Upma -- Suji Upma -- How to make Upma

All Flour Dosa -- How to make Dosa with All Flours -- Pitchatlu

All Flour Dosa a new variety dosa.  We call them Pitchatlu true meaning is silly dosa, as it is made by adding any three or more flours. Normally we made them with wheat flour, maida and all purpose flour. I added two more i.e. suji and besan also. They are best accompanied with coconut chutney and Onion Chutney. They look like rawa dosa only, but they are not as crisp as rawa dosa. They are soft and tastes good.
Preparation Time: 15 mins
Cooking Time: 3 to 5 mins for each dosa
Recipe Category: Breakfast
Recipe Cuisine: Andhra
Serves: 5 people

Ingredients:

• All purpose flour - 1 cup
• Rice flour - 1 cup
• Wheat flour - 1 cup
• Suji - 1 cup
• Besan - 1/2 cup
• Cumin seeds - 1/4 tsp
• Salt - to taste
• Red chili powder - 1/2 tsp
• Green chillies - 2 chopped
• Water - as per requirement
• Oil - for making dosa

Procedure:

1. Take all the ingredients in a huge bowl and mix them well.
2. Add water to it and make thin consistency batter. Once the batter settles water will come up.
3. The batter should like that of Rawa Dosa. 
4. Heat tawa, pour the batter in a circular motion with a small tumbler. It should be poured from outward to inward.
5. Pour one spoon oil on the dosa. 
6. Fill the gaps of dosa with a little oil on them also.
7. Cook the dosa for 2 minutes or till the dosa turn to golden brown color. 
8. Flip it and cook for one more minute. 
9. Repeat the same to make desired number of dosas.
10. Serve it with coconut chutney and Onion Chutney.
    

Gutti vamkaya kura Recipe -- How to make Andhra Style Gutti Vankaya Kura

Vamkaya is also known as Brinjal or aubergine. It is the king of all vegetables. We can make so many varieties with it. This recipe is one among them. It is a must in most of the occasions in Andhra Pradesh.  
We need to prepare on special curry powder for this. That powder can be used in any other curry also. 

Ingredients:

• Brinjal/Eggplant/Aubergine/Vamkaya - 10
• Oil - 2 tbsp
• Salt - to taste
• Curry Powder - 3 tbsp 

Procedure:

1. Wash the brinjal thoroughly. Cut the stalk of it.
2. Slit them into four parts from the back of it. 
3. Do not cut them completely. 
4. Add salt  and 1 tsp oil to the curry powder and mix well. 
5. Stuff it into the eggplant/brinjals. 
6. Heat oil in pan. Put one after the other stuffed brinjals. 
7. Sprinkle 1/4 tsp salt and 1/2 tbsp water on them. 
8. Cover them with a closed lid. 
9. The lid should be very close and tight. So that the brinjals cook fast and would not burn.
10. Cook them over low flame.
11. Stir in between. 
12. Once the brinjals become soft remove from heat.
13. Serve it with hot piping rice.
    

Aloo Curry for Poori hotel style Recipe -- How to make aloo curry for poori hotel style

Beerakaya pappu Recipe -- How to make Dal with Ridge Gourd

Hi, Thank you friends and viewers. Today I will post how to make Beerakaya Pappu Recipe.

Ridge gourd is loaded with vitamin C, riboflavin, zinc, thiamin, iron and magnesium. This vegetable is rich in dietary fiber, less in cholesterol and saturated fat. It is the best choice for anyone who wishes to weight loss quickly. It has the properties which helps in purifying the blood restore and nourish the liver. With the vegetable, we can make a variety of recipes like curry, chutney, and dal. We can make the best use of its skin also if it is tender enough to cook.
Check out recipes with ridge gourd and its skin here.
We can make this dal in two ways, one is pressure cook both dal and ridge gourd pieces together. Add tempering, salt and turmeric to it (The simplest way). Another one is, pressure cook dal separately. Cook ridge gourd pieces in tempering, along with salt and turmeric powder. Once the vegetable cooks, add cooked dal and mix it well. Both tastes almost the same, but the process is diferent. We can follow either way we are comfortable with. If I am not running out of time I prefer to follow the second procedure otherwise, obviously I have to choose the first way only.

Beerakaya Pappu Recipe -- How to make Dal with Ridge Gourd
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 15 Mins
Servings: 6 people

Ingredients:

• 200 Grams Ridge Goud/Beerakaya
• 2 Cups Toor Dal/Red Lentils
• 3 to 5 Green Chillies
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 2 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Dry Red Chilli
• 5 to 7 Curry Leaves
• fistful of Coriander Leaves

Procedure:

1. Peel and cut the ridge gourd into big cubical pieces. Split the green chillies into two.
2. Pressure cook dal for three to four whistles. Once cooled mash it and keep it aside.
3. Heat oil in a thick bottomed vessel, add mustard seeds, cumin seeds and red chilli.
4. When they start spluttering add asafoetida, and green chillies.
5. Let them fry for a second or so. Then add ridge gourd pieces.
6. Add salt, turmeric powder and mix it well.
7. Let the vegetable cooks completely.Mash it with finger to check whether the vegetable cooked or not.
8. Add mashed dal, curry leaves and coriander leaves to it.
9. Let the excess water evaporates, it at all is there.
10. The dal is neither too loose nor too tight. It is in semi liquid consisteny.
11. Serve beerakaya pappu with urinamirapakaya/curd chillies.

Thank you for visiting my blog. Hope you all liked my recipes. Feedback and appreciations are welcomed. For more Dal/rasam/sambar varieties click here.
For any doubts or queries, you can mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com OR You can WhatsApp me: +91 9966700045.

Ponnaganti Aaku Koora Recipe -- How to make Ponnaganti Aaku Koora

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Ponnaganti Aaku Koora Recipe.

Ponnganti Aaku is rich in iron. This is mainly available only in South India. It is known as Water Amaranth, Sessile Joy Weed or Dwarf Copperleaf.

South Indian Rasam Recipe -- How to make South Indian Rasam

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make South Indian Rasam Recipe.

Rasam is the best South Indian delicacy. In fact, an age-old belief is that one's cooking skills can be testified by the quality of Rasam (as it is called in South India) or Charu (in Telugu) or broth (a concoction of a few spicy ingredients) he/she makes. To a large measure, it is true also.
A piping hot Rasam draws people to the dining table spreading so much of fragrance. In financial terms, it can be likened with the #Facebook IPO. If your tradition demands that you should not eat during a solar eclipse, just gulp a glass of rasam and satiate your hunger.
I intended to post this to leave my mark in the world even if I die tomorrow. Had #Luke Pomersbach consumed our 'Rasam', he wouldn't have given scope for a complaint of molestation by an American woman. #Shah Rukh Khan alias #SRK consumed this Rasam, he would have not attracted a ban for five years from Wankhede Stadium.