Cabbage Rice -- How to make Cabbage Rice

Rice dish with cabbage is the best way to use cabbage. It has got its own taste and smell. Not every one likes it, but this dish I am sure people like very much. We need to prepare a special masala powder to make it. It can be stored for further use also. 
Preparation Time: 10 mins
Cooking Time: 30 mins
Recipe Category: Main Course
Recipe Cuisine: Andhra 
Serves: 4 people

Ingredients:

• Cabbage - 2 cups
• Rice - 1 cup
• Salt - to taste
• Turmeric Powder - 1 tsp
• Curry Masala Powder - 3 tbsp
• Oil - 2 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chillies - 2
• Ground Nuts -  1 tbsp
• Green Chillies - 2
• Curry Leaves - 5 or 6

Procedure:

1. Finely chop cabbage and wash thoroughly. 
2. Split green chillies.
3. Pressure cook rice for three whistles. For 1 cup of rice add 2 cups of water. 
4. Once cooled spread it in a wide plate.
5. Heat oil in a kadai, fry ground nuts, once they turn light brown color, add black gram, bengal gram, mustard seeds, cumin seeds, red chillies and curry leaves. Keep it aside. 
   
6. Heat oil in the same kadai, add chopped cabbage. Add salt, turmeric powder. 
7. Let the cabbage cooks completely. 
   
8. Add curry masala powder also to the rice. Mix it well. 
9. Serve cabbage rice with raita or as it is. I prefer to take as it is. 
   

Koora Podi Recipe -- How to make Curry Powder

Hi, Good Morning. Thank you, friends and viewers. Today I am posting how to make koora podi recipe.

Koora podi is a mixture of dals, coriander seeds and red chilies. It is mainly used in variety of curries. We can make brinjal curry by stuffing this powder in them. Add this powder in raw banana or potato curries. It can be stored for a month or more. It is typical South Indian Andhra Brahmin recipe. It is available in most of brahmin household. Having this in the pantry means we can make three two varieties of curries at a time.
A very simple and easy powder. Fry the dals and coriander seed along with red chillies and fenugreek seeds. Drop in some asafoetida when it is hot. Cool them and make dry, coarse powder. Store it for month long period.

Idli Sambar -- Andhra Style Idli Sambar Recipe

It is a very common breakfast in South India. It is a healthy breakfast and with no oil. It is also very easy to digest and so it is called patient friendly. 
Idlies are made in different ways, some people use Idli Rice and some use Rawa. We will get it in the big super markets. Softness of the idlies depend on the time we ferment it. To make soft idlies we need to get the batter ready a day before.
Preparation Time: 12 hrs for fermenting batter and 15 mins for sambar
Cooking Time: 45 mins
Recipe Category: Breakfast
Recipe Cuisine: South India, Andhra
Serves: 6 people

Ingredients:

• Black Gram - 1 cup
• Idli Rawa/ Idli Sooji - 2 cups
• Salt - to taste

Procedure:

1. Soak black gram and idli rawa separately for 4 hours.
2. Grind black gram into a smooth paste in the wet-grinder or mixer-grinder.
3. Wash idli rawa, drain excess water.
4. Mix this rawa with black gram. Add salt to it.
5. Allow it to ferment for 10 to 12 hours. If the climate is cold ferment it for 2 more hours.
6. Idlies can be made using idli steamer or pressure cooker. Of course now a days it can be made in microwave. 
7. Pour the fermented batter into the idli mould with the help of a ladle and steam them for 15 minutes.

Serve it with Sambar, Coconut Chutney and Nalla Karam.

Cabbage pachi Kootu

Cabbage kutu is like any other kutu or pulusu. This is made with a special masala made for it. The masala is not fried. 

Ingredients:

For Masala:

Fresh Coconut - 2 tbsp (cut into small pieces) 

Red Chilli - 1 or 3

Coriander Seeds - 1 tbsp

Black Pepper Seeds - 1 tsp

For Kootu:

Cabbage - 1/2 cup

Tamarind Pulp - 1 cup

Red Gram - 1 cup

Asafoetida - 1 tsp

Salt - to taste

Turmeric Powder - 1 tsp

For Tempering:

Oil - 1/2  tbsp

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Red Chilli - 1 

Curry Leaves - 5 or 7

Coriander Leaves - fist full

Procedure:

Pressure cook cabbage and red gram separately.

Grind all the ingredients under 'for masala' to make a fine paste.

Add cooked cabbage to the tamarind pulp, add turmeric powder, salt and 1/2 cup of water to it. Add cooked red gram also. 

Allow it to boil for a while. Add the grounded masala to it and again allow it to boil. Once it started thickening switch off the stove. 

Heat oil in a pan and add ingredients under 'for tempering'. Allow them to crackle and add it to the above kootu. Tast, yummy kootu is ready. Serve hot with rice!!

Thalipeet

This is my own invention. :) So I only christened it as 'all flour sarvapindi' as it was made it like sarvapindi only. I used all flours possible in this recipe. If anyone suggest me proper name for it, I am thankful to them.

The difference between sarva pindi and it is, for sarva pindi we spread it in the vessel directly, but for this we spread it on an oil paper and put it on tawa and cook.

Ingredients:

For Flour:

Rice - 2 cups

Bengal Gram/Chana Dal - 1/2 cup

Black Gram/Urad Dal - 1/2 cup

Jowar - 1/2 cup

Whole Wheat - 1/4 cup

Black eyed Soya Beans - 1/4 cup

For SarvaPindi:

Onion - 1 Large

Green Chilli - 1

Ginger - 2" inches

Curry Leaves -  5 to 8

Coriander Leaves - 3 or 5

Salt - to taste

Red Chilli Powder - 2 tsp

Green Gram - 1 tbsp(optional)

Red Gram - 1 tbsp (optional)

Bengal Gram - 1 tbsp (optional)

Procedure:

For Flour:

Roast all ingredients under 'For Flour' separately, except black eyed soya beans. Grind all of  them to make soft powder. 

This powder can be stored for months.

For SarvaPindi:

Take some portion of the flour.

Add salt, red chilli powder to it.

Chop onion, green chillies, curry leaves and coriander leaves. Add them to the flour. Add water and make dough of it. Knead lightly. 

If we are using dals, soak them dals for four hours. Add them to the above dough. 
Make equal portions of the dough. Pat and spread it on an oil paper uniformly. Make small holes on it.

Heat tawa, put one teaspoonful of oil and put the prepared sarvapindi on it carefully.Cover and cook in low flame for 3 minutes and turn and again cook for 2 minutes. Cook it till it gets light brown shade. Serve it as evening snack.

Pepper Rice/ Miriyalannam

Miriyalu annam or Pepper Rice is a spicy rice recipe. This is very simple and easy recipe. It takes very less time to prepare. We prepare this with left over rice also, but freshly cooked rice gives good taste. 

Ingredients:

Rice - 1 Cup

Black Pepper Powder - 4 tsp

Salt - to taste

Plain Papad - 6

Oil - 2 tbsp

Mustard Seeds - 2 tsp

Cumin Seeds - 2 tsp

Black Gram - 1 tsp

Bengal Gram - 1 tsp

Red Chilli - 1

Procedure:

Pressure cook rice with 2 cups of water. Spread it in a wide plate. 

Fry papads in oil. We can microwave them for 30 seconds. Crush them to make small pieces.

Grind black pepper seeds to make a coarse powder. Roast it till we get the aroma of papper.

Heat oil in a pan. Add black gram, bengal gram fry them till they turn light brown shade, now add mustard seeds, cumin seeds and red chilli. Once they start spluttering add roasted pepper powder and remove from the heat. Add this tadka to the rice. Add salt and mix well.  Just before serving add the crushed papad pieces to the rice. Serve hot. 

Do not use ready made pepper powder as it will be very fine in shape. We need to use coarse powder.

NallaKaram/Spicy Garlic

Use nalla karam with hot crispy dosa. Sprinkle it on the dosa and serve spicy dosa with hot coconut chutney. 

Ingredients:

Red Chillies-10 to 15

Garlic-one full pod

Tamarind-4' inches piece

Salt -to taste

Oil-1 tbsp

Black Gram-1 tsp

Fenugreek Seeds-1/2 tsp

Turmeric Powder-a pinch

Procedure:

Heat half tbsp oil in a pan. Add red chillies to it and fry them till they turn dark brown shade.

Again heat remaining oil and add black gram and fenugreek seeds and fry them till they turn brown. 

Make tamarind into small pieces. Grind red chillies, tamarind and salt. This will become powder. 

Now add garlic cloves with its skin. Again grind it. Add fried black gram and fenugreek seeds to it. 

Serve it with dosa and also hot steamed rice and ghee. 

Because of garlics it will be in the semi-powder state only, but can be stored for one week. 

Muruku

This is a snack of crispy, savoury twists made from rice flour. To make this muruku we can use rice flour which we buy from supermarket.  This is a simple snack recipe which need no prior arrangements. Just mix all the ingredients and make dough. And prepare muruku.

Ingredients:

Rice flour - 500 gms
Salt - to taste
Red Chilli powder-1 tbsp
Sesame Seeds-1 tbsp
Ajwain - 1 tbsp
Fresh cooking butter - 1 tbsp
Oil - for deep frying

Procedure:

Sieve rice flour. Add salt, red chilli powder, sesame seeds or ajwain to it. We can add both or only one of them. Mix well. 
Add cooking butter and mix it again. Now make a dough of it by adding required amount of water. The dough should be as smooth as chapati dough. But do not knead it. 
Take a muruku maker. Take single star shaped disc. Grease insides of the muruku maker mold. Fill the mold with the prepared dough. Make round shaped muruku by pressing the maker in circular motion on a greased plate or banana leaf. Prepare 6 or 7 of such muruku or as many as can be fried in the pan at once. Prepare them as shown in the picture.

Heat oil in a deep frying pan. Once oil is sufficiently hot drop each muruku and fry them in the medium flame. To check the heat of the oil drop a small bit of the dough, if it comes up immediately, then the oil is sufficiently hot. 
Once they turn to golden colour take them out from oil and put them on absorbent paper. Once cool store them in an air tight container.

Bread Bonda

This is my kid's favourite evening snacks. Making of bread bonda is very easy. To make bread bonda use sandwich bread otherwise it will have a sweet taste. 
Preparation Time: 10 mins
Cooking Time: 30 mns
Recipe Category: Snacks
Recipe Cuisine: Indian
Serves: 6 people

Ingredients:

• Bread Slices- 8 or 10
• Onions-1 large
• Potatoes - 2 large
• Green Chillies - 2
• Coriander Leaves-1 tbsp
• Salt - to taste
• Mustard seeds-1 tsp
• Cumin seeds-1 tsp
• Oil- for deep frying

Procedure:

1. Boil potatoes, peel the skin and mash them. 
2. Chop onions and green chillies. 
3. Heat oil in a pan. Add mustard seeds and cumin seeds.
4. When they splutter add onions, green chillies. Add salt.
5. Fry them till the onions cooked. Add boiled potatoes and coriander leaves. Mix well.  
6. Let it cool. Make the curry into 10 equal portions of same size.
7. Cut the edges of bread slices.
8. Dip them in water and squeeze it in between the palms to remove excess water. 
9. Put the curry ball in the middle and cover it completely with the bread.
10. This will make one bonda. Repeat the process until all the curry balls over. 
11. Meanwhile heat oil in a thick bottomed pan.
12. Deep fry them in oil till they turn into gold colour.
13. *Fry them in the low flame. 
14. Serve hot tasty bread bonda with tomato sauce.

Mandakki/Murmura Upma/spicy Puffed Rice/Ugrani

This recipe is made in Rayalaseema and Telangana regions of Andhra Pradesh and also in Karnataka. This can be consumed as morning breakfast. 
Preparation Time: 10 mins
Cooking time: 10 mins
Recipe Category: Breakfast
Recipe Cuisine : South India
Serves: 4 people

Ingredients:

• Puffed Rice/Murmuralu/Mandakki - 250 gms
• Onions - 2 medium sized 
• Tomatoes - 2 medium sized
• Green Chillies - 4 
• Curry Leaves - 6 or 8
• Coriander Leaves -  1/2 cup
• Roasted Chana Dal Powder - 3tbsp
• Salt - to taste
• Turmeric Powder - a pinch

For Tempering:

• Oil - 2 tbsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Red Chillies - 2

Procedure:

1. Chop onions, tomatoes, green chillies and coriander leaves. 
2. Make fine powder of roasted chana dal. 
3. Wash and Soak puffed rice for 5 minutes in water. Drain excess water.
4. Heat oil in a pan. 
5. Add ingredients under 'for tempering'. 
6. Once they splutter add green chillies, curry leaves, onion and tomatoes to it.
7. Add salt and turmeric powder. 
8. Fry them till they become soft and mushy. 
9. Once onions cooked add soak puffed rice to it. 
10. While adding puffed rice squeeze out excess water and add it.  Mix well. 
11. Add roasted chana dal powder and mix well. temper with chopped coriander leaves. Serve hot.
12. Serve mandakki with curd.

Beaten Rice Mixture/Poha Chiwdaa

Thanks to Priya Buran for this tea time snacks. This is a typical Maharashtrian recipe. 

Ingredients:

Poha/Atukulu/Beaten Rice-500gms
Roasted Chana Dal-100gms
Ground Nuts-100gms
Til-50gms
Khus khus-50gms
Coriander Seeds-10gms
Cumin Seeds-10gms
Mustard Seeds-10gms
Dry Coconut-50gms (cut into 1"inche long pieces)
Curry Leaves-20 to 25
Sliced Onion-1 large 
Green Chilies-8 to 10 (split)
Salt-to taste
Sugar-1tsp
Turmeric Powder-1tsp
Red Chilli Powder-1tbsp
Oil-4tbsp

Procedure:

Dry roast poha/beaten rice till they become very crispy. Take it in a wide plate. 

Heat oil in a pan. Fry ground nuts till they turn to light brown colour and add them to the above roasted poha.
In the same manner fry roasted chana dal, til, khus khus and dry coconut pieces separately and add them to the poha.. 
Fry sliced onions, split green chillies till they turn crisp.  
Again heat oil add coriander seeds, mustard seeds,cumin seeds and curry leaves.
When mustard seeds start crackling add turmeric powder, salt and sugar to it. After switching off the stove add red chilli powder to it. Add this to the poha/beaten rice and mix well. Once taste it and if needed add salt.
Let it cool and store it in an air tight container. Serve it with tea.

Nimmakaya Karam/Spicy Lemon

It is a very simple and easy recipe. It can be consumed with idly, dosa and steamed rice. 

Ingredients:

Lemon Juice - 3 Lemons

Red Chillies-6 or 8

Black Gram - 1tbsp

Mustard Seeds - -1tbsp

Fenugreek Seeds-1tsp

Asafoetida-1tsp

Salt-to taste

Oil-1tbsp

Procedure:

Heat oil in a pan. Fry black gram, mustard seeds, fenugreek seeds, asafoetida and red chillies. When red chillies turn to brown colour switch off the stove and let it cool. Grind red chillies, some portion of tadka and salt to make powder. Add lemon juice to it and left over tadka. Serve it like chutney.

Pulusu Garelu

Pulusu Garelu is a very tasty snack. First we have to make garelu (vada) with urad dal and then dip them in a specially made pulusu. It takes a little time to make but they are very tasty. The measurements specified in this recipe will make 40 garelu of medium size.
I normally choose split black gram with skin. But it is a laborious process to clean that. Once it is soaked, the skin has to be removed. The black gram has to be washed to peel off its skin so that the skin floats on water. Pour out the water to throw the skin out. Repeat the action till a plain urad dal remains. But we can use normal black gram also to make garelu.

Ingredients:

Black Gram - 500 gm
Tamarind pulp- 1 tbsp
Salt-to taste
Sesame seeds powder-2 tbsp
Turmeric Powder-1 tsp
Asafoetida- 1 tsp
Jaggery-1tbsp
Oil-for frying garelu

For seasoning:

Oil-1tbsp
Mustard seeds-1tsp
Cumin seeds-1tsp
Red chillies-1(make 2 or 3 pieces)
Green Chillies-3 (split)
Curry leaves-5 or 6
Red chilli powder-1 tsp

Procedure:

Pulusu Making:

Boil water and put tamarind in it. Let it cool down. Squeeze out and make tamarind pulp. Add water, salt, sesame seeds powder and jaggery. Heat oil in a kadai and add ingredients under seasoning except red chilli powder.  Once they splutter, switch off the stove and add red chilli powder. Add this seasoning to the above tamarind pulp.

Making Garelu:

Soak black gram for 4 hours. Grind and make a smooth batter of it. Be careful while adding water. Do not add more water while grinding it. 
The batter should be as smooth and thick as we take it in our hands we must be able make a small ball with it.

Heat 1/2 ltr oil in a wide kadai. 
Wet fingers and take a small portion of batter and make a ball of it. Flatten the ball and make a hole with thumb. Drop the flatten dumpling into the hot oil. 
In the same way put four or five dumplings in the oils at a time.Or sufficient to the oil.  Fry them in the medium flame. 
Fry them till they turn into light brown colour or the dumpling floats in oil. Take them from the oil with the help of slotted ladle. 
Dip these garelu in water immediately after taking them from oil. Take them out from the water after 2 minutes and dip them in the above prepared soup or pulusu.

Koyya Rotte

I don't know what to call it in English. This is called koyya rotte, it is made with the sooji of rice and black gram dal. 

Ingredients:

Rice-2 cup
Black gram- 1 cup
Green Chillies - 3 to 4
Cumin Seeds-1tsp
Salt - to taste
Red Chilli Powder-1tsp
Sour Curd - 1/2 cup
Asafoetida - a pinch
Oil - 3 tbsp

Procedure:

Mix rice and black gram. Dry grind rice and black gram to make sooji of them. Do not sieve.

Soak it in sour curd before making it, for 2  to 4 hours. Soaking will depend on the weather we live in. If it is moist weather we need to soak it for 2 hours and in dry weather we need to soak it for 4 hours.
Chop green chillies. Add salt, cumin seeds, red chillies, asafoetida and chopped green chillies to the batter. 
Add water and mix well.The batter should be in the consistency as of idly batter. 
This rotte will be thick and we have to make it in the kadai. 
Heat 1 tbsp oil in a kadai. Pour batter of 2 to 3 inches of thickness. Cover with a lid and cook in a low flame. 
Cook for 5 minutes and flip it and again cook for 3 more minutes. Serve it with coconut chutney and avakaya(mango pickle).