Masala Puri is the traditional Marati dish. It is served as a snack item and also travel or picnic food. My cousin's wife Priya Buran who hails from Maharashtra taught us this recipe. It is very simple dish.
Ingredients:
Whole Wheat Flour - 1 cup Salt - to taste Red Chilli Powder - 1 tsp Ajwain/Carom Seeds - 1 tsp Til/Sesame Seeds - 1 tsp Garam Masala powder - 1 tsp Water - to make dough
Procedure:
Mix all the above ingredients well. Add water as per requirement and mix it well to make poori dough. Normally puri dough should be a little stiff and soft. We should not knead it as we do it for roti or chapati. If we knead it puris absorbs oil very much. Make the dough into 15 or more small equal portions of lemon sized balls. Roll them into small pooris using rolling pin. Instead of dry flour use little oil to coat the puris while rolling them. Heat oil in a deep frying pan till the smokes come up. Fry each puri in the oil till it turns into golden color. Use slotted ladle to flip it fry for a while. Remove it from oil and drain them on the kitchen paper. Serve Masala Puri/Maharashtrian Masala Poori with sauce or we can have as it is also.
I tried to use Mustard Leaves/Ava Akulu in a different way, so I made this is chutney. I thought of trying my hand in sarson ka saag, so I bought mustard leaves. I used them very little for it and some were left in refrigerator. Instead of spoiling remaining leaves in the fridge, so I thought of using them purposefully. I thought on my own and tried it. It came very tasty.
Ingredients:
Ava Akulu/Mustard Leaves - 3 bunches or 3 cups
Tomato - 1 Large
Tamarind - 2" streak
Red Chillies - 7 to 9 Salt - to taste
Oil - 3 tbsp
Mustard Seeds - 1 tbsp
Black Gram - 1 tbsp
Asafoetida - 1 tsp
Procedure:
Chop mustard leaves finely and wash them thoroughly under running water.
Cut tomatoes also.
Heat oil in a kadai. Add chopped mustard leaves, tomatoes and red chillies. Cook them till the leaves and tomatoes softens. Keep them aside.
Again heat oil in the same kadai, add mustard seeds, black gram and asafoetida. Once they start spluttering remove them fro heat.
Put mustard leaves, tomatoes and red chillies in a mixer grinder. Add salt, tamarind streak, small portion of tadka i.e. mustard seeds and black gram.
Grind it to a coarse paste. Do not grind it too much otherwise it will loose its shape. Add the remaining tadka and mix well.
Chutneys are my favorite dishes i.e. with any vegetable, they are most relish-able. Nethi beerakaya or egyptian luffa looks exactly like ridge gourd but it is not. We get them very rarely in the vegetable markets in Hyderabad. It tastes like ridge gourd only. We can make curry, dal and chutney with it. The loofahs we get in the market are made with the fibers of this nethibeerakaya/Egyptian Luffa, came to know about it through Wikipedia.
Vankaya kothimir karam is another variety in stuffed brinjal. This is the right season to get fresh and aromatic coriander leaves. Normally we add coriander leaves and green chillies mixture in cut brinjals but in this variety we have to stuff it. So to make this curry we must choose very tender brinjals. I used white brinjals but we can use other dark colored ones also. They only cook fast so the masala won't burn. This curry takes oil a little bit more. Preparation Time: 10 mins Cooking Time: 15 mins Recipe Category: Curry, Side dish Recipe Cuisine: Andhra Serves: 6 people
Grind coriander leaves, green chillies and ginger together to make a fine paste. Add salt to this paste. We can add more or less green chillies according to our taste.
Heat oil in a wide and thick bottomed pan. Stuff the brinjals with the above grounded chilli coriander paste.
Drop them in the oil. Sprinkle little salt on top of the brinjals to avoid burning of their skin.
Cover them with a tight and completely covered lid. Cook for 5 to 10 minutes. Flip them with a spatula to cook the other side and cook for 5 to 10 minutes.
Once they are done remove the lid and add the leftover coriander and chillies paste. Cook for 5 more minutes.
Serve vankaya kothimir karam/stuffed brinjal with coriander and green chilli paste with rice.
I like tomatoes very much. Country tomatoes have sour taste. They give really good taste to any recipe with them. It is considered to be the best and simple. This can be made in two varieties one with onions and the other without onions. I posting with onions recipe only for now.
Ingredients:
Tomatoes - 6 to 8 Medium
Onions - 2 to 4 small Garlic - 5 to 7 pods
Toor Dal/Red Lentils/Pigeon Peas - 1 cup
Salt - to taste
Turmeric Powder - 1 tsp
Red Chilli Powder - 1 tbsp
To Temper:
Oil - 1 tbsp
Mustard Seeds - 1/2 tbsp
Cumin Seeds - 1/2 tbsp
Red Chillies - 1
Asafoetida - 1 tsp
Curry Leaves - 5 to 7
Coriander Leaves - fist full
Procedure:
Cut tomatoes and onions. Just slice them into four or five parts only.
Cook the dal in a pressure cooker for three whistles or we can cook it separately also till the dal done. Once done mash it with ladle and keep it a side.
Heat oil and add all the ingredients under 'To Temper'.
When they start spluttering add onions and fry them till the onions become translucent.
Add tomatoes and fry for 5 minutes. Once they are cooked and become soft add salt and turmeric powder, allow it to cook for 5 more minutes.
Once done add the mashed dal and red chilli powder.
Stir well. Tasty and simple tomato pappu or tomato dal is ready to serve. Chall mirapakayalu/Curd chillies is the best accompaniment to it.
Nimmakaya Charu or Lemon Rasam as the name goes it is made with lemon juice. A sour and spicy soup goes very well with hot piping rice. Of course we can have it as a sour also. It is very simple and easy dish to make. Very less ingredients are required to make it.
Ingredients:
Water - 1 ltr Salt - to taste Turmeric Powder - 1 tsp Rasam Powder - 2 tbsp Lemon Juice - 2 tbsp
Add salt and turmeric powder in one ltr water and mix well. Allow it to boil for 5 minutes. Dilute rasam powder in cold water to prevent lumps and add this to the boiling water. Allow this also to cook for 5 minutes. Heat oil in a kadai and add all the ingredients under 'To Temper'. When they start spluttering add them to the rasam. Switch off the stove and allow it to cool don for 3 to 4 minutes. Squeeze two or three lemons juice into a small bowl and add it to the above made rasam. Mix well. That's really mouthwatering lemon rasam is ready to serve. Serve it with hot piping rice.
Cluster Beans or Gawar Phali also known as Goruchikkudu in Telugu are rich in fiber and low in calories. It contains various vitamins like A, B and K. They are rich source of iron and calcium. Cooking goruchikkudu/cluster beans curry is a little bit laborious process but it tastes well. Normally we take any variety of these curry with rice only but this specific variety can also be tried with roti.
Ingredients:
Cluster Beans/Goruchikkudu/Gawar Phali - 250 grms Onion - 1 Large Salt - to taste Turmeric Powder - 1 tsp Red Chilli Powder - 1 tsp Garam Masala - 1 tsp Peanut Powder - 1 tbsp
Roast peanuts, grind them to make powder. Chop Onions. Cut cluster beans/Goruchikkudu. Before cutting them, take off the top and bottom of the beans, to remove the side thread of them. Cut or pluck them to make one inch length. Wash them thoroughly and pressure cook for two whistles. Cool them under tap water and drain excess water by pressing them with hands. Heat oil in a kadai, Add all the ingredients under 'For Tadka'. When they splutter add chopped onions and fry them till they cook. Add cooked cluster beans/goruchikkudu to it. Add salt, turmeric powder, red chilli powder, garam masala and peanut powder. Mix well. Allow it to cook for 5 more minutes. Serve goruchikkudukaya kura /cluster beans curry/gawar phali with rice or roti.
This version kudumulu is a special dish to Telangana state in India. It is made with rice flour. It very simple and tasty dish. Thanks to my friend Geetha who introduced me this dish. It is very easy to make it.
Ingredients:
Rice Flour - 1 cup Ginger Garlic Paste - 1 tsp Green Chillies Paste - 1 tsp Salt - to taste Spring Onions - 1 Peas - fist full Warm Water - as required Oil - 5 to 7 tbsp
Procedure:
Chop spring onions. Mix all the above mentioned ingredients with enough warm water. Make dough out of them, It should be like that of chapati or poori dough. Pour one tablespoon of oil in the idly mould plates. Take small lemon sized portion of the dough and press it in the idly mould plate and again put oil on top of it. Shape them as thin as possible. Shape the rest of the dough like it and steam it for 15 to 20 minutes. Serve Telangana Kudumulu as it is or with any spicy pickle.
This version of vellulli karam or chilli garlic powder is normally suggested to the newly delivered mothers in our society. It is believed that the elements present in garlic improves the immune system. It should be served with ghee or clarified butter. Garlic and ghee combination tighten the muscles as they tend to loose after delivery. To give it to newly delivered mothers we do not add dals, even if we have to add, we add only black gram/urad dal.
Ingredients:
Coriander Seeds/Dhaniya - 1 tbsp Black Gram/Urad Dal - 1/2 tbsp (optional) Red Chillies - 7 to 10 Tamarind - pebble sized Garlic - 10 to 15 Salt - to taste Oil/Ghee - 1 tbsp
Procedure:
Heat oil/ghee in a wok. Roast coriander seeds, black gram, red chillies and tamarind separately. Without add garlic and salt grind the above ingredients into a coarse powder. Once they are done add salt and again grind it. Lastly add garlic with skin and grind it make a powder. If we want to make chutney add some water and grind it. Normally we use it in the powder shape only. Store it in an air tight container. Serve Vellulli Karam with hot piping rice and ghee. Have it with the first bite of rice for better healthy results.
Pickles are one of the most famous and interesting part of Indian cuisine. I love them very much. They come in handy when we have less time cook and also when guests pour in. While having them only taste matters not calories. This is the right season to have fresh and different varieties of pickles with vegetables. We can have Tomato avakaya, Dosavakaya and also Usirikaya avakaya. We get plenty of them now in this season. They can be stored for year long or for just two to three months. Or until Mango pickle come into vogue. Making this is very easy.
Ingredients:
Usirikaya/Amla/Indian Goose Berry - 250 grms Garlic - 150 grms Salt - to taste Red Chilli Powder - 100 grms Fenugreek Powder - 50 grms Oil - 250 ltrs *The measurements given are only approximately. They may vary according to the size of the berries and also to the taste.
Procedure:
Wash usirikayalu/Indian goose berry in water. Wipe them with a dry cloth. Allow them to completely dry. Heat oil in a wok, drop usirikayalu in it. While stirring in regular intervals cook them them till they turn into brown color. Keep them aside. Do not leave them in the oil. Take them from the oil and keep them in a plate. Let the oil cools down completely. Grind garlic and salt together to a fine paste. Add red chilli powder and fenugreek powder to it. Mix it in the above oil. Now add fried amla/usirikayalu/Indian goose berry to it. Mix it well. Store Usirikaya Avakaya/Amal Pickle/Indian Goose Berry Pickle in a dry and air tight container. Serve it with hot piping rice.
Uppu pindi orrice rawa upma is a traditional Andhra dish. It is taken instead of rice in the dinner time. It is made with the broken rice or rice rawa. Earlier days rice rawa was not available in the stores but now a days it is available. If it is not available in the stores also there is no problem we can make it very easily. Just soak rice for four to five hours. Drain water and dry it in the shade for one hour. Grind it to a coarsely like suji/semolina. As we get store bought rice rawa, it is better to use it. Preparation Time: 10 mins Cooking Time: 20 mins Recipe Category: Breakfast Recipe Cuisine: Andhra Serves: 4 people
Ingredients:
Rice Rawa - 1 cup
Moong Dal/Green Gram - 1/2 cup
Green Chillies - 3
Ginger - 2" inches long
Salt - to taste
Curry Leaves - 5 to 7
Water - 3 to 4 cups
For Tadka:
Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Black Gram/ Urad Dal - 1 tbsp
Bengal Gram/ Chana Dal - 1 tbsp
Cumin seeds/ Jeera - 1/2 tbsp
Procedure:
Chop green chillies and ginger.
Heat oil in a wide and thick bottomed vessel. Add all the ingredients under 'For Tadka'.
Once they start splutter add curry leaves, green chillies and ginger.
As they start frying add moong dal. Add water. Do not add salt now.
Allow water to boil and the dal to half cooked. At this point add salt.
Again let the water boil for a minute in the low flame.
Add rice rawa slowly and gently while stirring continuously to the boiling water. Do not pour all the rawa at once and mix it. It will form lumpy uppu pindi.
Cover it and cook in the low flame till the rice rawa softens. Stir it in regular intervals. Cook for 15 to 20 minutes.
Serve rice rawa upma or uppu pindi with ground nut chutney or any spicy pickle.
To make kids eat cabbage as a curry is very difficult. But making cabbage paratha is the easy and healthy way to make them have it.
Ingredients:
Whole Wheat Atta/ flour - 1 and 1/2 cup Cabbage - 1 cup Green Chillies - 1 Salt - to taste Cumin Seeds - 1 tsp Water - as per requirement
Procedure:
Grate cabbage. Chop green chillies Mix them with the atta/flour add salt and cumin seeds also. Mix it well. Add enough water to make smooth atta dough. While adding water becareful, do not add more water as cabbage and green chillies mixed with salt releases more moisture. Make the dough into equal portions. Roll it slowly using rolling pin. While rolling if need dust it with the flour. Heat tawa. Cook them on low flame until golden brown spots appear.Add one spoonful of oil and turn it and cook. Again pour one spoonful of oil. We can add ghee when we are giving them to kids. Serve cabbage paratha with Tomato Sauce.
Hi, Thank you, friends and viewers. Today I will post how to make Murukku Recipe
Murukku or Janthikalu as we call it are made with different varieties of flours. We can use store bought flours or we can get them done on our own. It is an Andhra traditional savory tea time snack. To make them we need to have a murukku maker or murukku press. We can get them online. We get them in brass, stainless steel, aluminum and also in the iron material. It has two cylinders. One hollow and one solid cylinder. The solid cylinder can slide smoothly into the hollow cylinder. Both have two handles or spiral handle and also gun shoot type. I prefer rotating spiral handle one and gun shoot type. Both of them are easy to handle.
To make this murukku I get the flour done in a flour mill, which are easily available in India. Take 1 kg of rice, 1/2 kg of roasted bengal gram and 1/4 kg of sabudana or sago, mix all of them well and will give it to the flour mill. This flour can be stored for 6 months. It won't get spoiled. We use required amount of flour and keep the remaining flour in an air tight container. Need not refrigerate.
Murukku Recipe -- How to make Murukku Author: Sailaja Angara Preparation Time: Cooking time:
Murukku -- Best served with a hot cup of tea.
Ingredients:
1 Cup Rice Flour
1/2 Cup Roasted Bengal Gram Flour
1/4 Cup Sabudana Flour
Salt to Taste
1 Teaspoon Red Chilli Powder
1 Teaspoon Ajwain
1 Teaspoon Sesame Seeds
1/2 Tablespoon Butter/Hot Oil
Water as required
Oil for deep frying
Procedure:
Either get the murukku flour done in the flour mill or make the flours at home.
I feel it is better to get it done when we have the opportunity.
Take flour according to our need, add salt, red chilli powder, ajwain, and sesame seeds.
Give a nice mix and add melted butter or hot piping oil to it.
Mix them well, take care not to burn fingers, if adding hot oil.
Add water little by little and make a smooth dough of it.
Meanwhile, heat oil in a thich bottomed wok or kadai.
Apply oil inside the maker. Take small portion of murukku dough, place it in the maker.
Gently place the top spindle over it and press the murukku on to a paper.
If you are confident enough like me, you can press them directly into the hot oil.
Fry them in medium flame, till they turn golden color. Or till they float on top of oil and shhh sound stops.
Take them off from oil and place on a kitchen tissue or on a news paper, so the excess oil absorbs by it.
Once cooled store them in an air tight container.
Serve murukku with a hot cup of tea.
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Coriander leaves pickle as name goes it is a pickle only as it can be stored for one month. This is the right season we get fresh coriander leaves. Without them any recipe is incomplete. A good accompaniment to Dosa, Idly and rice. This will have some sweet and tangy taste. Those who doesn't like sweet taste can avoid adding jaggery but the taste differs.
Discard coriander leaves from the stems and chop them finely. Wash thoroughly and dry them under shade. Dry them completely, small amount of moisture also spoils the pickle very fast. Add tamarind to boiling water and squeeze thick pulp. Heat oil in a kadai add mustard seeds and black gram, once they start spluttering add tamarind pulp. Add salt, turmeric powder, asafoetida, fenugreek powder, jaggery and red chilli powder to it. Allow this to boil till the tamarind thickens slightly. Add chopped coriander leaves and again allow this to boil for 10 more minutes. Allow it to cool and store it in a clean and dry air tight container. It can be store for one to two months. Serve coriander leaves pickle with dosa, idly and plain rice.
