Aloo Kurma Recipe -- How to make Aloo Kurma

Curry Powder Recipe -- How to make Curry Powder Recipe

We make this powder and keep it for further use also. We use it in brinjal, raw banana and also in potato. This powder is normally available in my kitchen. If it is there means making any curry is easy.
My mom and MIL used to make in huge quantities and store it. Some people add dry coconut also to it, and some keep some portion of dals separately and add them to the powder once it is done. So will have them in the curry. 

Ingredients:

• Coriander seeds - 2 tbsp
• Bengal gram - 2 tbsp
• Black gram - 2 tbsp
• Red chilies - 10 to 15
• Asafoetida - a pinch
• Fenugreek seeds - 1/2tsp
• Oil - 1 tsp

procedure:

1. Heat oil in a kadai and put all the ingredients. 
2. Roast all the above ingredients in a pan till the grams turn into brown colour. 
3. Roast them in medium flame only. Do not burn them. 
4. Allow them to cool down. 
5. Grind them to a fine powder or we can make coarse powder. It is our choice. 
6. Once this powder is ready it will be easy to make the curry. It can be stored for more than one month.

Kootu Masala

Ingredients:

Coriander seeds-1tbsp

Bengal gram-1/2tbsp

Black gram-1/2tbsp

Red chillies-5 or 6

Grated Dry coconut-1+1/2tbsp

Asafoetida-a pinch

Oil-1/4tsp

procedure:

Toast all of them except dry coconut in a kadai till they turn to brown shade. Toast dry coconut separately. Mix all of them and make a fine paste by adding water. 

Beetroot Kootu Recipe -- How to make Beetroot Kootu Recipe -- E.A.T

Kootu is delicious South Indian dish, can be consumed with hot piping rice and fried or roasted papad. Nice aroma spreads across the home while preparing this dish, then only we will get the delicious and tasty kootu. Everyone in my home likes it very much. We need to have some patience to prepare this. Though it may not take a longer time to cook. We need to prepare and cook it in the low to medium flame, not only to avoid from burning but also to get the right consistency and to cook it completely. Preparation means making the kootu masala paste and cooking is making the actual dish here.
My mother is the expert in this, she adds peanuts to it while boiling. I like them very much. On a rainy Sundays, when she makes it, it's my elder brother's duty to fry papad to serve with it. In my place, my husband and in-laws like it without peanuts, so I had to stop adding them. So they are not there in the ingredients list.

Dosakaya Pachchadi

Dosakaya or yellow cucumber popularly known as can be 

used for pappu or dal as well as pachchadi or chutney. This is the one vegetable which is very low in calories and rich in fibres and nutrients.

Ingredients:

Dosakaya/Yellow cucumber-2 (medium sized)

Tamarind – 2pieces

Salt-to taste

Red chillies-5 or 8

Black gram-1tbsp

Mustard seeds-1tbsp

Fenugreek seeds-1/4 tsp

Asafoetida-a pinch

Oil-3tbsp

Procedure:

Peel the skin and take out the seeds part of dosakaya. Check the taste before using it for chutney. Dosakaya some times tastes bitter. If it is not bitter in taste cut them into small pieces. 

Heat oil in a kadai add black gram, mustard seeds, fenugreek seeds fry them till they turn into brown colour and add asafoetida. Remove them from the heat and add red chillies. 

Grind red chillies, little portion of popu(black gram, mustard seeds and fenugreek seeds) along with salt and tamarind. The grinded spices will be in powder shape. 

Just add this to the cut pieces of dosakaya. 

The spicy dosakaya pachchadi is ready.

Potato Curry

This curry can be taken with dosa, Parota and of course with white rice also.

Ingredients:

Potatoes –3medium sized (peeled, boiled and cut into small pieces)

Onions-3 medium sized (chopped)

Green chillies(small)  – 4(chopped)

Salt – to taste

Turmeric – a pinch

Mustard seeds – 1/4th teaspoon

Cumin seeds – 1/4th teaspoon

Oil – 2 table spoons

Preparation:

Pressure cook peeled potatoes. Heat oil in a thick bottomed pan; add mustard seeds, cumin seeds when they pop add onions and green chillies. Saute them till they turn light brown. Add salt and turmeric powder. Add a little water to smoothen the onions. Add boiled potatoes and cook for 5 minutes. Let the water in the curry dry out. Now potato curry is ready. Serve with dosa.

Chintha Pandu Pachadi Recipe -- How to make Chintha Pandu Pachadi Recipe

This chutney/pachadi is made with tamarind. This is very tasty and spicy chutney/pachadi. It will go well with hot rice. This chutney is a good combination with kandi podi and raw onion. With little tamarind and more red chillies preparation of this chutney is very tasty and spicy. Making it is easy.

Masala Baingan -- Baingan Bharta

Baingan is popularly known as brinjal or eggplant. It is best of all vegetables. We can prepare number of varieties with the baingan like curries, chutneys. There are different variants in curries like baingan- chilli coriander curry, baingan-jeera curry, onion-baingan curry. Without baingan curry any occasion or function is incomplete.

Masala baingan is my own creation with baingan. But after preparing this dish I shared it with Maharashtra neighbor, who told me that it is called baingan bharta. So I christened it as so. This can be taken with hot rice or roti. For preparing this masala baingan we need to have big eggplant, onions, ginger-garlic paste and some more condiments. The quantities mentioned in the recipe serves 5 people.

Preparation time: 10 mins
Cooking time: 15 to 20 mins
Recipe Category: Side Dish
Recipe Cuisine: Maharashtra
Serves: 5

 Ingredients:

• Egg plants or big baingans - 1
• Onions - 2 large
• Ginger garlic paste - 2 tbsp
• Turmeric Powder - a pinch
• Salt - to taste
• Garam Masala powder - 2 tsp
• Red Chilli powder - 2 tsp
• Oil - 3 to 4 tbsp

Procedure:

1. Roast eggplant on stove top. 
2. Remove the skin of it and mash to make a smooth paste.
3. Chop the onions. 
4. Combine ginger, garlic in equal portions in a blender jar and blend it to make smooth paste. We can use store bought one also.
5. Heat oil in a kadai, fry ginger garlic paste till the aroma comes out. 
6. Add the chopped onions and sauté them till they turn light brown.
7. Add salt, turmeric powder, chilli powder and garam masala.
8. Once the onions become soft, add mashed eggplant paste and mix well. 
9. Allow this to cook for 2 to 3 minutes. 
10. Tasty, spicy masala baingan is ready. Serve with hot rice.

Double ka meeta

Double ka meeta or bread pudding. As the name goes the sweetness in this recipe is also double. The required items for this recipe are Sandwich bread, ghee, sugar, elaichi powder and cashew nuts.  We need to spend a little time in making this recipe, but it tastes good.  The quantities used for this recipe are sufficient for ten people.

Ingredients:

Sandwich Bread – 1 large loaf

Sugar-500 grms

Ghee –250 grms

Cashew nuts – 50grms

Elaichi powder-a pinch

Water- as per requirement

Process:

Cut the sides of the bread slices and make it into small pieces.As we cannot fry all of them at once. Take a small portion of bread pieces and shallow fry them in ghee till they get light brown color.Take them out from the heat. In the same manner fry the remaining bread pieces. 

Meanwhile prepare sugar syrup. Take a thick bottomed vessel. Add 500 grams of sugar and 3 cups of water to it. Dissolve the sugar and heat this for 10 to 15 minutes. While stirring occasionally check the sugar syrup. Make a thin sugar syrup.

Once the syrup is ready, let it cool for 5 minutes. Dip the fried bread pieces in to the syrup.  Add elaichi powder. If bread pieces are added when the sugar syrup is hot the bread pieces will lose their shape. Take a small kadai and heat ghee, fry cashew nuts. Add them to the bread sweet. While  serving them also we can decorate them on the top of the bread pieces.

Khubaani ka meeta

Khubaani ka meeta or Apricot dessert is a very special dish in Hyderabad. This is made with apricots. This recipe is mainly made in marriages and also in special occasions. Preparation of this recipe is very easy but a little effort is required.

Ingredients:

Khurbaani or Apricot-500grms

Sugar-2cups

Water-2cups

Vanilla Ice Cream

Preparation:

Boil apricots in 2 cups of water. 

Boil them till they become soft. Allow them to cool and de-seed the fruit. Clean the seeds and break them to get the nut in it.

Add sugar and allow sugar to melt with the pulp.

We can add these nuts to the fruit pulp and boil them for 5 more minutes. If necessary add some more water, then again allow to boil. Boil the pulp till it gets jam like consistency.

Yummy, tasty khubaani ka meeta ready. Serve it with vanilla ice cream or plain custard. Serving suggestions

keera pachchadi (cucumber chutney)

Keera pachchadi

Keera or keera dosakai normally taken as raw. It is used in vegetable salads. People take this mainly during summer to protect themselves from parching thirst. 

We tried a this variety of chutney with cucumber to take it with rice.Preparation is also very easy and no cooking is required. 

Ingredients:
Keera-1 large
Tamarind pulp-2tbsp
Salt-to taste
Red chilli powder-1tsp
Jaggery-1tbsp
Oil-1tbsp
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Red Chilies-1(split)
Asafoetida- a pinch
Trumeric powder-apinch

Preparation:

Cut the keera into small pieces. Do not peel. Take out the soft part in the center. Take these pieces in a large bowl, add salt, red chilli powder, grated jaggery and tamarind pulp to it. Mix well so that all the ingredients mix well. We need to grate jaggery otherwise it will not mix well with the chutney. In a kadai heat oil add mustard seeds, cumin seeds, red chillies, turmeric powder and asafoetida.When they pop up add this seasoning to the chutney.
Now the tasty cucumber chutney is ready.

Putnala Pappu Podi Recipe -- How to make Putnala Pappu podi -- easyvegrecipes

Hi friends, Today's recipe is putnala pappu podi. Putnala pappu podi or pappula podi is another easy recipe. Pappula podi recipe was my first ever recipe I have learned. Serve this pappula podi or putnala podi with dosa or with hot piping rice. Sprinkle this pappula podi on dosa when roasting it and serve to have a spicy and tasty dosa.
Putnala Pappu podi recipe or pappula podi recipe is a condiment enjoyed with Andhra and other South Indian meals. Spoon putnala pappu podi or pappula podi over your idlis top with ghee or have the pappula podi along with your dosai.

Thank you for visiting my blog. Hope you all like my recipes. Please like, share and subscribe to my easyvegrecipes YouTube channel for more vidoe recipes. And for more podi or powder recipes click here.

Putnala Pappu Podi Recipe -- How to make Putnala Pappu podi -- easyvegrecipes
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 5 Mins

Putnala Pappu Podi Recipe -- Serve it with hot piping rice and sprinkle on dosa.

Ingredients:

• 2 Cups Putnala Pappu/Roasted Bengal Gram Dal
• 1 Cup Dry Coconut
• 1 Cup Red Chillies
• Salt to Taste
• Lemon Sized Tamarind
• 20 to 25 Garlic

Procedure:

1. Dry raost red chillies and dry coconut.
2. In a blender jar add roasted bengal gram dal or putnala pappu and grind it to a coarse powder.
3. Add roasted red chillies, dry coconut, tamarind and salt to the above powder.
4. Again grind it to fine powder.
5. Add salt and again grind it. Mix it well with a spoon so that all the ingredients combine well.
6. Add peeled garlic and grind it again.
7. Serve putnala pappu podi with hot piping rice or dosa.

Coconut Chutney -- Chutney for Dosa Idli -- How to make Coconut Chutney

A very simple and tasty chutney for dosa, idli, upma or pongal. Normally this chutney is available with every one who serves breakfast.  Making of this chutney varies from one another. Some people add garlic and some do not. Some add more coconut than roasted dal and some vice versa. Some add tomato also, it all depends on their taste buds. If we use fresh coconut it really tastes well.  In India we get coconuts, so we get them and with the help of hammer will break the hard nut shell. We can grind it to make coconut powder or grate it. We can use either of it. 
Preparation Time: 10 mins
Cooking Time: - 
Recipe Category: Side dish
Recipe Cuisine: Andhra
Serves - 4 people

Ingredients:

• Grated Coconut - 1 tbsp
• Roasted Dal - 2 tbsp
• Green Chilies - 5
• Ginger - 1/4 tsp
• Garlic Cloves - 2 to 3
• Salt - to taste
• Mustard seeds - 1/2 tsp
• Black gram - 1/2 tsp
• Red chilies - 1
• Curry leaves - 5
• Oil - 1 tbsp

Procedure:

1. In a mixi jar add coconut, roasted dal, green chilies, ginger, garlic and salt. Grind it to make chutney with it. Make a coarse powder of it. 
2. Add water to make semi-coarse and liquidize it. 
3. Heat oil in a frying pan add mustard seeds, black gram, red chilies and curry leaves. Season it with the above chutney.