Dosa/Idly Combination :Tamarind Chutney

Ingredients :

Red chillies - 15/20
Dhaniya  - 1 tbsp
Methi - 1/2 tbsp
Jeera - 1tbsp
Mustard seeds - 1/2 tbsp
curry leaves
Oil - 3tbsp
Ginger - small piece
Tamarind Pulp - 5tbsp (thick pulp)

Preparation :


Heat the pan and add 3 tbsp's of oil.
Now add mustard seeds,jeera,methi dhaniya,red chillies,curry leaves one by one..
Fry it for 2min.then remove the pan,now add the ginger pieces..
keep it aside..let it be cool.

Take the food processor now add all the fried items. 
And add  5 tbsp of Tamarind pulp, salt,tumeric powder.

Now the Tangy and Tasty Tamarind chutney is ready..


Note : if you want you can add garlic..

Prawns Curry

Ingredients : 

Prawns - 1/2 kg

Onion - 1

Tomatos -2

Mustard seeds -1/4 tbsp

Jeera -1/2 tbsp

Chilli powder - 3tbsp

Dhaniya powder - 2tbsp

Turmeric powder - 1/4tbsp

Pepper powder -1/4tbsp

oil-5 to 6 tbsp

salt

corriender for garnish

garam masala powder -1/2 tbsp

Preparation :


Take a cooker add prawns,salt,turmeric powder and water boil it upto one vessel..then filter that water...

Take a pan and heat it add oil then add mustard seeds,jeera,then onions.

Fry it nicely until it turns golden brown.then add tomatos fry it nicely until the oil comes out...

After that add chilli powder,turmeric powder,dhaniya powder and salt.

leave it for another 2 min then add half boiled prawns into it..

cook for few minutes..then add garam masala,corriender...

serve with roti,white rice...yummy yummy prawns curry is ready.... :)

Easy Reciepe Pepper prawns

Ingredients:

Prawns - 250grams, deveined

Red Chilli powder - 1tsp

Turmeric - 1/2tsp

Ginger Garlic Paste - 1tsp

Salt to taste

Curry leaves

Mustard seeds - 1tsp

Coconut oil - 1tbsp

Lemon juice - 1tsp

Preparation :

• Marinate the prawn with red chill powder, turmeric powder, salt, and ginger garlic paste for about an hour.
• Heat the coconut oil, add the mustard seeds. Once they splutter, add the curry leaves and then the marinated prawns.
• Cook for about 5mins. Remember prawns cook fast..remove from fire in 5mins else it will overcook.
• Serve hot and top with some freshly squeezed lemon

Chilli Chicken Reciepe

Ingredients :

400 gms boneless chicken

1 egg

2 tbsp all purpose flour

2 tbsp cornstarch

Salt to taste

3 tbsp yogurt

1 tsp red chilli powder

1 tbsp red chilli paste (grind red chillies using little water and make a paste)

1 tsp coriander powder

1/2 tsp garam masala powder

1 medium onion (finely chopped)

1 tbsp chopped cilantro

1 tsp ginger paste

1 tsp garlic paste

Oil to deep fry

Preparation :-


Cut chicken into cubes. Add salt, egg, all purpose flour, cornstarch, red chilli paste. Mix well. Deep fry one by one. In another pan, heat oil. Add onion and cook till translucent.
Add ginger and garlic paste, mix well.
Add coriander powder, red chilli powder and mix well.
Add yogurt, mix well.
Remove the fried chicken pieces. Add it to the yogurt mixture.
Add salt and mix well.
Add garam masala powder and cilantro. Mix well.
Serve hot.

Special pulav : Chana/Chola pulav

Ingredients:

• Basmati rice - 1 cup
• Chana (cooked or canned) - 1/2 cup
• Onions - 1 medium (sliced)
• Tomato - 1 medium
• Ginger/Garlic paste - 1 tsp
• G.Chilly - 1
• Cocounut milk - 1 cup
• Cinnamon - 1 inch
• Cloves - 2
• Cardamom - 1
• Green peas -1/2 cup

For the paste:

• Onion - 1/2 medium (chopped in cubes)
• Garlic - 2 cloves
• R.Chillies - 2
• Cumin Seeds - 1 tsp
• Grated coconut - 2 tsp

Procedure:

• Soak the Basmati rice in water atleast for 10 mins. Drain the water, and fry the rice in a pan with a tsp of ghee for a few mins or until the water evaporates. Set aside.
• Heat 1/2 tsp of oil and fry the ingredients mentioned above for the paste except the coconut. Grind them to a paste with coconut.
• Heat ghee/oil in a large wide pan and season with Cinnamon, cloves and cardamom.
• Add the sliced onions and g.chilly and fry until onion turns golden brown.
• Add the ground paste and fry in low heat until the water is completely evaporated and you see oil starting to separate.
• Now add the fried basmati rice and mix well. Finally add the tomatoes, chana,cooked green peas,ginger garlic paste  and salt and mix again. At this point, if you have kasoori methi, you can add it crushed.
• Add 1 cup water and 1 cup coconut milk and bring to boil. Simmer for 10 mins or until the rice is fully cooked.                                                                                                                                                                                    

Mouth watering Chana pulav is ready! Goes well with any mild side dishes like cucumber raita or even any mild curry.....

Special Sweet - Bobbatlu/polilu

Ingredients :


• Toor dal (Kandi pappu)/chana dal (pacchi chanaga pappu)- 1 1/2 cups
• Jaggery- 1 1/2 cups
• Grated coconut- 1/2 cup
• Cardamom- 1 spoon
• All purpose flour (Maida)- 2cups
• Oil- 4 tsps
• 2 pinches of salt
  Semolina (halfcup)

Preparation:

Cook the Toor dal, till its soft but still holding its shape. (See the picture above). It’s important not to over cook the dal. Drain all the water (make sure there is absolutely no water in the dal) and let the dal cool down for few minutes.Now transfer the dal to a food processor with the grated jaggery, coconut and cardamom powder. Pulse or grind the whole mixture till smooth. Taste it, if you feel you need more sweet add little more jaggery to it. The purnam mixture is ready.

Mix all the above ingredients with some water. The consistency of the dough should be little bit softer than chapathi dough. When you pull the dough, it should stretch easily. Cover the dough and leave it for four hours.while mixing the dough add more oil...then it will be easy..While pressing the poli just apply the oil to u r hands and apply some oil to cover(plastic paper) then press it as small roti....dont press more..if u press more puram will cum out... Roast the poli on pan/tawa by applying oil/ghee on both sides in low flame..

Note: 

Take little dougth and then keep puram in it...(too little is fine)

If u add ghee u will feel the nice taste..... so try to add ghee while frying....

Rice Combination - Menthukura pappu

Ingredients:


1 cup packed menthu akkulu/menthu kura 
1 cup tur dal (kandi pappu, red gram)
1 medium sized onion chopped finely
1 tomato, finely chopped (optional)
4-5 green chillis slit length wise(indian variety)
1/3 tsp turmeric (pasupu)
2 whole dry red chillis(deseed and tear into pieces)
5 garlic flakes slightly crushed
1 tsp chopped ginger
10 curry leaves
1 tsp cumin seeds(jeera)
1/2 tsp mustard seeds (ria,aavaalu)
1 tsp salt
chopped coriander leaves for garnish
2 cups water
oil

Preparation :

Heat 1 tbsp oil in a sauce pan and add the mustard seeds and let them splutter.
      Now add the cumin seeds, slightly crushed garlic, whole red chilli pieces and curry leaves and fry for a minute. This is called “Popu” or “Talimpu” in Telugu (Andhra). The tempering adds flavor to the dish.
Now add the chopped onions, chopped ginger and green chillis and fry for 2 minutes on medium heat.Add the chopped tomatoes and saute for 3 mts. Remove from heat.Add this tempering mixture and turmeric to tur dal and add 2 cups of water in a pressure cooker.Now add the washed and picked fenugreek leaves (menthu kura) on top and pressure cook upto till three to four whistles or until tur dal is soft.Wait until the pressure is released and remove the lid.Add salt to this cooked mixture and mash with ladle till well combined.Garnish with coriander leaves.

Serve hot with rice and ghee, papad and vadiyaalu and you have a complete meal. You can also serve with rotis.

New Snack - Corn Pakodi

Ingredients:

1. Corn – 1cup (I used the frozen corn)
2. All purpose flour or Maida  - 1cup
3. Rice flour – 1/2 cup
4. Green chilli paste – 1tsp
5. Ginger paste – 1tsp
6. Cumin  – 1tsp
7. Salt to taste
8. Oil for deep frying

                                          Method:

• Mix all the above ingredients with a little water and make a thick batter.
• Take a spoonful  of the batter (need not worry abt the shape) ,drop them in oil carefully and  deep fry in oil till golden brown.

                                                                                        

Enjoy them with any chutney or tomato sauce.

Special Rice - Capsicum Rice

Ingredients:

1. Cooked rice – 3cups
2. Capsicums -2 (big size)
3. Ghee/oil – 2tsp
4. Curry leaves – few
5. Salt to taste
6. Roasted peanuts for garnish.

Masala powder:

Roast the following ingredients in ghee and grind them into a powder along with grated coconut.

1. Red chillies – 3 to 4
2. Coriander seeds -  1 tsp
3. Cumin seeds – 1tsp
4. Urad dal – 1tsp
5. Cinnamon stick -1″
6. Peanuts – 2tsp
7. Grated coconut – 1tsp
8. Ghee(clarified butter) – 2tsp
9. Lemon juice – 1tsp(optional)

Method:

• In a wide bottom pan heat oil /ghee,add mustard seeds and curry leaves.
• After the mustard starts spluttering add capsicum pieces and cook for 5min.(Do not over cook the capsicum)
• To this add the above ground powder , salt and mix well.
• Reduce the heat and add the cooked rice and combine with the mixture and salt well.
• Turn off the stove ,add roasted  peanuts at the end, mix well and serve with  raita or any gravy of your choice.