Steam Dosa

I love this dish because it takes no-oil. This is the only recipe in which we do not use oil at all. The quantities specified in this recipe are for 8 people. Each gets 2 to 3. While preparing this batter consider the measurements. Otherwise, we get more quantity of batter which cannot be used next day. 
Preparation Time: 30 mins for grinding the batter + fermenting time
Cooking Time: 3 mins
Recipe Category: Breakfast
Recipe Cuisine: South Indian
Serves: 4 people

Ingredients:

• Urad dal/Black gram-1cup
• Raw Rice-6cups
• Cooked Rice-1cup
• Salt - to taste

Procedure:

1. Soak black gram and raw rice separately for 4 hours.
2. First grind black gram, keep it aside and then grind rice. 
3. Combine them and grind to a fine paste.
4.  Grind cooked rice in mixer grinder to make a fine paste. Add this cooked rice paste to the above batter. 
5. Add salt and allow this to ferment for 6 to 8 hours. 
6. Heat tawa or dosa pan. Sprinkle some water on the tawa to check the heat. If the water sizzles then the tawa is ready for dosa preparation.
7. Take one ladle full of batter and pour it on the tawa. 
8. Spread the batter with the tawa itself, to do so hold the handle of tawa and slowly move it in a circular motion. 
9. Cover it with a lid and cook it in the low flame. Cook for 2 minutes. Do not turn it.  
10. Serve it with Onion chutney,coconut chutney and jaggery syrup. The best combination is jaggery syrup.
11. Enjoy this as Sunday morning breakfast. 

Gutti Beerakaya - Stuffed Ridge Gourd

Stuffing vegetables is very common in Andhra cuisine. Gutti vankaya or stuffed brinjal is a special dish prepared in marriages. Stuffed beerakaya is really a different one. This recipe I have seen in the news paper. I tried and tasted. It came very well and all my family members liked it. To make this recipe we need to get fresh and tender ridge gourds.
I wish all my viewers also try and like this.

Ingredients:

Beerakayalu/Ridge Gourd-4
Ground Nuts-1tbsp
Sesame Seeds-2tsp
Red Chillies-4
Coriander Seeds-1tbsp
Dry Coconut-1tbsp
Garlic-4 or 5
Salt-to taste
Turmeric Powder-1tsp
Oil-2tbsp

Procedure:
Roast ground nuts and sesame seeds separately. Roast coriander seeds and red chillies.
Grind all of them along with dry coconut, garlic, salt and turmeric powder to make a fine powder.
Remove the edges and cut them into 3 inches long. We need not remove full skin of ridge gourd, just remove the hard ones on the surface. Slit them into two pieces.
Stuff the above prepared powder into ridge gourd pieces.
Heat oil in a fry pan and put all the stuffed ridge gourd pieces. Cover it with close lid. Cook them in the low flame. Turn them in between and cook them till they become soft. Serve it with hot steamed rice.

For more Ridge Gourd Recipes click here.

Cabbage coconut Curry-Cabbage Poriyal

This is a very easy and mild recipe. Those who cannot eat spicy food can try this. It has all the good qualities of cabbage,peas and carrot. This is the season of peas, given a chance I love to use them in all recipes.

Ingredients:

Cabbage-2 cups
Carrots-2 large
Coconut-1cup
Green Chillies-2
Peas-1tbsp
Mustard Seeds-1tbsp
Black Gram-1tbsp
Cumin Seeds-1tbsp
Oil-2tbsp
Salt-to taste
Turmeric Powder-1tsp(optional)
Asafoetida-1tsp
Curry Leaves-5 or 6

Procedure:

Chop the cabbage. Peel the skin and cut carrots into small pieces. Grate the coconut. Split the green chillies.

Heat oil in a kadai add mustard seeds, cumin seeds. When they start spluttering add asafoetida, curry leaves. Add cabbage, carrots and peas to it. Add split chillies. Add salt and turmeric powder. Add little water and cover it. Once the cabbage and carrots cooked add grated coconut. Mix well. This curry goes well with rice and also with rotis.

Dhappalam/Mixed veg soup

Dhappalam, normally prepared in South Indian bhrahmin marriages. It is a very special recipe prepared especially in marriages.  The main ingredients are vegetables of different types and little dal. It is of course taken with rice Almost all my recipes go well with rice only. As rice is the staple food for people of Southern part of  India.

I also prepared this for the first time on Diwali day. It came very well and all my family members liked it very much. So I am presenting it for my viewers. 

Ingredients:

Yellow Cucumber/Dosakaya-1big

Drum stick-1large

Pumpkin-2" long

Brinjal/Egg Plant-3 small

Cluster Beans-50grms or 10number

Ladies Finger/Bendakaya-50grms or 5 or 6number

Tomatoes-2 

Red gram or lentils-1cup

Thick Tamarind pulp-1cup

Salt- to taste

Turmeric Powder-1tsp

Asafoetida-1tsp

Jaggery -2tsp

Red chilli powder-1tbsp

Oil-2tbsp

Mustard Seeds-1tbsp

Cumin Seeds-1tbsp

Red chillies-2

Curry Leaves-5 or 6

Coriander-5 or 6

Preparation:

Peel the skin of yellow cucumber and pumpkin. 

Cut pumpkin, yellow cucumber and brinjal into cubes. 

Cut drum sticks, cluster beans and ladies fingers into 2" long pieces.

Cut tomatoes into two-halves.

Pressure cook lentils or red gram. Mash it with a ladle. 

Procedure:

Take thick bottomed vessel. Pour tamarind pulp, add vegetables to it. Add salt and turmeric powder. Bring it to boil. 

When all the vegetables cooked add lentils, red chilli powder and jaggery. Allow it to boil for 5 more minutes. When it is boiling put asafoetida, curry leaves and coriander. Heat oil in a  kadai add mustard seeds, cumin seeds and red chillies. Add this tadka to the soupor stew. Have it with hot steamed rice.

Nimmakaya Uragaya Recipe -- How to make Lemon Pickle

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make nimmakaya uragaya or lemon pickle recipe.

Indians precisely South Indians to be precise Andhras are fond of pickles. We love them very much. Every household will have them, if not prepare at least buy them from stores. They are very seasonal, like the end of the winter season we prepare lemon, tamarind fruit, tomato and red chilli. Summer is the season for mangoes. We prepare different varieties of pickles with mangoes.
Every time it is Chandra my sister-in-law takes care of these preparations. She only gets all necessary ingredients and does all the work. I enjoy them a lot, of course. This year I also started preparing them, my first trial is lemon pickling which is very easy. I tried them long with very less, 12, lemons. This year I bought 50 lemons and prepared it. This will last for one full year.
Whenever I feel my blood pressure is downing I can take one piece of it and chew. Advised by a doctor.
First, we have to mix it with turmeric powder and salt and keep it in a dry place, tightly packed. So that dust and moisture should not enter into it. We can mix all of them together and keep also but it does not taste fresh. Whenever want to have lemon chutney, just add tadka, chilli powder, and mix it well.
While selecting lemons we have to be very careful. Select lemons with thin skin and fresh looking ones. Thin skin lemons will have more juice in them. Pickle with more juicy fruit will long lost.

Gongura pappu

Gongura is also known as puntikura in some parts of Andhra. Gongura or sorrel comes in two varieties, green stemmed and red stemmed leaf. 

Red stemmed leaf is more sour than green one. It is a good source of iron, vitamins, folic acid and anti-oxidants which are essential for human nutrition.

We can make chutney, pappu(dal) and pulusu(soup) with gongura.

It is a very simple recipe. It takes very less time to prepare this recipe. It goes well with rice and rotis. 

Ingredients:

Gongura/sorrel-2bunches

Onions-2large

Garlic cloves-15 or handful

Red gram-2cups

Salt-to taste

Red chilli powder-2tbsp

Oil-2tbsp

Mustard seeds-1tsp

Cumin seeds-1tsp

Red chillies-2

Asafoetida powder-a pinch

Procedure:

Discard the leaves from the stem and chop them. Wash it and drain excess water. Chop onions and remove the skin of garlic. 

Heat oil in pressure cooker add mustard seeds, cumin seeds and red chillies. When they are spluttering add onions and garlic. Saute them till they turn into brown or become soft. Add gongura/sorrel to it. Saute it also till it become soft. 

Add red gram, turmeric powder and pour water. Pressure cook this for 2 whistles. Do not add salt. If we add salt dal won't cook.

Once dal cooked add asafoetida powder, salt and red chilli powder. 

We normally do not add curry leaves and coriander leaves to it. As they dominate the taste.

Potlakaya Pindimiriyam/Pindimiriyam

 I learned this recipe from my mother. We prepare this when we have special guests. Specially for those who don't eat onions. Preparation of this is very easy and it is a spicy soup dish goes well with rice. It will be in the semi solid consistency.

Ingredients:

Potlakaya(Snake gourd)-1small
Tamarind Pulp-2cups(thick)
Red gram-2cups(boiled)
Salt-to taste
Turmeric Powder-1tsp
Asafoetida-a pinch
Pindimiriyam masala-11/2 cup

Procedure for pindimiriyam masala:

Coriander seeds-3tbsp
Black gram-2tbsp
Bengal gram-2tbsp
Black pepper seeds-2tbsp
Red chillies-3 or 4
Dry Coconut-3tbsp
Asafoetida-a pinch
Oil-1/2tsp
Heat oil in a kadai. Add all the spices and roast all of them except dry coconut. Roast them till they turn brown. Keep them a side. 

Roast dry coconut separately till it also turns brown.

Make a fine paste of it.

Procedure:

Pressure cook red gram and mash it.

Cut potlakaya or snake gourd into half circles.

Pressure cook potlakaya/snake gourd for two whistles. 

Add tamarind pulp and water in it. Add cooked dal to it and mix well. Allow it to boil. Add salt and turmeric powder. Add 
pindimiriyam masala and mix well. 

Allow it to boil for 5 minutes. Drop a pinch of asafoetida while boiling. This will give a fine aroma to pindimiriyam. Now add tadka.
Tasty and spicy pinidimiriyam ready!!

Have it with hot rice and roasted or fried papad.
For tadka:
Heat 2tbsps of oil and add mustard seeds, cumin seeds, red chillies and curry leaves. When they splutter add  this to the above pindimiriyam.
Note:We can prepare this with other vegetables like RawBanana, BitterGourd.

Roasted Eggplant Chutney Recipe -- How to make Grilled Brinjal Chutney

Hi, Thank you, friends and viewers. Today I will post how to make roasted eggplant chutney recipe.

Roasted eggplant chutney is the best and one of the most favourite chutney. Roasting or grill gives a kind of smoky flavour to the vegetable.
We Telugu people like chutneys very much. It is a must side dish in every meal. We get huge size eggplants in the months of November and December. After this period we get them very less and even if we get also they won't be tasty and tender. So we make roasted chutney with them in these months only.
Roast them and prepare tadka. MAke chutney using mortar and pestle instead of using mixer grinder. It really tastes yummy!! Everyone likes it very much.
Serve the chutney with hot piping rice and a drop of oil or ghee, You are just a step ahead of heaven. :D

Roasted Eggplant Chutney Recipe -- How to make Grilled Brinjal Chutney
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 6 people

Roasted Eggplant Chutney -- Serve it with hot piping rice and ghee.

Ingredients:

• 1 Eggplant/brinjal
• 6 to 8 Red Chillies
• 3 Tablespoon Oil
• 1 Tablespoon Mustard Seeds
• 1 Tablespoon Black Gram
• 1 Tablespoon Fenugreek Seeds
• 1 String Tamarind
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Asafoetida

Procedure:

1. Wash the eggplant and apply oil to it.
2. Put this on the stove top and grill for 10 minutes, while turning it occassionally grill it compeltely.
3. Cool the grilled eggplant under tap water. Slowly remove the skin and mash it and keep it aside..
4. Heat oil in a kadai, add mustard seeds, black gram and fenugreek seeds. Allow them to crackle.
5. Add asafoetida and red chillies. Switch off the flame.
6. In a blender jar add red chillies and some portion of seeds along with salt, turmeric powder and tamarind.
7. Grind it a coarse powder.
8. Add the mashed brinjal and press pulse button in mixer grinder.
9. If using mortar and pestle, do it in the same way.
10. Serve roasted eggplant chutney with hot piping rice and ghee.

Thank you visiting my blog. Hope you liked all my recipes. Feedback and suggestions are appreciated. For more chutey recipes click here.
Feel free to contact me through mail: sailajaangara@gmail.com OR eat@easyvegrecipes.com
OR you can contact me through Whatsapp: +91 9966700045

Usirikaya Pachadi(Chutney with Goose berry)

Ingredients:

Indian goose berry/Usirikaya-100grms

Red chillies-50grms

Green chillies-50grms

Mustard seeds-1tbsp

Black gram-1tbsp

Fenugreek seeds-1/2tsp

Oil-3tbsp

Asafoetida-1tsp

Turmeric powder-1tsp

Fresh Coriander leaves-fistful

Lemon Juice-2lemons

Salt-to taste

Procedure:

Wash and cut the fruit through its vertical stripes.

Heat oil in a kadai, fry goose berry pieces till they soften. Keep them aside and allow them cool.

Fry red and green chillies in the same kadai with a little oil. Put them also in a separate plate.

Indian goose berry is a tree that grows in India and Middle East. This fruit has been used in Ayurvedic medicine for thousands of year. The fruit is nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes. The taste of this fruit is sour, bitter and stringent. It is quite fibrous. It is common to eat gooseberries steeped in salt water and turmeric powder to make the sour fruits palatable.

This purifies the blood and helps for the growth of new tissues. It develops good eyesight. It improves liver functioning. It is believed to improve the functions of heart and strengthen the lungs. This helps in lowering blood glucose levels, thus improving diabetes. It gives sheen to the skin. It improves our general health and makes our immune system strong. It relaxes muscles and improves sleep.

Tadka:

Heat oil in a kadai and add mustard seeds, black gram, fenugreek seeds and asafetida. Saute them till the black gram turns light brown.

Grind little portion of tadka, red and green chilies, gooseberry, coriander leaves and salt. Grind it to a coarse paste. We can add little water if necessary.

Mix this chutney with the leftover tadka and mix lemon juice. Mix it well.

This chutney can be stored for 15 days if we keep them refrigerator. This can be taken with hot rice and ghee.

Tomato Avakaya

This is the season for tomatoes. We get ripened and watery tomatoes for a bit of cheaper price. Tomatoes are good for heart. They can be used in chutney, dal, curry and of course in rasam. This is a different type of avakaya. We need not cook anything, just mix all the necessary ingredients and have it with rice or dosa.  It can be stored for a month maximum. 

Ingredients:

Tomatoes-1kg
Mustard Powder/Rai Powder-2tbsp
Red chili Powder-2tbsp
Salt-11/2tbsp
Fenugreek Seeds-1/2tbsp
Turmeric Powder-2tsp
Asafoetida-2tsp
Oil-4tbsp

Procedure:

Make one tomato into four or eight parts. 

Cut all the tomatoes in the same way. Take a wide dish and add mustard powder, red chili powder, salt, fenugreek seeds,turmeric powder and asafoetida.  Mix all of them well. 

Add tomato pieces to the above mixture. Again mix them well. 

Add oil to it and again mix them well. 

Country tomatoes will have a little sour taste. So we need not add any tamarind or lemon juice to have sour taste to this pickle.
Leave it for a while so that tomatoes oozes a little bit of juice. Store this in an air tight jar. 

Sheer Khorma

Sheer Khorma is a festival vermicelli pudding. It is a traditional Muslim festive breakfast and a dessert for celebrations. This special dish is served on the morning of Eid day in the family after the prayer as breakfast. Sheer is Persian for milk and khurma is Persian for dates. This dish is made from dried dates.

This recipe needs special vermicelli and some dry fruits. This special vermicelli is available in the super markets during Ramzaan season. This vermicelli is very thin and can be easily crushed with hands. The quantities specified in this recipe are sufficient for 12 people.

Ingredients:

Milk- 11/2Ltr

Sugar- 250grms

Dates-100grms

Cashew nuts-100grms

Pistachio-100grms

Chironji-100grms

Cardamom powder-1tsp

Thin Vermicelli-150grms

Ghee-50grms

Procedure:

We have to peel the skin of pistachio and chironji. To remove the skin soak them in boiling water for 15 minutes. Rub them in a muslin cloth to remove the skin easily.

Heat ghee in a kadai fry cashew nuts, pistachio, chironji. Fry dates also separately in ghee. 

Boil milk in a separate vessel. Heat ghee in a kadai and fry vermicelli and add sugar and fry for 2 minutes. 

Now add boiled milk and allow it to boil for 10 minutes or till the milk reduces. 

Once milk reduces add half portion of fried dry fruits. Decorate the remaining portion of dry fruits while serving.