PEANUTS CHUTNEY / VERUSENAGAPAPPU PACHHADI / IDLI CHUTNEY ( GROUNDNUT CHUTNEY)

                      Peanuts (Groundnuts) are very good for health. Taking peanuts with jaggery is very good for health. Peanut chutney i called this in home as verusanagapappu chutney. In andhra peanuts called as verusanagapappu.I learnt this recipe from my mom. We can eat this chutney with any breakfasts. It is very easy to make also.

INGREDIENTS :

Peanuts :  1/2 cup

Fried channadal  :1/4 cup

Green chillies :  3

Tamarind or tamarind paste : 1/2 tsp

Salt to taste

For popu :

Zeera  :    1 tsp

Musturd seeds  :  1/2 tsp

Urud dal  :  1/2 tsp

Curry leaves

Red chilli : 1



                   Take a pan and heat oil , add chopped green chillies and peanuts,  saute them for 5 mins.

Take a mixie jar and add peanuts, green chillies, tamarind paste, fried channadal, salt, 1/2 tsp of zeera and grind them once to make a powder, then add  enough water to make a paste.

Take a fry pan and do the popu. Heat oil and add zeera , musturd seeds, urud dal, red chilli and curry leaves.

Pour the popu in to the chutney, mix well.

Serve with idli, dosa, upma, pongal, vada  or any other breakfasts.

PANEER BUTTER MASALA

                   U tell me, if u went to one hotel what u will order for the combination of  roti,naan or chapathi.  No doubt every one orders PANEER BUTTER MASALA. paneer butter masala is my  favourite dish.
Now u can taste RESTAURANT STYLE  RECIPE at home.Try your self !!!

INGREDIENTS :

Paneer :   100 gms

Onions  :  3

Tomato  :  2

Green chillies : 2

Cinnamon  :  2

Cloves  :  3

Ginger garlic paste  :  2 tsp

Coriander powder   :  1 tsp

Red chilli powder  :  2 tsp

Turmeric : 1/2 tsp

Salt according to ur taste

Butter : 4 tsp

Oil : 4 tsp

                Take a fry pan and heat 1 tsp of  butter and saute the paneeer cubes in  it till light brown colour. Then Keep the  paneer pieces aside. Take a mixie jar and palce chopped onions and blend them,keep onions paste aside.
Again take tomato pieces in to mixie jar and blend them to make tomato puree.

Take a sauce pan and heat oil. Add cloves,cinnamon and fry little bit , then add onions paste and stir it well.
Saute the onion paste till light  brown colour. Add ginger garlic paste and stir for 3 mins , Add corainder powder and turmeric  and saute for 3 mins.

Add tomato puree and saute it for 5 mins then add  salt, red chilli powder,garam masala and stir it well.Add 1/2 cup of water and mix well, then keep the stove on simmer.Stir occasionally. Add paneer cubes and, remaining butter. Keep the stove in simmer flame for 5 mins until the flavour absorbed in to paneer.

Serve with naan,roti or chapathi.

INSTANT SPICY EGG RICE

             Spicy spicy simple and easy method of EGG RICE. U can make this  with in 10 mins.U can take this as a snack item or breakfast. If u have the pre- cooked rice u can do this spicy fried rice instantly.

INGREDIENTS :

Eggs : 2  

                                                           
Pre-cooked rice : 2 cups

Onion :1

Green chillies : 2

Peanuts : 2 tsp

Red chilly powder : 1 tsp

Salt according to u r taste

Ginger garlic paste : 2 tsp

Turmeric : 1/2 tsp

Musturd seeds : 1/2 tsp

Red chilli : 1

Urud dal : 1/2 tsp

Channa dal :1/2 tsp

Cinnamon : 2

Cloves : 4

Oil : 2 tsp

         

                  Heat oil in a sauce pan and add cinnamon,cloves, musturd seeds,zeera,urud dal,channa dal  and peanuts fry them.Add chopped green chillies. Add thin and sliced onions and fry until it becomes light brown colour,add  ginger garlic paste and stir.

Pour beaten eggs in to it.Add little salt.Keep as it is up to 3 mins.

Stir the mix well. Add pre-cooked rice and mix it well. Add salt,red chilli powder,turmeric and stir it well.

Serve hot for better taste.


                 

COCONUT RICE / KOBBARI ANNAM

     
       Coconut rice or kobbari annam, we can tell it as a HOLY RICE. Because we uses coconut in religious occasions and holy days.It is called as KOBBARI ANNAM  in telugu.We can prepare coconut rice with going to a lot of extra work.We can do coconut rice in two methods.One is with coconut milk and the other one is with grated coconut.In andhra normally people do this recipe in special occasions.I like kobbari annam with spicy touch.

1st method :

INGREDIENTS :

Coconut milk : 2 cups

Basmati rice : 1 cup

Whole garam masala except shazeera

Onions : 2 Sliced

Ginger garlic paste : 2 tsp

Coriander leaves : 1/2 bunch

Green chillies : 2

Oil : 4 tsp

Extract coconut milk :

    Take a mixie jar and add coconut pieces or grated coconut and  add some  water and grind it to a   fine paste.Take a thin cotton cloth and place it on a bowl and pour this grinded paste on cloth.Strain the coconut milk.Again  take some water and coconut powder in to a jar and grind them a minute.Strain the coconut milk as i said above.

               Heat oil in a dutch oven  and add whole garam masala fry them.Add thin and sliced onions and stir it well.Add chopped green chillies.When onions become transperant add ginger garlic paste and stir for 5 mins.Add coriander leaves and mix it well.Add washed basmati rice and stir it well.Add coconut milk in it and add enough salt.

Serve with potato kurma or any meat curry.


2nd method :

 INGREDIENTS :

Grated coconut : 1 cup

 Pre-cooked basmati rice : 1 cup

Urud dal : 1 tsp

Channa dal : 1 tsp

Red chilly  :   1

Green chillies : 2

Curry leaves

Coriander leaves

Musturd seeds : 1/2  tsp

Oil or ghee : 3 tsp

                  Heat oil or ghee in a fry pan and add channa dal,urud dal,musturd seeds and fry them.Add curry leaves and sliced green chillies and fry them.

Add grated coconut and stir it for 5 mins.Add pre-cooked rice in it and add enough salt.Garnish with coriander leaves.





     

RAVVA DOSA

        Ravva dosa is one of my favourite breakfast.Before i dont like ravva dosa, once i ate ravva dosa in 'BHIMAS' hotel.After that i ordered ravva dosa so many times. But this time i  made ravvadosa at home,the end product was very delicious.Making ravva dosa is very easy.No need more time to prepare batter,with in minutes we can prepare batter.This is what exactly makes in the restaurant.So now u can taste the restaurant recipes at home.

INGREDIENTS :

Semolina : 1 cup

Rice flour : 1 cup

All purpose flour (Maida) : 1/2 cup

Salt to taste

Ginger : small piece

Green chillies : 3

Onions : 2

Cashew nuts

 Ghee or oil for frying.  



        

                  Wash and chop the green chillies,ginger and cashew nuts finely.

        Take a bowl and add semolina,rice flour,maida and salt.Mix well.Add finely chopped green chillies,finely chopped ginger and cashew nuts.Add enough  water to this.The batter should be watery.

Heat a tawa and sprinkle the batter on it.Don't spread the batter just sprinkle  on tawa.Drizzle 1 tsp of ghee or oil on dosa.When it becomes light brown colour turn it over.

Serve hot for better taste,serve with coconut chutney or green chutney.

CHIKKUDUKAYA FRY / INDIAN BROAD BEANS CURRY

      Chikkudu kaya fry this is one of my favourite  curries.  In season i always do this curry.It is very easy to make and tasty is also very good.U can cooked with various combinations like tomato,brinjal and drumsticks.

INGREDIENTS :

Chikkudukayalu  /  broad beans : 250 gms

Green chillies : 2 sliced

Red chilly : 1

Urad dal : 1/2 tsp

Curry leaves

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Channa dal : 1/2 tsp

Eguru karam or Red chilly powder : 1 tsp

Salt to taste

Turmeric : 1/4 tsp

    Wash the broad beans.Removes the ends and string them.Cut each  broad beans in to 3 pieces.We can cut them with our hands.Then boil them in to a cooker up to 3 whistles.

 Heat  oil in a fry pan and add channa dal fry for 30 sec then add urad dal,mustard seeds,zeera and curry leaves.Add boiled broad beans with out water and stir fry.

Add salt,turmeric,and eguru karam (if u have) or red chilli powder and stir it well.Fry up to 10 mins.Stir occasoinally.Add  coriander leaves .

   

KAKARAKAYA CURRY / BITTER GOURD CURRY / BITTER GOURD FRY

                Bitter gourd it is called as kakarakaya in telugu.Actually i don't like this curry because of the bitterness.But my husband like this curry  and  he asked me many times to do this curry,but i never tried this curry ,every time i am escaping with out cooking that curry. I tried this curry two days back the end product was very delicious.There is  no bitterness and also very tasty.

     

                Bitter gourd is very good for health.Mainly for diabetic patients and asthma patients.Bitter gourd also good for liver.Now i will tell kakarakaya curry with out bitterness.

INGREDIENTS :

Bitter gourd : 3 long

Onions : 2

Ginger : 5 cloves

Garlic  : small piece ( U can add ginger garlic paste )

Zeera  : 1/2 tsp

Coconut powder : 3 tsp ( Dry or fresh grated coconut)

Red chilli powder : 2 tsp

Salt according to u r taste.

For popu :

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Urad dal  : 1/2 tsp

Turmeric : 1/2 tsp

Curry leaves

Oil : 4 tsp

      Peel the skin of bittergourd and wash them.Chop  small pieces or thin round pieces.Mix it with 1 tsp salt and keep a side for 15 min.After that boil them in a cooker up to 3 whistles.

 Chop the onions in to medium pieces.Take a mixie jar and all ingredients except salt and popu items.Blend them to make a paste.

 Heat oil in a fry pan and  add popu items and fry them.Add boiled bitter gourd pieces with out water and stir  fry until dry.

Then add the blended masala in to pieces and fry them.Check the seasoning, if  needed add salt .Stir fry until its become dry.

          

Then u r bitter gourd curry is ready with out bitterness.

NAAN / BUTTER NAAN

Naan it is very familiar dish to every one.It is a north indian dish. From children to older people every one ordered naan if they went to any restaurant or hotel.Every ones favourite dish.Butter naan is very tasteful dish.If u want to eat butter naan no need to go any restaurant or hotel we can make this in home very easily.Try this recipe and when ever u want to eat butter naan then u can make this in u r home only ,no need to go any where.It's simply fantastic and delicious.




INGREDIENTS :

Maida : 200 gms

Yoghurt or curd : 2 tbsp

Sugar : 1 tsp

Luke warm water

Butter for frying

Salt to taste.



Take a bowl and add maida,sugar,yoghurt and salt.Add enough luke warm water to making dough.Mix it well with u r palms. It will be wet and sticky.Keep it aside about 2 hrs.



Take a lemon sized balls,with a rolling pin ,roll out each ball in to 6 inch round naans,then once fold the naan and again press the naan in to ovel shape.



Palce the naan on a hot tawa and rotate it for 30 seconds then add butter on the two sides of naan and fry until puffed and just browned.

Then tasty tasty buteer naan is ready,enjoy with meat curries or vegitable curries.

GUTTI VANKAYA KURA / STUFFED EGGPLANT CURRY /BAGARA BAINGAN/ STUFFED BRINJAL CURRY

Gutti vankaya curry is very special and very famous curry in andhra .We can tell this as a andhra special curry.Brinjal is king of vegetables.In andhra on brinjal filmsongs also there.Every one likes stuffed brinjal curry or stuffed eggplant curry.

INGREDIENTS TO MAKE BRINJAL CURRY :

Voilet brinjals / eggplants : 4

Onions : 2

Whole garam masala

Peanuts : 1/4 cup

Dry coconut powder : 1/4 cup

Tomato : 2 small

Coriander powder : 2 tsp

Red chilli powder : 2 tsp

Salt to taste

Oil for frying

Turmeric : 1/4 tsp

HOW TO MAKE STUFFED BRINJAL CURRY / STUFFED EGGPLANT CURRY :

Heat 3 tsp of oil in a pan and add peanuts fry them,add dry coconut powder to it and stir continuously.blend them.

Cut the brinjals from the opposite side of the stem and slit each brinjal in to four sections.Don't cut the crown.

Heat 50gms of oil and brinjals,rotate them.When brinjals cooks 80% then put down from the stove and keep aside.

Take 4 tb spoons of oil and add whole garam masala,then add onions,turmeric and little salt,fry them.

When onions become transperant add ginger garlic paste and fry them,when ur frying ginger garlic paste nice flavour comes out.

Add chopped tomatoes to it and fry them.

Then add corinder powder,red chilli powder,stir it well.

Add blended peanut paste to it,if consistency is thick add water.

Then add 80% cooked brinjals in to this paste.

Check the seasoning,if salt is required add salt to it.Cook up to 20 mins on mediumflame.

You should stir occasionally.

Add garam masala and coriander leaves.

Serve hot with rice.hmmmmmmmmmmmm it's soooo yummyyyyyy.....

RAVVA KESARI PURNALU / KESARI BURELU

No festival meal is not complete with out purnalu in south india.Some people call this as burelu.

Usually in andhra people make this purnalu with channadal.But this time i tried with kesari.

U know purnalu with kesari is so delicious.On occasion of varalakshmi vratam i made this dish.I

got many compliments from my husband and friends who came for pooja.

INGREDIENTS FOR PURNALU :

Urud dal /black gram dal : 2 cups

Rice : 3 cups

Salt to taste

INGREDIENTS FOR KESARI :

Semolina or bombay ravva : 1 cup
Sugar : 1 1/2 cup
Milk : 1cup
Water : 1cup
Ghee : 1/2 cup

MAKING BATTER :

Wash urud dal or black gram dal and rice and strain the water from urud dal and rice and blend them.
Add some water to make a paste.Add salt to it.

HOW TO MAKE RAVVA KESARI :

Heat 2 tsps of ghee in a fry pan add ravva in it add fry until the nice flavour comes out.
Keep the ravva aside.
Mix sugar in to roasted ravva.
Boil milk & water for 10 mins.Add ravva & sugar to it and stir it well.Boil until the milk absorbs.
Stir occaasionally.
Add ghee while cooking.

MAKING PURNALU :

Heat enough oil for frying in a deep sauce pan.
Make kesari in to small balls and dip the balls in to batter and drop them into oil and fry them on medium flame.Rotate them occasionally.