PONNAGANTI AAKU KANDIPAPPU FRY~WATER AMARNATH TOOR DAL FRY

Ingredients:

2 bunches of water amarnath leaves

1 cup toor dal(kandipappu)

1 cup peanuts

2 medium sized onions
 (chopped)

4-5 cloves of g
arlic

3 tsp chilli powder 

2 tsp of oil

1/2 tsp mustard seeds

1/2 tsp channa dal

few cumin seeds

10 curry leaves

salt to taste



PROCESS:

1.Boil the chopped leaves and toor dal separately with sufficient water.

2. Now we need to make a fine powder comprising of roasted peanuts,chilli powder,salt and garlic cloves.

Here we have the three core ingrdients of our dish. The peanut powder can be made in advance and can be stored in a air tight jar and can be used whenever and wherever needed.

3.Heat oil in a pan and add mustard seeds,let them splutter then add the cumin seeds,channa dal and the curry leaves and fry for few seconds.

4. Now add the choppes onions into the pan and saute them for 2-3 minutes.

5.Next stir in the boiled amarnath leaves and toor dal and cook on low flame for 2-3 minutes.

6.Finally add the ground peanut powder and stir well and cook for about 5 minutes.

7.Serve hot!!!

And dont forget to drop in your valuble feedback and suggestions.


Kitchen/cooking tips:

=>To prevent oil from spilling while deepfrying,put a small piece of tamarind in the oil.

=>If we feel that the milk is going to be perishable add a pinch of baking soda and boil the milk.

=>Carrots can be kept fresh for long time in fridge by chopping of the both ends.

=>Use the peeled skin of potatoes to rub the mirrors to give them a new shine.

=>Mixture of 1 tbs cornstarch and 2tbs water can be used as an egg sustitute.

=>Add a pinch of salt to any sweet recipe to enchance the sweetness of it.

watch out for more tips in subsequent posts!!

PACHI PULUSU~RAW TAMARIND STEW

         

       This is a super simple recipe .In rayalaseema this is widely prepared instead of rasam.There are few other versions of pachi pulusu which I will be posting soon.This the simplest version of all.

Ingredients:

1-large onion

3-4 green chillies

1-cup tamarind extract(diluted)

Few cumin seeds

1tsp mustard seeds

10 curry leaves

3-4 tsp oil

Salt to taste

1-tsp sugar(optional)

some fresh coriander

Process:

1.Chop up the onions and chillies as shown.

 2.Take one cup of diluted tamarind extract.you can make this by taking half cup of thick extract and half cup of water.

3.Heat some oil in a pan and add cumin seads,mustard seeds and curry leaves to it.

4.Fry them for few seconds and then add the chopped onions and chillies.

5.Fry them for about 2 minutes or until the onions get soft and then add the tamarind extract.Let this simmer for 5minutes. Remember the stew should not start BOILING. You can add a tsp of sugar as per your wish

6. Garnish with coriander and serve hot with rice and enjoy!!

Kitchen/cooking tips:


=>To get more juice from a lemon place it in a microwave for 15 seconds before squeezing it.

=>While making cutlets,if we don't have bread crumbs we can use semolina instead for coating the cutlets.

=>While pouring cake batter into the mould or tin the air bubbles can be avoided by pouring with help of a slotted spoon.

=>while boiling pastha or noodles add some oil in the water to avoid them from sticking to each other.

=>Add few drops of lemon juice to rice while boiling to make the rice look more whiter in colour.


watch out for more tips in the subsequent posts!!


please leave your valuble comments or suggestions below.

                                                 

NATU KODI KURA~COUNTRY CHICKEN CURRY

Country chicken cooked in a very spicy way is an all time favorite of rayalaseema non-vegetarian  people.

though this is not  as spicy as usually made, it tastes the same.I have been to my mom's place recently and she cooked this for me!!. hope you all like it.

Ingredients:

 1kg country chicken cut into small pieces

 2 large onion sliced

 1/2 tsp turmeric powder

 Salt to taste

 2-3 tsp chilli powder

 2 tsp corriander powder

 10-12 curry leaves

 2 cardamom pods(elaichi)

 3cinnamon sticks(dalchinichakka)

 7-8 pepper corns

 5-6 tsp of oil

 100 gms fresh coconut

 10 gms poppy seeds(gasalu)

 20 gms ginger

 1 small garlic

 corriander for garnish

Process:

1.wash the chicken pieces and keep aside.

 2.Grind coconut,poppy seeds,ginger,garlic and one onion into a smooth paste.

 3.Now take a pan and heat oil and add chopped onions to it.

4.When the onions are fried add the chicken pieces to it.

5. Now add turmeric powder and salt to it.

 6.After frying for 5 minutes add the grinded paste to it.

7.Stir it well. and fry for another five minutes.

8.Add chilli powder to it.

9.After mixing well add corriander powder to it.

10. It takes more amount of water and time for the country chicken to cook than the ordinary ones.
      so pour about 3 glasses of water to it.

11.Add the curry leaves to it.

12. Now close the lid and cook for about16-17 minutes.

 13.Now add the grinded spices(elaichi,cardamom,cinnamon,pepper corns and poppy seeds).

14. Lastly add corriander and serve hot with rice or sangati or chapathi.

Bendakaya talimpu~okra fry

Okra is my daughter's favorite vegetable and this is a very very simple recipe.I have done this today  for her lunch box along with sambhar.It's a time saver for me especially during a busy day.

Ingredients:


 250 gms okra

 4-5 green chillies

 1 large onion sliced

 1/2 tsp turmeric powder

 salt to taste

corriander leaves for garnish

 1 tsp mustard seeds or avalu

 1tsp of sanaga pappu or channa dal

 3-4 curry leaves

Process:


1.Chop the okra into small pieces.

2. Heat oil in  a pan and add mustard seeds,channa dal, curry leaves,chopped onions and green chilli and stir well.

 3.Add the turmeric powder to this and stir.I always love to use turmeric as it gives a lovely colour to the dish.

4.Next add the chopped okra and salt to the pan.Be careful while adding salt,it's a one ingredient that can uplift or ruin the taste of the dish

5.Stir everything well and let it cook for about 15-20 minutes on a medium heat.

6.Finally the best part is take it in a bowl and serve hot ,isn't that simple?

Kitchen/cooking tips:

=>Never refrigerate citrus fruits as it kills their flavour,nutrients and texture.

=>To keep cookies fresh place a piece of bread in the cookie jar.

=>Soak almonds in normal water overnight or hot water for 20 minutes to remove their skins easily.

=>Rub your hands with dry salt to remove the odour of garlic or onion from them.

=>To prevent potatoes from budding place them in a bag with an apple in it.


more tips in the subsequent posts!


please leave your valuble comments or suggestions below.

Dondakaya chanigginjala talimpu~ivy gourd peanut fry

This is a simple recipe with less number of ingredients.In Rayalaseema peanuts are called chaniginjalu and this recipe contains lots of peanuts.I dont know the origin of the dish exactly but the people of rayalaseema have been making this since many decades.

Ingredients:


 250gms dondakayalu or ivy gourd
 
 1cup raw peanuts

 1 1/2 tsp chilli powder


 salt to taste

 1/2 tsp turmeric powder

 1tsp mustard seeds or avalu

 1tsp chana dal or sanaga pappu

 7-8 curry leaves

 2 red chillies



process:

1.Slice the dondakayalu or ivy gourds into thin vertical pieces.

2.Heat oil in a pan.

3. Add mustard seeds and channa dal.

4.When the mustard seeds start popping add red chillies and curry leaves to them.

 5.Now add the peanuts and stir well.

6.After about 3 minutes of stirring add the chopped dondakayalu to the peanuts.

7.Now add salt according to your taste and mix well.

8.Next add 1/2 tsp of  turmeric powder to it and let it cook under medium flame.

9.When the dondakayalu turn soft add the chilli powder and cook for 2 minutes and serve.

 you can serve it hot with rice or chapathi.

Kitchen/cooking tips:

=> You can Make your own vanilla sugar by placing a whole vanilla bean in a small jar and filling it with sugar. 

=>Always keep dough covered with a moist cloth to avoid a dry crust to form on it. 

=>Pour some vinegar over defrosting meat to tenderize the meat. 

=>Place rolled out puris in the fridge for 10 minutes before frying them. They will consume less oil and turn out crisper.

=>Add a pinch of sugar while frying onions; they will turn pink or brown faster.

=>To ripen fruits, wrap them in newspaper and put them in a warm place for 2-3 days.

Watch out for more in the subsequent posts!!



Don't forget to leave your valuble suggestions and comments below.