chettinad chicken varuval, chicken masala fry - dry recipe chettinad style

August 22, 2016, 11:24 am

≫ Next: dondakaya fry andhra style - dondakaya kobbari fry (vepudu) - deep fry recipe

≪ Previous: How to make Almond Chicken Gravy Recipe - Chicken Badami Korma Recipe

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Chettinad Chicken Varuval or Chicken Masala Fry is a dry and spicy hot chicken recipe with mouth watering aromas. As the name Chettinad suggests chettinad spices only are used in the recipe i.e. no need of using regular garam masalas. Chettinad Masala Spice Powder itself is enough to give the spicy taste. It will be fierry hot and adds a unique flavour to the recipe. Chettinad Masala Powder includes, dry red chillies in good amount, pepper corns, garlic, coriander, cumin and fennel seeds. Dry Red Chillies and pepper corns give spicy flavour, remaining ingredients such as garlic, coriander, cumin and fennel seeds give nice aroma, mild spice and yummy taste. The nice aromas of the recipe will drag you towards it.

I prepared this chettinad chicken fry recipe for the very first time and I just fell in love with it.
I made chettinad chicken masala dry recipe i.e. no gravy at all. It was a fry recipe, masala just coated the chicken pieces. The chicken was very tasty, I served it with Steamed Rice and Rasam. But I couldn't resist myself, and I ate just the pieces as whole. Dry Chettinad Chicken can be served as a starter too. It was so yum, do prepare Chettinad Chicken and you will drool fall in love with it. It is a drool worthy recipe.

Ingredients for chicken varuval recipe chettinad style:

1. Chicken - 500 gms
2. Onions - 2
3. Tomatoes - 2
4. Curry Leaves - 2 sprigs
5. Coriander Leaves - 2 sprigs
6. Ginger Garlic Paste - 1 tbsp
7. Mustard Seeds - 1 tsp
8. Red Chilli Powder - 2 tsps
9. Salt - To taste
10. Turmeric Powder - 1/2 tsp
11. Oil - 4 tbsps
12. Lime Juice - 1 tbsp

To Grind: (Chettinad Masala Powder)

1. Red Chillies - 6
2. Coriander Seeds - 2 tsps
3. Cumin Seeds - 1 tsp
4. Fennel Seeds - 1 tsp
5. Garlic Pods - 5 to 6
6. Cloves - 5

Other Chicken recipes:

How to make Chiken 65 Cripsy and Crunchy

Almond Chicken Gravy Recipe - Chicken Badami Korma Recipe

Hariyali chicken recipe 

Procedure:

How to maker chettinad chicken fry recipe dry

1. Dry roast ingredients under "To Grind" list, keep aside and cool them the stuff
2. After cooling the stuff, grind it to a fine powder

3. Make onion paste and tomato paste also in the mixer

4. Wash and marinate chicken using red chilli powder, salt, turmeric powder and lime juice, keep it aside for 1/2 hour

5. Heat oil in a pan, once oil is hot add mustard seeds
6. When they crackle, add onion paste and saute lightly
7. Add curry leaves, ginger garlic paste and turmeric powder, saute lightly
8. Now add marinated chicken pieces, mix nicely, cover and fry chicken pieces till they turn white in colour

9. Add tomato paste and let it cook for some time
10. Now add ground masala powder, red chilli powder, salt and mix nicely
11. Cover and cook till chicken gets roasted nicely
12. Keep stirring in between so that it won't get burnt in the bottom
13. Also sprinkle some water if needed

14. Once chicken is nicely cooked, and meat starts loosing the bone and oil floats on top then switch off the flame, dish out and garnish with coriander leaves
15. Spicy chettinad chicken varuvalfry recipe is ready to eat, I served it with steamed rice, rasam and curd.

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dondakaya fry andhra style - dondakaya kobbari fry (vepudu) - deep fry recipe

August 31, 2016, 1:43 pm

≫ Next: corn vada, sweet corn vada recipe - mokkajonna vadalu (garelu)

≪ Previous: chettinad chicken varuval, chicken masala fry - dry recipe chettinad style

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Dondakaya fry andhra style or Dondakaya deep fry or Dondakaya kobbari fry (vepudu) is a crispy and healthy recipe prepared withdry coconut. Dondakaya in english is called Ivy Gourd, Kovakkai fry in Tamil and Tondekayi in Kannada. It is also called 'dondakayakobbari koora'or 'Dondakaya Kobbari Karam' in telugu.

This Tindora Coconut Stir Fry Recipe is made using fresh and tender tindoras and using freshly grated coconut. Tender tindora is turned into a deeply roasted delicious stir fry that is simple yet elegant to serve as part of a special meal. Instead of ccoconutwe can make this with peanuts powder or roasted chana dal powder or sesame seeds powder as well.
But off all tindora fry with coconut powder tastes heavenly. You can refer to my other  Dondakaya Masala Curry recipe which is a gravy version made using peanut powder.

Ingredientsfor Dondakaya fry andhra style or Dondakaya deep fry:

1. Dondakaya/Ivy Gourd- 250 gms
2. Fresh Coconut Pieces - 1/2 cup
3. Green Chillies - 4
4. Onion - 1 small
5. Curry Leaves - 2 sprigs
6. Coriander Leaves - 4 sprigs
7. Garlic - 6 to 7 pods
8. Mustard Seeds - 1 tsp
9. Cumin Seeds - 1 tsp
10. Hing - 1/4 tsp
11. Salt - To taste
12. Turmeric Powder - 1/2 tsp
13. Red Chilli Powder - 2 tsps
14. Coriander Powder - 1 tsp
15. Oil - 4 tbsps

Other healthy fry recipes:

Okra fry andhra style - bendakaya vepudu

Thotakura fry  

Carrot Beans Poriyal Recipe


 
Procedure:

How to make Dondakaya Kobbari Frykooraor Dondakaya Kobbari Karam

1. Wash and cut tindora length wise, you can cut them in any shape as you desire
2. Heat a pan, add oil and when oil is hot, add mustard and cumin seeds

3. Once they splutter add green chilli and onion pieces
4. Add curry leaves, hing and turmeric powder
5. Now add chopped dondakaya and fry till they become soft and nicely cooked

6. Meanwhile in a mixer add fresh coconut pieces, garlic, salt as needed and grind finely
7. When tindora is nicely fried, add salt, red chilli powder, coriander powder and ground coconut powder

8. Mix nicely, cover with a lid and cook for 5 minutes
9. Dondakaya fry andhra style or Dondakaya kobbari fry is ready, you can garnish with coriander leaves and serve with steamed rice and sambar.

corn vada, sweet corn vada recipe - mokkajonna vadalu (garelu)

September 3, 2016, 10:13 pm

≫ Next: anapakaya pappu, sorakaya pappu - lauki moong dal - sorakaya kootu

≪ Previous: dondakaya fry andhra style - dondakaya kobbari fry (vepudu) - deep fry recipe

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Sweet Corn Vada Recipe is a quick easy and tasty snack and I love this very much. A slight hint of sweetness from the sweet corn with the freshness from the herbs and crunchy onion bits make the vadas delicious. Also called as sweet corn garelu or mokkajonna vadaluin telugu.

Unlike regular recipe of corn vada, making these with sweet corn is a bit difficult task. The sweet corn paste after grinding will be very gooey. Bengal Gram Flour is used as the binding agent. Bits n pieces of onion, curry leaves and mint leaves further enhance the taste. corn vadas will be crisp from outside and soft and chewy from inside. These fritters work well as starters or finger food or as a perfect evening snack with garam a garam chai during rainy evenings.
In place of bengal gram flour you can use small chunks of bread for binding purpose as bread chunks absorb extra moisture from the sweet corn paste. You can add corn flour also as the binding agent but in this case fritters become more crispy and will be a bit less softy inside than using bengal gram flour as binding agent. Rice flour can also be added as the binding agent.

Ingredients for corn vada - sweet corn vada recipe

1. Sweet Corn - 1 n 1/2 cup
2. Green Chillies - 2
3. Onion - 1 smal
4. Curry Leaves - 2 sprigs
5. Mint Leaves - 3 to 4 sprigs
6. Coriander Leaves - 5 to 6 sprigs
7. Dry Red Chiliies - 4
8. Garlic - 7 to 8 pieces
9. Coriander Seeds - 1 tbsp
10. Cumin Seeds - 1 tsp
11. Gram Flour (Besan Flour) - 2 to 3 tsps
12. Salt - To Taste
13. Oil - For Deep Frying

 

You may also like other sweet vada recipes Balushahi Recipe or Makhan Bada and hot spicy vada recipes Medu Vada, Pudina Vadai& Pesarapappu Vadalu. 
 


Procedure:

How to make sweet corn vada recipe step by step

1. In a mixer take sweet corn, add dry red chillies, green chilli pieces, garlic pieces, coriander and cumin seeds
2. Grind this to a coarse paste, Sweet corn becomes too gooey after grinding so just 1 or 2 pulses of grinding is enough

3. Do not add water while grinding as sweet corn itself will become gooey
4. Now dish out this paste into a bowl, add sliced onion pieces, chopped curry leaves, mint leaves and coriander leaves
5. Add salt as needed and add gram flour, I added 3 tsps of flour to my sweet corn mixture to make it firm enough to make vadas, if your sweet corn is too watery then you need to increase gram flour quantity

6. Take care while grinding sweet corn if you grind it coarsely then too much of gram flour is not needed as this might change the original taste of sweet corn.
7. Now heat oil for deep frying, pinch off small portion of above mixture and shape it as vada (garelu) and deep fry in hot oil

8. Like wise make all the vadas, yummy and tasty mokkajonna vadalu or garelu are ready for serving.
9. You can serve corn vada  or fritters as it is or with any hot and spicy dips.

anapakaya pappu, sorakaya pappu - lauki moong dal - sorakaya kootu

September 8, 2016, 9:46 am

≫ Next: majjiga charu andhra style - majjiga pulusu recipe in telugu - perugu chaaru

≪ Previous: corn vada, sweet corn vada recipe - mokkajonna vadalu (garelu)

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Anapakaya Pappuor Sorakaya Pappu anandhra style recipe also called sorakkai or sorakaya kootu in tamil andlauki moong dal in hindi.

Ingredients for Sorakaya Pappu (kootu) - Anapakaya Pappu

 
1. Bottle gourd (anapakaya/sorakaya/lauki) - 1
2. Yellow Gram - 1 cup
3. Green Chillies - 4
4. Onion - 1
5. Curry Leaves - 2 sprigs
6. Coriander Leaves - 4 to 5 sprigs
7. Garlic - 5 to 6 pieces
8. Mustard Seeds - 1/2 tsp
9. Cumin Seeds - 1/2 tsp
10. Salt - To Taste
11. Red Chilli Powder - 2 tsps
12. Turmeric Powder - 1/4 tsp
13. Oil - 3 to 4 tbsps
14. Water -  3 cups

Other Dal/pappu recipes:

Gangavalli kura pappu

Pesarapappu Vadalu 

Menthikura Pesarapappu 

Mullangi Pesara Pappu
 

 

Procedure:

How to make anapakaya pappu - sorakaya pappu - lauki moong dal

1. Wash, peel, discard seeds and cut bottle gourd to small pieces
2. Wash and soak yellow gram for 5 to 10 minutes
3. Heat oil in a pan, once oil is hot add mmustard and cumin seeds
4. When they splutter add green chilli and onion pieces
5. Once onion pieces turn transparant add curry leaves and fry for a minute
6. Now drain water from yellow gram and add it to the pan
7. Fry dal for 2 to 3 minutes till nice aroma comes out
8. Now add bottle gourd pieces and cook them for some time
9. Now add turmeric powder, salt, red chilli powder mix nicely and add water and cover with a lid
10. Cook on medium flame for 10 minutes, once bottle gourd pieces become tender and dal is properly cooked add crushed garlic and dish out
11. Garnish with coriander leaves and yummy sorakaya pesara pappu is ready to serve
12. Sorakaya Pappu or anapakaya pappu goes well with chapathi, rice and roti.

majjiga charu andhra style - majjiga pulusu recipe in telugu - perugu chaaru

September 12, 2016, 2:45 am

≫ Next: gongura nilava pachadi, pulicha keerai thokku - gongura pickle recipe

≪ Previous: anapakaya pappu, sorakaya pappu - lauki moong dal - sorakaya kootu

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Majjiga CharuorMajjiga Pulusu Recipe is an andhra style buttermilk stew. Majjiga or Challa means buttermilk made using curd (perugu), sopeople also call itChalla Chaaru or Perugu Chaaru or Majjiga Pulusu in telugu in telugu. A sour curd gives a nice tangy taste to the recipe.

There are many variations in its preparation. A delectable combination of veggies are used such as ladys fingers, bottle gourd, drumsticks, potatoes, tomatoes, etc. But today I am showing a very basic version of making Majjiga charuwhere no veggies are used. A simple tadka is added to the buttermilk to make this recipe.It is also called as Pulissery or Moru Kootan, Mor Khuzambu in different south indian  languages.
In North this recipe is popular by the names Dahi Thadka or Andhra Kadi.
Serve it with rice and papadams along with some pickle. It is a great recipe during
summers as Buttermilk is very good for health as it keeps our body hydrated during
summer. So let us learn how to make majjiga charu.

Ingredients for majjiga charu or majjiga pulusu recipe:

1. Curd - 1 cup
2. Water - 1/2 cup
3. Green Chillies - 3
4. Onion - 1/2 (finely chopped)
5. Curry Leaves - few
6. Coriander Leaves - few
7. Salt - To Taste
8. Turmeric Powder - 1/4 tsp
9. Oil - 1 tsp
10. Channa Dal - 1 tsp
11. Mustard Seeds - 1/4 tsp
12. Cumin Seeds - 1/4 tsp
13. Hing - 1/8 tsp
14. Urad Dal - 1 tsp

Other pulusu recipes:

Sorakaya Pulusu or Anapakaya Pulusu

Pachi Pulusu 

Procedure:

How to prepare majjiga charu andhra recipe

 
1. Take curd into a bowl, add water, salt and whisk it nicely to remove lumps if any

2. Heat a small pan, add oil, once oil is hot add mustard and cumin seeds, channa and urad dal

3. Once they splutter and when dals change colour slightly add finely chopped green chillies and onion, also add curry leaves.

4. When these are nicely cooked add hing, turmeric powder and switch off the flame

5. Pour this tadka in already whisked curd and mix nicely

6. Add chopped coriander for garnishing

7. Easy and quick Majjiga Chaaru or andhra majjiga pulusu recipe using very little or even minimal ingredients is ready to eat.

8. Serve it with rice and papadams along with some pickle

9. It is a tasty and easy recipe which is very good for health and also it helps to keep our body hydrated during the summer.

gongura nilava pachadi, pulicha keerai thokku - gongura pickle recipe

September 17, 2016, 11:34 pm

≫ Next: ponganalu - paddu recipe - gunta ponganalu recipe - pongadalu

≪ Previous: majjiga charu andhra style - majjiga pulusu recipe in telugu - perugu chaaru

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Gongura Nilava Pachadi in telugualso calledPulicha Keerai Thokku or thuvaiyal or thogayal in tamil . Gongura in English is termed as Sorrel Leaves, pitwa or ambadi Bhaji or khatta Bhaji in hindi and Pulicha keerai in Tamil. Gongura is popularly known as "Andhra Maatha" in Andhra Pradesh.

Andhra gongura pickle recipe is the most famous and other well known recipes are Gongura Mutton, Gongura Chicken and Gongura Prawns are popular recipes down South India. Gongura Pappu is also quite common recipe where gongura is paired with dals. Gongura Paneer, Gongura Rice and Gongura Pulihora are other popular recipes made using gongura. 

It is a summer crop and the hotter the place of cultivation the more sourer the leaf gets. The sourness of the leaves give a nice and tangy taste to any recipe in which these leaves are used. Sesame seeds powder or peanuts powder can be added to cut down the sour taste but it stays for 2 to 3 days only. Some people don't use tamarind in the preparation. Instead they use tomato pieces in the preparation. Gongura pickle is served by adding chopped onion pieces on it. 

Gongura pickle or Thokku is paired usually with Jowar Roti. Also this combination is one of the prasads offered to god Shiridi Sai Baba. Gongura pachadi make an awesome combination with steamed rice and ghee.

Gongura leaves health benefits: It is rich in iron, vitamins, folic acid and essential anti-oxidants.

Ingredients for Gongura Nilava Pachadi (Pickle) or Pulicha Keerai Thokku

1. Gongura (Red Sorrel Leaves or Pulicha keerai) - 2 cups
2. Tamarind - 1 big gooseberry sized
3. Garlic Cloves - 20 to 25 cloves
4. Fenugreek Seeds - 1/2 tsp
5. Coriander Seeds - 1 n 1/2 tsp
6. Mustard Seeds - 1 tsp
7. Cumin Seeds - 1 tsp
8. Red Chillies - 3 to 4
9. Asafoetida - 1/4 tsp
10. Turmeric Powder - 1/4 tsp
11. Salt - 1 n 1/2 tsps
12. Red Chilli Powder - 2 tsps
13. Oil - 1 full cup

 
Other pickle recipes andhra style:

Tomato Pickleor Thakkali Thokku

Kollu Chutney Recipe or Ulavalu or Horse Gram Chutney Recipe 

Pudhina Tomato or Mint leaves and tomato Chutney 

Peanut Bengal gram Chutney or Palli Putna Dal Chutney 


Procedure:

How to make Pulicha Keerai Thokku - Gongura Nilava Pachadi

1. From the stems of red sorrel leaves pluck only leaves and discard stems
2. Nicely wash the leaves to remove dirt and drain water completely
3. On a newspaper or on a kitchen towel spread the leaves and allow them to drain the
 moist completely, else shelf life decreases, don't dry under sun
4. Leaves should be moist free but not crisp due to over drying
5. Now chop the leaves very finely
6. Also wash and soak tamarind in little water
7. In a pan dry roast fenugreek seeds and coriander seeds one after the other and grind both together to a fine powder
8. In the same pan add half cup of oil
9. When oil is hot add chopped red sorrel leaves and fry till oil oozes out and floats on top of the leaves
10. This takes about 5 minutes. Now cool this stuff and grind to a fine paste, keep aside
11. Also drain tamarind from soaked water, add half of the above mentioned quantity of garlic and grind both tamarind and garlic to a fine paste, keep aside
12. Heat a pan, add remaining half of the oil, when oil is hot add mustard and cumin seeds, once they splutter add red chillies and remaining garlic cloves, asafoetida and turmeric powder also and fry for a minute or two
13. Now switch off the flame and pour this tadka into a bowl
14. Add salt and red chilli powder to this tadka
15. Also add ground fenugreek and coriander seeds powder
16. Add ground tamarind and garlic paste, also add ground red sorrel leaves paste
17. Mix all nicely, Pulicha Keerai Thokku or Gongura Nilava Pachadirecipe is ready, once it gets cooled, store in an air tight container, it stays for almost 3 months
18. The pickle after preparation should be more spicy, salty and tangy. Over time the taste gets balanced.

ponganalu - paddu recipe - gunta ponganalu recipe - pongadalu

September 23, 2016, 1:34 pm

≫ Next: flax seeds recipe south indian style - alsi ki chutney powder - avise ginjalu podi

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Ponganalu orPaddu recipealso known asPongadalu or Gunta Ponganalu recipe in teluguwhich is a popular South Indian breakfast recipe. It can be made in both savoury and sweet versions too. Here I am showing the savoury version.

Some people use Idli batter for making this recipe and some use Dosa batter, today we will learn how to make ponganalu with dosa batterand make thempuffy round shaped. 
 

Pongadalu is a telugu word, which means fried batter puffs. They are called as paddu recipe in kannada, kuzhi paniyaram recipe in tamil language, Guliappa in other south indian languages.
These paniyarams will be crispy outside and soft and yum inside. Do try this recipe and I promise you will fall in love with these cute little pies. For making this recipe you should have special Ponganalu Pan (as shown in the pics under procedure) and is called as Aebleskiver pan in English.

Paddu recipe orGunta ponganalu recipe - Ingredients:

1. Rice - 1 cup
2. Urad dal - 1/2 cup
3. Methi seeds - 1/4 tsp
4. Salt - 1/4 tsp
5. Baking Soda - A pinch
6. Onion - 1
7. Green chiliies - 2
8. Tomatoes - 1
9. Carrot - 1
10. Curry Leaves - 2 sprigs
11. Spring Onion Leaves - 3 sprigs
12. Coriander Leaves - 5 sprigs
13. Oil - As Required
14. Water - As Needed



Other Breakfast recipes:

borugula upma or uggani recipe

matar puri 

chole puri 

sweet corn vada recipe 

Procedure:

How to make paddu recipe orgunta ponganalu recipe with dosa batter

Making of Paddu Batter Recipe:

1. Wash and soak Rice, Urad dal and methi seeds for 8 hours or Over night
2. Now by adding water grind it to a fine paste
3. Add the salt and baking soda to it

Paddu Batter Recipe

1. Finely chop all the veggies mentioned in the ingredients list

2. Add these veggies to the batter and mix nicely

3. Heat Ponganalu pan and add 2 drops of oil in each mould of the pan
4. Once the pongadala pan is hot now pour the mixed batter into each mould up to 2/3rd and cover with lid

5. Fill only 2/3rd and leave remaining 1/3rd of the mould as pongada puffs up when it gets cooked so it needs some space 

6. After 5 minutes of slow cooking flip each pongada onto the other side using a spoon or a spatula
7. When the other side is well cooked remove them and take into a plate

8. Hot yummy crispy Gunta Ponganalu( pongadalu ) or Paddu Recipefor breakfast is ready. Serve hot with any Chutney or pickle or sambar. I served it with Tomato Pickle, you can serve it with any sides of your choice.

flax seeds recipe south indian style - alsi ki chutney powder - avise ginjalu podi

October 6, 2016, 12:52 pm

≫ Next: bharwa baingan masala with gravy, stuffed brinjal curry with coconut - gutti vankaya karam kura

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Flax seeds recipe south indian style also called Alsi ki chutney powder in hindi andAvise Ginjalu Podior flax seeds karam podi in Telugu, it is a very healthy option of incorporating flaxseeds in your daily meal. A good source of dietary fibre and it is the only source of omega 3 fatty acids for vegetarians. These seeds are called as Agase in Kannada and Jawas in Marathi.

You can make many other Flax seeds recipes like laddoos just by grinding seeds similar to Ragi Laddoos and can make parathas by stuffing this flaxseeds spice powder.

You can also cook the plain powder in little water till thick and make flax seeds porridge. Also you can add this plain seeds powder in atta flour along with other flours such as ragi, jowar, bajra flours and make multigrain flour and roll rotis with this multigrain flour. You can make granola bars or granola laddoos using flaxseeds. You can roast the seeds and use them in muesli. In short you can make a seeds cocktail i.e. a mix of many varieties of seeds such as cashews, walnuts, almonds, melon seeds, black sesame seeds, sunflower seeds and also add flaxseeds to it chew and them directly.

Flax seeds health benefits:

Intake of these seeds either raw or in any form helps in weight loss and also increases hair growth. So it is better to include daily atleast 1 or 2 tsps of this flaxseeds powder in your meal or in any other recipe form in your diet to reduce weight and increase hair growth.

Taking high quantities of flax seeds may cause diarrhea and produces heat in the body so pregnant women are suggested to stay away from these flax seed recipes.

 

Ingredients for Alsi ki chutney powder - Avise ginjalu podi

1. Avise ginjalu (Flaxseeds) - 1 cup
2. Channa Dal (Bengal Gram) - 1/2 cup
3. Urad Dal (Black Gram) - 1/2 cup
4. Coriander Seeds - 2 tsps
5. Cumin Seeds - 2 tsps
6. Dry Red Chillies - 10
7. Tamarind - 1 small lemon sized ball
8. Sesame Seeds - 1/4 cup
9. Dry Coconut Powder - 1/4 cup
10. Curry Leaves - 2 to 3 sprigs
11. Hing (Asafoetida) - 1/4 tsp
12. Salt - To Taste
13. Oil - 1 n 1/2 tsps

Other powder recipes:

How to make Kasuri Methi powder at home 
How to make Thandai Powder 
 

Procedure:

How to make flax seeds recipes south indian style - Alsi chutney powder

1. Heat oil in a pan, add channa dal and fry on low flame till channa dal turns slightly brown in colour
2. Now add urad dal to it and fry till it becomes slightly brown
3. Now add coriander seeds, cumin seeds and fry
4. Also add dry red chillies, hing and tamarind and fry for 2 more minutes
5. Now transfer the whole contents into grinding jar and cool for 5 minutes
6. Meanwhile in the same pan add flaxseeds and fry, these seeds pop up while frying
7. Now add curry leaves and sesame seeds and fry till curry leaves shrink and sesame seeds too pop up 
8. Switch off the flame and add dry coconut powder and mix nicely
9. Add this stuff to the dals in the grinding jar, add salt and grind to a coarse powder
10. Add oil as per the mentioned quantity only don't add too much, otherwise the powder becomes a paste and also it doesn't stay for much longer time
11. Cool the powder for 5 minutes, now transfer it to a jar and it stays fine for about a month
12. Yummy and delicious flax seeds recipe south indian style Chutney Powder is ready. You can serve this alsi chutney powderoravise ginjalu podi with idlis, dosa, chapathi and steamed rice also.

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bharwa baingan masala with gravy, stuffed brinjal curry with coconut - gutti vankaya karam kura

October 25, 2016, 12:58 pm

≫ Next: How to make Jangiri or Imarti recipe in hindi - Diwali Sweets

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Bharwa Baingan Masala with gravy or Stuffed Brinjal Curry with coconut is a popular recipe in Andhra where we call it as Gutti Vankaya karam kura and bharwa baingan in hindi. Gutti Vankaya means Brinjal stuffing which can be made with many varieties like Peanut powder, sesame powder, dry coconut powder,roasted gram dal, Cashew Masala. This particular recipe has freshly grated coconut as its main

How to make Jangiri or Imarti recipe in hindi - Diwali Sweets

October 27, 2016, 6:18 am

≫ Next: dondakaya fry andhra style, dondakaya vepudu deep fry recipe

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Learn how to make Jangiri or Imarti recipe step by step. People call it Imarti recipe in hindi and Jangiri in tamil language, It one of the traditional recipe commonly prepared during Diwali the festival of lights. It is vividly available in almost all the sweet stores in India through out the year.  This recipe needs very few ingredients, but people feel making Jangiri's is a complicated and

dondakaya fry andhra style, dondakaya vepudu deep fry recipe

November 7, 2016, 10:01 am

≫ Next: kadalai urundai recipe, peanut balls with jaggery - verusenaga pappu undalu

≪ Previous: How to make Jangiri or Imarti recipe in hindi - Diwali Sweets

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Dondakaya Fry Andhra style or Dondakaya Vepudu Deep Fry recipe is an easy to make recipe, tastes awesome and goes well with rotis and rice as well. This recipe is also known as tindora bhaji or donda fry or kundru in hindi, dondakaya vepudu in telugu and or kovakkai poriyal in tamil and Ivy gourd in english which is rich in beta-carotene and benefits in eye problems and skin disorders.

kadalai urundai recipe, peanut balls with jaggery - verusenaga pappu undalu

November 10, 2016, 9:20 am

≫ Next: dal khichdi recipe hotel style

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Kadalai Urundai recipe known as (Ground nut) Peanut Balls in english also called Verkadalai mittai in Tamil. This is traditional indian sweet recipe and quite common in almost all the houses in Tamil nadu during Karthigai Deepam Festival. In telugu language this recipe has few other names "verusenaga pappu undalu", "palli bellam undalu" or "palli muddalu" or patti. Pottukadalai urundai (

dal khichdi recipe hotel style

November 20, 2016, 10:53 am

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Moong Dal Khichdi Recipe hotel style, khichdi or khichri is one of the healthy whole meal recipes where rice and lentils are cooked together. You can call it as one pot meal too and "moong dal ki khichdi recipe in hindi". Vegetables of your choice can also be added to make it even more healthier and this version is called as Vegetable Masala Khichdi. It ill be warm and gooey, a perfect and

aakakarakaya fry or boda kakarakaya kura - aa kakarakaya curry andhra style

November 29, 2016, 10:17 am

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Aakakarakaya fry or boda kakarakaya kura andhra style is one of my favourite curry. Aa kakarakaya koora is called as Teasel gourd or Hedgehog or spiny gourd in english, kantola in hindi, kakrol in bengali, kankoda in gujrati and boda kakarakaya in telugu. These are nothing but the miniatures of kakarakaya i.e. bitter gourd, but are not bitter in taste. In my childhood I would run away on

green peas masala north indian recipe - green peas curry for Chapathi

December 10, 2016, 10:53 am

≫ Next: Aviri Kudumulu Recipe in Telangana Style with Kandi ginjalu (Pigeon peas)

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Spicy Green Peas Masala North indian recipe is one of the best curry for chapathi, roti and poori. I have tasted this green peas masala curry in a restaurant and fell in love, I tried this at home though it didn't came out exact restaurant style but I was happy that it tasted really better. It is also known as Green Peas Hara Gravy or Hara vatana(in marathi) or Hariyali Matar masala recipe. 

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Aviri Kudumulu Recipe in Telangana Style with Kandi ginjalu (Pigeon peas)

December 13, 2016, 11:42 am

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Aviri Kudumulu Recipe a telangana Style steamed delicacy which I have made with Kandi ginjalu and rice flour. This kudumulu recipe in telugu is also called kozhukattai in tamil which can be made in both sweet and savory versions. This particular recipe is a savoury version where rice flour and Kandi ginjalu (Pigeon peas in english or Tuvar Lilva in hindi) are mixed and steamed together. 

sorakaya pappu recipe

December 20, 2016, 1:32 pm

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Sorakaya Pappu or Anapakaya Pappu an andhra style recipe also called as "Bottle gourd Dal recipe" in english, "sorakaya pappu in telugu" and dudhi/ kaddu / lauki dal ki sabzi in hindi. You can call this "sorakaya tomato pappu" as I have added tomatoes in a good amount to make it tangy in taste. This is one of the very easy to make dal recipe.  Frankly speaking I am not at all a fan of sorakaya

onion pakoda recipe - kanda bhaji recipe - south indian onion pakoda

January 7, 2017, 10:25 am

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Onion Pakoda Recipe or Kanda Bhaji Recipe is one of the most quick and easiest tea time snack. This south indian onion pakoda is also known as Ullipaya Pakodi in Telugu, Kanda Bhaji in Hindi, Neerulli Baje in Kannada. Thin sliced onions are dusted with besan flour, other ingredients, spices, little water, mixed together and deep fried in hot oil.  Onion Pakodas or Pakoras are usually served

andhra pesarattu recipe, how to prepare pesarattu (green gram dosa)

January 24, 2017, 10:20 am

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Andhra Pesarattu Recipe or Green gram dosa or Moong dal dosa recipe in hindi. Before going to know how to prepare pesarattu let us know few facts, this is a healthy recipe made with whole green gram which are known as pesarlu (pesalu) in Telugu. This is a popular breakfast recipe in Andhra region known as pesarattu recipe in telugu.  Upma is preferred as the best pesarattu side dish. Whenever I 

Nariyal ki chutney, Kobbari Pachadi - How to make Nariyal Chutney Recipe

January 28, 2017, 3:17 am

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Nariyal ki chutney recipe in hindi is known as Coconut Chutney in english, Kobbari Pachadi in telugu and Thengai Thogayal in tamil. This recipe is a plain nariyal ki chatni where I used tamarind to bring tanginess which makes it even more yummy. You can add curd instead of tamarind for tangy taste. I will be posting nariyal chutney recipe with dahi later.  I made this recipe with green