Chaas Recipe -- Majjiga Recipe -- Masala Buttermilk Recipe

How to make Andhra style Nimmakaya Majjiga

Published: March 28, 2016
By Sailaja Angara
Chaas also known as buttermilk was traditionally made from churning out the butter from curd or yogurt. It is very popular beverage in India, mostly during hot summers. People prefer this than tea in hot summers. It is served to guests when they come home any time in hot summers. 
We have different varieties of churners to make it wooden, steel and of course electrical. But, I prefer wooden or steel hand churner to make it. It is very good for digestion and keeps the body cool. Plain buttermilk is served as an accompaniment with rice. Salted buttermilk or added with some spices is served as a beverage. Water measurement given in this dish may vary accordingly. Some people add more water to make it more thin.
Preparation Time: 10 mins
Recipe Category: Beverages
Recipe Cuisine: Andhra
Serves: 4 People

Ingredients:

• 2 Cups Thick Yogurt
• 3 Cups Water
• Salt to taste
• 1 Green Chilli
• 3" Long Ginger
• Fist full of Curry Leaves
• 2 Lemons Juice

Procedure:

1. Chop green chillies and grate ginger. Keep it aside.
2. Churn chilled yogurt with churner in a deep vessel.
3. Add little water and churn it again or to simplify the task we can blend it in a blender jar also.
4. I normally have it available, so I use it instantly.
5. Strain this buttermilk into another vessel. Add enough water. 
   
6. Add all other ingredients into it. Mix well.
7. Garnish with coriander leaves, if liked. My people don't like it, so I did not add. 
8. Pour it into glasses and serve chaas chilled.
9. Keep it in the refrigerator for further use also. 
   

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Roasted Moong Dal -- Fried Moong Dal

Step by step instructions of how to make Roasted Moong Dal Recipe

Published: March 26, 2016
By Sailaja Angara 
Roasted Moong Dal or fried moong dal is the favourite dish of most kids. Even we elders also like it very much, we like to have it with a hot cup of tea or just take a fistful of them and enjoy it while reading an interesting novel. Relish it while watching our favourite movie and feel like sitting in a theater. Wish to buy whenever go out for a movie, but could not enjoy it to the brim. They are not sufficient. So thought of making them at home, tried twice. First time fried them directly in the hot oil without soaking, they turned out soggy and oily too. Second time soaked and fried them in hot oil on high flame, either they burned or did not fried completely. At last i could achieve the goal today by making them properly as in Haldiram's Moong Dal pack. Liked them by every one of the family.
Preparation Time: 1 Hour
Cooking Time: 15 mins
Total Time: 1 hour 15 min
Recipe Category:Snacks or Namkeen
Recipe Cuisine:Maharashtra
Yields: 200 grms

Ingredients:

• 200 grms Moong Dal
• Salt to taste
• 1 tsp Red Chilli Powder
• 1 tsp Black Salt
• 1 tsp Garam Masala
• Oil for frying

Procedure:

1. Heat water in a thick bottomed vessel.
2. Add this water to moong dal to soak it.
3. Soak it for half an hour then drain the water and dry it for another half an hour.
   
4. This will make it dry partially.
5. Heat oil in a kadai, I used a slotted vessel with handle. We can use steel juice strainer also.
6. Keep the slotted vessel in hot oil, slowly add some portion of moong dal.
   
7. Fry them in the hot oil till we get the the crisp sound from the dal. When we shake the dal, we should get a crackling sound from it.
   
8. Take them onto a kitchen towel to drain excess oil.
9. Do the same with remain dal.
10. Once all done, add salt, red chilli powder, black salt and garam masala.
    
11. Serve crispy roasted moong dal with hot cup of tea or any time.

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For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Green Chutney Recipe-- How to make Green Chutney for Chaat

Step by step instructions of how to make Green Chutney for Chaat

Published: March 24, 2016
By Sailaja Angara 

Green Chutney is my son's favourite dish. If I have it in the refrigerator it will make easy for me to give him breakfast. He loves to apply it on bread slice or wish to have it with dosa, idly also. But we make it to serve with bhel puri, sev puri, papdi chaat and Dahi puri. Whenever I get fresh green coriander and fresh mint, I like to make it. A very simple and easy dish. 
Preparation Time: 10 mins
Cooking Time: Nil
Total Time: 10 min
Recipe Category: Side Dish
Recipe Cuisine: North India
Yields: 150 grms

Ingredients:

• 1 Cup Fresh Coriander Leaves
• Salt to taste
• 1 Cup Fresh Mint Leaves
• 5 to 7 Green Chillies
• 5 to 7 Almonds
• 1 tbsp Lemon Juice
• 1 tsp Cumin Powder

Procedure:

1. Soak almonds in warm water for about half an hour.
2. Discard mint leaves and coriander leaves from their respective stems.
3. Chop and wash them thoroughly.
4. In a blender jar combine all the ingredients except salt, lemon juice and cumin powder grind it to a fine paste.
5. Add salt and cumin powder, pulse it again.
6. Take it into an airtight container and add lemon juice. Mix well.
7. Green Chutney can be stored for two weeks, if refrigerated. 
8. Serve Green Chutney with chaat, papdi chaat, bhel puri or even can enjoy it with dosa or idly. 

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Mango Chutney Recipe

Step by step instructions of how to make Mango Chutney Recipe

Published: March 20, 2016
By Sailaja Angara 

I already posted some recipes with raw mangoes. Today we will learn another version of mango chutney. It goes only with rice. It is a dry item. It won't stay for morethan one to two days. We need to consume it fast.
Preparation Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 min
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Serves: 4 People

Ingredients:

• 1 big Raw Mango
• Salt to taste
• 2 tbsp Oil
• 1/2 tbsp Mustard Seeds
• 1/2 tbsp Black Gram
• 1/2 tsp Fenugreek Seeds
• 1/2 tsp Asafoetida
• 15 to 20 Red Chillies

Procedure:

1. Wash and peel the skin of mango.
2. Chop it into small pieces. Remove the hard shell and seed.
3. Heat oil in a kadai. Add mustard seeds, black gram and fenugreek seeds.
4. When they started spluttering add asafoetida and red chillies. Fry it for a while
5. Allow this to cool
6. In a blender jar, combine red chillies, some portion of tadka and salt.
7. Grind it to a fine powder. 8.Add this chilli mixture, remaining tadka to the chopped mango pieces. Mix it well.
8. Serve mmango chutney with hot piping rice.

Instant Mango Pickle -- Mamidikaya Menthi Mukkalu Recipe

March 19, 2016
By Sailaja Angara

Come March, season for mangoes. Whenever I go to vegetable market in this season first I look for mangoes only. Surely will get not less than six mangoes for one week. With mangoes around I found it easy to make one accompaniment for rice. 
Check out this blog for more recipes with mangoes.. Mamidikaya Chaaru, Mamidikaya Pappu, Mango Juice, Mamidikaya Pulihora. Today we will learn another variety of Mango pickle. 
This is a time being pickle because it cannot be stored for more than a month. Till we prepare mango pickle for annually we use this, so called instant pickle. It has sweet, sour and spicy taste. It can be served with rice and I like it as a side dish for curd rice. 
Preparation Time: 10 mins
Cooking Time: 5 Mins
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Yields: 200 grms

Ingredients: 

• 2 big Raw Mango 
• Salt to taste
• 2 tbsp Red Chilli Powder 
• 1 tbsp Jaggery 
• 1 tsp Fenugreek Powder
• 1 tsp Turmeric Powder
• 1 tsp Asafoetida
• 2 tbsp Oil
• 1 tsp Mustard Seeds

Procedure:

1. Cut mango into cubes. Need not remove the skin, cut them neither too small nor too big. 
2. Cut or grate jaggery.
3. Heat oil in a kadai, add mustard seeds. When they start spluttering switch off the flame and add turmeric powder, fenugreek powder, asafoetida, salt and jaggery.
4. Mix well and allow this to cool completely.
5. Once the oil cools completely, add red chilli powder and mix well. To retain the  red colour, add chilli powder only when the oil is cooled completely. 
6. Add chopped mango pieces and mix well. Check the taste for salt. 
7. This pickle releases water and juice only after 10 hours. But it can be served immediately. 
8. Soon after preparation it looks like dry chutney only, but once it started releasing water it will become juicy. 
9. Serve instant mango pickle with hot piping rice.
   

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Idiyappam Recipe -- Sevai Recipe -- How to make Idiyappam Recipe

March 17, 2016
By Sailaja Angara

Idiyappam or Sevai is a breakfast dish in South India mainly in the states of Kerala, Tamil Nadu and Karnataka. It is made with rice flour specially meant for it and a very healthy breakfast dish. It is steamed like idli and we can make variety of dishes with it. We can make lemon sevai, curd sevai, coconut sevai and also tomato sevai. 
Though I am Telugu person I like almost all Indian vegetarian dishes. I would like to try them and serve my family. I have learned this dish from a Tamil friend. She told me to get idiyappam flour from store, but I tried with plain rice flour. I do not find any difference between them. She said that they serve it with non-vegetarian dishes, but I am a vegetarian so served it with pickle and Majjiga Pulusu. We at our home prefer to have it during dinner. 
Preparation Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Recipe Category: Breakfast or Dinner
Recipe Cuisine: Tamil Nadu
Serves: 4 people

Ingredients:

• 2 Cups Rice Flour
• 4 Cups Water
• Salt to taste
• 1 tbsp Oil
• 1/2 Cup Grated Coconut

Procedure:

1. Heat water in a thick bottomed vessel, add salt and oil. 
2. Allow water to boil, add rice flour. Mix immediately so no lumps form. 
   
3. Mix it well and make a smooth dough of it.
4. In the muruku maker and place sev maker plate in it. 
5. Grease it and place some portion of the dough.
   
6. Grease the idli plates with oil or place fresh banana leaves cut in round shape.
7. Put little grated coconut in the idli plates and set them it aside.
8. Press it in circular motion onto the already prepared idli moulds.  
   
9. Steam cook them for 10 to 15 mins. 
10. Serve idiyappam with vegetable stew or sweetened coconut milk. 
11. I served it with Majjiga Pulusu and Tomato Chutney. 
    

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Motichur Laddu Recipe -- How to make Motichur Laddu Recipe

March 12 2016
By Sailaja Angara

Motichur Laddu is another famous sweet in India. It is made specially during Holi, Diwali and Ganesh Chaturthi festivals. It is made out of besan (Bengal gram flour) batter fried in ghee and simmered in sugar syrup and made laddus. Both boondi (the small beads made by frying) laddu and motichur laddu are made with besan batter only. The only difference between boondi laddu and motichur laddu is that boondi is fried in oil for normal laddu and colour is nt added. For motichur, boondi is fried in ghee. 
And, for boondi laddu, the beads (boondi)  needs to made in a slightly bigger size boondis and for motichur, it needs to be made very small and tiny. 

For easy guidance watch the video. 

Preparation Time: 20 mins
Cooking Time: 30 mins
Total Time: 50 mins
Recipe Category: Sweet
Recipe Cuisine: North India
Yields: 30 Laddus

Ingredients:

• 2 Cups Besan or Gram Flour
• 2 Cups Sugar
• 1 and 1/2 Cups Water
• 1 tsp Orange Food Color
• 1/4 Cup Milk
• 1 Tbsp Hot Water
• Oil for frying
• 1 Tbsp Melan Seeds
• 1 Tbsp Almonds
• 1 Tbsp Pistachio

Procedure:

1. Blanch almonds and pistachio for about half an hour. Chop them and keep aside.
2. Add water and half of food color to the besan and make batter. The batter should be like that of dosa batter.
   
3. A special ladle is available in the market for making boondi. It is known as Boondi Jhaara. It has long handle attached to a plate with lot of holes on it. 
4.  Heat oil in a kadai. hold boondi ladle with one hand over hot oil. Be careful not to burn hands.
5. Slowly pour a cup full or ladle full of batter into it and drop all the boondis into hot oil.
   
6. Fry them till they are crisp and take them with a slotted ladle onto a plate. 
   
7. In a thick bottomed vessel, add water, sugar and color. Keep it aside for about half an hour.
8. Bring it to boil and let the sugar melt completely.
9. Boil till it reaches one string consistency. Add milk to it and bring it one boil. 
   
10. Add fried boondi and mix well. Let it cook for two to three minutes.
11. Allow this to cool for a while. 
    
12. Add one tbsp water and put this mixture into mixer jar.
13. Press pulse for once, be careful let the boondis should not loose its shape. 
14. Take this into a plate and add melon seeds, chopped almonds and pistachios.
15. Mix well and make laddus of our desired size.
    
16. Serve motichur laddu any time. Consume them within two days. 
    

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Papdi Recipe -- How to make Fried Papdi Recipe

March 08 2016

By Sailaja Angara

Papdi are made with all purpose flour. They are deep fried crisp papds. They are used in Papdi Chaat, Sev Puri and Bhel Puri. We can have them as a simple snack item also with a cup of tea in the evenings.  

Preparation Time: 20 mins

Cooking Time: 30 mins

Total Time: 50 mins

Recipe Category: Snacks

Recipe Cuisine: North India

Yields: 30 papdi

Ingredients:

• 1 Cup All Purpose Flour
• Salt to taste
• 1 tbsp Ajwain Seeds 
• Oil for frying
• Water as per necessary 

Procedure: 

1. Add all purpose flour, salt and ajwain seeds in a large bowl.Add little oil and mix well. This mixture become crumble texture.
2. Add enough water to make smooth and pliable dough.
   
3. Allow it to rest for 15 mins.
4. Roll it into a 8" diameter thin disc, it should be neither too thin nor too thick. 
5. Pierce it with the fork to make small pores. 
6. With the help of any circular lid or cookie cutter cut it into small papads. Keep them aside. I did with a small plastic container, as my cookie cutter is very small. 
   
7. Repeat the same with the rest of the dough.
8. Heat enough oil in a kadai till it reaches fuming, check whether oil in hot enough or not by dropping small amount of dough.
9. If it comes up sizzling, oil is ready. Slowly drop as many papds as can be fried. 
10. Fry them till they turn into brown color in the low flame only, they should not puff. 
    
11. Take them with the help of slotted ladle onto a kitchen paper. 
    
12. Do the same with all the papds. Once they are cooled store them in an air tight container. 
13. Serve papdis with tea or use them in Sev Puri, Bhel Puri or Papdi Chaat.
    

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Raw Banana Chips -- How to make Raw Banana Chips at Home

Raw Banana Chips -- How to make Raw Banana Chips at Home 
February 07 2016
By Sailaja Angara

Raw Banana chips are the most favourite of my daughter and me also. Whenever we go for monthly grocery, a must buy item is this. I want to make them at home but do not know how to do. I googled a lot for them and don't know whether they are authentic or not. 
One my cousin is having a student who is from Kerala, once brought them from his place and told her that they are homemade. She immediately asked the recipe and shared it with me. I tried and obviously the out come is this tasty and awesome chips.
Preparation Time: 10 mins
Cooking Time: 20 mins
Recipe Category: Snacks
Recipe Cuisine: Kerala
Yields: 100 grms

Ingredients: 

• 2 Medium Raw Banana
• 1 tsp Turmeric Powder
• 1 tsp Salt
• 2 tbsp Water
• Oil for Frying 

Procedure:

1. Peel the skin of bananas.
2. Add turmeric powder to water and put bananas in it. Let it be like that for 10 minutes.
   
3. Heat oil in a kadai till the fumes comes out.
4. Slowly put small piece of raw banana to check the oil is hot enough, if it sizzles out immediately, then oil is enough hot.
5. Hold the chip maker over hot oil kadai and slice the banana into it directly. 
6. In a small bowl add salt and water. Keep aside. 
   
7. Fry them till they become crisp in low flame.
8. Slowly add salt water, which we already kept aside, to the oil.
9. This will sizzle out very fast, so we need to be careful while adding water. 
10. After a few seconds this will settle slowly.
    
11. Once the oil settles, fry the chips and with the help of slotted ladle take them out from oil.
12. Drain excess oil and take them onto a kitchen paper.
    
13. Repeat the same with all the bananas. 
14. Once done we can store them in an air tight container. 
15. Serve raw banana chips with hot cup of tea or enjoy them any time.
    

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Instant Potato Chips -- How to make Instant Potato Chips at Home

Instant Potato Chips – How to make Instant Potato Chips:

March 05 2016

By Sailaja Angara

Hot chips is the popular neighbourhood store for residents of twin cities. We get hot potato chips and also other fries like bitter gourd chips and jack fruit chips in these stores. Later it became a one stop shop for traditional homemade sweetmeat and snacks like chegodilu, murukulu and pappuchekkalu etc.  

Instant Potato Chips or Potato Chips from Hot Chips are the most favorite junk food of kids. We will find these chips in every small occasion like birthday parties, family get together and kitty party. They grab them fistful and ask for some more every time.  Though they are expensive, they are must in parties.  I am no exception, but conscious about the oil used and of course the cost. Instead I tried them at home and they were like the ones we buy in the store. Kids loved them very much.

I thought of making them with only two potatoes and ended up in making 5 potatoes approximately weighing 300 grms of them. I got 100 grms of chips.

Preparation Time: 5 mins

Cooking Time: 20 to 25 mins

Total Time:  30 mins

Recipe Category: Snacks

Recipe Cuisine: Indian

Yields: 100 grms

Ingredients:

• 300 grms Potatoes/Aloo
• Salt to Taste
• ½ tbsp Red Chilli Powder
• Oil for Frying

Procedure:

1. Peel the skin of potatoes and put them in water.
   
2. Heat oil in a kadai till the fumes comes up.
3. Lower the flame and again heat it for few more minutes.
4. Hold the chip maker over hot oil kadai and carefully slice the potatoes directly into the hot oil.
   
5. Fry them till they become crisp in low flame only.
6. Drain the excess oil with the help of a slotted ladle and take them onto a kitchen paper.
   
7. Do the same with all potatoes. Till such time keep the potatoes in water only.
8. Once all are ready add salt and red chilli powder and mix well.
9. Serve instant potato chips any time.
   

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Vegetable Sagu Recipe -- How to make Vegetable Sagu Recipe

Vegetable Sagu Recipe – How to make Vegetable Saagu Recipe:

March 04 2016

By Sailaja Angara

Vegetable sagu is a side dish for roti, Poori and dosa. It is a South Indian recipe originally from Karnataka state. Coconut, green chillies and pepper corns are the main ingredients which give spiciness to the curry. My mother-in-law love to make it with only one vegetable that is Bottle Gourd or Lauki. It is a no onion no garlic curry. It is for those who do not eat onion or garlic on some particular days.

She taught me this version, but I have it changed. I have added all other veggies, onions and some garlic. When I was surfing in the net I come across this recipe, where in it was give as taught to me by my MIL. After reading this recipe I also stopped adding garlic and made it as is told my by MIL.

Preparation Time: 15 Mins

Cooking Time: 15 mins

Total Time: 30 mins

Recipe Category: Side Dish

Recipe Cuisine: Karnataka

Serves: 4 people

Ingredients:

• 1 Medium Carrot
• 1 Medium Potato
• 1 Medium Onion
• ½ cup Green Peas
• 3” Long Bottle Gourd
• Salt to taste
• 1 tsp Turmeric Powder

For Sagu Masala :

• 2 Green Chillies
• 2” Long Cinnamon Stick
• 1 tsp Poppy Seeds
• 3 to 5 Cloves
• 3 to 5 Pepper Corns
• 3” Long Fresh Coconut
• 1 tbsp Roasted Gram

For Tempering:

• 1 tsp Cumin Seeds
• 1 tsp Mustard Seeds
• 5 to 7 Curry Leaves

Procedure:

1. Chop all the vegetables into cubes.
2. Heat oil in a pressure cooker; add all the ingredients under ‘For Tempering’.
3. When they start spluttering add onions and fry for a while.
4. Add all other veggies and sauté for a while.
   
5. Add turmeric powder and salt. Mix well.
6. Add a cup of water and pressure cook for three whistles.
   
7. Meanwhile heat a small kadai, add all the ingredients under ‘For SaguMasala’.
8. Fry them till the aroma comes out.
9. Let it cool down completely and grind it to a fine paste. Keep it aside.
10. By this time the veggies in pressure cooker might have cooked and cooled also.
11. Open the cooker lid and slowly pour the sagu masala paste into it.
    
12. Mix well and let it boil for 2 minutes.
13. Serve vegetable sagu with roti, poori or with dosa.
    

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