tomato rasan

Ingrediants
Tomato-1
Rasam powder-1tea spoon
Salt to taste
Sugar-1/2 tea spoon
Corriander leaves
Curry leaves-10
Garlic-10 cloves smashed
Zeera,mustered-1/2 tea spoon
Oil-1table spoon
Red chilli-1



Instructions
In 1L water add chopped coriander leaves, curry leavers,smashed garlic,salt,sugar and smashed tomato and boil it for 5 minutes
Now add rasam powder and boil for another 5 minutes
Heat oil and add zeera, mustered and red chilli pieces and sauté it
Add this to boiled rasam
tomato rasam is ready

Ravva laddu

Ingrediants
Ravva-2cups
Ghee-3table spoons
Dry coconut thurumu-1/4 cup
Sugar-3/4 cup
Cashew,draksha(optional)
Cardamom powder-1/2 tea spoon
Milk -1small glass




Instructions
Roast ravva lightly with ghee and also roast cashew separately and  keep aside
Make sugar into sugar powder
Now mix ravva,dry coconut thurumu,cardamom powder and sugar powder and mix well
To this mixture add boiled milk and stir well
Add cashews and make small rounds
Ravva laddu is ready

Beerakaya bajji

Ingrediants
Letha beerakaya-1
Red chilli powder-1/2 tea spoon
Gram flour-1/2 cup
Salt to taste
Finely chopped Mint leaves,coriander leaves koddiga
Oil for fry






Instructions
Cut beerakaya into round slices and soak in salt water
Add coriander,mint leaves,red chilli powder and salt to the gram flour
Add some water and make it as medium thin batter
Now add beerakaya pieces and stir
Dip these to hot oil and fry until thick/light golden colour
Beerakaya bajji ready

Menthikura pesarapappu curry

Ingrediants
Menthi leaves-1 bunch(medium)
Pesarapappu-1cup
Tomato-1
Onion-1
Green chillies-4(slit)
Salt to taste
Oil-2table spoons
Mustered,zeera-1/2 teaspoon each
Red chilli-1
Curry leaves-12
Chopped coriander leaves -1small cup
Turmeric powder-1/4 tea spoon
Garlic-12cloves






Instructions
Cleaned chopped menthi leaves soaked into salt water for 10 minutes
Boil pesarapappu with 2 1/2 cup water and keep aside(3/4 cooked)
Heat oil in a pan and add mustered,zeera,red chilli pieces,curry leaves,chopped coriander leaves,smashed or finely chopped garlic,green chilli pieces and onion pieces and fry for 1 minute
Add tomato pieces and stir and fry for a minute
Now add chopped menthi leaves and close with lid in a medium flame for 1 minute(don't stir)
Now remove the lid and stir
Add salt and turmeric powder and stir
Now add boiled pesarapappu with water and stir and close the lid
cook for 3minutes in medium flame
Menthi kura pesarapappu curry is ready

Cauliflower curry

Ingrediants
Cauliflower-1 medium
Tomato-1 or 2
Onion-1
Zinger,garlic paste-1table spoon
Dry coconut-1small piece
Cinnamon-1
Lavangam-3
Red chilli powder-1tea spoon
Turmeric powder-1/4 tea spoon
Coriander powder-1tea spoon
Sugar-1tea spoon
Salt to taste
Oil-2table spoons
Curry leaves-10
Red chilli -1
Mustered,zeera-1/2 tea spoon each
Chopped coriander leaves koddiga








Instructions
Dry coconut,redchilli powder,turmeric powder,coriander powder,onion pieces,cinnamon,salt,sugar and lavangam and add some water and grind as smooth paste
Heat oil in a pan and add zeera,mustered,curry leaves,red chilli pieces and chopped coriander leaves and fry for some time
Add cauliflower pieces and stir
Close with lid in medium flame over a minute
Now add tomato pieces,zinger,garlic paste and stir in a medium flame for 1/2 minute
Add grinded paste and stir and  add 1 glass of water and close with lid
Cook for 2 minutes over high to medium flame
Cauliflower curry is ready

Cabbage fry

Ingrediants
Cabbage-1medium(finely chopped)
Onion-1
Tomato-1or 2
Red chilli powder-1tea spoon
Salt to taste
Oil-2table spoons
Turmeric powder-1/4 tea spoon
Finely chopped coriander
Curry leaves-10
Red chilli-1
Mustered,zeera-1/2 tea spoon
Garlic-10cloves smashed
Sugar-1/2 tea spoon
Black pepper powder-1/2 tea spoon




Instructions
Heat oil in a pan and add mustered,zeera,curry leaves,red chilli pieces and onion pieces and saute until onions are transparent
Add cabbage pieces and stir and close the lid and keep it in medium flame for 2minutes
Add tomato pieces and stir and close it again for 2minutes  in medium flame
Now add turmeric powder,salt,red chilli powder,pepper powder,smashed garlic,sugar and chopped coriander leaves and stir
Close with lid and keep it in low flame for 2 more minutes
Cabbage fry is ready 

Mixed vegetable curry

Ingrediants
Carrot-1
Potato-1
Beans-5
Green peas-1/4 cup
Tomato-1
Cauliflower pieces-1/4 cup
Onion-1
Ginzer,garlic paste-1table spoon
Curry leaves-10
Chopped coriander leaves koddiga
Red chilli-1
Red chilli powder-1tea spoon
Turmeric powder-1/4 tea spoon
Salt to taste
Oil-2 table spoons
Zeera,mustered-1/2 tea spoon
(also you can add more varieties of vegetables in small quantities)








Instructions
Peal the carrot and potato and make small pieces
Boil carrot,potato,peas,beans and cauliflower and keep aside
Heat oil in a pan and add zeera,mustered,curry leaves,chopped coriander leaves,red chilli pieces and onion pieces and saute over medium flame until onions are transparent
Add tomato pieces with ginzer,garlic paste and fry for a minute
Add salt,turmeric powder,red chilli powder and stir
Now add boiled vegetables and stir well and keep it in a medium flame over a minute
Mixed vegetables curry is ready

Potato fry/thalimpu

Ingrediants
Potatos-4
Tomato-1
Green chillis-6(slit or paste)
Salt to taste
Turmeric powder-1/4 tea spoon



For tempering
Zeera-1/2 tea spoon
Mustered-1/2 tea spoon
Curry leaves-10
Red chilli-1(make it small pieces)
Garlic-6-8 cloves(smashed)
Oil
Onion
Coriander leaves

Instructions
Boil potatos and peel,make small pieces or smash and keep aside
Heat oil in a pan and add zeera,mustered,curry leaves,corriander leaves,red chilli pieces and onion pieces and fry until onions are light golden colour
Now add chillies,salt and turmeric powder and fry for a minute
Add tomato pieces and fry one more minute
Finally add smashed potato pieces and stir and keep it over low flame for a minute
potato fry is ready





 

Vankaya(brinjal) pakoda

Ingrediants
Vankayalu-3
Finely chopped Mint leaves+ corriander leaves+curry leaves-1/4 cup
Zeera powder-1/2 tea spoon
Black pepper powder-1/2 tea spoon
Salt to taste
Red chilli powder-1tea spoon
Oil for fry
Gram flour-1cup


Instructions
Make brinjal as round or long thin pieces and soak in salt water atleast 15 minutes
In a bowl take gram flour,salt,black pepper powder,zeera powder,chopped mint,curry and corriander leaves and red chilli powder and add sufficient water to make thick batter
Heat oil in a pan
Now add brinjal pieces to the batter and fry until light golden colour
Vankaya(brinjal) pakoda is ready

Aakukura thalimpu

Ingrediants
Baby Spinach-1big bunch
Tomato-1
Red chilli powder-1tea spoon
Turmeric powder-1/4 tea spoon
Sugar-1tea spoon
Salt to taste
Onion-1
Chopped Coriander leaves-1 small cup
Curry leaves-10
Red chilli -1
Mustered,zeera-1/2 tea spoon each
Minappappu,shanaga pappu-1table spoon
Oil-2table spoons
Garlic-10cloves nicely chopped/smashed

Instructions
Take spinach and clean it and finely chopped and keep aside
Heat oil in a pan and add mustered,zeera,curry leaves,red chilli pieces,onion pieces ,garlic and coriander leaves and fry for a minte
Add tomato pieces to this and stir
Add salt,turmeric powder,red chilli powder and sugar and stir and cook for another minute
Now add chopped spinach leaves( also use any other leafy vegitable)  and close with lid for 1/2 minte(don't stir)
Remove the lid and now stir well and add 1glass of water(small) and stir it and again close with lid in medium flame until the water is evaporated
Now remove the lid and stir it and keep it in low flame for a minute
Aakukura  thalimpu is ready

Mushroom pakoda

Ingrediants
Mushrooms-250gms
Myda-1cup
Corn flour-2tablespoons
Baking powder-3/4 tea spoon
Salt to taste
Bread powder-2cups
Chilli powder-1/2 tea spoon
Oil for deep fry


Instructions
Wash mushrooms cleanly and keep aside
Take myda,corn flour,baking powder,salt,chilli powder and mix well
Add water and make medium thick batter and keep aside
Heat oil in a pan
Now dip the mushrooms in batter and immediately roll it on bread powder and dip  in hot oil and fry until light golden colour
Mushroom pakodi is ready

Tomato gravy curry

Ingrediants
Tomatos-5
Red chillies-5-6
Onion-1
Coriander seeds-1tsp
Zeera-1tbsp
Garlic-6cloves
Salt to taste
Sugar-1tsp


For tempering
Curry leaves-6
Zeera,mustered-1/2 tea spoon each
Red chilli -1
Chopped coriander leaves(optional)
Oil-1tbsp


Instruction
In a pan take 2tbsp oil and heat it
Fry red chillies with coriander seeds lightly and transfer to plate and keep aside
Take tomato pieces,onion pieces,garlic and zeera in the same pan and add one glass of water and close with lid over medium flame for 2-3 minutes
All these with fried red chillies,corianderr seeds,salt and sugar and grind it
In another pan heat oil and add mustered,zeera,curry leaves,red chilli pieces and chopped corriander leaves and saute it and finally add grinded mixture to this stir it over for a minute
Tomato gravy is ready. serve with biryani,chapati,roti...etc

Cabbage pakoda

Ingrediants
Cabbage pices-1cup
Gram flour(shanaga pindi)-3/4cup
Mint leaves,coriander leaves,curry leaves(5-6)-chopped
Salt to taste
Oil for fry
Red chilli powder-1teaspoon or green chillies-5-6(paste)
Zeera or vaamu-1/2 tea spoon(optional)




Instruction
Add gram floor,salt,chilli powder or paste,chopped coriander leaves,curry leaves,mint leaves and zeera to cabbage
Add little water to make medium thick batter and keep aside
Heat oil in a pan
Now take batter into small amounts in hot oil and fry both sides until it turns thick golden colour and seperate with oil and serve hot

Kesaribath

Ingrediants
Ravva-1cup
Sugar-3/4 cup
Cardamm-3(powder it)
Lavangam-3-4(optional)
Cashew-how much u want
Banana-1 or pineapple-1 slice(make small pieces)
Raisons(optional)
Ghee-5-6 table spoons
Saffron-2-3 threads




Preparation
Heat 2table spoons of ghee and roast cashew in a low flame and keep aside
In that same pan roast ravva with lavangam until light golden colour and keep aside
In a pan take 2cups of water and boil it with 2-3 threads of saffron
Now add ravva to this boiling water and stir well and add banana pieces(or pineapple pieces) and stir it  in a medium flame until the mixture is thick
and now add sugar and cardamm powder and stir well for some time  and add remaining ghee and cashew and stir it in a low flame for a minute
kesaribath is ready(if u want colour add kesari colour at the time of water bioling)

Mysoorpak

Ingrediants
Shanaga pindi-1cup
Sugar-2cups
Ghee-1cup
Water-1cup


Preparation
In a pan take 2 cups of sugar with 1 cup of water and stir it over high flame until sugar syrup is thick
Add shanagapindi to this and stir well until lumps are disapper in a medium flame over 1-2 minutes
Add 1 cup of ghee to this mixture and stir it over medium to low flame(use hot ghee)
If u want dry fruits and nuts add now
Grease a tray with ghee and pour the mixture and cut with knife whatever shape you wish
Mysoorpak is ready

Mamidikaya pachadi

Ingrediants
Mango pieces without skin-1cup
Salt
Oil-3-4table spoons
Red chilli powder-2spoons
Garlic-10cloves(smashed)
Red chilli-1
Mustered,zeera-1/2 tea spoon
Curry leaves-6
Turmeric-1/2 tea spoon
Sugar-1/2 tea spoon

2table spoons mustered, 2table spoons menthulu,1table spoon zeera-rost lightly and make it powder

Make mango pieces grind lightly and keep aside

Preparation
Heat oil in a pan and add mustered,zeera,curry leaves,smashed garlic and red chilli pieces and saute over medium flame for half minute
make stove to low flame and add grinded powder,red chilli powder,turmeric,salt and sugar stir well over a minute
add grinded mango paste and stir it for 1-2 minutes
mamidikaya pachadi is ready.it is storable for a week

Kobbari pachadi(coconut chutney)

Ingrediants
Fresh coconut pieces-1 cup
Tomato-1
Onion -1
Red chillies or green chillies-6-7
Salt to taste
Garlic-8cloves
Curry leaves-8
Red chilli-1 for tempering
Mustered,zeera-1/2 tea spoon each
Urad dal-3tea spoons
Chopped corriander leaves koddiga
Sugar-1 tea spoon
Oil-3table spoons



Preparation
In a pantake 1 spoon of oil and add 2 spoons of urad dal,red chillies,onion pieces and saute for half minute
Add coconut pieces and saute for 2 minutes and transfer it  to a plate and let it cool
In the same pan take tomato pieces and fry for 2 minutes
Grind all the cooled sauteed mix and fried tomato pieces with salt and sugar without water

Heat oil in another pan and add red chilli pieces,mustered,zeera, urad dal, smashed garlic,curry leaves and chopped coriander leaves and saute until garlic and urad dal make light golden colour

Add chutney to this and stir for 1/2 minute in a medium flame
Coconut(kobbari) chutney is ready

Menthikura pappu

Ingrediants
Menthi leaves-1bunch(clean and chopped)
Tomatos-2
Toor dal-1 cup(kandi pappu)
Tamarind-small piece
Red chilli powder-1 tea spoon or green chillies-8-9
Salt
Oil-2table spoons
Garlic-8 cloves (smashed)
Onion-1
Curry leaves-10
Chopped coriander leaves-small bunch
Red chilli-1
Mustered,zeera-1/2 tea spoon
Turmeric powder-1/4 tea spoon



Preparation
Take dal,chopped menthi leaves,red chilli powder,turmeric powder,tamarind, tomato,chopped onion(half onion)pieces and salt in cooker and add 3 cups water and closed with lid and cook it until 3-4 wistles and keep it cool for some time and remove the lid and keep it aside
Heat oil in a pan and add mustered, zeera,chopped coriander leaves,curry leaves,red chilli pieces and onion pieces and fry until onions and garlic golden colour
Add this to cooked pappu and close it for 30 seconds
Menthikura pappu is ready

Vankaya thalimpu

Ingrediants
Vankayalu-6-7
Onion-1
Tomato-1-2
Red chilli-1
Oil-2-3table spoons
Curry leaves-10
Chopped coriander leaves koddiga
Mustered,zeera-1/2 tea spoon
Turmeric-1/4 tea spoon
Minappappu,sanaga pappu-1/4 tea spoon each(optional)
Salt
Sugar-1/2 tea spoon

Red chilli powder-1/2 spoon+garlic-8cloves+dry coconut-small piece+coriander powder-1/2 tea spoon= grind it(dont add water)


Preparation
Heat oil in a pan add mustered,pappu dinusulu, zeera,red chilli pieces,curry leaves,chopped coriander leaves and oonion pieces and fry until onions make light golen colour
Add vankaya pieces and  close with lid and fry it over medium flame for 2 minutes
Add tomato pieces,turmeric and salt and again stay for 2more minutes
Now add grinded powder and sugar and stir well and keep it for 2 minutes in low flame
Vankaya thalimpu ready

Beerakaya kura(ridge gourd)

Ingrediants
Beerakayalu-3
Onion-1
Tomato-1
Red chilli powder-1spoon
Turmeric powder-1/4 tea spoon
Salt
Sugar
Oil-3table spoons
Ground nuts powder-3table spoons or dry coconut
Garlic-6-8cloves
Chopped coriander koddiga
Curry leaves-10
Red chilli-1
Mustered,zeera-1/2 tea spoon


Preparation
Take beerakaya and peal and make small pieces.
Heat oil in a pan and add musteredd,zeera,curry leaves,red chilli pieces and onion pieces fry 1minute in medium flame
Add beerakaya pieces and close the lid keep it for 2minutes in medium flame
Add tomato pieces,chopped coriender, turmeric powder, salt and red chilli powder and add 1 glass of water and  stir well and keep in medium flame over 3-4 minutes
Add smashed garlic,1/2 tea spoon sugar and ground nuts powder and stir it and keep over low flame for a minute
Beerakaya curry ready

Egg burji

Ingrediants
Eggs-5-6
Green chillies -4-5
Garlic-5cloves
Salt
Oil-1table spoon
Turmeric-1/4 tea spoon
Coriander leaves-1 small bunch
Curry leaves-10
Red chilli-1
Tomato-1 medium
Onion-1
Mustered,zeera-1/2 tea spoon
Black pepper-1/4 tea spoon



Preparation
Make green chilli+garlic paste(not smooth paste)
Heat oilin a pan and add mustered, zeera, curry leaves, red chilli pieces and onion pieces over medium flame for 1 minute
Add greenchilli+garlic paste and add turmeric,salt and stir
Add tomato pieces,chopped coriander leaves and fry it for 1-2 minutes
Now add eggs and stir well in medium flame for 2minutes
Finally add pepper powder stir ans stay 1/2 minute in low flame
Egg fry is ready

Tomato curry

Ingrediants
Tomatos-4-5
Onion-1
Garlic-6-7 cloves
Curry leaves-10
Coriander leaves
Red chilli-1
Red chilli powder-1 spoon
Zeera, mustered-1/2 spoon
Sugar-1/2 tea spoon
Oil-2table spoons
Salt
Turmeric powder-1/4 spoon



Preparation
Heat oil in a pan add zeera,mustered,curry leaves,chopped coriander leaves and red chilli pieces
Add onion pieces,salt and turmeric and fry till onions are light golden colour
Now add tomato pieces and cook it for 3-4 minutes
Add chilli powder,1/2 spoon sugar and smashed garlic and close the lid and cook it for 2minutes over low flame 
Tomato curry is ready

Chicken curry

Ingrediants
Chicken-1kg
Onion-1
Garlic-10-15 cloves
Coriander leaves-small bunch
Dry coconut-small piece
Red chilli powder-1spoon
Red chilli-1
Salt
Tomato-1
Turmeric
Oil-1table spoon
Mustered,zeera-1/2 tea spoon each
Curry leaves-10
Zinjer garlic paste-1 table spoon


Preparation
With chopped corriender leaves, garlic,red chilli powder, turmeric,coconut,tomato pieces and onion pieces,salt and grind it well.
Heat oil in a pan and mustered, zeera, red chilli pieces and curry leaves
Add zinjer garlic paste and stir it
Add chicken piecces and stir well and close it for 1 minute
Add grinded paste to this chickenand add 1-2 glasses water and stir and close
Cook it 10-15 minutes in high flame
Finally garnish with coriender leaves(optional)

Majjiga pulusu

Ingrediants
Majjiga or beaten curd-3cups
Green chillis slit or chopped-3-4
Onion-1(medium) sliced
Curry leaves-6-7
Mustered, zeera-1/4 tea spoon each
Salt
Coriander leaves-chopped
Turmeric-1/4 tea spoon
Oil-1table spoon



Preparation
Heat oil in a pan, add mustered,zeera, curry leaves,green chillies and fry till green chillis are roasted well
Add onons,turmeric and salt and fry lightly
Cool it and add this to majjiga
Finally add chopped coriander leaves 

Onion curry

Ingrediants
Onions-3
Turmeric-1/4 tea spoon
Red chilli powder-1spoon
Salt to taste
Chopped Coriander koddiga
Curry leaves-8-10
Red chilli-1
Mustered,zeera-1/2 tea spoon each
Black pepper powder-1/2 tea spoon
Uddibeda or sanaga pappu-1/4 tea spoon (optional)
Oil-2 table spoons
Sugar-1/4 spoon
Garlic-7-8 cloves smashed


Preparation
In a pan heat oil and add mustered+zeera+uddibeda+red chilli+curry leaves saute over 1/2 minute in medium flame
Chopped onions add to this, stir and close the lid in medium flame over 2-3minutes
Now add turmeric powder, red chilli powder and salt and stirr well and cook over medium flame over 1 minute
Finally add garlic, black pepper powder and sugar stir it well in low flame 1/2 minute and garnish with coriander
Onion curry is ready

vankaya pappu

Ingrediants
Toor dal(kandi pappu)-1 cup
Green chillis-7-8
Vankaya(brinjal)-3(cut into small pieces)
Tomato-2(cut into small pieces)
Turmeric-1/2 tea spoon
Onion-1(cut into small pieces)
Coriander-1 small bunch (chopped)
Salt to taste
OIl-3table spoons
Curry leaves-10-12
Red chilli-2(tear into pieces)
Mustered,zeera -1/2 tea spoon each
Garlic -6-7cloves




Preparation
In a pressure cooker take toor dal,brinjal pieces, tomato pieces,coriander, onion pieces,turmeric, green chillis and salt and add 1 1/2 -2 cups water and cook it for 3 whistles
when pressure settle down, remove the lid and mash it
Heat oil in a pan and add mustered, zeera, curry leaves, smashed garlic and red chilli pieces and saute over 30 seconds in medium flame
Add this to mashed pappu and close it with plate immediately for 1minute
Vankaya pappu is ready

Tomato drumstic curry

Ingrediants
Tomatos-3
Drumstics-2
Onion-1
Garlic cloves-6-7
Dry coconut-small piece
Curry leaves
Coriander leaves
Zeera
Mustered
Sesame seeds-1table
Red chilli-1
Redd chilli powder-1spoon
Salt
Turmeric powder
Sugar -1teaspoon optional


Boil drumstic pieces.Take 1tea spoon zeera, dry coconut, sesame seeds garlic and grind all these.
In a pan take 2 table spoons oil, heat it and add mustered,zeera,redchilli,onion pieces,curry leaves and chopped coriander leaves and heat it until onions become light gold colour and add tomato pieces and salt to tasste,little bit turmeric powder and red chilli powder and cook it 5minutes
Boiled drumstic pieces add to this and cook it 2 minutes
Finally add the powder and 1spoon sugar stir it and keep it low flame for 1min.
Tomato drumstic curry is ready.

brown rice

Today i will write about how to cook brown rice in simple, tasty and healthy way

Brown rice has many health benifits. It is high in fiber,low in fat and easy to digest.It can help prevent colon cancer, helps to stabilize blood sugar levels. so it is very good food choice for diabetic patients.

Ingrediants

2cups brown rice
onion-1
oil-1table spoon
ghee-1 table spoon
green chilli-2
carrot-1
black pepper powder-1/2 tea spoon
garlic-4cloves
almonds-6
roasted cashew
flac seeds-1 tea spoon
sweet corn-1/4 cup
salt to taste
chopped coriander leavs
chopped mint leavs


In a bowl take 1 table spoon oil and heat it.
Add chopped onion, green chilli,mint leavs,garlic saute over 2minutes
and add sweet corn,flac seeds, almonds,pepper powder and salt to taste and again saute over medium flame for 5 minutes
now add brown rice and ghee to it and add 6cups of water and cook.
and finally garnish with coriander leaves and roasted cashew

Today, I will write about Meriyala Rasam. Rasam is a very popular and nutritious dish in southern india.

There are several health benefits of Rasam.

Regular consumption of Rasam along with meals, prevents Cold, Cough and other bronchial issues.
Rasam, also aids in digestion and prevents constipation.

Ingrediants for Meriyala Rasam are
Pepper powder-1 tea spoon
zeera powder-1/2 tea spoon
Tamarind
Salt
Sugar or jaggery to taste
garlic
oil 2 spoons
curry leavs, 1 red chilli,mustered and zeera



Procedure to prepare Rasam

First take littele bit tamarind and soak it in water keep it aside
For popu in a bowl take 2 spoons of oil and add mustered,zeera, curryleavs,redchilli and smashed garlic
to this popu add pepper powder,zeera powder,salt and little bit sugar and stir it 10seconds and finally add tamarind water to this and boil this in low flame

Andhra, Rayalaseema vantalu, recipies,cooking steps

I will be posting articles on how to cook popular rayalaseema, andhra dishes