PLAIN COOKIES!

A very simple and yummy cookies recipe is here for you all.This is the best way you can feed your family healthy food.Check them out...

INGREDIENTS:

Maida/all purpose flour-1cup
Butter-3/4cup
Powdered Sugar-3/4cup
Sooji/upma ravva-1/4cup
Baking soda-1/4tspn
Elaichi powder-1/2tspn
Cahews/badam/pista-for topping

PROCESS:

Preheat oven@ 190deg centigrade or 350F.
Take a baking plate,apply butter to it .
Take a mixing bowladd butter to it and stir it to a smooth paste.
Now add powdered sugar to butter and mix well ,till it becomes soft paste.
In other bowl add maida,sooji,baking sodaelaichi powder and mix well.
Add this mixture to the butter paste little at a time and keep mixing it .
Now you can mix it with your hand,knead well into a soft dough.
Now make small balls of this dough and press cashew or any dryfruit of your wish as topping and give a design on the cookie according to your thought.

Make small sized ones as they will expand into bigger size when they are baked.
Place the cookies you have prepared in the baking pan that is made ready .
Place each one with 1-inch gap and bake them in the oven for 25min.
Please keep checking for every 8min.It may be done before 25min as each oven temp and timing vary.
Once they turn into golden brown take them and out and allow them to cool.

Yummyyyy and crispy cookies are ready to serve..Enjoy them

ALLAM PACHADI !

INGREDIENTS:

Ginger-2inch size piece

Tamarind-lemon size

Jaggery/Bellam grated-

Red chilli-12

Curry Leaves-1/2cup

UradDaal-2tspn

ChanaDaal-2tspn

Mustard seeds-1tspn

Turmeric-1/4tspn

Salt to taste

Oil -8tspn

Hing-1/8tspn

PROCESS:

-Take dry ginger and remove its skin and cut into small pieces.
-Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
-Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
-Once they start changing color add mustard seeds,red chilli and curry leaves.
-Fry them well.Now add hing and switch off the flame.
-Remove these ingredients from oil and once they are cool add them to grinder/blender.
-To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed - then add very little water.)
-Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
-Now you can take it into a bowl.

This yummy allam pachadi  also called chinatapandu pachadi  goes well with idly or dosa or pesarattu.It also tastes good when served with warm rice and ghee.

CABBAGE AND COCONUT FRY!

INGREDIENTS:

Chopped Cabbage(1/2 of a med size)-2cups

Grated carrot-1/2cup

Grated Fresh coconut-1/4cup

Chopped onions-1/2cup

Green chilli-6

Soaked Pesarapappu/Moon daal-1/4cup

For Tadka:

Garlic cloves-2(crushed)

Chopped Ginger-1tspn

Urad daal-1tspn

chana daal-1tspn

Cumin seeds-1/2tspn

Mustard Seeds-1/2tspn

Curry leaves-6

Red chilli-2

Turmeric-pinch

PROCESS:

Take a big cooking bowl and cook cabbage and carrot in 1/2 cup of water for about 10min till they are half done.(Remove any excess water)
Soak moong daal in water for about 15min.
Now take a kadai or pan ,heat 2tspn oil, then add tadka ingredients one by one and once they start spluterring add moongdaal (remove from water) and fry for 2min .
Then add cabbage, add salt to taste and fry for 15min by stirring occasionally.
Then finally add grated coconut and cook for 4min and switch off the gas.

A very tasty cabbage fry is ready to serve with roti or rice.



NOTE:

You can also add cooked peas instead of moongdaal.

Also you can add soaked chana daal according to your taste

You can also add grated green mango to give a yummy taste

RAVVA LADDU! (Semolina Balls)

A very yummy sweet recipe is here for all of you.I just love ravva laddoo..I guess its the easiest recipe of  sweet and tastes delicious..My hubby loves them alot..Looking at them you just cant wait to have them ..So no more waiting ,just try them and enjoy them with your family..

INGREDIENTS:

Sooji/Upma ravva/Semolina-1cup

Sugar-1cup(acc to ur taste)

Cashews-10 whole nuts

Raisins-10

Desi Ghee-25-30gms

Boiled milk-1/2 cup

Grated Fresh Coconut-25gms

Elaichi /cardamom powder-1tspn

PROCESS:

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
Once the raisins balloon up, remove. Then roast the grated coconut.
Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.Then add the sugar. Mix well for 3-4min .
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Then slowly add the warm milk little at a time into the bowl. Check if you are able to gather as balls.
Then start making laddu in batches .Initially they are wet laddu ,leave them aside for 10-15min until they dry and energy boosting tasty ravva laddu are ready to eat and enjoy with your family...!

NOTE:

While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 1/2milk.
Since we add milk and coconut, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week or 10days.

Andhra Sambar !

INGREDIENTS:

Tuvar/toor daal-1cup

Onion sliced-1/4cup

Green chilli sliced-4

Tomato cubes-1/4cup

Sorakaya/bottlegourd cubes-1/2cup

Bhendi/okra/ladyfinger pieces-1/4cup

Pepper/Eggplant pieces-1/4cup

Drumstick pieces-1/4cup

Ginger chopped-1tspn

Red chilli-2

Hing/Igua-1/4tspn

Sambar powder-1tbspn

Mustard seeds-1/2tspn

cumin seeds-1/2tspn

Urad daal-1/2tspn

Garlic mashed-1clove

Turmeric powder-pinch

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

Tamarind-2inch size

PROCESS:

Wash and dice all the vegetables.You can add or remove any vegie acc to your taste.

Wash toor daal and add water and cook it along with turmeric powder in a pressure cooker.

Once daal is cooked mash it with ladle.
Cook all the vegies together in a cup of water in cooker for just 3whistles or you can cook outside also in a pan.

Once the vegies are cooked ,to this add cooked daal, and tamaring water -1cup and extra water depending on the consistency u like(around 3-4cups of water).

Add salt to taste and sambar powder .Let it come to boil (takes about 10-15min).

Take a pan for tadka.Heat some oil in a pan, add mashed clove,mustard, cumin seeds, urad daal,red chillies, green chillies, curry leaves and keep frying for a few minutes. Finally before removeing it from flame add hing and season the sambar with tadka.

Add chopped cilantro on the top ofr garnish.

Garamagaram sambar ready to serve with rice or with idly/dosa.

Andhra Majjiga Pulusu !

Andhra majjiga pulusu is very simple and tasty recipe.My hubby loves this dish when served with daal.Its a enhancement to majjiga charu.Both are different.Majjiga charu is plain buttermilk with some tadka.Where as Majjia pulusu consists of cooked vegies added to it.Here is the recipe for al frds.

INGREDIENTS:

Buttermilk-2cups

Onion sliced-1/2 cup

Drumstick pieces-6

Brinjal slices-1/2cup

Tomato cubes-1/4cup

Sorakaya/Bottlegourd cubes-1/2cup

Green chilli-5

Curry leaves-1stem

Chopped cilantro-1/4cup

Salt to taste

For Tadka:

Mustard seeds-1/4tspn

Methulu/methi seeds-1/4tspn

Ginger finely chopped-1tspn

Turmeric powder-1/2tspn

Process:

First Cook all the vegetables in a cup pf water for 15min.Once they are soft remove any excess water.

Now take a pan ,add 1tbspn oil,once hot add ingredients of tadka one by one .Once they start to splutter add cooked vegies,and chopped cilantro and after 2min add buttermilk and enough salt to taste and keep stirring with gas on med flame.

Keep stirring for about 10min.

Tasty Majjiga pulusu is ready to serve with hot rice and daal.Enjoy....!

Stuffed Sandwich!

INGREDIENTS:

Bread slices-4

Butter

Boiled potatoe-1(bigsize)

Boiled peas-1/2cup

Green chilli chopped-4

Curry leaves chopped-1tspn

Chopped Cilantro-1/4cup

Chopped garlic -1clove

Salt to taste

Turmeric powder-pinch

mustard&cumin seeds-1/2spn each

Chat masala powder-1/4spn

Green chutney

PROCESS:

Stuffing Preparation:

Take a bowl and mash the boiled potato and peas.
Take a pan ,add 1tsbpn oil,once heat add chopped garlic, mustard seeds,cumin seeds,curry leaves.
Once they splutter add turmeric powder and then add the mashed potato and peas.Fry for 2min.Add salt to taste and chat masala powder.Add chopped cilantro and cook for 2min.

Allow it to cool to stuff in the bread slices.

Sandwich Preparation:

Take each bread slice(wheat or white bread) apply green chutney on onside and on tat add the potatoe curry and spread it equally,and close it with other slice of bread with green chutney applied.

Now take a pan and add butter and toast the bread on both sides.Similarly prepare other set of bread sandwich with curry stuffed.
You can also add grated cheese if you like.

Yummy and healthy stuffed sandwich is ready to serve with some sauce.......!

Palakura Pappu (Spinach Daal)!

INGREDIENTS:

Spinach-2cups

Toor Daal-1cup

Turmeric powder-pinch

Salt to taste

Tamarind-1inchsize

Green chilli-4

Red chilli-1

Curry leaves-1stem

Garlic-1clove

Hing/ingua-1/4spn

Red chilli powder-1spn

PROCESS:

Wash and cut spinach .Wash toor daal and add it to a pressure cooker along with spinach.

Add pinch of turmeric powder and green chilli.Add 1:2.5 cup water.

Also add 1/4cup of tamaring juice and close the lid.Allow it cook for 5whisltes and switchoff the gas and allow it to cool.

Take a pan and add oil and allow it to heat.Then add chopped garlic clove, red chilli,curry leaves,mustard seeds and cumin seeds.Once they start to splutter add little hing and red chilli powder.And immediately add the cooked daal to this pan.

Add salt to taste and mix well and now you can take it into serving bowl.
Serve it with hot rice and pickle with some desi ghee..You can serve spinach daal with chapathi too....

Brinjal gravy curry!(masala vankaya kura)

INGREDIENTS:

Brinjal-8(med size)

Onion-1(big size)

Green chilli-4

Curry Leaves-1stem

Chopped cilantro-1/4cup

Tamaring water-1/4cup

Red chilli powder-1btspn

Coriander powder-1tbspn

Sugar-1/4tbspn

Ginger-1inch size piece

Salt to taste

cumin seeds-1tspn

PROCESS:

Cut the brinjal lengthwise and drop them in water.

Chop the onions and gring onions,ginger and 1spn jeera to rough paste.

Take a pressure cooker, add oil(2tbspn) and allow to it heat .

Now add mustard seeds,curry leaves,green chilli.Then add onion paste .

To this add salt to taste,red chilli and coriander powder and pinch of turmeric powder.

Fry for 5min .Add brinjal pieces and cook for 5min .

Now add 1/2 bowl of tamarind water and 1/4tbspn of sugar and close the cooker with lid and allow it to cook for 3whisltes.

Once cool, take the curry into a serving bowl and garnish it with choppped cilantro.

This is very simple and tasty recipe.It is good combination with rice and also roti.

Tomato Bath (tomato upma) !

INGREDIENTS:

Sooji or upma ravva-1cup

Onion (half )-thinly sliced

Green Chilli-4-5

Ginger(1inch slice)-chopped

Chopped Tomatoes-2

Cilantro chopped-1/2cup

Cashew/roasted peanuts-3tspn

Oil-4tspn

Curry leaves-6

Mustard seeds-1tspn

Urad daal-2tspn

Chana daal-2tspn

PROCESS:

Take a kadai or cooking pan ,add oil 4-5tbspn.When it is warm ,add mustard seeds,urad daal,chana daal,curry leaves,green chilli and fry for 1min.Then add sliced onion and ginger and saute for 2-3 min.Add roasted peanuts or cashew according to your taste.(you can also add a tspn of desi ghee for the delicious taste)

Now add chopped tomatoes and cook till they become soft,also add chopped cilantro and fry for a 1min.Now add water in the ratio1:3.Add salt to taste and let the water come to boil.

Once the water starts boilingchange the gas to med and slowly add sooji or ravva by stirring continuously.Now stir it well and then close the pan with a lid and let it cook for 2min onlow flame.Check after 2min, mix it well and witch off the gas and close it with lid for 3-4 min .

Now you can serve tomato bath with some palli chutney or green chutney or even just squeeze lime juice on the top before eating ..It tastes very good when it is served hot..

Pesarattu Upma!

Pesarattu upma is one of the popular tiffins of andhra and south indian people. It gives a special feeling of being at home .Try this receipe on w weekend and enjoy with your family.

INGREDIENTS:

For Pesarattu:

Moong Daal-1tea cup(prepares 6 pesarattu)

Cumin seeds

Finely chopped onions-1/2cup

Green chilli-3

Ginger-1inch size piece

For upma:

Sooji/Upma ravva-1tea cup

Onion -1/2(sliced)

green chilli chopped-4

Ginger chopped-1tbspn

Mustard seeds-1/4tspn

Urad daal-1tbspn

Chana daal-1tbspn

Roasted peanuts/cashew-1tbspn

Curry leaves-6

Chopped Cilantro-2tbspn

PROCESS:

Soak moong daal overnight and next day grind along with green chilli and ginger, to a consistency of dosa batter(little

Upma Recipe:

Take a kadai or cooking pan ,add oil 4-5tbspn.When it is warm ,add mustard seeds,urad daal,chana daal,curry leaves,green chilli and fry for 1min.Then add sliced onion and ginger and saute for 2-3 min.Add roasted peanuts or cashew according to your taste.(you can also add a tspn of desi ghee for the delicious taste)also add chopped cilantro and fry for a 1min.Now add water in the ratio1:3.Add salt to taste and let the water come to boil.Once the water starts boiling change the gas to med and slowly add sooji or ravva by stirring continuously.Now stir it well and then close the pan with a lid and let it cook for 2-3min onlow flame.Check after 3min, mix it well and switch off the gas and close it with lid for 3-4 min .

Pesarattu Upma Process:

As both upma and pesarattu batter are ready ,take a non stick dosa pan and heat it on med-high flame.Once it is hot take one ladle of batter on pan and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.

Sprinkle small quantity of chopped onions, cummin seeds on the Pesarattu and press gently .

Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.

Cook it for a minute , keeping a watch that it does not get charred.Now add upma at the center of pesarattu and roll it , or u can spread upma all over pesarattu and roll it.(acc to ur taste)

Remove from the pan, and your Pesarattu Upma is ready for eating.Serve it hot with ginger chutney or coconut chutney.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.

NOTE:Donot ferment the batter. If your not making dosas immediately refrigerate the batter.

Andhra GuthiVankaya Kura!(stuffed Brinjal)

Guthivankaya curry is the famous andhra dish which is a favourite dish to most of us, and its my favourite dish too.I have learnt this recipe from my dearest mom, and iam sharing the recipe for all my frds.The process takes sometime but finally the output is a amazing dish.Below is the process and ingredients.

INGREDIENTS FOR STUFFING:

Roasted peanuts(remove the skin)-1cup

Dry and roasted sesame seeds -1cup(if u wish)

Red chillies -8-10

Coriander seeds-1tbsp

Cumin seeds-1tsp

Cloves-4

Cinamom Stick-1piece

Salt to taste

Tamarind(lime size)

Preparation Of Stuffing:

Soak the tamarind in half cup of warm water and then squeeze tamarind to get thick paste.

Grind the above ingredients to a fine and smooth paste and take it onto a plate and divide into 2portions.One for stuffing and one for gravy.

Stuffing the Brinjals:

Take fresh brinjals, wash them and dry them.You can keep the stems or remove them according to your interest.I wish to keep them to give the perfect look.

Now cut the brinjals in a plus shape slit towards stem side.

Fill the gap with stuffing by gently separating the slits with one hand , push the stuffing inside.

When all the brinjals stuffing is done, keep them aside.

Cooking:

You can use pressure cooker or kadai .If using pressure cooker just one whislte is enough to cook the brinjals equally.

Take a kadai and add a tbsp of oil.Add the tadka or popu seeds and curry leaves.

Add the half portion of paste kept aside for gravy and add a glass of water and tspn of turmeric .

Mix them up so that no lumps are formed.Make the gravy saucy and required amount of salt to taste.(you can add red chillie powder if u wish)

Now arrange the stuffed Brinjals in the gravy and cover the kadai with lid and let it cook for about 10-15 min on med flame.

Keep checking after every 5min,to see that brinjals are equally cooked and the paste doesnt stick to the bottom of kadai.

Once the brinjals are thoroughly cooked take the curry into a serving bowl or plate carefully,so that brinjals dont mash and add chopped coriander leaves.

Now the delicious and mouth watering guthivankaya curry is ready to serve with garmagaram rice or roti.

Ghumaghumalade guthivankaya kura ruchi ni anandinchandi :)

Vegetable Kofta Curry !

Ingredients :

potatoes - 2

carrots - 2

Beet root - 1

Finely cut beans - 3/4 cup

Peas - 1/2 cup

Knol- Khol - 1

Bengal gram flour - 2 tbsp

Salt - as required

Green chilles - 4

Mint leaves - a small bunch

Onions - 3

Tomatoes - 4

Oil - enough to deep fry

Butter - 2 tbsp

Grind Together :

Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.

Plain Dosa !

INGREDIENTS:

Urad daal-1cup

Rice-2cups

salt to taste

PROCESS:

Soak urad daal and rice separately for 6-8hrs.Then put it in a blender/grinder and take it into a bowl.Add salt to taste and leave it overnight .

To prepare dosa, take a non stick pan and heat it,once hot put 1/2 cup of batter and spread it thinly in round shape.Then add oil around it.Once done turn it on other side and let it cook for a 1min.Prepare rest of dosa's in similar way.

This is simple and plain dosa which can be served hot with peanut chutney,coconut chutney or tomato chutney.

You can add thinly chopped onions and green chilli's or grated carrot and alter the preparation according to your taste.

Vegetable Sandwich!

Very simple and yummy vegetable sandwich recipie is here.You can modify it according to your taste.

INGREDIENTS:

Bread slices-4
Grated cheese
Green chutney
Cucumber -1
Tomatoes-2
Onion-1(med size)
Boiled potato-1(big size)
Pepper
Butter


PROCESS:

For Green Chutney:

Take a bunch of pudina or mint (1cup of leaves),1/2 cup of cilantro ,3-4 green chilli and grind them to paste add little salt and few drops of lemon juice.



Cut the boiled potatoe,tomatoes ,onion and cucumber into slices.Take a bread slice and apply green chutney on one side and on that add grated cheese,then layer it with the sliced vegies and sprinkle pepper(acc to ur taste) and cover it with other bread slice to which green chutney is applied on once side and press gently.(You can add cheese slice if you wish.)

Take a pan add some butter and fry the bread slice on both sides and serve it with some fruit juice.

If you are serving for kids,and if you think green chutney is little spicy for kids you can spread fruit jam or jelly on the bread slice instead of greem chutney.All the other ingredients and process is same.

Also you can make it 3-layered sandwich if u wish instead of 2layered one.

French Toast!

A very simple,easy and healthy recipe is here for all frds.It just takes 5min to prepare.

INGREDIENTS:

White or wheat bread-4 slices

Butter

Egg-1(or 2 acc to ur taste)

Milk-1/4cup

Salt to taste

Turmeric powder-pinch

Red chilli powder-1/4tspn

PROCESS:

First take a bowl, add milk and other ingredients (except bread and butter) and beat well.

Take a non stick pan and heat it.Once it is hot enough,add butter and now dip one bread slice in the egg mixture and fry it on pan.Once done cook it on other side by adding butter.

Similarly prepare all the otehr slices of bread and cook them till they are done on both sides.



Serve them with maple cream or honey.Kids will love it.For kids you can add 1spn sugar to the egg mixture.