Crab Fry

Ingredients:
crabs: 4
onion paste: 1 bowl
coconut paste: 4 tbsp
oil: 3 tsp
ginger garlic paste: 1 tbsp
japathri: 2
pepper corn: 7
green chillies: 3
salt
curry powder: 1 tsp
garam masala: 1 tsp
coriander

Method:
heat oil in a thick bottom pan
add onion paste and fry till light brownish
add ginger garlic paste, japathri and pepper corn and fry for 2 mts with low flame
add crabs, choped green chillies and salt and cook covered for 15 mts
add coconut paste and fry for 2 mts
add chilli powder, half cup water and cook covered for 5 mts
add garam masala, coriander and remove from fire.

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Mixed nuts & dates laddu

My sister in-law made this laddu for me. She said that this laddu is good to eat after delivery.Especially helps with back pain, which you often suffer after the delivery.I do believe that many of our health problems can be cured with proper food habits. And add to that it has nuts and dates, what’s not to like about. This laddu can also be given to the kids as a evening snack. I am sure they will love it.

Last week my mom made this laddu again, cos i liked it so much. So, this is how we make it…

Ingredients:

• Chopped dry dates- 1cup
• lightly Toasted almonds- 1/4th cup
• lightly Toasted cashew- 1/4th cup
• lightly Toasted Dry coconut- 3 tbsps
• lightly Toasted poppy seeds(gasalu)- 2 tbsps
• Golden raisins- 1/4th cup
• Cardamom- 6
• Grated jaggery- 2 to 3 tbsps(adjust according to your taste)

Procedure:

First grind the poppy seeds in a mixer. Transfer it to a large mixing bowl.
Now grind cashews, almonds, coconut,cardamom and jaggery to a fine powder. Remove this mixture and grind the dates to fine powder. Now transfer the rest of the ingredients that were ground and grind it again.

Heat few teaspoons of ghee, add raisins and fry till golden brown. Mix this to the above ingredients and try making a laddoo. If needed add more ghee to this mixture till you can mold it in the form of laddoo.

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Mango rice (Maamidikaya puliharam)

Mango is one of my favourite fruits. I like it both sweet and sour. I remember eating sour mango all the time when i was in India, with some salt and chillie powder. I am very fond of sour food and so obviously this rice is one of my favourites. We call it maamidikaya puliharam in andhra. I look forward to cooking this rice from summer through fall, when the mangos are at their peak in taste and flavor. In the weekend when i was in the Indian store i managed to get some nice sour mangos, so thought of making it.
Ingredients:
1 cup rice (uncooked)
1 large green mango (grated)
about 8 green chillies
few curry leaves
cilantro
peanuts and
salt

Procedure:
Cook the rice with two cups of water. Remove the lid and let the rice dry a little bit.
Grate the mango using a food processor or any other grater you have.
In a pan put some oil and fry the peanuts till they become crisp. Once done, remove and keep them a side.
In the same pan add few more tsps of vegetable oil and prepare the popu or tadka( few mustard seeds,
1 tsp chana dal, 1/2 tsp urad dal, few curry leaves and three pinches of Asafetida ).
Now add the green chillies. once the chillies are fried add the grated mango , cook just for a minute and turn off the heat.
Add the peanuts, cooked rice, cilantro and salt to the above mixture and serve
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Chakra Pongali

Ingredients

Rice 1 cup pesar pappu[moong dal] 2 tsp Milk 3cup Ghee 1 /2 cup Jaggery 2 cups Cardamom Powder 1/2 tsp Cashew Nuts 8 Raisins 10

Directions

1]Cook rice and pesar pappu with milk and water . 2]Fry cashews and raisins in ghee until golden brown and keep aside. 3]Take jaggery and add same amount of water and boil it until it dissolves and becomes thick. 4]Add cooked rice and pappu to it and keep stirring on low heat until well mixed. 5]Add remaining ghee in , Add powdered cardamom and mix well. Decorate with fried raisins and cashews. Serve

Okra (Bhindi)- Ladies Finger curry

• 1/2 Kg okra
• 2 small Onions
• 2 small Tomatoes
• 1/ 4 tsp Turmeric
• Salt to taste
• Red pepper (optional)
• Oil for frying

Wash the okra and dry it thoroughly. Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown. Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown. Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 F for 15 minutes or cook in a pressure cooker for about half an hour.

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Fish fry

Ingredients

500 gram(s)

thick slices of king fish cleaned1 tablespoon(s)

lemon juicesalt to tastelemon wedges,

finely sliced onion rings,

cucumber and tomato slices to garnish.

Grind to a fine paste:

1 tablespoon(s) red chilli powder

½ teaspoon(s) black pepper powder

½ teaspoon(s) turmeric powder

½ teaspoon(s) cumin seeds

½ teaspoon(s) coriander seeds

1 small onion chopped

2 teaspoon(s) garlic chopped

2 teaspoon(s) ginger chopped

4 curry leaves

salt to taste

water to grind as

Directions

1. Apply a little salt and lemon juice to the washed fish slices. Keep for 5-10 minutes. Wash and drain well. Marinate the fish slices in the ground paste and keep preferably refrigerated for about an hour.

2. Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or

3 depending upon the size of the griddle. Do not overcrowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame till aromatic and crisp. Flip and repeat the procedure for the other side.

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Indian Tamato Paapu

Ingredients

3Toor Dal (kandipappu) - 1 cup

Tomatoes - 6 (finely chopped)

Fenugreek seeds - 1/4 tsp

Turmeric powder - 1/4 tsp

Garlic - 4 cloves (crushed)

Chilly powder - 3/4 tsp

Coriander powder - 1 tsp

Green Chillies - 4 (slit lengthwise)

Tamarind pulp - 2 tbsps (thick pulp)

Oil - 2 tbsp

Salt to taste

For the popu/tadka
Mustard seeds - 1 tsp

Fenugreek seeds - 1 tsp

Curry leaves - 1 sprig

Asofoetida powder - 1 tsp

Coriander leaves - 1 small bunch finely chopped for garnish

Directions

1. Wash dal, add 3 cups of water, turmeric, 1/4 tsp fenugreek seeds, 1 tsp of oil, and pressure cook till soft. Once cooked mash dal and set aside.

2. Heat 1 tbsp of oil in a sauce pan. Add mustard seeds and fenugreek seeds (1tsp), as they start spluttering add curry leaves, garlic, green chillies and asofoetida powder.

3. Lower the flame and add chopped tomatoes.


4. Cover and cook on medium heat till the tomatoes turn soft. Add chilly powder, salt, coriander powder and allow to cook for 2 mts.

5. Add mashed dal, tamarind pulp. Add water if the consistency of dal is thick. Cook for 4 mts on medium flame. Switch off.


6. Garnish with coriander and serve hot with steamed rice,

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SAMBHAR RICE

SAMBHAR RICE RECIPE

Learn how to make sambhar dal and rice easily and quickly.

Ingredients:

1 cup toor dhal (soak the dhal for 3-4 hours in hot water)
1/4 tsp turmeric powder
1/2 tsp. coriander powder
1/2 tsp chilly powder
2 tsp sambar powder
salt to taste
1 tsp tamarind paste
ghee for frying
1/2 tsp mustard seeds
a few curry leaves
a pinch of asafoetida
2 cashews (optional)
few chopped shallots (sambar onions)
a few chopped corriander leaves

How to make sambhar rice:

• Wash rice and dhal, drain away all the water, to the rice/dhal mixture add the turmeric powder, corriander powder, chilly powder, sambar powder and salt.
• Add 4 cups of water to tamrind paste mix and pour into the dhal/rice mixture.
• Cook in pressure cooker for 10 to 12 minutes.
• Add ghee in the pan and fry the shallots (sambar onions), as it's getting brown add the mustard seeds, cashewnuts, curry leaves.
• Add this seasoning to the Sambar Bath.
• Sprinkle with chopped Corriander Leaves.
• Serve hot.

masala vada kurma

Kurma ingredients:

1. Onion- 1 sliced
2. Tomato-1/2chopped
3. Ginger – 1 inch piece
4. Garlic - 3
5. Green chillis-6
6. Garam masala powder-1tsp
7. Turmeric-1/4tsp
8. Grated coconut-2tbsp
9. Green chillis-6
10. Fennel seeds (sompu)-1/2tsp
11. Salt to taste

Masal vada ingredients:

1. Channa dal – 2 cups
2. Green chillies – 2
3. Red chillies – 2
4. Fennel seeds – 1 tsp
5. Ginger - small piece
6. Coriander seeds – 1 tsp
7. Onion – 1 (finely chopped)
8. Coriander leaves – few (chopped)
9. Curry leaves – few (chopped)
10. Salt – to taste
11. Oil – for deep frying

Masala Vada Kurma Preparation:

Take a pan and heat with 2 tbsp of oil.

Fry onions and green chillies together in oil.

Then make a paste with fried onions, green chillies, ginger and garlic.

Keep aside.

Again make a paste with coconut and fennel seeds (sompu).

Now heat the same pan with 4 tsp of oil and add the ground onion paste and fry well.

Then add the coconut paste and chopped tomatoes.

Fry until the raw smell disappears.

Add turmeric powder, garam masala and salt.

Combine well.

Now add 1 or 2 cups of water.

Cover with a lid and cook for 10 mins.

Then add the fried masal vada.

Serve with plain white rice, Roti, Paratha, etc...

Masal vada preparation:

Soak the dal for 2 hours.

Wash and drain the water.

Grind channa dal along with red chillies, coriander seeds, ginger and salt.

Grind coarsely and keep it aside.

Mix with chopped onions, chopped green chillies, coriander leaves, curry leaves and fennel seeds.

Adjust the salt.

Heat oil in a pan Take a lemon size ball of batter and flatten it with your palms on a plastic sheet.

Drop the flattened balls into the oil and fry until it turns into light golden brown colour.

Drain the excess oil.

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Aloo Gobi

ingredients:

1. Cauliflower - 1
2. Potatoes - 4 (cut into cubes)
3. Onion - 1 (finely chopped)
4. Tomato - 1 (finely chopped)
5. Ginger garlic paste - 1 tsp
6. Chilli powder - 2 tsp
7. Turmeric powder - 1/2 tsp
8. Coriander powder - 1 tsp
9. Garam masala - 1 tsp
10. Salt - to taste
11. Coriander leaves - few (chopped)

Preparation:

Separate the florets and wash. Peel the potatoes and cut into cubes.
Now take a pan and heat with 3 tbsp of oil. Add chopped onions and fry till trasparent.
Then add chopped tomatoes. Fry for few mins.
Then add ginger garlic paste. Fry till the raw smell disappears.
Now add potatoes and cover with a lid and cook till the potatoes are semi cook.
Next add cauliflower florets.
After few mins add turmeric powder, chilli powder, coriander powder and garam masala.Combine well.
Add water if necessary.
Cook till the potatoes and cauliflower is completely cooked.
Finally garnish with coriander leaves.
Serve hot with roti, paratha and naan.

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Sambar

Sambar or shambhar is an important south Indian cuisine. Sambar is often accompanied with idli and dosa or sometimes with steamed rice. There are varieties of Shambhar popular in South India. Sambhar is easy to cook and its combination of lot of vegetables with pulses makes it nutritious enough. Sambar 's special exciting spicy aroma which make it more special

Ingredients

• Ingredients 'A'
  • 1/2 fresh: Bitter gourd (pavakkai)
  • 1 pc: Brinjal (egg plant)
  • 1 pc: Drum Stick
  • 4 pcs: Ladies finger
  • 3-4: Red chillies (split into 2)
• Ingredients 'B'
  • 1 cup: Sambar dal(Red gram dal)
  • 1sprig: curry leaves
  • ½ tsp: turmeric powder
  • 1 cup: Water
• Ingredients 'C'
  • Size of a golf ball: Tamarind
  • 1sprig: Curry leaves
  • ¼ tsp: Asafoetida powder
  • 1 tsp: Red chilli powder
  • ¼ tsp: Grated molasses
  • 2 tbs: Coconut oil
  • Salt to taste
  • 1 cup: Water
• Ingredients 'D'
  • ¼ tsp: White gram dal
  • 2 tbs: Dried coriander seeds
  • ¼ tsp: Fenugreek
  • 4 no: Dried chilli
  • ½ tsp: Coconut oil
• Ingredients 'E'
  • 2 tsp: Coconut oil
  • 2-3: Dried chillies split into two
  • 1 tsp: mustard
• Ingredients 'F'
  • A few: Coriander leaves

Method

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.

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Rasam

Ingredients

1]fresh ripe dosakai, peeled, seeded, and diced 1/2

2]fresh ginger pieces, peeled and lightly crushed 1/2
3]tamarind, LIME SIZE

4]jaggery marble size
5]cumin-coriander powder 1 tsp

6]split red gram, ground to a powder 1tsp
7]pepper, ground 1tsp
8]turmeric 1tsp

9]6 cups water

10] ghee 1 tsp
11] mustard seeds 1/2 tsp
12]pinch asafoetida

13]salt to taste
14]fresh coriander
15] minced young ginger to garnish

Directions

1]Put dosakai in a small saucepan with enough water to cover and a pinch each of salt and turmeric. Boil 10-15 minutes until translucent. Drain and set aside.

2]Place crushed ginger in a medium pot with six cups fresh, cold water and heat over medium heat. When nearly boiling, add tamarind ball, jaggery, cumin-coriander powder, toor dal powder, pepper and turmeric. Stir well and adjust heat to keep at a simmer — cook about 20-30 minutes.

3]When the liquid begins to take on a reddish brown color, stir it up well, allow to settle, and remove solids with a slotted spoon. Don’t use a fine sieve — with the slotted spoon some of the little ginger, tamarind, and dal bits will remain to give the charu its character. Add the reserved dosakai now and keep the pot just below a simmer.

4]Heat the ghee in a small pan. Add mustard and asafoetida — when mustard pops and hing has browned lightly, add the seasoning to the simmering rasam. Stir once, test for salt and add fresh coriander and minced ginger for garnish.

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Masala egg

ingredients:
6 Eggs
2 Onions
1/2 kg Tomatoes dried
2 tsp Chilly powder
5 tsp Oil (sesame)
1" ginger 4 garlic flakes 1/2 tsp turmeric powder Salt to taste

Method:

1. Boil eggs and peel the skin
2. Cut into square pieces
3. Grind tomatoes and onion
4. heat the oil and fry the paste

5. Add ginger-garlic paste and simmer for 2 minutes

6. Add turmeric powder, salt and chilli powder

7. Add 1/2 cup water and let it boil for for 2-3 minutes

8. Add the egg pieces and let the gravy thickens

Bendakaya karam fry

Ingredients for Bendakaya Karam Fry

BENDAKAYALU - 1/2 KG CHANA DAL - 1/2CUPS URAD DAL - 1/2 CUPS REDCHILLIES - 1/2 CUP CORIANDER SEEDS - 1/4 CUP SALT - AS PER OIL - 2 TBSP TERMERIC PINCH GARLIC 10PIECES

Directions to prepare Bendakaya Karam Fry ( bendakaya deep fry,bendakaya fry,bendakaya,bendakaya iguru,bendakaya chutney,bendakya sambar)

1] IN A TBSP OF OIL , FRY CHANA DAL , URAD DAL , CORIANDER SEEDS , REDCHILLIES TO GOLDEN RED.GARLIC, 2] ALLOW IT TO COOL COMPLETELY. 3] WASH AND STRAIN AWAY WATER FROM THE LADY AND CUT INTO 1 INCH PIECES. 4] FRY BENDAKAYALU FOR ABOUT 15 MIN ADDING 1/2 TSP OF SALT. 5] GRIND THE FRIED STUFF ADDING 1 TBSP OF SALT TO A COARSE POWDER. 6]NOW ADD THE POWDER TO THE FRIED BENDAKAYA/ LADY PIECES AND MIX WELL. 7]COOK FOR 5 MIN AND PUT OFF THE FLAME. 8]SERVE WITH HOT RICE… This is the way to Prepare delicious Bendakaya karam fry for more info visit website:www.andhraruchi.com

Curried cauliflower

Ingredients for Curried Cauliflower

1 tbsp. Gram Flour (besan)
1/2 cup water
1 tsp. Chilli pwd
1 tsp. ground cumin pwd.
1 tsp. ground corriander pwd.
1 tsp. mustard pwd.
1 tsp. turmeric
Salt to taste
4 tsp. Oil
6-7 curry leaves
1 cauliflower (broken into florets)
3/4 cup coconut milk
Juice of 2 lemons

Directions:

Mix the gram flour with a little water to make a paste. Add chilli, corriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all ingredients well.
Heat oil in a frying psn, add curry leaves and cumin seeds, add spice paste and simmer for about 5 mins. . If the sauce is too thick, add a little hot water.
Add the cauliflowerand coconut milk. Bring to a boil, reduce the heat, cover and cook until curriedcauliflower is tender but crunchy (cook longer if you wish). Add lemon juice, mix and serve hot.

This is the way to Prepare delicious Curriedcauliflower .

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kakara kaya pulusu

Ingredients:

bitter gourd: 1/2 kg
tomatos: 2(optional)
tamarind pulp: lemon size
onions: 3
chillies: 3
red chilli powder: 1 tsp
turmaric powder: a pinch
salt
jaggery: 1 tbsp(or sugar)
coriander leaves

for popu:
oil: 2 tsp
red chillis: 2
mustard seeds: 1/4 tsp
cumin seeds 1/4 tsp
urud dal: 1/2tsp
chann dal: 1/2 tsp
crushed garlic flakes: 5
fenugreek seeds: 1/4 tsp (optional)(menthulu)
curry leaves

Method:

for thalimpu: heat oil in a pan and add mustard seeds, cumin seeds, urud dal, chana dal, red chilli pcs, curry leaves and crushed garlic flakes and fry till dals turns light brownish.

add choped onions and choped chillies and fry for 5 mts with low flame.
add choped bitter gourd and tomato and mix well and cook covered for 10 mts and stir occasionally.

add turmaric powder, salt, and chiili powder.
soak tamarind and make one glass of tamarind juice and add it to curry.
add jaggery and cook with low flame for 15 mts until sauce thickens and remove from fire.

add coriander leaves.
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Gutti Kakara kaya

Ingredients:
kakara kayalu: 6
oil for deep fry
dried copra: 3 inch pc(endu kobbari)
red chillies: 5
putnala pappu: 3 tsp
onions: 4
tamarind: 1 tsp
turmaric: a pinch
curd: 1 tbsp
salt

Method:

take a pan
add one side slitted kakara kayalu,tamarind, salt, turmaric and curd and mix well
and cook covered with out water for 30 mts with low flame until water completely dried out.

grind to paste red chillies, copra, putnala pappu, salt and onions
and fry the paste with 2tsp oil for 10 mts with low flame and keep aside.

deep fry kakara kayalu and stuff the paste into kakara kayalu
good for rice.

cooking SPICE BRINJAL GRAVY

Very rare one can find people who don't like this "Gutti Vankaya" kura. Some call it "Nune Vankaya". In North India they call it as "Bagara Baingan" which differ in the use of ingredients. I remember my childhood days, when my father used to go to market and my mom used to say don't bring Vankaylu this time. She would warn him before, but at last, they used to be there in the bag.
Ingredients for Spice Brinjal Gravy
Brinjal : 250 gms or 8 to 10Coconut : 1/2 cup shreddedChopped onion : 1 cupRed chilli powder : 1 teaspoonSalt to tasteCoriander seeds : 1 teaspoonCloves : 1/ 4 teaspoonBlack pepper : 1/4 teaspoonVegetable oil : 4 table spoonsCilantro : To garnish

Directions to prepare Spice Brinjal Gravy ( Spice Brinjal Gravy, Brinjal Curry, Spicy Brinjal, Spicy gravy, brinjal curry, brinjal recipes, brinjal curry recipe, brinjal masala, brinjal gravy, Gutti Vankaya, Nuni vankaya,Stuffed Brinjal Curry,Gutti Vankaaya Kura)
Preparation :1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame6 . Stuff the brinjals with above prepared paste.Garnish with cilantro.7.Depending on your taste adjust salt and chilli powder to make wonderful Spice Brinjal Gravy orBrinjal Curry.Serve with rice Spice Brinjal Gravy , chapathi or javar roti.Note:Cook on medium heat only. The Spice Brinjal Gravy or Brinjal Curry should be little bit thick.
This is the way to Prepare delicious Spice Brinjal Gravy, Brinjal Curry, Spicy Brinjal, Spicy gravy, brinjal curry, brinjal recipes, brinjal curry recipe, brinjal masala, brinjal gravy, Gutti Vankaya, Nuni vankaya,Stuffed Brinjal Curry,Gutti Vankaaya Kura.

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