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.