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.

RAVVA KESARI / SOOJI HALWA / SUJI KA HALWA

INGREDIENTS :

Semolina or bombay ravva : 1 cup

Sugar : 1 1/2 cup

Milk : 1cup

Water : 1cup

Ghee : 1cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp (optional)

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.
• Heat 2tsps of ghee in another pan and fry cashew nuts,chopped badam and raisins(kissmiss).
• Then ravva kesari or suji halwa is ready .

CARROT HALWA / GAJAR KA HALWA

Carrot is very good for health,especially for eyes.Children don't like to eat carrot as curry or raw carrot.Not only children most of people don't like to eat carrot.So try to give carrot as carrot halwa,definetly u r children like this.I made this carrot halwa in south indian style.

INGREDIENTS :

Carrots : 3 cups

Milk : 3 cups

Sugar : 3/4 cup

Ghee : 1/2 cup

Dry fruits : 1/4 cup

Elachi powder : 1/2 tsp


HOW TO MAKE CARROT HALWA :

1. Heat a sauce pan or big kadai and add grated carrot and fry for 10 mins.Pour milk on it.
2. Stir the mixture occasionally to avoid sticking.
3. Boil them until milk fully absorbed.
4. Add sugar and boil till it absorbs all the sugar syrup.
5. Add cashew nuts,chopped badam and raisins.
6. If u like to add elachi u can add to it.
7. Then u r carrot halwa is ready

GARELU/ULLI GARELU/MEDHU VADAI

Ulli garelu is very fmous dish insouth india.For many special occasions people usually do this.For festivals,birthdays,anniversaries and many more.This is a traditional dish in south india.

Mainly this dish is andhra's special dish.Sankranthi is main festival in andhra,on kanuma day people normally do this dish with combination of chicken curry.

INGREDIENTS :

Urud dal (black gram dal) : 2 cups

Oil for frying

Onions : 2

Coriander leaves : 1/4 bunch

Curry leaves

Green chillies : 3

Ginger : small piece or 10 gms

Salt to taste

HOW TO PREPARE :

Soak urud dal in water for 4 hrs.

After 4 hrs wash urud dal cleanly and strian water from dal and take a mixie jar and add chopped ginger and sliced green chillies.Grind them to make a thick paste.Don't add more water.Add very small quantity of water to make paste easily.

Consistency should be thick.Don't make very fine paste.

Add chopped curry leaves,finely chopped coriander,finely chopped onions and salt.(Salt u can add while u r grinding urud dal or u can add indough).

Wet u r hands with water and take a lemon sized dough and flattern it in to a gare or vada on gressed polythin cover or gressed banana leaf.Put a hole in middle.

Heat enough oil in a frying pan and leave it in oil very carefully and fry both sides on medium flame till brown colour.

Serve with chicken curry or coconut chutneyor peanut chutney.Serve hot for good taste.

VEGETABLE BIRYANI (VEG.BIRYANI)

Biryani is my favourite dish. I like any type of biryani.Today i want to tell about veg.biryani.For vegetarians this is  very good dish.

INGREDIENTS :

Basmati rice : 2 cups

Whole garam masala

Onions : 1 big

Carrot : 1 big

Beans : 1/2 cup ( chopped beans)

Potato : 1/2 cup ( chopped )

Biryani masala : 50 gms

Yoghurt : 3 tsp

Green chillies : 2 (sliced)

Ginger garlic paste : 3 tsp

Mint leaves : 1 bunch

Salt to taste

Oil for frying

PROCEDURE :

Heat oil in a pan and add whole garam masala,after fry it add chopped long onions and add little salt in it and fry them.

When onions get slightly brown colour add green chillies,mint leaves and coriander leaves.

Add ginger garlic paste and stir it well.After 5 min of frying add yoghurt and stir it well.

After 3 min of frying add biryani masala and mix well.

Add washed basmati rice in to the mix.

Take 4 cups of water for 2 cups of rice ( In this proportion don't soak the rice) and pour water in to rice.

Keep stove on medium flame.

When the leaves and whole masala comes on top of the rice and keep u r stove in to as sim as possible.

Keep on sim flame until water fully evoporated.

Serve with ritha or veg kurma.serve hot for good taste.

CAPSICUM MASALA / CAPSICUM CURRY / GREEN BELL PEPPER CURRY/SHIMLA MIRCHI CURRY OR MASALA

Capsicum it is very famous vegitable.Capsicum is using for not only curries and it is using fastfoods,pizzas,as a side dish of pulkas and it is used in many cuisines like italian ,american cuisines.Capsicum masala is very good combination with pulkas,roti & chapathis.Iprepared this dish,really it is awesomeeeeeeee.

INGREDIENTS :

Capsicum / shimla mirchi/ green bell pepper : 4

Green chillies : 3

Onions : 3

Ginger garlic paste : 2 tsp

Corinder powder : 2tsp

Red chilli powder : 2 tsp

Salt to taste

Oil : 4 tsp

Turmeric : 1 tsp

Garam masala powder : 2 tsp

Cloves : 3

Cinnamon : 2

Zeera : 1tsp

Coriander leaves : 1/2 bunch.

PROCEDURE :

Heat oil in to a pan and add cloves,cinnamon,zeera and fry them . Add finely chopped onions,sliced green chillies and little salt to it.When onions become transperant add ginger garlic paste and stir it well.Add corinder powder and mix it well.Add chopped capsicum pieces ( u can cut as u wish medium or small sizes) to this masala and add more salt,turmeric and red chilli powder and stir it well.After 10 mins of frying add enough water to boil it.When capsicum becomes soft add garam masala powder and stir it well.Finally add chopped coriander leaves.

BRINJAL PICKLE WITH ONION / VANKAYA ROTI PACHHADI

Brinjal king of vegetables.It's called in andhra as vankaya.Now i am going to tell about brinjal pickle ,that vankaya roti pachhadi.My mom usually do this for me.This pickle with onion is very good.iI learnt this from my mom.The best teacher in the world.

INGREDIENTS :

Brinjal : 4

Onion : 1

Green chillies : 3

Tamarind paste or tamarind : 1 tsp

Salt to taste

Zeera : 1/2 tsp

Garlic : 4 cloves

FOR POPU :

Musturd seeds : 1/2 tsp

Zeera : 1/2 tsp

Red chilly : 1

Urud dal : 1/2 tsp

Coriander leaves : 1/2 bunch

Oil for frying

HOW TO DO :

Cut green chillies in to half,chop the onions finely and keep aside.Chop garlic cloves in to pieces.

Wash and cut the brinjal in to medium pieces ,and fry them in to oil.Add green chillies in to oil.Fry them

Take a mixy jar and add fried brinjal pieces ,green chilly pieces,zeera,salt,tamarind paste and garlic pieces.Grind them to make a paste.Don't add water .

Heat oil in to a pan and do the popu.Popu means Heat oil and add musturd seeds,zeera,red chilly,urud dal and curry leaves.Pour popu in to brinjal pickle and mix it well.Add chopped corinder leaves and onions.Serve with rice.

DAL-PALAK/ANDHRA STYLE PAPPU PALAKOORA

Dal & palak both are very good for health.Palak is very good and important for growing children.Dal & palak have to take thrice a week.This dish is very good combination with roti & rice.U can make this very quickly & easily.

INGREDIENTS :

Dal : 1 cup

Palak : 1 bunch

Green chillies : 2 or 3

Onion : 1

Tamarind paste : 1 tsp

Tomato : 1

For popu :

Musturd seeds : 1/2 tsp


Zeera : 1/2 tsp

Urud dal : 1/2 tsp

Curry leaves

Ghee : 1tsp

Hing of a pinch

Salt to taste

Red chilli powder according to u r spicy level

Ginger garlic paste : 1/2 tsp

HOW TO PREPARE :

Wash dal ( u can tke tur dal or moong dal) and add cleaned & chopped palak,chopped onions,chopped tomato,and sliced green chillies.

Put in to a cooker and boil up to 3 whistles.

Take a curry pan and heat oil or ghee.Do the popu.For popu add musturd seeds,zeera,urud dal,hing,curry leaves & ginger garlic paste.

Add boiled dal & palak.Add turmeric,salt,tamarind paste and red chilli powder,stir it well.After 10 mins add coriander leaves.

TIPS : Doing popu with ghee gives nice flavour and good taste.

Adding little bit of ginger garlic paste gives good taste to u r dal.

SPICY PRAWN FRY/ROYYALA VEPUDU

Prawn curry is one of my favourite dishes.yesterday i tried this curry ,and i got many compliments from my friends&relatives.you can also try this recipe.

INGREDIENTS :

Prawns : 250 gms

Green chillies : 3

Onions : 2

Red chilly powder : 2 tsp

Coriander powder : 2 tsp

Ginger garlic paste : 2tsp

Cloves : 4

Cinnamon : 3

Salt to taste

Oil : 3 tsp

Coriander leaves : 1/2 bunch

How to prepare :

Wash prawns and add little quantity of salt and turmeric. Boil them.

Heat oil in a pan and add cloves,cinnamon and zeera,fry them up to 2 min.Add finely chopped onions and salt and turmeric.When onions become transperant add green chillies,ginger garlic paste and stir it well.Add coriander powder and continue stiring.Then add prawns without water and mix it well.After 3 mins of cooking add red chilly powder,salt and stir it well.After 5 mins add garam masala and mix well.Fry up to 2 mins and add coriander leaves and serve hot for better taste.

SPICY FISH FRY/ CHEPALA VEPUDU

WOW!!! DELICIOUS!!! THIS IS VERY DELICIOUS RECIPE.THIS IS SOUTH INDIAN SPICY SPICY CHEPALA VEPUDU / FISH FRY.
ESPECIALLY ANDHRA SPECIAL CHEPALA VEPUDU.

INGREDIENTS :

Fish pieces : 4

Onions : 2

Green chillies : 2

Red chilli powder : 2tsp

Corinder powder : 2 tsp

Ginger garlic paste : 2 tsp

Turmeric : 1 tsp

Oil : 3 tsp

Salt to taste

Coriander leaves : 1/2 bunch ( finely chopped)

Cloves : 2

HOW I MAKE THIS :


Some people like this recipe with little gravy.

FOR GRAVY FISH FRY:

Wash fish pieces and marinate with red chilly powder,ginger garlic paste ,coriander powder,salt,turmeric.Keep it aside up to 10 mins.Mean while take a pan and heat oil and add cloves,finely chopped onions and fry them.When onion become trasperant add marinated fish pieces and fry.Rotates fish pieces.Fry up to 20 to 25 min then fish pieces become soft then add coriander leaves.

FOR DRY FISH FRY :

Wash fish pieces and marinte with all ingredients as i said above.keep aside up to 10 mins.Take a pan and heat oil ( 2 or 3 tsp enough) and keep fish pieces on pan,and fry, rotate them.Fry them until it becomes soft.serve hot.

SPICY ANDHRA CHICKEN FRY/ KODI EGURU(IGURU)/ANDHRA KODI KURA

Hmmmmmmmmmmmm YUMMYYY ,this is very tasty recipe.I like this recipe very much.Chicken fry/kodi eguru  is my mom's recipe.My mom specially do this recipe for me.I called this recipe at home as Kodi eguru/kodi kura.This is an  andhra special kodi kura.

Chicken fry / kodi eguru is a very famous recipe in andhra pradesh.Kodi eguru is very tastey especially with naatu kodi.In andhra during special occasions people usually make this recipe.In hotels & restaurants also this is very special dish.I will tell how to make chicken fry / kodi eguru very easily.

INGREDIENTS :

Chicken : 500 gms

Onions : 4 ( finely chopped)

Green chillies according to u r spicy levels

Red chilli powder : 3 tsp

Garam masala : 2 tsp

Turmeric : 1t sp

Cinnamon : 3

Cloves : 4

Coriander powder : 2 tsp

Cumin powder : 2 tsp

Salt to taste

Coriander leaves :1/2 bunch


HOW TO MAKE :

Wash chicken pieces and marinate with ginger garlic paste ,red chilli powder,salt and turmeric.Boil the chicken in a cooker up to 3to 4 whistles.Take a pan and put chicken in to that and fry until the water is evoporated.
Take another pan and heat oil,add cloves,cinnamon and fry.Add onions,salt,turmeric and fry them.When onions become transparant add green chillies and ginger garlic paste and stir it well. Then add cumin powder and corinader and fry u p to 3 mins and add boiled chicken and stir it well.Add red chilli powder,garam masala and coriander leaves and again stir it well for 5 mins. Then andhra's favourite recip[e chicken fry / kodi eguru is ready to serve.Serve with rice,chapathi.

PALAK PANEER/SPINACH PANEER

Palak paneer its not only tasty recipe,it is also healthy dish.Palak is very healthy.It is healthy for everyone especially for growing children it is very good.Have to take thrice a week.Palak paneer is one of the tastiest recipe.

INGREDIENTS :

Palak/spinach/palakoora : 1 bunch

Paneer pieces : 1/2 cup

Green chillies : 3

Cinamon : 3

Cloves : 3

Red chilli powder : 2 tsp

Onions : 1/2 cup

Cumin seeds : 1/2tsp

Salt to taste

Tomato : 1

Ginger garlic paste : 2tsp


PROCEDURE :

1. Boil the palak in boiling water up to 3 mins.
2. Blend the boiled palak to make a paste.
3. Heat oil in to a pan and add cinamon,cloves,cumin seeds and fry them.
4. Add finely chopped onions,and add little salt and turmeric.
5. When onions get brown colour add ginger garlic paste and stir it well.
6. Add coriander powder.
7. Add finely chopped tomatoes and fry them till make a paste.
8. Add palak paste,and add salt,red chilli powder.(Add some water if paste is thick)
9. After 2mins add paneer pieces.
10. Add butter /creame to u r palak paneer for more richness and good taste.