Mustard Mango Pickle

Preparation of Mustard Mango Pickle :

Mango season is started!!!!!!!! I love mangoes. I tried a different combination of mango pickle. Generally in mango pickle we will add powder of mustard and red chilly powder. But I am going to make these ingredients into smooth paste. 

Lets see the preparation of this pickle

Ingredients

Mango - 1

Garlic - 3-4 cloves

Mustard - 2 tsp

Red Chilly - 5

Salt as required

Oil - 5 tsp

Procedure

First clean and peel skin of mango and make it into small pieces.

Grind mustard and red chilly. Now add water to this powder and again grind for 1 minute. Mustard Red Chilly paste is ready.

Mix the above paste and mango pieces by adding required salt and oil.

Finely add garlic cloves. Mustard Mango Pickle is ready. Take it with hot rice, upma, dosa and idly.

Hope U enjoyed this recipe. I wish U a safe and yummy cooking. Leave Ur valuable comments about this recipe. 

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Spicy Vegetable Upma

Preparation of  Spicy Vegetable Upma :

Vegetable upma is a very simple and delicious dish. This very common breakfast in South India for occasions. Generally children are not intrested to eat upma. But they will ask U again to prepare this recipe. Here we are adding some spicy taste to upma. Today we will learn how to make spicy vegetable upma following this easy recipe.

Lets see the preparation of spicy  veg upma.

Ingredients

Bombay Rava - 1 cup

Tomatos - 4

Onion - 1 (big size)

Potatoes - 2 (small)

Carrot - 1

Mutter - 1/4 

Green chillies - 3

Curry leaves - few and fresh

Ginger-garlic paste - 1/2 tsp

Coriander leaves - few and fresh

Turmeric - 1/4 tsp

Red chilli powder - 1/2 tsp

Ghee - 1 tsp

Salt as required

Water - 2 cups

For Masala Powder

Cardamom - 2

Cloves - 2

Cinnamon- 1

Make the above ingredients into fine powder.

For Seasoning

Mustard - 1/2 tsp

Jeera - 1/2 tsp

Urad dal - 1/2 tsp

Channa dal - 1/2 tsp

Hing - a pinch

Oil - 2 tsp

Procedure

First chop all the vegetables.

Dry roast rava well in a kadai. If U have double roasted rava U can skip this step.

Heat oil in a kadai and add jeera, mustard saute for few seconds. Then add channa dal, urad dal, hing. Saute for few minutes until they turn into light brown color.

Now add green chillies, ginger-garlic paste, curry leaves and onions saute for few seconds.

Then add carrot, potatoes.

Now add mutter, tomatoes, turmeric powder, prepared masala powder, red chilli powder, salt. Cook for few minutes until tomatoes become mushy.

Now add 2 cups of water and bring them to boil. 

Then add rava gradually to the boiling water stirring, with out forming lumps. Cover it and cook on low flame till done. Finely add ghee and coriander leaves.

Tasty vegetable upma is ready serve it hot with any chutney of your choice.

Hope U enjoyed this recipe. I wish U a yummy and safe cooking. Leave Ur valuable comments about this recipe.

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Coconut Rice

Preparation of Coconut Rice:

Coconut Rice is very easy to prepare and takes less time. Do not worry about cholesterol content in coconut as we are not going to prepare it often. We can prepare it by 2 ways. Today we will see one way which is not spicy.

Lets see the preparation 

Ingredients

Raw Rice - 1 cup

Grated Coconut - 3/4 cup

For Seasoning

Mustard - 1 tsp

Urad dal - 2 tsp

Channa dal - 1 tsp

Cashew nuts - 8

Red chillies - 2

Green chillies - 3 (chopped into lenght wise)

Curry Leaves - few & fresh

Hing - a pinch

Oil/ghee - 1 tsp

Salt as required

Procedure

First cook rice and spread it in a plate and kept aside.

Heat oil in a kadai. Add mustard seeds, when they spultter, add chana dal (first add chana dal bcz it will take some time to roast), urad dal, cashew nuts and roast till they slightly brown.

Add red chillies, green chillies, hing, curry leaves and saute for few more seconds.

Add grated coconut and saute few more minutes till it becomes silghtly brown. Add required salt.

Add cooked rice and mix it well. Yummy coconut rice is ready serve hot with papad or chips or any gravy of Ur choices.

Hope U all enjoyed this recipe. Plz leave Ur valuable comments. I wish U a safe and yummy cooking :-).

Aloo Palak Curry

Preparation of Aloo Palak Curry :

Aloo palak is a very easy and simple recipe with a combination of cubed potatoes and  spinach cooked with masalas and red chilli powder. Serve this subzi hot with rotis or parathas.

Lets see the preparation of this punjabi recipe..

Serves - 3

Preparation time - 15 min

Ingredients

Aloo - 2 (peeled and boiled)

Spinach - 1 cup

Red chilli powder - 1 tsp

Green chillies - 3 

Ginger-Garlic paste - 3/4 tsp

Cumin seeds - 1/2 tsp

Musterd - 1/2 tsp

Hing - a pinch

Coriander powder - 1 tsp

Turmeric powder - 1/4 tsp

Curd - 1/2 cup

Salt as required

Oil - 2 tsp

Procedure

First clean and boil the potatoes.

Now grind the chopped spinach into smooth paste.

Heat the oil in a pan and add cumin seeds. When they crackle add mustard seeds and a pinch of hing, green chillies,  saute for few seconds. 

Then add ginger-garlic paste, Palak paste. Cook for few minutes.

When it done the oil will float sides of kadai. Then add red chilli powder, salt and coriander powder. Saute for few more seconds.

Now add peeled and boiled potatoes (make them into cube shape). Cook for 2 minutes.

Finally add curd and saute for few seconds.

Tasty Aloo Palak curry is ready. Serve this hot with parathas or rotis.

Appalu (Rice Flour Delicacy)

Preparation of Appalu (Rice Flour Delicacy) :

Appalu are an Authentic dish in Andhra Cuisine which are famous for their soft texture and color and of course being not overly sweet. This is an item the whole family can relish and forces you to make again.

For every Hanuman Jayanthi my grand ma prepared this recipe and also for my ancestors cermony.  I am very happy to post this recipe.

Lets see the preparation of this recipe

Ingredients

Rice Flour - 1/2 cup

Wheat Flour - 1/2 cup

Sugar/Jaggery - 1 cup 

Elachi powder - 1/2 tsp

Water - 1 cup

Ghee - 2 tsp

Oil as required for deep fry

Procedure

In a bowl mix rice flour and wheat flour together.

On a medium flame heat water in a vessel and also add sugar/jaggery, elachi powder and bring it to bowl till the sugar/jaggery completely dissolved.

Add the flour mix slowly stirring continuously with out forming any lumps.

Once the mix starts to thicken, you can turn off the flame and add 1 tsp of ghee.

Let it cool down to the temperature where your hands can handle the mixture.

Now heat oil in a kadai. 

Now take a milk cover and apply ghee to one side of the cover.

Make a small ball out of the dough, keep it it on milk cover and press it uniformly. 

After that fry them in oil till it turns in to golden brown color.

Appalu (rice flour delicacy) is ready.

Note: Don't let them in to brown as they become very hard after cooling.

I wish U a safe and yummy cooking. Hope U all enjoyed this recipe plz leave Ur valuable comments.

Sweets

List of sweet recipies :

For every occassion sweet is a compulsory dish. Children and also adults likes to eat sweets more. So here I am going to post some sweet recipies

Appalu(Rice Flour Delicacy)

Dry Fruit Kova Bullets 

Annavaram Prasadam-Cracked Wheat Halwa 

Tomato Pulao

Preparation of Tomato Pulao:

Tomato rice can be prepared in 2 ways. I am going post spicy tomato rice call this as tomato pulao or biryani. You can pair it up with cucumber raitha/pachadi or just have it with potato chips/papad. It is great for packed lunch.

Lets see the preparation 

Ingredients

Ripe juicy tomatoes- 4(medium size)

Onion- 2

Green chillies- 2

Mint leaves- few & fresh

Coriander leaves- 2 tbsp finely chopped

Ginger-Garlic paste- 1 tbsp

Garam masala powder- 1/2 tbsp(optional)

Turmeric powder- 1/4 tbsp

Chilli powder- 3/4 tbsp

Basmati rice- 1 cup

Salt as need

For Seasoning

Oil- 2 tbsp

Ghee- 1 tbsp

Bay leaf- 1

Cinnamon- 1 inch piece

Cardomom- 2

Cloves- 2

Procedure

First clean and soak basmati rice for 30 minutes. Drain the water and keep it aside. 

Chop onions, green chillies length wise and also make tomato puree. If U want tomato pieces U can also add  1 chopped tomato. Here I used both puree and tomato pieces.

Heat oil and ghee in a pan, add bayleaf, cloves, cinnamon, cardomom and fry for few seconds.

Then add sliced onions. Saute till onions turn into slightly golden brown color, add ginger-garlic paste and saute for few more minutes.

Then add greenchillies, mint leaves, half of coriander leaves, tomato puree and tomato pieces, turmeric powder, red chilli powder and sufficient salt. Cook for some time.

Add drained basmati rice and 2 cups of hot water(now taste the water whether salt is sufficient or not). Transfer it to a container and pressure cook for 3 whistles. After pressure subsides, open it and fluff with fork and finely garnish with coriander leaves.

Yummy tomato pulao/biryani is ready. Taste it with potato chips/papads or with cucumber raitha/chutney.

I wish U a safe & yummy cooking. Hope U enjoyed this recipe. Leave Ur valuable comments. 

Rice Recipies

List of rice recipies:

Here are a few indian rice recipes to choose from...

Tomato Pulao/Biryani

Coconut Rice

DrumStick(Munagakada) Patoli

Preparation of DrumStick (Munagakada) Patoli:

DrumSticks are mostly used in sambar and curries. But I am going to post a different recipe using drumstick. I hope U will like this recipe. Lets see some info about drumstick.

Moringa derives from the Tamil word murungai. The Chinese name, pronounced la mu in Mandarin and lat mok in Cantonese, means "spicy (hot) wood" and is reminiscent of the English name, "horseradish tree".

The immature seed pods, called "drumsticks", are commonly consumed in South Asia. They are prepared by parboiling, and cooked in a sauce until soft. The seed pods are particularly high in vitamin C.

In Ayurvedic traditional medicine, the leaves are believed to affect blood pressure and glucose levels.

Lets see the preparation

Ingredients

Drumsticks - 3(chopped into medium pieces)

Yellow split Moongdal - 1 cup

Ginger - small piece

Green chillies - 3

Salt - as required

Oil - 5 tsp

Procedure

First clean and soak yellow spilt moongdal for 3-4 hrs.

Now heat 2 tsp of oil in a pan and fry drumstick pieces by sprinkling small amount of water.

Mean while grind soaked moong dal, ginger, greenchillies into a smooth paste.

When drumsticks cooked take it aside. Now again heat 2 tsp of oil in a pan and add above paste and salt cook for 3-5 minutes.

Now add cooked drumsticks ,1 tsp of oil and cook for 3 more minutes.

Drumstick patoli is ready serve it hot with rice.

I wish U a hsafe and yummy cooking. Try it and leave a comment. Ur comments are valuable to me.

Chutney Recipes

Here are a few chutney recipes which goes well with idly, dosa, chappati and rice.

Coconut Fried Gram Chutney

Pachi Mamidikaya Kobbari pachadi- Raw Mango Coconut chutney

Tomato Chutney

Cucumber Chutney - Dosakaya Pachadi

Mamidikaya Roti Pachadi

Tomato Perugu Pachadi - Tomato Yogurt Chutney  

Chatpata Corn

Preparation of chatpata corn:

Preparation of chatpata corn is very easy and takes less time. It is very nutrious and rich in fiber. Lets see the preparation of chatpata corn...

Ingredients

Corn-2(sweet or normal)

Redchilly powder-1 tsp

Salt as requried

Chat masala- 1/2 tsp 

Lemon- 1

Procedure

First remove the green layer of corn and clean it.

Now add some water and salt to corn and pressure cook it for 3 whistles.

Then mix chat masal,redchilly powder. Now cut lemon into two halfs. Dip one half of the lemon in the mix.

Take out the boiled corn from pressure cooker and rub it with the lemon.

Healthy evening snack item is ready serve it hot.

I wish U a safe and yummy cooking :-). Ur comments are more valuable to me kindly leave a comment hw U worked it out.

Snacks

List of snacks:

Snacks are generally eaten between meals. Snacks are usually serve with evening coffe or tea. Indian snacks are very tasty and delicious. Here I am going to list snack items.

Chatpata Corn

Chakrabanalu 

Murri Mixture 

Aratikaya Bajjilu - Raw Platina Fitters 

Sweet Corn Masala

Moong Dal Dosa

Preparation of moong dal dosa:

Moongdal dosa(pesara papu) is very nutritious. It takes less time to soak and very easy to prepare. This breakfast is good in summer.Here I am using yellow split moong dal. So lets see some info about moong dal....

The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiata,native to the Indian subcontinent and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as a foodstuff in both savoury and sweet dishes.

The mung bean was domesticated in Mongolia, where its progenitor (Vigna radiata subspecies sublobata) occurs wild. The English word mung derives from the Hindi word mung.

Now lets see dosa preparation

Ingredients

yellow split moong dal - 1 cup

Ginger - 1/2 inch piece

Green chillies - 2

Rice powder - 1/4 cup

Cummin seeds - 1 tsp

Onions - 1 (chopped into small pieces)

Salt as required

Oil for making dosa

Serves - 6

Procedure

First clean and soak moong dal for 3-4 hrs.

soaked moong dal,green chillies and ginger grind them into a smooth paste by adding salt.

Batter is ready. This batter must niether be thick nor be thin. To overcome this we are adding rice powder if it is thick then add some water or if it is thin then just add required amount of rice powder to alter the batter.

Okay now heat tawai. Now take a ladel of batter and pour it in the center of the tawai and spread it out from the center making round shape.

Now on that dosa add onions cumin seeds. Then drazzel the oil on dosa and also around it.

After it is cooked, flip it to the other side. Wait for few more seconds till the other side cooks. Moong dal dosa is ready. Take it into a plate and serve it hot.

This dosa should be served hot. Have it with claliflower pickel, coriander chutney.

Hope U enjoyed by reading this recipe. Leave a comment hw U worked it out. I wish U a safe and yummy cooking :-)