Mamidikaya Pulihora or Mango Rice

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

Samosa

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.

Comments are welcome....!!!

Little Gourd or Thindora or Dhondakaya Masala Curry

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

Egg Curry Style 1

Here go my first variety of doing egg curry.

Fig.1

Fig.2

Fig.3

Fig.4

Ingredients

• 4 medium sized Onions - chopped to very small size
• 4 Eggs
• 2 tbsp of chili powder
• 1 tsp of olive oil
• 1 tsp of Cumin seeds
• 1 tsp of Mustard seeds
• 1 tsp of Turmeric Powder
• 2 nos of Red Chillies
• 6-7 nos of Curry leaves
• 1/2 cup of chopped Corrainder leaves.
• Salt as per requirement

Method

• Take a pan, add oil.
• Once the oil gets heated up add cumin seeds, mustard seeds, Red Chillies, Turmeric powder. After they splutter, add curry leaves.
• Now add chopped onions and fry them until brown. Add salt, red chilly powder and mix well.
• Now break each of the four eggs and pour directly into the pan as shown in above fig. 1
• Now Slowly turn the eggs so that they fry on the other side as shown in fig. 2
• Slowly break the eggs in the pan itself as shown in fig. 3 and mix well.
• At last garnish with Corrainder leaves.
• Serve hot with rice or chapathi.

Preparation Time:
30mins

Serves: 4

Note:
Tastes yummy with rice.

Aloo Paratha

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....!!!