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Vegetarian & Sweets

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Vegetarian & Sweets

pullagurla
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Pachi Pulusu(Raw Rasam)

Pachi Pulusu is a common dish made in Telangana.It is usually served cold with hot rice.The word Pachi means raw.It is prepared using the tamarind juice.
Ingredients:
  • Tamarind---1 big lemon sized ball
  • onion --1 small(finely chopped)
  • red chillies--4
Seasoning
  • Mustard seeds--1 tbsp
  • Curry leaves--1 tbsp
  • Jeera--1 tbsp
  • Coriander leaves(kothimera)
Preparation Method:
  • Soak the tamarind in 3 cups of water .Extract the juice and add salt to it.
  • Now add the finely chopped onions to it.
  • Take some oil in a pan add add the mustard seeds.
  • After they splutter add the red chillies,jeera and curry leaves.
  • When they are almost fried add the coriander leaves and turn off the stove.
  • Now add this seasoning to the tamarind extract.
  • This tastes great with rice with a combination a dal.

karakkaya pulusu

Ingredients:
  • 1/2 kg- kakarakayalu(karela)
  • 1 cup- onions
  • 1 cup- chinthapandhu pulusu(tamarind pulp)
  • 3 tsp- nuvvula podhi.
  • 1 tsp-menthi podi(or kasturi methi)
  • 2 tsp-karam
  • 2 tsp- bellam(grated)
  • 1 tsp- dhaniya podi
  • 1 tsp-allamveluli paste
  • few curry leaves
  • salt as per taste
  • oil for poppu
  • 1 tsp- jeelakarra
  • 1 tsp- avvalu
  • 1 tsp- pasupu
Preparation Method:
Cut the kakarakaya into 3 pieces and put in salt water and remove the seeds with a spoon.





  • Take a pan and heat it.
  • Dry roast the nuvvulu, cool it and grind the nuvvula podi.
  • Soak the tamarind and remove the pulp .
  • Now, take a thick bottom pan and add the oil .
  • Add jeera,avallu ,onions,pasupu,kakarakaya pieces.
  • Let the kakarakaya pieces colour change to light green.
  • Add the karam,dhaniya podi to the pieces and mix it well.
  • Now add the tamarind pulp and let it boil for 15 minutes.
  • Next add the salt,bellam,allam velipaya paste and let it boil for another 10 minutes.
  • Once the pulusu starts becoming thick ,add nuvvula podhi, methi podhi and curry leaves.
  • Continue till oil starts appearing on the surface. once the colour and consistence looks good remove from heat and serve with rice.

Mulakayya(Drumstick) tomato curry

Ingredients:

  • Drumsticks---3 medium sized
  • Tomatoes---2 medium sized
  • Jeera---1 tbsp
  • Onion---1 (finely chopped)
  • Green chillies----4 to 5
  • Red chilli powder---1 tbsp
  • Coriander powder--1 tbsp
  • Tumeric powder--1/2 tbsp
  • Ginger-garlic paste--1 tbsp
  • Salt as per taste
  • Oil
Preparation Method:
  • First peel the skin , wash the drumsticks and cut them into small pieces as shown below.

  • Now finely chop the onions,green chillies and tomatoes.
  • Take 3 tbsp of oil in a pan and let the oil get heated.
  • Now add the jeera, onions,green chillies and fry them.
  • After then add the tomatoes,ginger-garlic pastes and tumeric powder.Stir well and keep the flame low.
  • Now add the drum sticks and water if needed.Cover the pan with a lid and let them cooked for about 20 minutes.
  • After they are cooked add the red chilli powder,salt and coriander powder .Allow them to stay on a low flame for about 10 minutes and turn off the stove.
  • Garnish with coriander leaves and serve hot with rice.

Chamadumpa Vepudu


Chama dumapalu are starchy tropical tubers, rich in carbohydrates, similar to potatoes in texture and flavor. This is called Ghuiyan in hindi and taro root or arum root in english.

Ingredients:
  • Medium chama dumpalu----6
  • green chillies---5
  • onions--1
  • curry leaves--5 to 6
  • coriander powder--1 tbsp
  • cumin seeds(jeelakara)--1 tbsp
  • mustard seeds(aavalu)--1 tbsp
  • ginger garlic paste--1 tbsp
  • tumeric powder
  • salt
  • oil

Preparation Method:
  • Firstly boil the Chama dumpalu in cooker with sufficient water for about 10-15 minutes.
  • Then peel the skin as we do for potatoes and chop them into small thin pieces so that they get fried well.
  • Now take some oil in a pan for seasoning and add mustard seeds.
  • Then add the chopped onions,green chillies,ginger garlic paste,turmeric powder and the curry leaves.
  • Now add the chama dumpalu and mix well.
  • Finally add the red chilli powder,salt,coriander powder.
  • Cook on mediun heat untill it gets fried well.
  • Your curry is ready now and tastes great with rice.


Snakegourd(Potlakaya) Curd Chutney

Ingredients:
  • 2 medium sized snakegourd
  • 2 cups of curd
  • 3 to 4 green chillies
  • 2 garlic cloves
  • 4 to 5 curry leaves
  • 1/2tbsp of mustard seeds
  • a pinch of tumeric powder
  • coriander leaves
Preparation Method:
  • Cut the snakegourd into small pieces and allow them to cook in a bowl with sufficient water.
  • After they are cooked allow them to cool and squeeze the water from the snakegourd pieces with the help of hands.keep it aside.
  • Make a paste of the green chillies,garlic cloves and curry leaves.
  • Now take 2 tbsps of oil in a pan , add mustard seeds and allow it to splutter.
  • Then add the paste which we have made earlier and also add some tumeric powder.
  • Add this seasoning to the snakegourd pieces.
  • After then add the curd and salt as per the taste.
  • Finally garnish with coriander leaves.
  • Tastes great with rice.

Chole Curry

Ingredients:
  • Chickpeas(Senagalu)--2 cups
  • Tomato---1
  • onion-1
  • Jeera--1/2 tbsp
  • Tamarind--small ball size
  • green chillies ---3 to 4
  • red chilli powder--1/2 tbsp
  • Channa( or chole) masala powder--1 tbsp
  • tumeric powder---1/2 tbsp
  • ginger garlic paste--1/2 tbsp
  • green peas(optional)---1 tbsp
  • cilantro
Preparation Method:
  • Soak the chick peas in water overnight for about 6 hours.
  • Take them in a pressure cooker and pressure cook for two whistles.
  • Drain the water and separate one cup of chickpeas.
  • Blend these into a smooth paste with little water.
  • Heat oil in a pan over medium heat.
  • Add the chopped onions,green chillies,tomatoes,green peas and fry them.
  • Meanwhile soak the tamarind and after it becomes soft extract the juice.
  • After the veggies are fried add the tumeric powder and ginger garlic paste.
  • Then add the red chilli powder,salt and the channa masala.
  • Now add the grinded paste of chickpeas and stir well.
  • To this add the chickpeas and water as required.
  • Also add the tamarind juice.
  • Raise the heat and bring this mixture to a boil, then reduce the heat and simmer, partially covered for about 20 minutes or until slightly thickened. Taste and adjust the seasoning.
  • Finally add the cilantro.
  • Tates great with chapathi,puri and rice.

Capsicum Curry


Ingredients:
  • Capsicums---5 to 6
  • Onions--1
  • Green chillies---3 to 4
  • Red chilli powder---1/2 tbsp
  • Sesame(Nuvvulu)--1 tbsp
  • Coconut powder--1 tbsp
  • Coriander Leaves
  • Salt as required
Preparation Method:
  • Cut the capsicums into small pieces.
  • Roast the sesame seeds on a low flame .Grind them and make powder.
  • Take some oil in a pan .Add jeera ,green chillies,onions and fry them.
  • Now add the chopped capscium ,stir well and cover the pan with a lid.
  • After the capsciums are cooked well take off the lid , add red chilli powder,salt and fry till the oil comes out.
  • Then add the coconut powder,sesame powder and fry for some more time.
  • Finely add the coriander leaves.
  • Serve hot with rice or chapathi.


Mirchi Curry

Ingredients:
  • Green chillies---5 to 6
  • Sesame(Nuvvulu) or peanuts(palli)---1tbsp
  • Red chillies---5 to 6(depends on spicy how u eat)
  • Coriander seeds---1tbsp
  • Jeera----1tbsp
  • Tomato---3 to 4
  • Coriander leaves---1tbsp
Preparation Method:
  • Slit the mirchi and remove the seeds and cut to 2 inch pieces.

  • Put them in salt water till u have made the ingredients for about 10min.
  • Make a powder of nuvvulu or palli along with red chillies,salt,dhaniya,jeera added .We can use tomato or tamarind for the gravy.
  • Put oil in pan, add the popu ,add the mirchis and let it cook on slow flame with the lid.
  • Now make a paste of tomato by grinding it or a thick paste of tamarind.
  • When the mirchi colour turns from dark green to light shade,add the powder made from nuvvulu and others and mix it well.
  • Now add tomato and let it boil and thicken,if needed add some water,or else use it like that only.
  • Tastes great with chapathi or rice.

Pudina Chutney(Mint Chutney)

Ingredients:
  • pudina--1 bunch
  • red chillies---5 to 6
  • 1 small ball size of tamarind
  • Urad dal(Minna pappu)--1 tbp
  • Sesame seeds(Nuvvulu)---1 tbsp
  • Coriander seeds(daniyalu)---1 tbsp
  • oil---3 to 4 tbsp
  • salt---as required
Preparation Method:
  • Take a pan and roast the seasame seeds and coriander seeds.
  • Now take another pan and add some oil.
  • Add the urad dal ,red chillies ,fry them and keep aside.
  • Then add some oil in the pan add the pudina leaves and tamarind.
  • Cover the pan with a lid and fry pudina well.
  • After it is fried well turn off the stove and allow it to cool.
  • Now grind all the ingredients finely.
  • Our spicy pudina chutney is ready.Tastes great with rice.

Goru Chikkudukaya Curry

Goru Chikkudukaya is also called Gawar in hindi.Even in telugu it is called with different names in Kosta and Rayalaseema regions like Mattikayalu... .This is a nutritious curry made of Goru chikkudukaya and soya granules.We can find these soya granules in the Indian grocery shops.


Ingredients:
  • Goru chikkidukaya(finely chopped)---3cups
  • 1 onion
  • 6 to 7 greenchilles
  • 1 tbsp jeera(jeelakarra)
  • soya granules---1 cup
  • coconut powder---1 tbsp
  • salt----as required
Preparartion Method:
  • Cut the goru chikkudukaya into small pieces and boil them with sufficient water .
  • After is it cooked drain the water.
  • Now take a pan , pour oil upto 3tbsp and add jeera,onions,greenchilles.
  • Don't add red chilli powder.This curry tastes with green chilles only.
  • Then add the Goru chikkudukaya and fry for about 5 minutes.
  • Now add the soya granules and allow it to fry untill all the water goes out.
  • After they are fried well add salt as per your taste and fry for 10 more minutes.
  • Finally add some coconut powder,coriander leaves .Our spicy Goru chikkudukaya fry is ready.
Tastes great with chapathi and rice.

Potato Kurma Curry


Yesterday we were looking to eat something spicy so i thought to prepare the spicy potato kurma curry .Spicy Potato Korma is an Andhra speciality which is mostly made in our andhra parties or any party. It takes very less time to prepare.Everytime I have made it has never failed to impress my guests and my husband.Now-a-days iam feeling very happy to blog my recipes.This goes great with chapathis and rice.

Ingredients:
  • Potatoes(alu gadda/Bangala dumpa)---5
  • Tomatoes---1
  • Green peas---3 to 4tbsp
  • Ginger garlic paste---1tbsp
  • Jeera(jeelakara)---1/2tbsp
  • dry coconut powder---1tbsp
  • tumeric powder--1/4tbsp
  • onions----1
  • green chilles---3 to 4
  • red chilli powder---1tbsp
  • coriander powder---1tbsp
  • coriander leaves(kothimeera)
Preparation Method:
  • Boil the potatoes with sufficient water untill they cooked properly.
  • Take out the potatoes from the boiled water and make keep them aside untill they are cooled.
  • Now take the skin of the boiled potatoes and cut them into small pieces.
  • Take oil in a pan and some oil of 3-4tbsp and allow it to heat heated.
  • Add jeera ,onions(finely chopped),green chilles,green peas,tomatoes and allow them to fry for about 3-5 minutes.
  • Now add the ginger-garlic paste,tumeric powder,potatoes and stir so that they get mixed well.
  • After then add the red chilli powder,salt and add some water of half cup (for the gravy) and allow it for 5-10 minutes.
  • Finally add the coriander powder,coconut powder,coriander leaves.
  • Serve hot with chapathis and rice.

Berakaya Egg Curry:

Today’s recipe is very simple, quick to make and tasty, where ridge gourd is cooked with egg.Ridge gourd is a vegetable which is cooked by us Andhras.My mother quite oftenly makes this curry.Ridge gourd is a vegetable which is cooked by us Andhras usually as a pachadi, stir fry (vepudu), cooked in milk (Beerakaya Paalu Posina Kura), with lentils (Beerakaya Pappu, another classic Andhra dish) or cooked with egg.
Ingredients:
  • Ridge gourds(beerakaya)---2
  • Eggs--3 onion---1
  • largegreen chillies---3 to 4
  • jeera---1tbsp
  • red chilli powder(kaaram)---1tbsp
  • salt---as required
  • coriander powder(daniyala Podi)---1tbsp
  • coriander leaves(kottimeera)
procedure:
  • Take the ridge gourds(beerakaya) and peel them.
  • Clean them and cut into small pieces.
  • Now take a pan , pour oil of 3-4 tbsp and heat it.
  • Add the jeera(jeelakarra) ,chopped onions and then the green chillies.
  • cover the pan with a lid and let the ridge gourd(beerakaya) get cooked.
  • After it is cooked add the red chilli powder and salt.
  • Now break the eggs in a bowl and beat them properly.
  • Add the eggs to the ridge gourd(beerakaya) in the pan and cover with lid.
  • After 3-5 minutes stir the curry properly.
  • After the eggs are cooked properly add the coriander powder(daniyala Podi) and coriander leaves(kottimeera).
  • Now our curry is ready.It tastes great with rice,chapathi.

Bhakshalu ( Puran Poli)

Chana Dal (Sanaga pappu), Jaggery, Ghee, Gasa Gasaalu (Poppy Seeds, Kash Kash), and Cardamom
Ingredients:
For Purnam One cup chana dal(sanaga pappu) One to one and half cups of jaggery- powdered One tablespoon of poppy seeds(gasa gasaalu) Two cardamom pods, seeds powdered Purnam Wrap One cup all purpose flour (maida) Quarter cup of ghee Half cup of water
Dough made with All purpose flour(Maida) and ghee Cooked Chanadal on a towel
Preparation:
Step 1:(Two hours before)
Prepare soft, pliable dough with all purpose flour, water and ghee(1 or 2 tablespoons).
Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal. The cooked dal must be rigidly soft and not broken. Drain using a colander. (We make a tasty rasam with this dal water called bhakshala rasam.) Spread out the cooked chana dal on a clean cotton cloth or on paper towels, for atleast one hour, so that all the moisture is absorbed from them.
Purnam - Chanadal, Jaggery, Cardamom paste Purnam on maida wrap on a aluminium sheet
Step 2:(one hour before)
Purnam: Using a food processor/blender make a paste of cooked and now completely dried chana dal and powdered jaggery, cardamom powder. Do not add water. The purnam should come out as firm ball. In case if it is more on the runny side or soggy, cook it on stove top on medium-low heat for about 5 to 10 minutes, continuously stirring and let it cool. This will definitely make the purnam firmer and that is what we want consistency-wise for this recipe.
Take the dough on a flat surface, add ghee and knead it for few minutes then punch with your fist few times. Pour ghee knead and punch, do these steps for at least 5 to 10 minutes. All this is to make the dough more pliable and when pulled, it should stretch without breaking.
Making Bobbatlu/Puran Poli Making Bobbatlu/PuranPoli on Iron griddle
Step 3:(Show time)
Divide the dough into marble sized balls.
On aluminum foil or on the back of a steel plate (traditionally banana leaf is used), apply liberal amounts ghee and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
Lay the foil on the griddle and carefully using a spatula, separate thebhaksham from the foil onto the warm(not hot) iron griddle. Fry or cook it on medium-low heat, applying liberal amounts of ghee, till golden (14 carat gold), on both sides. Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove.
Naivedyam is ready.
Bhakshalu / Bobbatlu / Puran Poli / Holige
Serve them with ghee, chitrannam and some bajjis.
Khubani ka Meetha (Khoobbani ka Mitha) Recipe kubani ka meetha is an Indian dessert made from dried apricots originating from Hyderabad,India.[2] It is a common feature at Hyderabadi weddings... Ingredients 250 grm. Dried Apricot 2 cups water 3 tbs. sugar ½ liter milk 2 tbs. sugar for custard 2 tbs. custard powderFresh cream Instructions Presoak the apricot preferably overnight. Remove the pits and take out the almond from inside the pit and keep aside. In a pot boil the apricot with 2 cups of water. Add the 3 TBS of sugar to this water. When the quantity of the water is reduced to 1-cup remove from heat. Cool and grind to a paste that is neither too thick nor too fine. Add the almonds that were removed from the pits to this pulp mixture. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following. Take ½ liter of milk. Bring to the boil. Add the 2 TBS of sugar. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate. Cook for a few minutes till it thickens slightly. Remove from heat and cool. Now in a dish you can do either one of the following 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR 2. Add a layer of custard then a layer of apricot one on top of the other. Then add a final layer of fresh cream.Serve chilled. Serving: 2-3 persons ==================================================================================================================== Garjalu are made by stuffing a sweet mixture inside a rolled out maida/all purpose flour dough circle which are deep fried. The mixture is dry and is prepared with suji/semolina, dry coconut, sugar, chopped almonds or cashews and cardamom powder. Preparation and Cooking Time Approx 1 hr Makes Around 20 and varies depending upon the size Ingredients : For the dry filling mixture or stuffing : Ghee 2 tbsp Semolina/Suji/Rava – ½ cup Sugar – ½ cup Dried coconut – 1/2 cup Chopped Cashews 1/4 cup Cardamom powder – 1 tbsp Oil for deep frying For making the dough : All purpose flour – 1 cup Salt - to taste Water enough to knead the dough Ghee – 2 tbsp Method : Make a smooth dough not too soft with the all purpose flour/maida, salt, water and 2 tbsp ghee. Keep it aside covered for 30 mins. In a pan dry roast the dry coconut with 1 tbsp of ghee without burning and keep it aside. In the same pan dry roast suji/rava with 1 tbsp of ghee till it changes color to light brown. Keep it aside and let it cool. Now mix sugar, cardamom powder, chopped cashews, dried coconut and rava together which makes the stuffing ready. Now roll the dough thinly into a circle shape/ puri. Now put 1 teaspoon of filling in the middle of the circle. Wet the the half part of the circle on the corners/edges and close it like a semi circle sealing it tightly. Then press the ends and twist the edges so that the stuffing does not come outside making a kajjikaya shape. Now deep fry them and remove them onto a tissue paper to remove excess oil. Before frying make sure you make ample amount of kajjikayas ready for frying so that it will be easy. Cool and store them in air tight containers and can be stored for 2-3 weeks.
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