Chicken Pakoda

For Chicken Marination
  • 2 cups boneless small chicken pieces
  • 1 onion, chopped
  • 2-3 green chillies
  • 1 tsp ginger-garlic paste
  • 1 tblsp lemon juice
  • Salt as per taste
  • Oil for deep frying
Make thick paste of
  • 1 cup gram flour (besan)
  • 2 tsp rice flour
  • ½ tsp oil Salt as per taste
  • 1 green chillies, chopped finely
  • 1 tbsp chopped coriander leaves
  • 1 tbsp red chilli powder
  • ¼ tsp turmeric powder
  • Water as required
Preparation
  • Make paste of all the ingredients of marination except chicken pieces
  • Marinate the chicken with the paste
  • Keep aside for 35-40 minutes
  • Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste)
  • Deep fry till golden brown
  • Serve hot with hot cup of tea

Onion Pakora

Garam Garam Onion Pakora, make in minutes & have with hot coffee. Enjoy the evening!!!

Ingredients for Cooking

  • 1 medium onion
  • 3 green chilies
  • 2 teaspoons curry leaves
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup Bengal gram flour
  • 1 cup rice flour
  • 1 teaspoon margarine, melted
  • 1 to 2 tablespoons water
  • 1 cup oil for frying

Preparation

  • Chop onion, chilies and curry leaves. Add salt and baking soda and mix well.
  • Mix Bengal gram flour, rice flour and melted margarine.
  • Combine all ingredients (except oil) and mix to the consistency of a loose dough by gradually adding small amounts of water as needed.
  • Heat the oil. Transfer small amounts of the dough into the oil. Cook until crisp and brown.
  • Serve with coffee/tea

Vellulli karam(Garlic podi)

Ingredients

Fistful of red chillies
fistful of Garlic cloves(remove the skin and cut into pieces
2 tbls,oil
1 tbls.urad daal
1 ts.cumin
little tararind
salt for taste

Process:

Fry red chillies in 1 tbls.oil along with urad daal. Add cumin. Urad daal turns into brownish, remove from the stove and keep aside.

Fry garlic pieces with the remaining oil till brownish.

Grind chillies along with urad daal,cumin and salt. When it becomes powdered, add garlic and tamarind and grind again. It looks like a paste. Take it out and mix well and keep in an air tight container

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Jeera Powder for Idly & Dosa

Ingredients

100 gms of Jeera
50gms of Dry Coconut Powder
5 Red Chillies
Salt to taste
Garlic 1 bulb ( Optional )

Note : Do not roast the above ingredients as the original raw smell will go .Only garlic can be fried

Process:

Grind all the ingredients together coarsely .
Put the powder into a air tight container so that the smell & taste will be fresh for certain period.
Mix the powder with hot ghee and serve with idly & dosa .

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Garam Masala Powder Method

Ingredients:

10 black cardamoms
10-12 green cardamoms
10 cinnamon sticks
10 cloves 1 tsp cumin seeds 1 tbsp khuskhus (poppyseeds ) 1 tsp black pepper ¼ nutmeg ½ tbsp saunf

Process:

Dry roast all the ingredients till u get a fine aroma.Cool.
Grind to a fine powder.

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dosakaya curry[cucumber curry]

Ingredients

1--small dosakaya[indian cucumber]
for paste--
1tebsp---greated coconut
1small marblesige---tamarind
apinch---turmeric
6-8---dry red chillis
add little water and griend in to smoth paste.
salt to taste
1tebsp---jaggery
1tebsp --- oil
1teasp--mustred
2 pods--garlic.

Process:

1.remove the skin and chopp the cucumber put in to a pan add alittle salt apinch of turmeric let it cook for 6-8mins,
2.after that add ground paste,salt to taste,jaggery and bring to a propper boil
3.heat 1teasp oil add 1/2teasp mustre 2pods crushed garlick let it turn brown add this to the curry,bring to boil.
serve hot with rice and papad

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vankaya menthi gunda kura

Ingredients

small tender eggplants(vankayalu lethavi) - 250 gms.
oil - 5 table spoons
tamarind water for boiling egg plants
turmeric a pinch and asafoetida a pinch
for powder:
chana dal - 2 spoons
urad dal - 2 spoons
sesame seeds - 2 spoons
dry chillies - 4
groundnuts - 1 spoon
methi seeds - 1/4 spoon
little salt for powder
(roast all the above ingredients and grind coarsely should be like powder roughly)

Process:


Slit the egg plants like plus but should not seperate. Take a vessel cut all the eggplants as said and add turmeric water, salt, turmeric and boil the eggplants not that much soft just for 15 minutes.

take out eggplants from water and keep aside. take a kadai add oil to that and a pinch of asafoetida then add eggplants fry them lightly for about 5 minutes then sprinkle the powder prepared for this curry and fry them for about 5 mts. and add some salt according to ones taste.

try this curry it will be very nice.

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Dondakai kothimeerakaram

Ingredients:

Dondakai-1/2kg
kothimeera leaves(coriander)-1 cup
green chillies-6 or more depending on your spice intake
Oil-1table spoon

Process:

Fry dondakai pieces in the oil. Now grind the corinder and chillies with out adding water.Once the pieces are well fried add the above mixture and cook for 5 minutes

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Miriyala charu

Ingrediants
1 lime sized tamarind
3-4 cups of water
a pinch of turmeric powder
1/2 tsp red chilli powder
2 green chillies(Chopped length wise)
coriander leaves
curry leaves
salt to taste
For seasoning:-
2 tsp oil
a pinch of asafetida
/4 tsp mustard seeds
1/4 tsp fenugreek seeds
1/4 tsp cumin seeds
Few curry leaves
Charu podi(rasam Powder)
1 tsp black pepper
3 tsp coriander seeds
2 tsp cumin seeds
3 red chilis
2 tbsp redgram dal

Process
Heat the pan and slightly roast all the ingredients of charu podi and powder them,keep it in a air tight container.(We can keep this powder up to 3 months.) Heat oil in a pan and add the mustard seeds, When they splutter, add fenugreek seeds and broken red chili pieces cumin seeds, curry leaves, asafetida stir fry for 2-3 mins add 3 cups water add salt and turmeric powder to it.Add chopped green chilis Add 1 tsp of charu podi(Home made Rasam Powder) and bring it to boil.Add fresh coriander leaves.Boil it for 8-10 mins.Turn off the heat. Add charu podi(rasam Powder) If desired 1 tomato can also be added to the rasam while cooking.

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Tomoto Rasam

Ingrediants
2 medium sized tomotoes
1 small onion
coriander leaves
6 small drumsticks
rasam powder (MTR or any good brand)
black peper
seasoning :
1 tsp avalu
1 tsp jeera
1 tbs urud dal
1/2 tbs chana dal
4 red chillies
curry leaves

Process
cut the onions and keep aside. cut tomotoes into small pieces and keep aside. take a bowl and add 2 tsp oil and heat it in that add seasoning ingredients, fry for 1 min and add onions and drumsticks, fry for 2 mins and in that add those chopped tomotoes and fry for 5 mins. Take tamarind in water and squeeze it well and add that tamarind juice in the above mixture ,mix it well and heat it for 5 mins after that add rasam powder and black pepper and heat it for 5 mins. Last add coriander leaves and remove it from stove. The tasty rasam with tomotoes and drumstick is ready. It is very tasty and easy to prepare also.

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Papuchar--(sambar)

Ingrediants
1/2 cup Toor Dal
5 tsp of oil
1 tomato
1 medium size onion
4 mirchi/chillies
1tsp urid dal
1/2 tsp jeera
1/2tsp Mustard seeds
hing a little
1 tsp corriander Powder
2 pieces of garlic
3 tsp of tamrid paste
little corriander leaves
little curry leaves

Process
firstly wash toor dal and pour 1 and half cp of water in cooker and cook until it becomes smooth and keep it aside. In a pan put some oil add 1 or 2 dry chillies, urid dal , mustard seeds, jeera ,curry leaves in it and make it fry until it gets brown later add hing and chillies, a mintue later add onions and make a deep fry until onions gets brown. Later add finely chopped Tomato in it and make it fry until oil comes out in it. Later add toor dal that was taken out from cooker, fry all together for a 4-5 mintues later add tamrid paste and pour water and cook it for minimun 6 mintues until it gets very thick enough and serve it hot by puting corriander leaves.

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Menthi Majjiga

Ingrediants
Butter Milk - 2 cups
Onions - 1 (Finely Chopped)
Chillies - 2
Ginger - 2
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Mustard Seeds - 1 tsp
Cumin Seeds - 1 tsp
Fenugreek Seeds - 1 tsp
Salt - According to taste
Omum Seeds - 1 tsp
Oil - 1 tbsp
Turmeric Powder - A Pinch
Asafoetida Powder - A pinch
Coriander leaves - 1 tbsp
Curry Leaves - 1tbsp

Process
1. Add the finely chopped onions, chillies, ginger, salt, Coriander leaves, turmeric powder and the asafoetida powder and mix well.
2. Heat the oil in a pan. Add the urad dal, chana dal, mustard seeds, cumin seeds and coriander seeds.
3. Once the seasoning is well fried, add it to the buttermilk.
4. Serve with rice.

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Aratikaya pulusu

Ingrediants
koora aratikaya -1
tamarind -lemon size
dhaniya powder- 1/2 tbsp
onions-2
sugar/jaggery -1 tbsp
salt- according to taste
chilly powder- 1/4 tbsp
oil for seasoning.

Process
1) First peel the layer of banana and cut them into small pieces.
2) Take a pressure pan filled with 3 cups of water and add banana pieces.
3) pressure cook until you get 3 whistles. Cool the pan completely.
4) In the mean time, soak tamarind and prepare tamarind juice.(2 to 3 cups)
5) Cut the onions, green chiilies.
6) Now take a cooking bowl. Add 3 tbsps of oil.Prepare seasoning(talimpu) and then add the tamarind juice ,onions , cooked and drained banana pieces ,little bit of turmeric.,dhaniya powder.
7) Keep it on a medium flame for atleast 15 to 20 mins. Add salt,sugar,chilly powder according to taste.
8)Finally garnish with coriander leaves.
Goes very well with rice..

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JEEDI PAPPU UPMA

Ingrediants
upma rava(semolina/sooji)-2 cups
butter-1 tbsp
oil-2tbsps
blackgram(minnapappu/urad dal)-1tsp
bengalgram(senagapappu/chana dal)-1tsp
mustard-1tsp
cashewnuts whole(jeedipappu/kaju)-1 cup
onion-1 finely(long) sliced
curry leaves-few
fresh ginger
green chillies-4 nos
salt to taste

Process
1.In a pan roast the rava with butter on a low flame till it turns golden,but not brown.Cool the rava
2.Heat the oil.Fry kaju to a nice light golden brown colour and keep them aside.Add pinnapappu and senagapappu.Fry till they turn golden brown.Now add the mustard,ginger,onions and green chillies.Once the onions turn transparent add 4 cups water.Bring it to boil.Slow down the heat and pour in the roasted rava slowly and gently into the pan.Stir well while you are mixing the rava so that no lumps are formed.Now add halfcup kaju.
3.On a moderate heat cook it covered till its texture is smooth and soft.
4.Transfer it to the serving plates and decorate with the remaining kaju .The glazed kajus will give a delightful look to your dish.
5.Serve hot with coconut chutney/ginger pickle/sambar. BON APPETITE! TIP- The quantity of the water added varies depending on the texture of the rava.For 2 cups fine rava you may add 3 cups water and for 2 cups coarse rava you may add 4 cups water.

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JEEDI PAPPU UPMA

Ingrediants
upma rava(semolina/sooji)-2 cups
butter-1 tbsp
oil-2tbsps
blackgram(minnapappu/urad dal)-1tsp
bengalgram(senagapappu/chana dal)-1tsp
mustard-1tsp
cashewnuts whole(jeedipappu/kaju)-1 cup
onion-1 finely(long) sliced
curry leaves-few
fresh ginger
green chillies-4 nos
salt to taste

Process
1.In a pan roast the rava with butter on a low flame till it turns golden,but not brown.Cool the rava
2.Heat the oil.Fry kaju to a nice light golden brown colour and keep them aside.Add pinnapappu and senagapappu.Fry till they turn golden brown.Now add the mustard,ginger,onions and green chillies.Once the onions turn transparent add 4 cups water.Bring it to boil.Slow down the heat and pour in the roasted rava slowly and gently into the pan.Stir well while you are mixing the rava so that no lumps are formed.Now add halfcup kaju.
3.On a moderate heat cook it covered till its texture is smooth and soft.
4.Transfer it to the serving plates and decorate with the remaining kaju .The glazed kajus will give a delightful look to your dish.
5.Serve hot with coconut chutney/ginger pickle/sambar. BON APPETITE! TIP- The quantity of the water added varies depending on the texture of the rava.For 2 cups fine rava you may add 3 cups water and for 2 cups coarse rava you may add 4 cups water.

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Alu Bath

Ingrediants
4 Potatoes
2 cups Rice
1 bunchMint
6Green chilies
Ginger small piece
3 Garlic cloves
1tsp Garam masala
Salt to taste
2 tsp Kasuri methi

Process
Take a pan put oil in it and add ginger garlic paste and green chilies and fry for sometime. Then add mint, kasuri methi and cubed potatoes. After 2-3mts add the rice, salt with 4 glasses of water and let it cook for 15mts.Serve with mixed raita. Easy to make and tasty to eat.

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Cabbage Porriyal

Ingredients:
1 medium cabbage
1 tbsp channa dal
1 tsp mustard seeds
1 tsp urad daal-washed
2 sprigs of curry leaves
1 green chilli
a pinch of turmeric powder
salt to taste
1 tbsp oil
1/2 bunch of coriander
3 tbsp grated fresh coconut


Method:
Shred the cabbage very finely. Chop the green chillies.

Wash the coriander and chop very finely. Heat oil in a deep pan and add the mustard seeds, channa dal, urad dal one after another.

After mustard seeds crackle, add cabbage and green chillies to it. Stir and keep it covered at medium flame for a minute.

Add turmeric and salt. Stir and keep it covered for another minute. Add the grated coconut and chopped coriander. Serve hot.

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Tomato Curry

Ingredients:
6 tomatoes
1 tbsp besan
2 curry leaves
oil
250 gm moong dal
1 tsp jeera
3 cloves
2 big elaichi
2 sticks of dalchini
3 green chillies - chopped
1 tsp ginger - chopped
1 tsp garlic - chopped
1 cup peas
1 potatoes
half lauki
1 carrot
4 bhindis
2 tsp garam masala powder
2 tsp dhania powder
salt - to taste


Method:
Pressure cook the tomatoes and moong dalalong with salt and green chillies. Let it cook for upto three whistles.

Keep aside to cool and then make a paste out of it.

Heat oil in a pan and add cumin seeds, kadi patta, laung, elaichi, dalchini, ginger, garlic and saute.

Add besan and keep stirring so that no lumps are formed. Keep mixing till the besan turns brown in colour.

Add peas, potatoes, bhindi, lauki and carrot. Add little water and tomatoes and let it boil.

Add garam masala, dhania powder, haldi and salt. Let it boil for some time. Serve hot with rice.

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