Monthly Archives: May 2013

RICE FLOUR PAKODI

Ingredients

Rice flour – 1cup

Yogurt – 1/2 cup

Onion medium size – 2, cut into small cbes

Green chilles -15, cut into pieces

Ginger – 4 tbsp , finely chopped

Curry leaves – few

Oil for deep frying

Salt to taste

Method

  1. Blend green chilles and ginger into a coarse paste or use motar pestle.
  2. In a mixing bowl mix rice flour, yogurt, chopped onions, salt and mix well.
  3. Add ginger, green chilli paste, chopped curry leaves and mix well.
  4. Make the mixture into soft but little wet so that could turn into small balls.
  5. Heat oil in a frying pan, slowly add the flour mix in random shapes and fry on medium flame till it becomes golden brown colour.
  6. Remove onto absorbent paper.(will last for 2-3)Image

ROASTED CHANA DAL CHUTNEY

Ingredients

Roasted chana dal – 1/2 cup ( vepudu senaga pappu )

Grated cocounut – 1/4 cup

Green chilles – 10 (cut into half )

Cumin seeds – 1tsp

coriander seeds – 1 1/2 tsp

Garlic – 4 mashed with skin

Curry leaves – few

Oil -2 tsp

Salt to taste

water- 1/3 cup

Talimpu

Urad dal – 1 /2 tbsp

Mustard seeds- 1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves -few

Oil – 1tsp

Method

  1. Heat 1 tsp of oil in a pan , add green chilles cumin,coriander ,mashed garlic and fry till aromatic ,and keep aside.
  2. After this add channa dal ,grated cocount  and water to it and make a fine paste.
  3. Take another pan and add 1 tsp of oil and add talimpu ingredients one by one. After they turn into brown colour add to the blended paste.
  4. This chutney is ideal for idli and dosa.Image

LAVANG POWDER

Ingredients

Cloves – 1 cup

Method

  1. Put cloves in the sun for half an hour and grind it to a fine powder.
  2. Store in air tight cointainer and use when required.Image

INSTANT LEMON PICKLE

Ingredients

Lemons – 8 ( 4 cut into triangular pieces , 4 for juice)

Red chilli powder – 1/3 cup

Garlic – 20 ( crushed with skin )

Oil – 1/2 cup

Salt to taste

Method

  1. Cut four lemons into small triangular pieces and keep aside.
  2. Mash garlic cloves ,and add to the lemons.
  3. Squeeze juice from rest of the lemons .
  4. Mix all the ingredients in a bowl.Now your pickle is ready.
  5. This pickle goes well with idli and even hot rice..
  6. Store in refrigerator.Image

INSTANT MANGO PICKLE

Ingredients

Raw mango – 1 large size. ( peeled and cut into chunks )

Red chilli powder- 1/4 cup

garlic pods  – 15 crushed with skin

Oil – 1/2  cup

Salt to taste

Method

  1. Take a bowl and mix all the ingredients one by one.Mix well.
  2. Adust salt, and serve with hot rice .
  3. It goes well with idli.
  4. Store in refrigerator and the pickle stays for about a week.Image

WHEAT RAVA VEGETABLE PULAV

Ingredients

Wheat rava – 1 cup
Carrots – 1 medium size cut into cubes
peas – 1/3 cup ( boiled )
ginger garlic paste – 1tsp
garam masala – 1tsp
turmeric – 1/4 tsp
red chilly powder – 1 1/2 tsp
onions – 1 ( cut into cubes ) ( medium size )
green chillies – 4 ( sliced )
oil – 3 table spoon
red chillies – 2 ( cut into 1 inch pecies )
curry leaves – 4
water – one & a half cup
salt – to taste

Method

1. Take a kadai & add three table spoons of oil .

2. As the oil heats up, add onions, green chillies, red chilles & curry leaves one by one and saute for 3 minutes .

3. Then add vegetables & fry for one minute. Add ginger garlic paste & fry for 2 to 3 minutes until the raw smell is lost.

4. Add red chilli powder, turmeric, garam masala, salt and fry for one minute. Add wheat rava & mix well. After one minute add water & stir well.

5. After mixing well, cover and cook on slow flame till the water evaporates.

Serve with raitha.
Image

LEMON FRIED RICE


Ingredients

Basmati rice- 2 cups

Carrot medium size-1(cut into cubes and boiled)

Boiled green peas- 1/4 cup

Sliced green chillies- 4

Mustard seeds- 1/2 tsp

Cumin seeds- 1/2 tsp

Lemon juice ( use 2 lemons)

Oil-3 tbsp

Salt to taste

Curry leaves- 8

Method

1. Boil basmati rice with 1/2 Tsp of oil and 3 cups of water.

2. After it is cooked put it aside for 1 hour.

3. Take a Kadai, add rest of the oil and add cumin seeds, mustard seeds and curry leaves.

4. When it starts spluttering add boiled peas and carrots and fry for 2-4 min.

5. Add salt according to your taste.

6. Add the boiled rice and mix well.

7. After 2-4 min add the lemon juice and mix well

8. Seve it on a serving plate.

9.Goes well with chicken fry.Image

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