South Indian Recipes | Healthy Recipes | Vegetarian Chicken Egg Breakfast Recipes

Egg Biryani - One fine weekend I felt to eat something heavily particularly something in Non-veg and that too something soo filling and a heavy stuff like a biryani. But I felt bored of eating the same chicken dum biryani. So I wanted to try out something new and this idea of making Egg Biryani striked my mind abruptly and here it is.

It is an easy to make biryani when compared to chicken biryani i.e. unlike chicken biryani, egg biryani can be prepared in a comparatively lesser time. It can be served with raitha and mirchi ka salan like any other biryanis. I wanted to make something special and different so served it with rich Tomato Cashew Gravy which tasted awesome with the biryani. It appeared as a perfect n yummy accomplishment. I'll update Tomato Cashew Gravy later, now let us get into the making of yummy in andhra style

Egg biryani recipe andhra style - Ingredients

1. Eggs - 4 (boiled and halved)
2. Rice - 4 cups (Preferrably Basmati Rice)
3. Onions - 2
4. Tomatoes - 3
5. Mint Leaves - 1/4 cup
6. Coriander Leaves - 1/2 cup
7. GG Paste - 1 n 1/2 tbsps
8. Bay leaves - 2
9. Cinnamon sticks - 1 to 2
10. Shajeera - 1 tsp
11. Green Cardamoms - 2 to 3
12. Cloves - 3
13. Pepper Corns - 4 to 5
14. Red Chilli Powder - 2 tsps
15. Turmeric Powder - 1/2 tsp
16. Garam Masala Powder - 1 tsp
17. Salt - To taste
18. Saffron - 1 tbsp (Soaked in warm water)
19. Green chillies - 6
20. Fried Onions - 1 cup or 2 onions
21. Oil - 3 tbsps
22. Mustard seeds - 1 tsp
23. Cumin seeds - 1 tsp
24. Curd - 1 cup
25. Water - 8 to 9 cups
26. Hing - 1/4 tsp
27. Coriander Powder - 3 tsps (2 tsps while roasting eggs + 1 tsp while cooking biryani)

How to make Egg biryani recipe andhra style - Procedure

1. Soak rice for 30 minutes and also boil, peel and cut the eggs to halves, also make fried onion pieces by deep frying onion pieces in medium hot oil

2. Heat oil in a kadai, add mustard and cumin seeds, whole garam masala, green chillies, onion pieces, GG Paste, mint leaves, hing, turmeric powder and fry nicely

3. Add tomato pieces and cook till tomatoes turn mushy

4. Add curd, salt, red chilli powder, garam masala powder, coriander powder mix well and add water, cover with lid and let the water boil

5. Once water boils add coriander leaves and soaked rice, mix well and let the rice cooked

6. While rice gets cooked, proceed with roasting eggs
7. Heat a tawa, drizzle some oil, place halved eggs, sprinkle salt, red chilli powder and coriander powder and roast the halved eggs on both sides

8. When rice gets cooked, place roasted eggs over the rice and add fried onion pieces, coriander and mint leaves and saffron soaked in water

9. Simmer and cover with lid, cook for 5 more minutes and switch off
10. Hot, fuming and delicious Egg Biryani is ready to serve
11. I served it with Tomato Cashew Gravy which is a yummy and thick, rich gravy suitable for any flavoured rice varieties, quick and easy one too. Will post Tomato Cashew Gravy too asap :)

Tags: Egg Biryani, egg, Dum biryani, Egg dum biryani, Tomato gravy, Tomato curry, Egg tomato gravy

Ulundu Bonda or Goli Bajeor Mysore Bajji is a south indian snack originated in Mysore of Karnataka. Mysore Bondas are fried dumplings made with maida flour, yogurt and some spices. These are crispy from outside and fluffy from inside, suits better as tea time snack.

I like Mysore Bondas very much so I prefer them for both breakfast and tea time snack also. Now let us get on how to make Goli Baje Recipe .

Ulundu Bonda Recipe - Ingredients:

1. Maida (All Purpose Flour) - 2 cups
2. Yogurt - 1 cup
3. Water - As needed
4. Cooking Soda - 2 to 3 pinches
5. Salt - As per taste
6. Green Chillies - 2 (finely chopped)
7. Ginger - 1/4 tsp (finely grated)
8. Curry Leaves - few (finely chopped)
9. Cumin Seeds - 1 tsp
10. Oil - For deep frying

Procedure - How to make Goli Baje orUlundu Bonda Recipe

1. Take maida in a bowl, add salt, cooking soda, yogurt and water if needed and mix well to a thick consistency without any lumps
2. Cover the batter and allow it to rest for about 15 to 20 minutes
3. After 20 minutes you will see the batter raised and it becomes fluffy
4. Now add cumin seeds, chopped curry leaves, green chillies and grated ginger to the batter and mix well
5. Heat oil for deep frying in a kadai
6. When oil is medium hot, drop the batter as small dumplings into the oil
7. Dumplings start fluffing up and increase in size. From white colour they slowly start turning to golden colour
8. This takes a little longer time, when bondas are fried as required take them out, drain on a tissue paper and serve with coconut or peanut chutney.
9. Bondas taste awesome when they are hot, so eat them when they are hot and crispy

Tips:

1. Mysore Bondas should always be fried in medium to hot oil. This helps the bondas to become crispy from outside and they should also be fluffy from inside.

Tags: Breakfast Recipes, Evening Snack Recipes, Tea time snacks, Appetizers, Maida bonda, South indian breakfast recipe, Mysore Bonda karnataka style

Gangavalli kurapappu is one of the very tasty leafy vegetables recipes, also called as purslane leaves or watercress leaves in English. It is also called as Kulfay ki bhaji in hindi. The leaf will be tangy in flavour. It's my favourite dal recipe and makes a perfect combination with Steamed Rice and bajjis.

Purslane health benefits or watercress nutrition values - They are rich source of Omega-3 fatty acids, Vitamin C, B-complex vitamins like Riboflavin, carotenoids etc. Also rich in Iron, Magnesium, Manganese and Calcium.

Raw Mango or tamarind can also be added along with watercress plant leaves to enhance the tangy flavour of the dhal recipe. Now let us get into its making.

Ingredients:

1. Toor Dal - 1 cup
2. Gangavayili kura Bunches - 2 medium sized
3. Tomatoes - 2 small
4. Green Chillies -2
5. Onion - 1
6. Curry Leaves - few
7. Coriander Leaves - few
8. Tamarind / Raw Mango - lemon sized / 1 small deseed and cut into pieces
9. Turmeric Powder - 1/4 tsp
10. Red Chilli Powder - 1 n 1/2 tsp
11. Salt - To taste
12. Coriander Powder - 1/2 tsp
13. Oil - 4 tsps
14. Mustard seeds - 1/2 tsp
15. Cumin seeds - 1/4 tsp

Procedure:

1. Pluck only the leaves from the gangavayala kura bunches and discard the stems
2. Wash the plucked leaves and chop them roughly
3. Wash toor dal, now put these chopped leaves on top of dal and pressure cook dal using 2 cups of water

4. Soak tamarind and extract thick juice and keep aside (if using raw mango then, pressure cook mango pieces also along with dal and leaves)
5. Once dal is cooked properly, heat oil in a kadai, add mustard and cumin seeds
6. Once they splutter, add chopped onion, green chillies, curry leaves, turmeric powder and pressure cooked dal and leaves (add pressure cooked raw mango if using)
7. Allow the dal to cook, meanwhile add tamarind extract, salt, red chilli powder and coriander powder also
8. Cook for some time till dal gets a nice creamy consistency
9. Gangavalli pappu is ready, serve it with steamed rice and bajjis

Purslane leaves dal-Watercress leaves dal

Today I planned to cook spicy chettinad Egg Masala Curry with tomatoes for today's meal. It is an easy and quick recipe from the south indian cuisine which is a yummy sidedish for chapathi and rice. Chettinad is a region in Tamilnadu famous for its cuisine which uses a variety of chettinad spices in recipes.

Now let us get into the making of this yummy Chettinad Egg Tomato Gravy Recipe.

Ingredients:
1. Eggs - 3
2. Onion - 1 Big
3. Tomatoes - 250 gms
4. Coriander leaves - 1 tbsp
5. Curry leaves - few
6. Bay Leaf - 1
7. Mustard Seeds - 1/4 tsp
8. Turmeric Powder - 1/4 tsp
9. Red Chilli Powder - 1 tsp
10. Garam Masala Powder - 1 tsp
11. Salt - To taste
12. Oil - 3 tbsps

To roast and grind:
1. Coconut - 2 tbsp
2. Coriander seeds - 1 tbsp
3. Red Chilli - 2
4. Garlic - 5 cloves
5. Pepper corns - 5
6. Fennel seeds - 1/4 tsp
7. Cumin seeds - 1/4 tsp
8. Cinnamon - 1/4 inch piece
9. Cloves - 3

Procedure:
1. Put eggs for boiling
2. Meanwhile dry roast the ingredients under "To Roast and Grind", till they turn slightly brown and a nice aroma starts coming.

3. Cool the ingredients and grind to a coarse powder
4. Once the eggs are boiled, peel the shells and slit the eggs on all sides
5. Now heat oil in a kadai, add bay leaf, mustard seeds, curry leaves, onion pieces

6. Once onions get fried add ground powder and fry for a minute

7. Now add tomato pieces, salt, turmeric powder, red chilli powder, garam masala powder and cover with a lid

8. When tomatoes turn mushy add eggs and cook for a while

9. Switch off the flame and dish out curry into a bowl and garnish with coriander leaves
10. Yummy and spicy Chettinad Egg Tomato Curry is ready to serve

How to make Chettinad Egg Masala Gravy Recipe

Mango Burfi is my first mango recipe in my blog. I made this dessert for the very first time using Mango puree and it came out very nicely. The halwa was warm, soft and gooey. It was very rich in texture. I loved its colour, it just looked so awesome and was mouth watering. No one can resist themselves from eating mangoes and the recipes made using mangoes right. Here comes the Mango Halwa / Mango Burfi / Mango Fudge recipe, I hope you enjoy its cooking and will cherish its taste and will be longing for more of it.

Mango Burfi-Mango Fudge

Don't miss this recipe during summers.

Ingredients:

1. Alphonso Mango - 1 large (fully riped one)
2. Full cream Milk - 2 cups
3. Sugar - 1/2 cup (Mango I used was very sweet, you can adjust as per the mango's sweetness)
4. Ghee - 4 tbsps
5. Cashew nuts - 10 (broken to small pieces)
6. Raisins - 10
7. Melon Nuts - 2 tsps
8. Yellow Food Color - 1/4 tsp (Optional)

Procedure:

1. Extract the mango pulp and make a fine puree out of it. You can extract puree using your a blender also

2. Now heat a thick bottomed pan, heat ghee and fry all the nuts

3. In the same pan pour milk, add sugar and keep stirring

4. Once the sugar melts add mango puree and keep stirring, you can add food color in this stage

5. Cook till all the moisture evaporates, it thickens and comes to a soft and gooey texture

6. Switch off the flame, transfer the halwa into a plate greased with few drops of ghee
7. Keep it outside till it cools down, now put it in the refrigerator for 2 to 3 hours

8. Finally when it becomes firm, cut into pieces and serve

Aratikaya Iguru or gravy(also called as Raw Banana Salan/ Plantain Curry/ Vazhakkai Poriyal) is one of my favorite masala curry. I love cooking with plantains be it gravy or fry or any other recipe.This gravy is a side dish that suits better with sambar rice or rasam or curd rice and forchapathi.

Aratikaya Iguru-curry - Vazhakkai Poriyal

This aratikaya kura andhra style recipe is also called as vazhakkai poriyal recipe in tamil, aratikaya in english is called as Raw Banana.

Let us start learn how to make aratikaya curry for chapathi

Aratikaya iguru - Vazhakkai Poriyal - Ingredients

1. Raw Banana - 1
2. Onions - 1
3. Green Chillies - 2
4. Curry Leaves - 1 sprig
5. Coriander Leaves - 2 to 3 sprigs
6. Spring onion leaves - 2 to 3 sprigs
7. Peanuts - 1 big tbsp
8. Sesame seeds - 1 big tbsp
9. Tamarind - 1 lemon sized ball
10. Mustard seeds - 1/2 tsp
11. Cumin seeds - 1/2 tsp
12. Fenugreek seeds - 1/4 tsp
13. Turmeric Powder - 1/2 tsp
14. Salt - To taste
15. Red Chilli Powder - 1 n 1/2 tsp
16. Coriander Powder - 1 tsp
17. Oil - 3 tsps

How to make Aratikaya Curry- Procedure

1. Peel and slice raw banana to slices, also soak tamarind in 1 cup of water

2. Dry roast peanuts and sesame seeds till nice aroma comes and grind to a coarse powder

3. Heat oil in a kadai, add mustard, cumin and fenugreek seeds
4. Once they splutter, add slit green chillies, onion pieces, curry leaves and spring onion leaves

5. Add turmeric powder and raw banana slices
6. When banana slices are cooked, add salt, red chilli powder, coriander powder and peanut n sesame ground powder

7. Mix well and add soaked tamarind juice, and 1 more cup of water too
8. Cover with a lid and cook till banana is nicely cooked.

9. Banana slices become soft and tender it should be handled carefully just like the fish pieces in the fish gravy
10. The gravy thickens and oil oozes out of the gravy now the gravy is ready to serve

I will post more recipes for plantains in the meanwhile try other banana recipe: Raw Banana French fries

Raw Banana Salan - Plantain Curry - Vazhakkai Poriyal

Banana Plantain Recipe

Kajjikayalu or Kariyalu or Garijelu is another famous traditional Andhra sweets recipe usually prepared during festivals or on any happy occasions. It is one of the Diwali special sweet recipes. It has become popular in North India too they call it Gujiya or Karanji in Maharashtra, Karigadabu in Karnataka. Kariyalu can be made in various varieties with different stuffings such as grated coconut, groundnut powder, sesame powder, dry fruit powder etc.For sweetness we can use either sugar or jaggery, both tastes awesome.

So lets get into the making of Kobbari Kajjikayalu where I use Kobbari(Coconut) as stuffing in kajjikayalu.

Ingredients:

Dough Ingredients:
1. All purpose flour (Maida) - 250 gms
2. Oil - 2 tbsps and For deep frying
3. Salt - A pinch
4. Water - To knead

Filling Ingredients:
1. Dry Grated Coconut - 1/4 cup (Make sure the coconut is not too moist and not too hard)
2. Sugar - 1/2 cup
3. Cardamom Powder - 1 tsp

Preparations:
Dough Preparation:
1. Mix all purpose flour, oil(2tsps), salt, water and knead it to a soft dough
2. Cover with a lid and keep it aside for about 30 mins

Filling Preparation:
1. Take a pan and dry roast the dry grated coconut, when nice aroma comes and the coconut powder is about to change its colour, dish out the coconut powder into a plate
2. When coconut powder cools down completely then only we need to add sugar and cardamom powder and mix well

Procedure:
1. Take the kneaded dough and divide it to small lemon sized balls
2. Take a dough ball and roll it to thin poori using rolling pin
3. Put 1 tbsp of the filling stuff which we have prepared in the centre of the poori
4. Fold the opposite end over the filling and close the poori to form a half moon shaped poori
5. Press the edges firmly so that the filling might not ooze out
6. Take a kadai and heat oil for deep frying
7. Meanwhile make all the kajjikayalu with remaining stuff
8. Fry 3 to 4 kajjikayalu at a time till they turn to golden brown colour
9. Drain excess oil on a tissue paper and allow it to cool down
10. You can enjoy kajjikayalu either when they are hot or cold
11. Kajjikayalu can be stored in an air tight container and they stay good for almost 2 to 3 weeks

Chicken Tikka is basically a boneless version of Tandoori Chicken. It is one of the yogurt chicken recipes where boneless chicken and Yogurt with some spices are marinated, hooked up to skewers and grilled in Tandoor. It is popular in India, Pakistan and Arab countries. It is also a part of Punjabi Cuisine.

Chicken Tikka-Murgh Tikka

It can be consumed directly as a starter or the Chicken Tikka can also be made into Chicken Tikka Masala, a tasty gravy version of it which can be served with Naans.

Murgh Tikka is usually served with green chutney, tamarind chutney, lemon and onion slices.

Ingredients:
1. Hung Yogurt - 1/2 cup (i.e. take yogurt in a cloth, tie edges and hang the yogurt to any rod till all the water in it is drained out)
2. Ginger garlic paste - 1/2 tsp
3. Red chilli powder - 3/4 tsp
4. Salt - To taste
5. Turmeric powder - 1/8 tsp
6. Garam masala powder - 3/4 tsp
7. Lemon juice - 1 tsp
8. Red food colour - A pinch (Optional)
9. Oil - 1 tsp
10. Gram flour - 1 tbsp
11. Cumin seeds - 1 tsp

Ingredients to marinate chicken:
12. Chicken - 250 gms
13. Ginger garlic paste - 1/2 tsp
14. Red chilli powder - 3/4 tsp
15. Salt - To taste
16. Turmeric powder - 1/8 tsp

For Garnishing:
17. Skewers - As needed
18. Coriander - 2 to 3 sprigs (finely chopped)
19. Onion slices - 4 to 5
20. Lemon slices -2 to 3

Procedure:
1. Marinate chicken using ingredients from 12 to 16 and keep aside

2. Mix all the ingredients from 1 to 8 in a bowl and make a nice paste

3. Heat oil in a small pan, add cumin seeds, once they splutter add gram flour and fry on a slow flame till flour slightly changes colour and till nice aroma comes from it
4. Mix this fried flour with the above paste
5. Now add marinated chicken to this paste mix well and refrigerate for about 1/2 hr to 1 hr
6. After 1 hr take out the chicken and cook it using oven or on pan(stove top) by greasing each piece with some oil

7. Roast till the chicken is nicely cooked, crispy chicken tikka is ready to serve
8. I pierced each tikka piece to a skewer and served it along with finely chopped coriander and onion, lemon slices

Do check out my other delicious chicken recipes:

Chicken Dum Biryani

Spicy Chicken gravy

Chicken 65

Chicken Roast

Chicken Do Pyaza

Mint Vada or Pudhina Vada or Garelu is crispy, tasty and delicious vadai made with mint leaves/pudina. It is nothing but our regular Medu vada but with loads of mint leaves. Mint leaf increases appetite, gives instant energy, it is a great soothing agent.

When it comes to lazy weekends vada is one of my husbands favorite breakfast but he trys to avoid this because of gastric trouble and it bloats his stomach, so i came up with an idea to add loads of mint herbs/leaves as it is a good soothing agent and relieves acidity and gas. Mint also increases appetite.
Ingredients:
1. Urad Dal - 1 cup (I used Urad dal with skin so the vada is black)
2. Pudhina(Mint) leaves - 1 cup (loosely packed)
3. Green chillies - 4
4. Coriander leaves - 2 to 3 sprigs
5. Curry leaves - 1 sprig
6. Pepper corns - 6
7. Salt - To taste
8. Coconut Pieces - 2 tsps
9. Cumin Seeds - 1 tsp
10. Oil - For deep frying

Procedure:
1. Soak urad dal in water for 1 hr
2. After an hour drain the water and grind urad dal to a fine paste without adding water
3. Batter should be thick, take a small roundel of the batter and drop it in a small bowl with water
4. The batter roundel should immediately float on the water, it should not sink to the bottom
5. If it floats on top then it means this is the right consistency of the batter
6. Now dish out the batter into a bowl, add finely chopped mint leaves, coriander leaves, curry leaves, green chillies, coconut pieces, salt, cumin seeds, crushed pepper powder and mix well

7. Heat oil in a pan, make vadas using the batter and fry in hot oil

8. Tasty, yummy and healthy Mint Masala Vada are ready to serve

3 Tips on how to make Medu vada perfectly shaped and crispy :

1. If the vada batter becomes watery then add some Bombay Rava and rest for 5 mins. Bombay rava sucks all the excess water in the batter.
2. Bombay Rava also helps the vada to become more crispy after frying
3. Points 4 & 5 of above Procedure

Do checkout my other vada recipes:

- Urad dal vada | Medhu vada Recipe

- Pesarapappu Vadalu | Rubbudu Garelu recipe

Egg Rolls also popularly known as frankie or wrap, is one of the most popular street foods in Hyderabad, apart from the Golgappe(i.e. Pani Puri), Chaat and many more. You can serve the hot Egg Rolls for dinner too. Egg is rich in its nutritional content. Egg has a good amount of protein which is necessary for growing kids.

There are many varieties of rolls or wraps available as the street food. Veg Roll, Paneer Roll, Egg Roll, Chicken Roll etc are some of the varieties. Let us get into the making of yummy Egg Roll aka Frankie aka wrap. Whichever the name you call, it tastes awesome and its healthy too.
Ingredients:

1. Atta - 1 cup
2. Eggs - 2
3. Onions - 1
4. Tomatoes - 2
5. Carrot - 1
6. Green Chillies - 3
7. Coriander Leaves - 1 tsp
8. Curry Leaves - 1 tsp
9. Pepper Powder - 1/2 tsp
10. Salt - To taste
11. Red chilli powder - 1/4 tsp
12. Turmeric Powder - 1/8 tsp
13. Oil - As needed

Procedure:

1. Knead atta to a nice dough and keep aside
2. Heat 2 tsps oil in a small pan, add finely chopped onion, green chilli, carrot, tomatoes, curry leaves and coriander leaves and cook nicely

3. Add turmeric powder, salt and red chilli powder to this, keep aside
4. Beat eggs in a bowl, add salt and pepper powder to this, keep aside
5. Prepare chapathis using dough

6. Heat a tawa, add 1/2 tsp oil, place chapathi and heat it lightly on both sides
7. Once the chapathi is half cooked, pour egg mix on top side of chapathi and spread carefully
8. After a min egg on chapathi gets cooked you can see bubbles on chapathi, drizzle some oil
9. Flip it over and cook on the other side, now egg spread also gets cooked properly
10. Take out the chapathi and put one table spoon of cooked veggies and roll as frankies
11. Egg Frankie is ready, relish its taste when its hot, tomato ketchup or pickle can be used as dip

Do visit my Veg Frankie recipe too

Mushroom Matar Masala is a combination of mushrooms and green peas cooked together using freshly ground spices and different pastes to get the gravy. For getting gravy we can use tomato paste, cashew paste, poppy seeds paste, groundnut paste etc. I used tomato paste with a hint of fresh cream.

Mushrooms are a good source of fiber, protien, Vitamin C, D, B6 and B12. They are also cholestrol-free. Whereas green peas is a good source of Vitamins B1, B2, B6, C and K. This mushroom gravy tastes better with chapathi, paratha, naan or any flavoured rice. I served it with Jeera Rice.

Ingredients:

1. Green Peas - 1/2 cup
2. Mushroom - 7 to 8
3. Tomato Puree - 3 tomatoes
4. Green chillies - 2
5. Ginger garlic paste - 1/4 tsp
6. Cumin seeds - 1/2 tsp
7. Dry Fenugreek Leaves (or Kasuri methi) - 1 tsp

For Garam Masala Powder:
8. Cardamom - 2
9. Cinnamon Stick - 1/2 inch
10. Cloves - 2
11. Black Pepper corns - 5 to 6

12. Hing - A Pinch
13. Salt - To Taste
14. Turmeric Powder - 1/4 tsp
15. Red Chilli Powder - 1/4 tsp
16. Coriander Powder - 1 tsp

17. Oil - 2 to 3 tbsps
18. Coriander Leaves - 2 to 3 tsps
19. Cream - 2 tsps
20. Onion Paste - 2 onions (Instead of onion paste, you can use peanut paste, cashewnut paste, poppy seeds paste, sesame seeds paste etc)
21. Water - 1/2 cup

Also Read: How to make pattani sundal fry recipe or Matar ki Ghugni Recipe a yummy snack item during tea time.

Procedure:

1. Heat oil in a pan, add hing, cumin seeds, green chillies, ginger garlic paste, turmeric powder, garam masala powder, kasuri methi, onion paste, tomato puree and cook till oil oozes out
2. Don't wash mushrooms, just Wipe mushrooms using wet cloth and chop to half, keep aside
3. Add peas and cook for a while
4. Add mushrooms,salt, red chilli powder, water and cook till mushrooms turn soft
5. Dishout and garnish with cream and coriander leaves

Mushroom Green Peas Gravy Recipe-Peas Mushroom Curry

Uggani or Ugrani or Maramarala Upma is a quick and easy south indian breakfast recipe popular in Rayalaseema region of Andhra. It is called as Mandakkai Oggarne in Karnataka, Pori Upma in Maharashtra.It is also a popular snack being sold by roadside vendors using puffed rice. Puffed rice is called as borugulu or maramaralu or pelalu in Telugu.

Mirchi bajji is a great combination with uggani. Papads and fryums also suit as sides for uggani.

Ingredients:

1. Puffed Rice - 5 cups
2. Peanuts or Roasted Channa Dal - 1/2 cup
3. Onions - 1
4. Tomato - 1
5. Green Chilli - 3
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 tbsps
8. Spring onion leaves - 2 to 3 tbsps
9. Lemon Juice - 1 to 2 tsps
10. Salt - To taste
11. Red Chilli Powder - 1 n 1/2 tsps
12. Turmeric Powder - 1/4 tsp
13. Rasam Powder - 1 tsp (Optional)
14. Oil - 3 tbsps
15. Mustard Seeds - 1 tsp
16. Cumin Seeds - 1 tsp

Procedure:

1. Take puffed rice in a strainer and run water over it by stirring it gently
2. Run water till each Puffed rice grain becomes moist, and the ssshhh sound subsides. Take care the rice should not become mushy as shown in the below pic

3. Dry roast peanuts and coarsely grind it (If using roasted channa dal, no need to roast it again, directly grind channa dal to a coarse powder). Grinding coarsely gives a great taste while eating instead of grinding to a fine powder
4. Heat Oil in a kadai, add mustard and cumin seeds, when they splutter add green chillies, onions, curry leaves and spring onion leaves

5. Fry for a minute, add tomatoes, turmeric powder, salt, red chilli powder, rasam powder and mix well
6. When tomatoes turn mushy, add puffed rice and mix gently

7. Add peanut or channa dal powder which ever you use and give it a gentle stir
8. Finally add lemon juice and coriander leaves
9. Fuming Uggani with mirchi bajji or papads or fryums tastes awesome

You might also like my other Breakfast recipes : Breakfast Recipes

Ragi Dosa Recipe or Ragi Adaior Nachni Dosais a healthy easy breakfastrecipe.Ragi grain or Finger Millet is a wonderful cereal, which has numerous health benefits. It is rich in iron, calcium and dietary fibre. It gives a feeling of fullness, so this is a smart way of consumingragi for weight loss garnished with loads of onions.

An awesome nutritionally healthy Indian crepe also called Ragi Attuor Ragi Kambu.

Ragi (Finger Millet) is also Gluten free. It is good for diabetics. It is called as Keppai Dosai in Tamil and Nachni Dosa in Marathi. Do check my Ragi Laddu recipe also.

Ingredientsfor Ragi Dosa recipe :

1. Ragi Flour - 1/4 cup
2. Rice - 2 cups
3. Urad Dal - 1 cup
4. Salt - To taste
5. Water - As needed
6. Oil - As needed

Garnishing (for each Dosa):

1. Onion Pieces - 4 tps
2. Green Chilli Pieces - 1 tsp
3. Ginger Pieces - 1/2 tsp (Finely grated)
4. Carrot - 1 tsp (Finely grated)
5. Coriander Leaves - 1 tsp

Procedure: How to make Ragi dosa

1. Wash and soak Urad dal and rice for about 6 hours
2. Drain water and grind to a fine batter using water as needed
3. Add salt and ragi flour to the batter and mix nicely.
4. Heat a gridle and drizzle a spoon ful of oil, pour a laddle full of dosa batter and lay dosa

5. Flip over and cook on both the sides
6. Take into a plate and garnish with onion pieces, green chilli pieces, ginger pieces, grated carrot and coriander leaves
7. You can serve Ragi Dosa with sambar and any chutneys.

Hakka Chilli Chicken Recipe is a popular Chicken Starters or Appetizer in any restaurant and a most common dish of the fusion IndoChinese cuisine. Boneless chicken pieces are marinated and then deep fried and seasoned in 3 easy simple sauces for chicken to get the best spicy chilli chicken indian recipe either as fry or gravy. The Chinese Community from Canton settled at Tangra, a place on the eastern fringe of Kolkata hence its also called tangra style chilli chicken. It is a legendary dish served by theChinese (CantoneseHakka community) living in Kolkata, best served with Noodles.

Let us discover how to make chilli chicken dry recipe.

Ingredients for Chili Chicken Indian Recipe

1. Chicken Boneless - 500gms
2. Capsicum - 1 big
3. Green chillies - 2
4. Onion - 1 big
5. Tomatoes - 2 medium sized (Can be replaced with 3 to 4 tsps of Tomato Ketchup)
6. Curry Leaves - 2 to 3 strands
7. Coriander Leaves - 2 to 3 strands
8. Spring Onion Leaves - 2 strands
9. Ginger Garlic paste - 2 tsps
10. Lemon - 1/2 piece
11. Red Chilli Powder - 2 tsps
12. Turmeric Powder - 1/4 tsp
13. Salt - To taste
14. Corn Flour - 3 to 4 tsps
15. Red Chilli Sauce - 1 tsp
16. Green Chilli Sauce - 1 tsp
17. Soya Sauce - 1/2 tsp
18. Vinegar - 1/2 tsp
19. Oil - For Frying

Procedure - How to make Hakka Chilli Chicken Recipe

1. Wash and marinate boneless chicken using salt, red chilli powder, turmeric powder, corn flour, lemon juice, 1 tsp of ginger garlic paste and rest it for 1 hr

2. In a bowl mix all these sauces for chicken i.e. Red chilli sauce, green chilli sauce, tomato ketchup, soya sauce and vinegar keep aside (Instead of Tomato ketchup and Green chilli sauce I used Tomato Puree and Green chilli paste)

3. In a Pan roast or deep fry the marinated chicken pieces

4. Meanwhile, in a pan add 2 tsps of oil
5. Once oil is hot, add 1 tsp of ginger garlic paste, curry leaves and fry nicely
6. Now add onions, green chillies, capsicum pieces and fry nicely

7. Capsicum pieces should not get overcooked, they should be crunchy enough
8. Add mixed sauces in this and salt if needed
9. Now add fried or roasted chicken pieces to this and cook till sauces evaporate

10. Garnish with coriander and spring onion leaves, chinese chilli chicken indian style is is ready to serve.

Lime and chilli chicken together tastesawesomeand is a tempting flavourand nice aroma. You can enjoy it with rotis, naans, noodles, fried rices, biryanis, pulaos and with sambar rice also. Chilli chicken and fried riceis the best chinese combo.

Pachi Pulusu is a telangana recipe soup for rice, its also called Raw Rasam Pachi Pulusu recipe in telugu as its made of raw tamarind which is not cooked or boiled. It is an uncooked tamarind soup with mild spices and a little tempering. It is very easy to make recipe which uses very few ingredients. It can be served with steamed rice, mudda pappu and vadiyalu makes a simple and sober yet delicious combo. Ittastes heavenly with chicken or mutton gravy and steamed rice.

Often people think Charu or Rasam are same but actually not. Pachi Pulusu is a raw(uncooked) version of tamarind soup whereas Charu/Rasam is a cooked and boiled version of tamarind soup.

Pachi Pulusu should be consumed within the same day of preparation whereas Charu or Rasam since it is a boiled version it stays fine for 1 to 2 days.

Let us start how to make pachipulusu recipe i.e. Raw Rasam

Ingredients for Pachi Pulusu Telangana Recipe

1. Tamarind - small lemon sized
2. Water - 1 n 1/2 to 2 glasses
3. Onion - 1
4. Green Chillies - 3
5. Coriander Leaves - 2 to 3 tbsps
6. Curry Leaves - 1 sprig
7. Red Chillies - 2
8. Red Chilli Flakes - 1/2 tsp
9. Mustard Seeds - 1 tsp
10. Cumin Seeds - 1 tsp
11. Sesame Seeds - 1 tsp
12. Salt - To taste
13. Red Chilli Powder - 3/4 tsp
14. Turmeric Powder - 1/4 tsp
15. Oil - 2 tsps

Procedure - How to make Pachi Pulusu recipe in Telugu

1. Wash and soak tamarind in 1 n 1/2 to 2 glasses of water for 15 to 20 mins
2. After 20 mins squeeze tamarind, extract thin tamarind juice and keep aside
3. Roast green chillies on flame and cool them a bit
4. Now take roasted and cooled green chillies, onion slices, coriander leaves, salt and red chilli powder in your hand, crush nicely and mix this in tamarind juice.
5. This crushing part is really essential bcoz just by adding these ingredients without crushing won't give the real taste

6. Heat oil in a small pan, add mustard and cumin seeds, red chilli flakes, curry leaves and split red chillies to half and add.
7. Mustard and cumin seeds should become black but not burnt. This is very essential as the blackened mustard and cumin seeds give a nice flavour to the raw rasam

8. Also add turmeric powder, sesame seeds. Switch off the flame and pour this tempering on the tamarind juice and mix nicely.
9. Hot andhra pachi pulusu recipe is ready.

Saggubiyyam Chekkalu or Thattai recipe is one amongst the traditionally made savouries during festive occasions. It is a variation of Rice Crackers which are made in different shapes and sizes also called as Sabudana Chekkalu, Nippattu recipe in kannada,Thattai murukku recipe in tamil, Appalu, Chekkaluin telugu.

saggubiyyam chekkalu-nippattu recipe in kannada

My friend's mom send me this savoury.
When I tasted chekkalu I really liked them a lot and was planning to do this since long. But I don't know how to make the recipe. I just figured out the process with a guess and it worked.The Sago Rice Crackers which I made matched with the rice crackers sent by my friend's mom.

Saggubiyyam Chekkalu - Ingredients

(Makes 40 to 50 pieces, shelf life : 1 month)

1. Sago - 50 gms
2. Rice Flour - 300 gms
3. Red Chilli Powder - 4 tsps
4. Salt - To taste
5. Turmeric Powder - 1 tsp
6. Oil - For Deep Frying

How to make Nippattu Recipe in kannadaor Thattai Recipe in Tamil - Procedure

1. Heat oil in a deep bottomed pan
2. Mean while wash sago and pour some water preferably 2 to 3 times the quantity
of sago
3. Keep this bowl containing sago on low flame and keep stirring
4. Sago becomes soft and gooey
5. When sago starts loosing its shape then immediately switch off the flame and pour sago in rice flour
6. Add red chilli powder, salt and turmeric powder to the flour and mix loosely
7. When sago is nicely mixed in the flour add water and mix nicely to form a dough
8. Pinch small portions of dough (a small lemon sized ball) and press them flat as discs
9. Now deep fry these discs in hot oil 2 to 3 at a time
10. Likewise finish off the whole dough, Saggubiyyam Recipesare ready to serve
11. They can be eaten directly or you can serve with tomato ketchup
12. 40 to 50 chekkalu can be made with the above mentioned quantities of ingredients
13. Shelf life for Saggubiyyam Chekkaluis 1 month

sabudana-chekkalu-nipattu-thattai-recipe

This Capsicum Aloo Recipe or Capsicum aloo fry recipe is an easy to make veg recipe. Here Potatoes(aloo or alu) and Bell Peppers(Capsicum) are diced as cubes and cooked together along with the regular home made spices without using any special ones.

Capsicum Aloo Recipe is a very tasty and yummy combination, people who won't prefer capsicum much will surely love this recipe as potatoes are used to enhance the taste of the dish. Let us dive inand know how to make aloo capsicum curry recipe

Previously I too didn't like capsicum much but when I have tried this alu capsicum recipe then I have become a great fan of this recipe. Now I prepare this curry atleast once a week for sure. I used green bell pepper, you can even use red or yellow bell pepper depending upon you interest.

Ingredients for Capsicum Aloo Recipe

1. Potatoes(Aloo) - 250 gms
2. Bell Peppers(Capsicum) - 250 gms
3. Mustard Seeds - 1/2 tsp
4. Cumin seeds – 1/2 tsp
5. Green Chillies - 4
6. Onion – 1
7. Curry Leaves - 1 sprig
8. Coriander Leaves - 2 to 3 sprigs
9. Spring Onion Leaves - 2 to 3 sprigs (Optional)
10. Turmeric powder – 1/4 tsp
11. Red chili powder – 1 tsp
12. Salt – To taste
13. Coriander Powder - 1/2 tsp
14. Oil – 3 teaspoons

Apart from this dry capsicum potato sabzi i have also made capsicum masala gravy curry for chapathi and never miss to try this.

Procedure - How to make Potato Capsicum Sabzi

1. Heat oil in a pan on medium heat. Once hot add mustard seeds, cumin seeds.
2. Then add onions and saute them till they are translucent. Add green chillies, curry leaves, spring onion leaves.

3. Then add potatoes. Mix well. Once potatoes are half cooked add capsicum.
4. Add turmeric powder, red chili powder, coriander powder and salt. Mix well.

5. Cover the pan and cook it till both bell pepper and potatoes are properly cooked.
6. Garnish with corainder leaves and serve with rotis or steamed rice and rasam combo.

You can serve this dry capsicum aloo sabzi for chapati/roti or poori/puri or phulka or steamed rice with rasam or sambar as well.

Potato Capsicum Sabzi

Potato Capsicum - Aloo Sabzi for Chapati

Beetroot Rice or Beets Rice is a quick, easy and healthy rice recipe. It is a one pot meal which suits better for toddlers, for lunch box or for a quick dinner. Beetroot has many nutritional values. They are rich in vitamins such as vitamin A, B and C, minerals such as Potassium and Manganese. It is a good source of beta carotene and folic acid as well. Beets increase stamina, lowers cholesterol, increases hemoglobin in blood.

Keeping in mind all the above nutritional values of beets, one should definitely include beets in their routine. But for people who hate beets it might sound uneasy.

There is an idea which might help beet-haters to include beetroot in their recipes. Beet-haters should try recipes with grated beetroot rather than using chopped beetroot pieces. This might help them in slowly incorporating beets in their routine.

Ingredients for Beetroot Rice Recipe

1. Beetroot - 1/2 cup (Grated)
2. Cooked Rice - 1 cup (Cooked and cooled to room temperature)
3. Green chillies - 3 to 4
4. Onion - 1 small
5. Salt - To taste
6. Mustard Seeds - 1 tsp
7. Cumin Seeds - 1 tsp
8. Chana Dal - 2 tsps
9. Split Urad Dal - 2 tsts
10. Coriander Powder - 1 tsp
11. Oil - 2 to 3 tsps

Procedure - How to make Beetroot Rice for Toddlers

1. Heat oil in a pan, when oil is hot, add mustard and cumin seeds, urad and chana dal

2. When dals get roasted and seeds splutter, add green chilli pieces, onion pieces and salt
3. When onion pieces become transparent add grated beetroot
4. When beetroot is nicely cooked add rice and coriander powder, give nice stir and heat rice for 2 to 3 minutes

5. Now switch off the flame and serve beetroot rice recipe with Boondhi Raitha and any fryums

Beetroot Rice Recipe - Beets Rice - Beetroot Fried Rice

Tags: easy beetroot recipes, lunch box ideas, indian lunch box recipes, Healthy Beetroot recipes, recipes for toddlers

Carrot Beans Poriyal or Curry is a combo recipe and tastes awesome when we add coconut powder to it. If you How to make Carrot Poriyal then it is more or less same version with few additions. Nutritionally carrot and beans are very healthy vegetables. Carrot is good for eyes and skin whereas beans is highly protein rich food and rich in fibre. This is basically a Karnataka style dish, People there use scraped and fresh coconut in most of their recipes.

How to make Carrot Poriyal - Carrot Beans Poriyal

Scraped coconut gives a rich taste to any recipe.This carrot beans recipe is a healthy and tasty combination and we can include this recipe in our daily meal routine as well.
Steamed Rice, sambar and Papadams as sides make a great combination for this recipe, apart from this it is a good side dish for chapati or phulka. There are a lot of poriyals which are gonna come in my blog space. Meanwhile you may also like my other beans recipes,

- Easy way to make Hyacinth Beans Stir Fry or Sondel
- Best way to make Chick Pea Beans Stir Fry or Sondel

Okay, lets get back and learn how to make Carrot curry with beans and coconut.

Carrot Beans Poriyal Recipe - Ingredients

1. Carrot - 200 gms
2. Beans - 200 gms
3. Coconut Powder - 5 tbsps
4. Green Chillies - 4
5. Onion - 1
6. Curry Leaves - 1 sprig
7. Coriander Leaves - 2 tbsps
8. Mustard Seeds - 1/2 tsp
9. Cumin Seeds - 1/2 tsp
10. Turmeric Powder - 1/2 tsp
11. Salt - To taste
12. Red chilli powder - 1 n 1/2 tsps
13. Coriander Powder - 1 tsp
14. Oil - 3 to 4 tbsps
Also check this sweet recipe and learn How to make Carrot Halwa with Milkmaid

How to make Carrot Poriyal - Procedure

1. Heat oil in a pan, add mustard and cumin seeds

2. Once they splutter add green chilli and onion pieces, curry leaves

3. Once onion pieces turn transparent, add carrot pieces, turmeric powder

4. Once carrot is cooked nicely add beans pieces and fry nicely

5. When both carrot and beans pieces are cooked nicely add coconut powder, salt, red chilli powder and coriander powder

6. Mix nicely and cook for few more minutes

7. Now switch off the flame garnish with coriander leaves and enjoy Carrot Beans Poriyal Recipe

Hope you liked this carrot beans curry and share your experience if you How to make Carrot Poriyal more better and tasty.

Matar Ghugni Recipe, how to make pattani sundal or Green peas fry recipe, it is easy to make recipe during Navratri Festival which is offered to puja as prasadam. Also it is a very healthy and tasty snack. Even dried peas can also be used to make this sundal. We need to soak the dried green peas overnight and next day morning we need to pressure cook till peas become soft. Then we can follow the same procedure for making sundal as shown in this post. We also add add coconut powder to this green peas recipe.

Hare Matar ki Ghugni recipe - Green Peas Sundal

Winter is the season for green peas but now a days green peas is available through out the year. In chill winter evenings serve this green peas snacks dry item with hot chai(tea) it tastes heavenly.

Let us get into making of pachai payaru sundal or pattani sundal recipe in tamil also called as hare matar ki ghugni recipe in hindi and Batani Guggillu in Telugu

Matar Ghugni Recipe - Ingredients:

1. Green Peas - 1 cup
2. Green Chillies - 3
3. Onion - 1 small
4. Coriander leaves - 2 tsps
5. Curry leaves - 1 sprig
6. Lemon Juice - 1 tsp
7. Salt - To taste
8. Red Chilli Powder - 1 tsp
9. Turmeric Powder - 1/4 tsp
10. Coriander Powder - 1/2 tsp
11. Chaat Masala - 1/2 tsp (Optional)
12. Oil - 2 tsps
13. Mustard Seeds - 1/4 tsp
14. Cumin Seeds - 1/4 tsp

Also Read: How to make pattani sundal gravy recipe with mushroomswhich is yet another healthy nutritious dish and can be served with hot Poori/Puri, Chapati at breakfast or dinner time.

How to make Pattani Sundal Recipe - Procedure:

1. Wash and drain green peas, keep aside

Green Peas - Pachi Batani - Pachai Pattani Sundal

2. Heat oil in a pan, add mustard and cumin seeds
3. Once they splutter add chopped green chillies, onion pieces and curry leaves

Navrathri Recipes - Sundal Recipes - Guggillu Recipes

4. Saute them nicely, add green peas, salt, turmeric powder, red chilli powder, coriander powder and chaat masala

5. Fry green peas nicely for about 5 minutes
6. Add lemon juice and garnish with coriander leaves and serve Green Peas Sundal

How to make Pattani Sundal fry - Pachai Payaru sundal in tamil