In a bowl,add salt,carom seeds. sliced onions,tomatoes and capsicum.Mix them.Assemble this mixture on pizza base.Sprinkle oregano and chilli flakes.Finally top it with generous amounts of Mozzarella cheese.Now bake in pre heated oven around 200 degrees for 15-20 mins or until the crust is slightly brown and cheese is slightly golden and melts.
NOTE-Modify your ingredients as per your taste and let your imagination go wild while choosing your toppings.
Forgot to charge my dad's camera.So took these pics using my Samsung corby mobile.Will try to change them as soon as possible

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In Rice varieties

COCONUT RICE

Easy to prepare and tasty version.
COCONUT RICE
Coconut rice
INGREDIENTS
Cooked rice-2 cups
Grated coconut-1 cup
Oil-5 tbsps
Ghee-2 tbsps
Cashews-handful
Groundnuts-3 tbsps
Salt-to taste
FOR SEASONING-
Urad dal- 1 tsp
Mustard seeds- 1/2 tsp
Chana dal-1 tsp
Curry leaves- 2 stems
Green chillies-5-8(halved)
Dry red chilli - 2 broken
PROCEDURE-
Coconut rice
Heat oil+ ghee in a cooking vessel and fry mustard seeds, urad dal, channa dal, ground nuts, cashew nuts,curry leaves, dry red chillies and green chillies.Now add grated coconut and saute for 2-3 mins(until slightly brown).Add salt.Finally add cooked rice and mix all the ingredients well.Adjust salt if required and then serve.

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In Curries Indian Breads

CURRIED CAULIFLOWER WRAPS

Simple and easy to prepare Curried Cauliflower wraps.
CAULIFLOWER CURRY(FOR FILLING)
Cauliflower curry
INGREDIENTS
Cauliflower-2 cups
(florets washed and soaked in hot salt water and then drained)
Onion-1 chopped
Tomato-1 sliced
Potato- 1 cubed
Mustard seeds- 1/2 tsp
Garlic pods- 4-5 (crushed)
Dry red chillies - 5 broken
Turmeric powder -1/4 th tsp
Chilli powder- 1/2 tsp
Curry leaves -2 stems
Coriander-handful(chopped)
Oil-4 tsps
Water-1/2 cup
Salt-as required
Sugar-Pinch
Wheat flour- 3 tbsps(Mix it along with water and consistency should be like dosa batter)
PROCEDURE-
Heat oil in a pan and fry mustard seeds, garlic pods, curry leaves and dry red chilli.Now add turmeric powder and red chilli powder.Mix.Fry onions until translucent.Saute blanched florets ,tomatoes,potato cubes for 5 mins.Now add water and cover it with a lid and cook until soft(say 20-25 mins).Add salt,sugar and wheat flour + water.Mix all the ingredients well. Finally add coriander and cook for 2 more mins.Serve
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INGREDIENTS
Roti/Chapathi
Onions-2 chopped finely
Tomato sauce-1-2 tbsps(for 1 wrap)
Chaat masala-1 tsp
PROCEDURE-
Place roti on a plate and add above prepared cauliflower curry @ one end.Top it with onions and tomato sauce.Sprinkle chaat masala.Roll it in the form a wrap and serve.

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In Rice varieties

SPICY SOYACHUNKS PULAO

My sister's idea again...and her idea turns out to be a mildly spiced filling meal.Very nice and innovative way to use left over rice
SPICY SOYA CHUNKS RICE
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INGREDIENTS
Cooked Rice-3cups
Tomato-2 sliced
Sweet corn n green peas- 1/2 cup
Onions-1 cup (Chopped)
Green chillies-7-8(halved)
Soyachunks/Mealmaker -1/2 cup
Garam masala-1 tsp
Salt-as required
Red chilli powder-1/2 tsp
Ginger garlic paste -1/2 tsp
Mustard seeds-1/2 tsp
Cashew nuts-handful
Jeera-1 tsp
Oil-3 tbsps
Coriander-handful chopped
Sugar-pinch
PROCEDURE-
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Heat oil in a kadhai and fry ginger garlic paste, mustard seeds, jeera, green chillies and onions until translucent. Saute tomatoes, sweet corn and green peas. Then add red chilli powder,salt and garam masala.Meanwhile boil soya chunks and squeeze out excess of water.Add soya chunks and cook for 5 mins.Now add cooked rice and mix all the ingredients well.Cover it with lid and cook for 5 mins.Garnish with coriander.Remove from flame and transfer the contents into a serving bowl and serve.
Sending this to My Legume Love Affair -MLLA 25 hosted by Siri and Susan

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In Cookies

CHOCO BIKIS

Very simple and easy to prepare kids favourite Choco Bikis.Thanks to my sister Madhu for giving me this wonderful idea and when i prepared it for her.She was very happy and finished them within no time.
CHOCO BIKIS
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INGREDIENTS
Dark chocolate- 200 gms
Cashew cookies-8-9
Fresh cream-2 tbsps (optional)
Powdered sugar-as required
Muesli- for garnishing
Cashews
PROCEDURE-
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Melt dark chocolate and add fresh cream and powdered sugar to it.Mix all the ingredients well. Now take one cookie and dip it in this chocolate mixture,so that it forms a layer over it. Repeat the same procedure for rest of the cookies and place them on a plate greased with butter. Garnish them with muesli, nuts ,roasted sesame seeds or with honey coated corn flakes(crush them).
Note-You can use any variant of biscuits.Right from Good day cashew cookies to Mc.Vitties Digestives.Instead of Dark chocolate you can use cadbury's dairy milk(2-3 bars depending on the requirement)

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In Andhra recipes

ANDHRA CUISINE

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The rich heritage and culture of Andhra pradesh are reflected in the culinary skills of its people. The mere mention of Andhra and Hyderabadi cuisine brings before the mind's eye of wholesome meal accompanied by hot tasty pickles or biryani accompanied by an appetising aroma.Coastal Andhra,Rayalaseema and Telangana-the 3 regions of Andhra have distinctive style of cooking. Chillies and soices are used in abundance but this need not deter food lovers from indulging themselves in a feast.Moghlai influence in the Deccan made Moghlai cooking popular.
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MOGHLAI
While Hyderabad is known for its wholesome biryani and a wide range of Non vegetarian as well as vegetarian fare,the coastal region of the state offers a wide choice as far as veg cooking and pickles are concerned.The chillies grown in the region are highly potent and give special flavour to the pickles.Not only meat and fowl that Moghlai deals with,we have Bagara baingan,Dalcha, Khaddu ka kheer,Mirchi ka salan etc.
HOT STUFF
Avakai is really hot and tangy Mango pickle and there is hardly any house hold in the region without preparing Avakai in the summer.A deadly combination fo sour mangoes with harsh chili powder and pungent mustard in oil gives it a heady taste.Gongura chutney is another speciality of Andhra region.In the coastal Andhra region ,Korivi karam (literally flaming chilli) is a rage.Ripe red chillies and tamarind are used to make this chutney .Abundant availability of fish,prawns and crabs has resulted in a wide range of varieties.
Another Andhra rice speciality is Pulihora in which Tamarind pulp,red and green chillies and condiments are used to give it a special taste.
In Rayalaseema regions Jowar is used in making Jowari rotis called Jonna rottelu and it is accompanied best when served with vegetarian or non-vegetarian side dishes.Ragi is also used to make a sticky mass called Ragi sangati,it is highly nutritious and ideal food for all ages.
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SWEET INDULGENCE
Sweets and kheer are not everyday affairs but form part of the meal on special occasions in any part of the state.We have Hyderabadi delicacies like Sheer khorma, double ka meetha and Khubani ka meeta.In other parts of Andhra we have a milky delicacy called Parvannam(kheer).
SPICY POWDERS
Andhras also make spicy powders like Kandhi podi,Kobbari karam,Nalla karam,Karivepaku karam etc and these spicy powders are eaten with steamingly hot rice topped with ghee to keep the taste budes intact.
The cuisine of Andhra Pradesh is is a gourmet's delight truly.
Click on the below links and check out those delicacies from Andhra Food Bloggers-
Sailus food
Talimpu
Aathidhyam
Indian cuisine
Info courtesy-Andhra pradesh tourism catalogue
Photo courtesy-From Various Websites using Google Images.Thank you very much dear authors,if you want me to link back or if you do not wish to see your pics here,then please let me know.I will do the needful.

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In Snacks

CRISPY BAJJIS

This is really very simple,easy to prepare and irresistable snack item.Perfect evening time snack and goes hand in hand with hot coffee/tea.
CRISP BAJJIS
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INGREDIENTS
Left over Idli Batter - 2 cups
Rice flour-5 tbsps
Onions-2 chopped
Green chillies- 2-3 chopped
curry leaves- handful (tear)
coriander-handful (chopped)
Jeera -1 tsp
salt-as required
Oil-for deep frying.
PROCEDURE-
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Combine all the ingredients in a bowl,add very little water if required.Meanwhile heat oil in a kadhai and it should be piping hot.Take small proportions of above prepared mixture and drop them in the oil to form small fritters.Deep fry until golden brown.Remove excess of oil using absorbent paper and then serve.Serve them with tomato sauce or tomato chutney or else with hot cup of coffee.
Note~Instead of idli batter you can use Dosa batter and replace rice flour with 1/2 cup of Maida and the remaining procedure is same.

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In Sweet Treats

KALAKHAND~MILK BURFI

Lose yourself in mmm mouth watering kalakhand recipe straight from my mom's kitchen.
KALAKHAND~MILK BURFI
INGREDIENTS
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Milk-2 ltrs
Powdered sugar-1/2 cup to 3/4 th cup
Condensed milk-3 tbsps(optional)
Ghee-1/4 th cup or else reduce it to 3 tbsps
Nuts(chopped pistachios,almonds,cashews n anjeer)-handful
Citric acid-1/2 tsp in 1/2 cup of water
PROCEDURE-
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Boil 1 ltr of milk in a vessel till it reduces to half.As it comes to boil add citric acid solution.It curdles,off the flame and sieve this mixture using a muslin cloth and squeeze out excess water. Press it against hard weight.Leave it aside.This is called Chenna.Now boil the remaining 1 ltr of milk in another vessel.Boil until it is reduced to half.Add the above prepared chenna and stir this mixture continuously.Allow it to thicken.Now add powdered sugar,chopped nuts and ghee.Mix all the ingredients well and then finally add condensed milk and mix.Transfer the contents on a plate greased with ghee.Spread it.Garnish with nuts and allow it to cool.Cut them into desired shapes.
NOTE-If you are using both sugar n condensed milk then use 1/2 cup of sugar and 3-4 tbsps of condensed milk.If you are using only sugar then you can use it as per your taste say 3/4 th cup to 1 cup.If you are using only condensed milk then u can use 200gms tin as it is.Adjust sweet as per your requirement.

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In Indian Breads

BUTTERED ALOO PARATHA

I m pestering my mom for the past few days for Aloo paratha...As soon as i got up today she prepared it for my sake and i m completely taken by its taste.
BUTTERED ALOO PARATHA
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INGREDIENTS
For Dough-
Wheat flour- 3 cups
Salt-As required
Sugar-pinch
Water
Oil-2 tsps
Hot milk-1/2 cup
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For Stuffing-
Boiled and mashed potatoes- 4-5
Onions-2 chopped
Green chilli paste-2-3 tbsps
Coriander-handful chopped
salt-as required
Garam masala-1 tsp
Oil- 2 tbsps
Butter-as required
PROCEDURE-
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Heat oil in a frying pan and fry onions until translucent and add green chilli paste.Add mashed potato mixture and fry for few mins.Then add all the remaining ingredients,mix well and cook for 2-3 mins.Now keep this mixture aside.Allow it to cool.Now make this stuffing into small proportions(balls)
Meanwhile we will prepare dough.
Add all the above said ingredients except milk into a bowl.Mix all these ingredients well.Now add milk and the immediately cover it with a lid for 5 mins. Slowly add water and hand mix the flour in circular/rotating motion.Add 2 spoons of oil to the flour and grease your hands with oil and knead the dough.You need to knead for little longer time say 5-10 mins for soft rotis.Leave it for 30 mins. Divide the dough into small proportions (balls),flatten the surface of each ball,dust it with flour and with the help of rolling pin make them into circular discs (Roti).Apply oil to your palms while flattening the ball.Now put the above prepared potato ball over it and seal it from all sides.Flatten the surface of each ball with the help of your finger into thick flat parathas.Heat tawa, drizzle it with melted butter and now fry the prepared rotis by flipping until golden brown by adding melted butter on the sides.Fry for little longer time for crisp parathas.Your paratha is ready and you can serve it with Tomato sauce or curd.

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