tag:blogger.com,1999:blog-32690886050720069942024-03-13T08:17:29.960-07:00Andhra Gumagumalu For Special RecipesAndhra Gumagumalu|Telugu Recipes|Andhra Recipes|Telugu Special Recipes|Veg & Non Veg Recipes|Rice|Curries |Pickles|Cooking Tips|NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-3269088605072006994.post-43611117294568083752008-12-25T04:15:00.000-08:002009-04-24T07:59:34.764-07:00Chicken Pakoda<div style="color: #009900; font-weight: bold;">For Chicken Marination</div><ul><li>2 cups boneless small chicken pieces</li>
<li>1 onion, chopped</li>
<li>2-3 green chillies</li>
<li>1 tsp ginger-garlic paste</li>
<li>1 tblsp lemon juice</li>
<li>Salt as per taste</li>
<li>Oil for deep frying</li>
</ul><div style="color: red;"><b>Make thick paste of</b></div><ul><li>1 cup gram flour (besan)</li>
<li>2 tsp rice flour</li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">½</span> tsp oil Salt as per taste</li>
<li>1 green chillies, chopped finely</li>
<li>1 tbsp chopped coriander leaves</li>
<li>1 tbsp red chilli powder</li>
<li><span style="font-family: 'Times New Roman'; font-size: 12pt;">¼</span> tsp turmeric powder</li>
<li>Water as required</li>
</ul><div style="color: red;"><b>Preparation</b> </div><ul><li>Make paste of all the ingredients of marination except chicken pieces </li>
<li>Marinate the chicken with the paste </li>
<li>Keep aside for 35-40 minutes </li>
<li>Dip marinated chicken pieces in the paste (the pieces should be completely covered with the paste) </li>
<li>Deep fry till golden brown </li>
<li>Serve hot with hot cup of tea</li>
</ul>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com1tag:blogger.com,1999:blog-3269088605072006994.post-23921262628814299912008-12-25T04:14:00.000-08:002008-12-25T04:15:16.745-08:00Onion Pakora<p>Garam Garam Onion Pakora, make in minutes & have with hot coffee. Enjoy the evening!!!</p><p style="color: rgb(255, 0, 0);"><strong>Ingredients for Cooking</strong></p><ul><li>1 medium onion</li><li>3 green chilies</li><li>2 teaspoons curry leaves</li><li>½ teaspoon salt</li><li>¼ teaspoon baking soda</li><li>1 cup Bengal gram flour</li><li>1 cup rice flour</li><li>1 teaspoon margarine, melted</li><li>1 to 2 tablespoons water</li><li>1 cup oil for frying</li></ul><p style="color: rgb(255, 0, 0);"><strong>Preparation</strong> </p><ul><li>Chop onion, chilies and curry leaves. Add salt and baking soda and mix well. </li><li>Mix Bengal gram flour, rice flour and melted margarine. </li><li>Combine all ingredients (except oil) and mix to the consistency of a loose dough by gradually adding small amounts of water as needed. </li><li>Heat the oil. Transfer small amounts of the dough into the oil. Cook until crisp and brown. </li><li>Serve with coffee/tea<br /></li></ul> <!-- Content Body Ends Here --> <!-- Bottom Test Ads starts here -->NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-5398512732824199472008-06-21T05:37:00.000-07:002008-06-21T05:38:31.554-07:00Vellulli karam(Garlic podi)<h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Ingredients</span></h2>Fistful of red chillies<br />fistful of Garlic cloves(remove the skin and cut into pieces<br />2 tbls,oil<br />1 tbls.urad daal<br />1 ts.cumin<br />little tararind<br />salt for taste<br /><h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Process:</span></h2>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.<br /><br />Fry garlic pieces with the remaining oil till brownish.<br /><br />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<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/"> </a><a href="http://www.gumagumalu.com/">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-33375028607715112942008-06-21T05:35:00.000-07:002008-06-21T05:36:50.042-07:00Jeera Powder for Idly & Dosa<h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Ingredients</span></h2>100 gms of Jeera<br />50gms of Dry Coconut Powder<br />5 Red Chillies<br />Salt to taste<br />Garlic 1 bulb ( Optional )<br /><br />Note : Do not roast the above ingredients as the original raw smell will go .Only garlic can be fried<br /><h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Process:</span></h2>Grind all the ingredients together coarsely .<br />Put the powder into a air tight container so that the smell & taste will be fresh for certain period.<br />Mix the powder with hot ghee and serve with idly & dosa . <br /><br /><span style="color: rgb(51, 51, 255); font-size: 100%;"><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/"> </a><a href="http://www.GumaGumalu.com">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-82976696338820642042008-06-21T05:32:00.000-07:002008-06-21T05:35:06.670-07:00Garam Masala Powder Method<h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Ingredients:</span></h2>10 black cardamoms<br />10-12 green cardamoms<br />10 cinnamon sticks<br />10 cloves 1 tsp cumin seeds 1 tbsp khuskhus (poppyseeds ) 1 tsp black pepper ¼ nutmeg ½ tbsp saunf<br /><h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Process:</span></h2>Dry roast all the ingredients till u get a fine aroma.Cool.<br />Grind to a fine powder.<br /><br /><span style="color: rgb(51, 51, 255); font-size: 100%;"><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/"> </a><a href="http://www.GumaGumalu.com">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-42693193665478123592008-06-21T05:29:00.000-07:002008-06-21T05:31:51.626-07:00dosakaya curry[cucumber curry]<h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Ingredients</span></h2>1--small dosakaya[indian cucumber]<br />for paste--<br />1tebsp---greated coconut<br />1small marblesige---tamarind<br />apinch---turmeric<br />6-8---dry red chillis<br />add little water and griend in to smoth paste.<br /> salt to taste<br />1tebsp---jaggery<br />1tebsp --- oil<br />1teasp--mustred<br />2 pods--garlic.<br /><h2 style="color: rgb(255, 0, 0);"><span style="font-size:85%;">Process:</span></h2>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,<br />2.after that add ground paste,salt to taste,jaggery and bring to a propper boil<br />3.heat 1teasp oil add 1/2teasp mustre 2pods crushed garlick let it turn brown add this to the curry,bring to boil.<br /> serve hot with rice and papad<br /><br /><span style="color: rgb(51, 51, 255); font-size: 100%;"><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.GumaGumalu.com"> </a><a href="http://www.GumaGumalu.com">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-84899937937664566832008-06-21T05:27:00.000-07:002009-04-20T01:02:33.997-07:00vankaya menthi gunda kura<h2 style="font-weight: bold; color: rgb(255, 0, 0);"><span style="font-size:85%;">Ingredients</span></h2><table border="0" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td colspan="2" class="recipeNotes">small tender eggplants(vankayalu lethavi) - 250 gms.<br />oil - 5 table spoons<br />tamarind water for boiling egg plants<br />turmeric a pinch and asafoetida a pinch<br />for powder:<br />chana dal - 2 spoons<br />urad dal - 2 spoons<br />sesame seeds - 2 spoons<br />dry chillies - 4<br />groundnuts - 1 spoon<br />methi seeds - 1/4 spoon<br />little salt for powder<br />(roast all the above ingredients and grind coarsely should be like powder roughly)</td></tr> <tr><td colspan="2" class="recipeNotes"><br /></td></tr> <tr style="color: rgb(255, 0, 0);"><td colspan="2" class="heading"><h2><span style="font-size:85%;">Process:</span></h2><br /><span style="color: rgb(51, 51, 51);">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.</span><br /><br /><span style="color: rgb(51, 51, 51);"> 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.</span><br /><br /><span style="color: rgb(51, 51, 51);"> try this curry it will be very nice.</span><br /><br /></td></tr></tbody></table><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/">http://telugu-recipes.blogspot.com</a> </p></span><a href="http://www.gumagumalu.com/"><br /></a>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-34312079618937740222008-06-21T05:25:00.000-07:002009-04-20T00:56:31.155-07:00Dondakai kothimeerakaram<h2 style="font-weight: bold; font-style: italic; color: rgb(255, 0, 0);"><span style="font-size:100%;">Ingredients:</span></h2>Dondakai-1/2kg<br />kothimeera leaves(coriander)-1 cup<br />green chillies-6 or more depending on your spice intake<br />Oil-1table spoon<br /><h2 style="color: rgb(255, 0, 0);"><span style="font-size:100%;">Process:</span></h2>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<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/">http://telugu-recipes.blogspot.com</a></p></span><a href="http://www.gumagumalu.com/"><br /></a>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-58540416901805606092008-06-21T04:59:00.002-07:002009-04-20T00:56:54.823-07:00Miriyala charu<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />1 lime sized tamarind<br />3-4 cups of water<br />a pinch of turmeric powder<br />1/2 tsp red chilli powder<br />2 green chillies(Chopped length wise)<br />coriander leaves<br />curry leaves<br />salt to taste<br />For seasoning:-<br />2 tsp oil<br />a pinch of asafetida<br />/4 tsp mustard seeds<br />1/4 tsp fenugreek seeds<br />1/4 tsp cumin seeds<br />Few curry leaves<br />Charu podi(rasam Powder)<br />1 tsp black pepper<br />3 tsp coriander seeds<br />2 tsp cumin seeds<br />3 red chilis<br />2 tbsp redgram dal<br /><br /> <b style="color: rgb(255, 0, 0);">Process </b><br />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.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:http://telugu-recipes.blogspot.com</p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-7426473306604083042008-06-21T04:59:00.001-07:002009-04-20T00:57:15.847-07:00Tomoto Rasam<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />2 medium sized tomotoes<br />1 small onion<br />coriander leaves<br />6 small drumsticks<br />rasam powder (MTR or any good brand)<br />black peper<br />seasoning :<br />1 tsp avalu<br />1 tsp jeera<br />1 tbs urud dal<br />1/2 tbs chana dal<br />4 red chillies<br />curry leaves<br /><br /> <b style="color: rgb(255, 0, 0);">Process </b><br />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.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:http://telugu-recipes.blogspot.com/</p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-26773816278830924942008-06-21T04:57:00.002-07:002009-04-20T00:57:38.388-07:00Papuchar--(sambar)<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />1/2 cup Toor Dal<br />5 tsp of oil<br />1 tomato<br />1 medium size onion<br />4 mirchi/chillies<br />1tsp urid dal<br />1/2 tsp jeera<br />1/2tsp Mustard seeds<br />hing a little<br />1 tsp corriander Powder<br />2 pieces of garlic<br />3 tsp of tamrid paste<br />little corriander leaves<br />little curry leaves<br /><br /> <b style="color: rgb(255, 0, 0);">Process </b><br />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.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>: <a href="http://www.gumagumalu.com/">http://telugu-recipes.blogspot.com/</a></p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-78362838017049313572008-06-21T04:57:00.001-07:002009-04-20T00:58:03.020-07:00Menthi Majjiga<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />Butter Milk - 2 cups<br />Onions - 1 (Finely Chopped)<br />Chillies - 2<br />Ginger - 2<br />Urad Dal - 1 tsp<br />Chana Dal - 1 tsp<br />Mustard Seeds - 1 tsp<br />Cumin Seeds - 1 tsp<br />Fenugreek Seeds - 1 tsp<br />Salt - According to taste<br />Omum Seeds - 1 tsp<br />Oil - 1 tbsp<br />Turmeric Powder - A Pinch<br />Asafoetida Powder - A pinch<br />Coriander leaves - 1 tbsp<br />Curry Leaves - 1tbsp<br /><br /> <b style="color: rgb(255, 0, 0);">Process </b><br />1. Add the finely chopped onions, chillies, ginger, salt, Coriander leaves, turmeric powder and the asafoetida powder and mix well.<br />2. Heat the oil in a pan. Add the urad dal, chana dal, mustard seeds, cumin seeds and coriander seeds.<br />3. Once the seasoning is well fried, add it to the buttermilk.<br />4. Serve with rice.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:http://telugu-recipes.blogspot.com/</p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-88957714555510083982008-06-21T04:56:00.001-07:002009-04-20T00:58:40.468-07:00Aratikaya pulusu<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />koora aratikaya -1<br />tamarind -lemon size<br />dhaniya powder- 1/2 tbsp<br />onions-2<br />sugar/jaggery -1 tbsp<br />salt- according to taste<br />chilly powder- 1/4 tbsp<br />oil for seasoning.<br /><br /> <b style="color: rgb(255, 0, 0);">Process</b><br />1) First peel the layer of banana and cut them into small pieces.<br />2) Take a pressure pan filled with 3 cups of water and add banana pieces.<br />3) pressure cook until you get 3 whistles. Cool the pan completely.<br />4) In the mean time, soak tamarind and prepare tamarind juice.(2 to 3 cups)<br />5) Cut the onions, green chiilies.<br />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.<br />7) Keep it on a medium flame for atleast 15 to 20 mins. Add salt,sugar,chilly powder according to taste.<br />8)Finally garnish with coriander leaves.<br />Goes very well with rice..<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>: http://telugu-recipes.blogspot.com/</p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-38853208744610811142008-06-21T04:54:00.001-07:002009-04-20T00:58:59.252-07:00JEEDI PAPPU UPMA<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />upma rava(semolina/sooji)-2 cups<br />butter-1 tbsp<br />oil-2tbsps<br />blackgram(minnapappu/urad dal)-1tsp<br />bengalgram(senagapappu/chana dal)-1tsp<br />mustard-1tsp<br />cashewnuts whole(jeedipappu/kaju)-1 cup<br />onion-1 finely(long) sliced<br />curry leaves-few<br />fresh ginger<br />green chillies-4 nos<br />salt to taste<br /><br /><b style="color: rgb(255, 0, 0);">Process </b><br />1.In a pan roast the rava with butter on a low flame till it turns golden,but not brown.Cool the rava<br />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.<br />3.On a moderate heat cook it covered till its texture is smooth and soft.<br />4.Transfer it to the serving plates and decorate with the remaining kaju .The glazed kajus will give a delightful look to your dish.<br />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.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:<a href="http://www.gumagumalu.com/">http://telugu-recipes.blogspot.com/</a></p></span><a href="http://www.gumagumalu.com/"><br /></a>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-35286415704453315722008-06-21T04:54:00.000-07:002008-06-21T05:11:18.574-07:00JEEDI PAPPU UPMA<b style="color: rgb(255, 0, 0);">Ingrediants </b><br />upma rava(semolina/sooji)-2 cups<br />butter-1 tbsp<br />oil-2tbsps<br />blackgram(minnapappu/urad dal)-1tsp<br />bengalgram(senagapappu/chana dal)-1tsp<br />mustard-1tsp<br />cashewnuts whole(jeedipappu/kaju)-1 cup<br />onion-1 finely(long) sliced<br />curry leaves-few<br />fresh ginger<br />green chillies-4 nos<br />salt to taste<br /><br /> <b style="color: rgb(255, 0, 0);">Process </b><br />1.In a pan roast the rava with butter on a low flame till it turns golden,but not brown.Cool the rava<br />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.<br />3.On a moderate heat cook it covered till its texture is smooth and soft.<br />4.Transfer it to the serving plates and decorate with the remaining kaju .The glazed kajus will give a delightful look to your dish.<br />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.<br /><br /><span style="color: rgb(51, 51, 255); font-size: 100%;"><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>: <a href="http://www.GumaGumalu.com">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-90546555730200845362008-06-21T04:51:00.000-07:002008-06-21T05:10:12.497-07:00Alu Bath<b style="color: rgb(255, 0, 0);">Ingrediants</b><br />4 Potatoes<br />2 cups Rice<br />1 bunchMint<br />6Green chilies<br />Ginger small piece<br />3 Garlic cloves<br />1tsp Garam masala<br />Salt to taste<br />2 tsp Kasuri methi<br /><br /><b style="color: rgb(255, 0, 0);">Process </b><br />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.<br /><br /><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>: <a href="http://www.gumagumalu.com/">http://www.GumaGumalu.com</a> </p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-89597292168103786112008-06-21T04:50:00.000-07:002009-04-20T00:59:32.819-07:00Cabbage Porriyal<span style="font-size:100%;"><b style="color: rgb(255, 0, 0);">Ingredients:</b><br /></span> <span class="links">1 medium cabbage<br />1 tbsp channa dal<br />1 tsp mustard seeds<br />1 tsp urad daal-washed<br />2 sprigs of curry leaves<br />1 green chilli<br />a pinch of turmeric powder<br />salt to taste<br />1 tbsp oil<br />1/2 bunch of coriander<br />3 tbsp grated fresh coconut</span><br /><br /><span class="navbar"><span style="font-size:100%;"><b style="color: rgb(255, 0, 0);">Method:</b><br /></span> </span><span class="links">Shred the cabbage very finely. Chop the green chillies.<br /><br />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.<br /><br />After mustard seeds crackle, add cabbage and green chillies to it. Stir and keep it covered at medium flame for a minute.<br /><br />Add turmeric and salt. Stir and keep it covered for another minute. Add the grated coconut and chopped coriander. Serve hot.<br /><br /></span><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>:http://telugu-recipes.blogspot.com/</p></span>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0tag:blogger.com,1999:blog-3269088605072006994.post-70524256658451872262008-06-21T04:48:00.000-07:002009-04-20T00:59:50.354-07:00Tomato Curry<!-- Starts Here --><b style="color: rgb(255, 0, 0);">Ingredients:</b><br /><div style="padding-top: 10px; padding-left: 15px;"> <span class="links">6 tomatoes<br />1 tbsp <i>besan</i><br />2 curry leaves<br />oil<br />250 gm <i>moong dal</i><br />1 tsp <i>jeera</i><br />3 cloves<br />2 big <i>elaichi</i><br />2 sticks of <i>dalchini</i><br />3 green chillies - chopped<br />1 tsp ginger - chopped<br />1 tsp garlic - chopped<br />1 cup peas<br />1 potatoes<br />half <i>lauki</i><br />1 carrot<br />4 <i>bhindis</i><br />2 tsp <i>garam masala</i> powder<br />2 tsp <i>dhania</i> powder<br />salt - to taste</span><br /><br /><span class="navbar"><span style="font-size:100%;"><b style="color: rgb(255, 0, 0);">Method:</b><br /></span> </span><span class="links">Pressure cook the tomatoes and <i>moong dal</i>along with salt and green chillies. Let it cook for upto three whistles.<br /><br />Keep aside to cool and then make a paste out of it.<br /><br />Heat oil in a pan and add cumin seeds, <i>kadi patta</i>, <i>laung, elaichi, dalchini</i>, ginger, garlic and saute.<br /><br />Add <i>besan</i> and keep stirring so that no lumps are formed. Keep mixing till the <i>besan</i> turns brown in colour.<br /><br />Add peas, potatoes, <i>bhindi, lauki</i> and carrot. Add little water and tomatoes and let it boil.<br /><br />Add <i>garam masala</i>, <i>dhania</i> powder, <i>haldi</i> and salt. Let it boil for some time. Serve hot with rice.<br /><br /></span><span style="color: rgb(51, 51, 255);font-size:100%;" ><p><span style="color: rgb(51, 51, 51);">For more Rice Recipes please visit us at</span>: http://telugu-recipes.blogspot.com/</p></span><br /></div>NS Muthyhttp://www.blogger.com/profile/07135912569026295180noreply@blogger.com0