Feel of HOME...
My kitchen is specialized for all types of "vegetarian" dishes such as varieties of curries, rice, rotis, sweets, etc. They will be generally made very easily and cooking time is also very less. And I dedicate my blog to all the starters like me. I hope everyone who tries recipes from my blog would like them and tell me how good was that...!!!
Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!
Ingredients:
Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and keep aside for 10mins)
Senaga pappu or chana dal 1 cup (soaked in water for 3 hours)
Sugar 1 cup
Plastic cover to make tortilla shapes
Method
Grind dal and add sugar. It sould be able to make balls. ELse heat the mix so that mix becomes light sticky.
Now make a small thick chapathi or tortilla and make a small ball of the above mix and place it in the chapathi and roll it over. (Chapathi : dal mix = 1:1)
Take a plastic cover. Spread oil.
Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapathi).
Heat the tawa pan, and carefully heat the bobbatlu without oil.
Now spread ghee onto the bobatlu and serve hot with milk.
Lemon rice is one of the famous dishes in INDIA especially South India. This dish is very easy to make nd also won't take much time... So lets see how does the recipe go...!!!
Ingredients:
Boiled rice 2 cups
Green Chillies 8-9
Lemons 2-3
Red Chillies 2-3
Channa dal 1 tbs
Urad dal 1 tbs
Inguva or Hing or Asafoetida powder 1 tbs
Curry leaves
Corrainder or Cilantro
Cumin seeds
Mustard Seeds
Turmeric powder
Salt to taste
Oil as per requirement
Method
Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, wait for 30secs then add cumin seeds, mustard seeds, Turmeric powder, red chillies and Asafoetida powder. After they splutter, add curry leaves, green chillies.
Now rice is kept in a plate, add the above mix, and also lemon juice squeezed from lemons , salt.
At Last add cilantro and mix well.
Keep this aside for 1omins so that the Lemon flavor get well mixed up with the rice.
Now Lemon Rice or Nimmakaya Pulihora is ready to eat.
Preparation Time: 20mins for Preparation Serves: 2
This is a very traditional Indian dish and I know all Indians die for this... So I can help my friends who don't know how to make this dish, but like it a lot... So just follow the below instructions and try urself.... :)
Ingredients:
Boiled rice 2 cups
Green Chillies 8-9
Grated green Mango 1 cup
Red Chillies 2-3
Channa dal 1 tbs
Urad dal 1 tbs
Curry leaf
Corrainder or Cilantro
Cumin seeds
Mustard Seeds
Turmeric powder
Salt to taste
Oil as per requirement
Method
Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, cumin seeds, mustard seeds, Turmeric powder, red chillies. After they splutter, add curry leaves, green chillies.
Now rice is kept in a plate, add the above popu mix, and also grated mango, salt and mix well.
Keep this aside for 1omins so that the mango flavor get well mixed up with the rice.
Now Pulihora is ready to eat.
Preparation Time: 20mins for Preparation Serves: 2
Wowwwwwwww listening to the word.... hmmmm yummy for tummy....!!!So let me give you all this recipe..... which can be made very very very easily.....!!!
Fig.1
Fig.2
Ingredients
3 cups of all purpose flour or maida
6 nos. medium sized boiled Potatoes
1 cup boiled peas
2 medium onions chopped
1 tbsp ginger garlic
2 tbsp of chopped green chillies
1 tsp of Vamu or Ajwan seeds
2-3 tbsp lemon juice
1/4 cup of chopped corrainder
1 tbsp of garam masala
2 tsp of cumin seeds
1 tsp of olive oil
Salt as per requirement
Method
Take a bowl, add all purpose flour, cumin seeds, oil, salt and mix to make a soft dough and keep aside for 30 mins.
Take another bowl and add potatoes, peas, onion, ginger garlic paste, green chillies, corrainder, lemon juice, ajwan seeds, salt and mix well.
Now make a small chapathi and with the knife cut that so that it forms a semi-circled chapathi.
Now follow the procedure to make a coke as shown in the above fig.2 and to paste the ends use water.
Once the cone is done, make a small ball of the above mix and place it in the cone and close the upper end neatly with the help of water so that it does not leak while frying.
Heat deep frying pan with half oil in that.
Once the oil gets heated up, slowly place each samosa at a time. (can fry 3-4 samosas at a time, depending on the pan size and oil poured).
Fry the samosas until they are light brown and you think that they have become crisp.
Serve hot with green chutney or ketch up.
Preparation Time: 10mins for mixture 30mins for dough 20mins to prepare samosas 20 mins to fry 3-4 samosas
Serves:6-8 Note: Dough is to be made not so soft not so hard then you get chapathis very soft and thin. Onions and Chillies must be chopped into very small size. Samosa cone should not be overloaded with the mix as there is a chance of coming out of the samosa while frying.
Hey all, today I'm introducing you with dondakaya masala curry. This procedure you can also follow for capsicum, cauliflower, Beerakaya, or any similar vegetable...
Ingredients:
Dondakaya 20-25 nos
Pallilu (peanuts) 1/4 cup
Nuvvulu (seseme seeds) 2 tbsp
gasagasalu (poppy seeds) 2 tbsp
kobbari mukkalu (cut coconut )/Kobbari thurumu - Shredded coconut(wet or dry) 1/2 cup
Chintapandu (Tamarind puree) 1 cup
Sugar 1 tsp
Karam (Chilli Powder) 2 tbsp
Garam masala 1 tbsp
Chopped onions 1 cup
Curry leaves
Corrainder or Cilantro
Cumin seeds
Mustard Seeds
Turmeric powder
Salt to taste
Oil 3-5 tbs
Water 1/2 cup
Method
Grind pallilu, nuvvulu,kobbari, gasagasalu,chintapandu and onions together to form a thick paste.
Wash Thindora and slit them into plus shape.
Take a pan, add oil.
Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
Now add slit thindora and fry them for about 10 mins.
Add the grinded puree, chilli powder, garam masala and mix well and let that get fried for another 5 mins.
Add water and boil the contents till it thickens.
Now add salt and sugar and let it sit on flame for 1 min.
Garnish with Corrainder (optional).
Can be served with any kind of rice or chapathis.
Preparation Time: 40mins for Preparation Serves: 4-6
There are many types of parathas like aloo paratha, methi paratha, lacha paratha, plain paratha, etc. And these are made very easily with a very high nutritious value. Moreover you can add your favorite flavors. From all the above list... my favourite is yummy Aloo Paratha... So lets go on with our recipe....
Ingredients
3 cups of whole wheat powder
6 nos. medium sized boiled Potatoes
2 tbsp of chili powder
1 tsp of coriander powder
1 tsp of Vamu or Ajwan seeds
2-3 tbsp lemon juice
1 tsp of olive oil
Salt as per requirement
Method
Take a bowl, add wheat flour, oil, salt and mix to make a soft dough.
Take another bowl and add potatoes, chilli powder, garam masala, ajwan seeds, salt, lemon juice and mix well.
Now make a small thick chapathi and make a small ball of the above mix and place it in the chapathi and roll it over.
Now again make a chapathi(including the mixture) slowly so that the mix does not come out of the chapathi.
Heat tawa/pan, slowly place the paratha on pan nd heat it. In between pour a spoon of oil on both sides of the paratha, nd heat it until it is brown.
Now lightly spread ghee on the hot paratha though optional but tastes yummy.
Serve hot with curd or ketch up.
Preparation Time: 10mins for mixture 30mins for dough 10mins to prepare parathas
Note: Dough is to be made not so soft not so hard then you get parathas very soft and thin.
So Enjoiii tasty yummy yummy Aloo parathas and tell me....!!!
I think it is very difficult for some people to pronounce this, so try hard.... hehheee just kidding..... Anywayz coming to this recipe, this is a special telangana recipe made very easily from dosa batter.... listens easy right..... you just need the specially made tawa which is available in market. You can either find in Indian store or go to any American store and ask them pan for doing muffins..... This type of tawa should always be very thicker when compared to normal non-stick pans..... SO enjoiiii the recipe.....!!!
Ingredients:
Dosa batter
Chopped onions
Channa dal 1/4th cup soaked in water for an hour
Green chillies cut into very very small size 2 tbs
Corrainder or cilantro cut to very small size
Salt to taste
Method
Mix all the ingredeints in a bowl.
Take the tawa, heat it, and add oil in each small bowl shapes and add the above mixture and cover with a lid as shown in picture 2.
Now after 3-4 minutes when you think the other side becomes brown, slowly turn them.
And let them heat for 2mins.
Remove from pan and serve hot.
Can be served with Tomato Ketchup or coconut chutney.
Preparation Time: 10mins for single serve Preparation Serves: 2
Note: Tawa will be very hot so just take care of that.
Hi all, here comes my recipe for special dosa. I mentioned it as special because, you cannot believe I added those ingredients to make dosa.... Dosa with this recipe makes it so soft and crispy it just seems to be like dosas we eat in restaurants. So have a look at this recipe.....!!!
Ingredients:
Rice 3 cups
Urad dal 1 cup
Channa dal 1/2 cup
Toor dal 1/2 cup
Menthulu or fenugreek 10 nos
Atukulu or poha 1 cup
Salt to taste
Method
In a bowl, add rice, urad dal, channa dal, toor dal, fenugreek, and soak in water and keep aside for about 3hours.
Wash poha for 2-3 times in water and let that sit for about 2 mins.
Drain water add all the above mixtures and grind them together ocasionally adding water so that it forms as dosa batter.
And pour it into a bowl and add salt.
Heat tawa pan and make dosas with that batter.
Your crispy and soft dosa is ready to eat.
You can serve with any kind of chutney.
Preparation Time: 40mins for Preparation excluding time of soaking. Serves: 4
Haaaan I know this is a completely new word for all of you so let me explain you..... This is a special Telangana dish in AP and believe me it is very yummy to taste that you cannot eat little.... It is a combination of kudumulu and Channa dal mix..... I will explain you how to do them...... It is a very simple dish to do though time taking...... But seeing the recipe everyone will say wah wah..... so lets have a look.....!!!
Ingredients:
For kudumulu,
Rice flour 4 cups
water 3 cups
For Channa dal mix,
Channa dal 1 cup
For Seasoning,
Chopped Onions 1/2 cup
Green Chillies 6-7
Curry leaves
Corrainder or Cilantro
Cumin seeds
Mustard Seeds
Turmeric powder
Salt to taste
Oil 3-5 tbs
Method
Channa dal soaked in water for 3hours and then grind without water. Care to be taken that the mix should be little granuled type NOT completely powder.
Take a deep pan, Boil water.
Then add rice flour, salt. See that you are cooking this in low flame. After adding rice flour take a spatula and mix it in the water. Do not mix that like for upma. Then remove from the mixture from stove.
Now adding water ocasionally, make a soft dough and make small balls or u can make a big ball, and the cut them into pieces after it is cooked.
Now these mixture must be cooked in steam. ( For this I use electric rice cooker in which the main container in filled to 1/4th of water. And the other container that I got with the rice cooker, I place this mixture and ON the cooker for about 25-30 mins.
This can be checked, while eating it should not stick to our teeth.
Now Take a pan, add oil.
Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves and green chillies.
Now add onions and fry them until brown.
Add the dal mix and fry that till it becomes hot and soft.
Add the flour balls and salt. Mix the whole mixture and heat it for about 10mins mixing it ocasionally.
Now Railpalaharam is ready to eat.
Preparation Time: 50mins for Preparation Serves: 4
This is a very traditional Indian dish and I know all Indians die for this... So I can help my friends who don't know how to make this dish, but like it a lot... So just follow the below instructions and try urself.... :)
Ingredients:
Boiled rice 2 cups
Green Chillies 8-9
White thil (Nuvvulu) Powder 1-2 tbs
Tamarind 1 lemon ball size
Hing or Inguva 1/2 tbs
Red Chillies 2-3
Chilly powder 2-3 tbs
Channa dal 1 tbs
Urad dal 1 tbs
Curry leaf
Corrainder or Cilantro
Cumin seeds
Mustard Seeds
Turmeric powder
Salt to taste
Oil 10-12 tbs
Method
Tamarind soaked in water ( 1 cup) and kept aside for about 15 mins.
Take a pan, add tamarind with water, hing, chilly powder and boil them together till it becomes thick paste.
Take a pan, add oil.Once the oil gets heated up add channa dal, urad dal, cumin seeds, mustard seeds, Turmeric powder, red chillies. After they splutter, add curry leaves, green chillies.
Now rice is kept in a plate, add the above tamarind mix, and the above popu mixture, white thil powder, salt and mix well.
Keep this aside for 1 hour so that the tamarind and chillies hotness get well mixed up with the rice.
Now Pulihora is ready to eat.
Preparation Time: 20mins for Preparation Serves: 2
Listening the word bobatlu, hmmmmmmmmm watering in the mouth...... anyways bobatlu are generally made during fests and can be made very quickly..... So lets see the recipe....!!!
Ingredients:
Chapati dough made very soft (Take wheat flour add 1tsp oil and salt as per required and mix well with water and kep aside for 10mins)
Pesarapappu or Moong Dal 1 cup
Sugar 1 cup
Water
Plastic cover to make tortilla shapes
Method
Take a heavy bottomed Pan.
Add moong dal and water and get to boil.
As the moong dal gets completely coitoked (such as u don't see dal as granulated. Instead it will be like a paste), add sugar and mix well.
Mix the mixture for 5-10mins so that it is bit thickened. (Mix the mixture with intervals)
Now make a small thick chapati or tortilla and make a small ball of the above mix and place it in the chapati and roll it over. (Chapati : dal mix = 1:1)
Take a plastic cover. Spread oil.
Slowly by adding oil to your hands, press the tortilla or chapati to your required thickness. (Care to be taken so that mix does not leak from chapati).
Heat the tawa pan, and carefully heat the bobbatlu without oil.
Now spread ghee onto the bobatlu and serve hot with milk.
Tamarind soaked in warm water ( 1/8th cup) and kept aside for about 15 mins.
Take a pan, add oil.
Add green chillies and fry lightly and add to grinder.
Again add oil in pan and once oil gets heated up, add chopped palak and fry until water gets drained (Do not completely drain water by frying but palak should get fried completely). Add this mix to grinder.
In grinder now add white thil powder, salt, tamarind along with water and grind until it becomes like paste and place the mix in a bowl.
Take a small pan for seasoning, add oil.Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add crushed garlic, curry leaves and let that fry for a minute or so. And add this seasoning to the chutney.
Can be served with rice or chapathis or simply spread it on a bread slice.
Preparation Time: 40mins for Preparation Serves: 4
Pakoda or pakora, by listening everyone gets water in their mouth. Especially as an evening snack or during rain wowwwwwwwwww what a nice idea. There are many varieties of pakora, I added of of the easiest way. So without waiting, here goes the pakora.....
Ingredients:
Chopped Onions 2 cups
Bengal Gram Flour or senaga pindi or besan
Chilly Powder
Salt to taste
Oil
Water 1/4th cup
Method
Take besan in a plate, add salt, chilly powder and mix well WITHOUT adding water.
Now take a very little mix of besan and add very little amount of onions (For one time frying), and mix well. Since onions contain water do not add water to the mix. If needed just add 2-4 drops of water. See the picture2 above.
Take a pan, add oil.
Now add this mix slowly into the pan and deep fry.
Take a wheat flour, add oil and salt now mix them together nicely.
Now while adding water, once or twice mix the flour well so that it is now so soft or not so hard.
Now let the dough kept aside for minimum of about 30mins.
Now take a small amount and make round balls and press little and them with kola(specially made for doing chapathis), press neatly to a size of about 15cms diameter.
Now heat the tawa pan, place the chapathi.
Slowly rotating and turning chapathi, heat the chapathi.
