Kandi pachadi / Toor dal chutney


Toor dal – 1 cup

Red chillies – 6-7

Garlic cloves – 4

Jeera – 1 tb spoon

Tamarind pulp – 1 tb spoon

fry toor dal in a pan with little oil till it turns golden colour.

Then fry red chillies, jeera, garlic for 2 mnutes.

Once it is cooled, grind all of them by adding tamarind pulp, salt and little water.

Once it is grinded , make  tadka with bengal gram, jeera, mustard, curry leaves  in a pan and add it to the chutney.

This can be served with dosas/rice.

Egg Paratha


Atta – 2 cups

Eggs – 4

Corriander leaves – 1/2 bunch

Chat masala – 1 tbspoon

salt – to taste

Prepare dough with aata by adding enugh water.

Now boil the eggs . Grate the boiled eggs and add salt, chopped corriander and chat masala .

Mix it well.

Put this mixture into a rolled chapathi . Fold it on four sides making into square shape.

Now dust little flour and press it into roti.

Fry the roti on both sides with little oil added on pan .

 

Can serve this with curd or any side dish.

 

Ravva Dosa


Rice Flour – 1 cup

Sooji (bomai ravva) – 1 cup

Maida – 1/2 cup

onion – 1 medium sized (finely chopped)

Green chillies – 3 slit

Ginger – small piece ( ginely chopped)

Jeera – 1 tbspoon

Salt – to taste

 

Mix sooji, rice flour, maida into a fine thin paste mixing with water. Please note tht it should be very diluted and thin. Only then dosa can be crispier.

Now add chopped onions, ginger, green chilli, jeera, salt to it.

Heat a pan and pour this mixture . Do not move/mix with laddle on pan ..You need to just pout the thin batter in dosa shape.

Add oil and fry it well on both sides.

 

Serve this with ginger chutney which is a good combintatin for the same.

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Pepper rasam-2


Ingredients :

Pepper – 1 tbspoon

garlic — 6-7 flakes

red cilli – 4

tamarind — goose berry size

First crush pepper, garlic flakes and red chilli into coarse powder.

add oil to kadai and add mustard, jeera,curryleaves.

Now add crushed powder and fry it for 1-2 minutes on low flame.

Now add 3 cups of water , tamarind pulp, salt .

Boil well for 10min on low flame.

Switch off the stove and garnish with corriander leaves.

This rasam has becum favourite at our home recently…very spicy.

Gutti vankaya Vepudu


Ingredients :

Endu kobbari — 1 chippa

Red chillies — 8

Velluli – 10-12 pods

Jeera – 1 spoon.

Round brinjals (small size) – 1/2 kg

Endu kobbari mukkalu chesukoni , red chillies, jeera , garlic, salt kalipi grind chesukovali.

Vankayalu 4 sides slit chesi grind chesukunna powder ni andulo pettukovali.

kadai petti oil vesi vankayalni vesi low flame lo fry chesukovali.

Vankayalu purthiga veginaaka grind chesi migilina powder vesukoni 2mins stir chesukoni stove off cheyyali.

kottimeera tho garnish chesukovali.

Rice n mudda pappu tho best combination idi.

 

 

Matar Paneer Curry


paneer — 200gms

Peas – 100gms

Green chillies — 2 (optional)

Ginger garlic paste – 1 tbsp

Cumin powder – 1 tbsp

Cashewnuts — 8

Chilli powder — 1 tbsp

Onion – 1

Dhaniya powder — 1tbsp

Turmeric — pinch

Tomatoes -2 (medium sized)

Fresh cream – 30ml

Kasoori methi — pinch

1. Heat oil in a pan and fry cashews, chopped onions, tomatoes, turmeric, ginger garlic paste together.
2. Blend all of them together into paste once the mixture is cool.
3. Now heat oil in pan . add jeera , slit green chillies , grinded paste, chilli powder , coriander powder, cumin powder and salt.
4. Fry for 2 minutes and add peas. Stir well and add water. Cook on low flame for 5min.
5.Now add paneer and simmer for 10more minutes.
6. Add cream before switching off the stove. stir well.

Please note you can put paneer pieces in hot water till you add into curry such that paneer will remain soft.

 

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Prawns Curry


Cleaned Prawns — 1/2 kg
Onions – 3 big sized ( finely chopped)
Tomatoes – 3 medium sized ( finely chopped)
Green chillies — 3-4
Ginger garlic paste – 2 tbsp
Cumin – 1 tbsp
Garam masala – 1sp
Chilli powder – 1 sp
cashew powder – 2 sp

First wash the cleaned prawns with water by adding salt and turmeric.
Now boil the washed prawns in a vessel with little salt, half spoon of chilli powder by closing the lid and without adding any water (prawns itself will give water)
Switch off the stove once water is completely evaporated.
Now heat oil in pan and add cumin .
Add chopped onions, ginger garlic paste.
Fry for 2-3 mins.
Now add chopped tomatoes and cook for 2min.
Now add cooked prawns, salt and chilli powder. cook for 5min on lower flame.
Add cashew powder, garam masala and fry for 2-3 mins.
Garnish with corriander leaves.

Please note that you can add little water into the curry while adding cooked prawns if you want to have more gravy. Or else this will be semi gravy dish.

 

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