Vegetable Stew Recipe -- How to make Vegetable Stew Recipe

Vegetable stew -- another Kerala dish served with appam and can also serve it with roti. Vegetables cooked in fresh coconut milk. It is mild in taste, rather little bit sweet.
I have learned this from a five-star restaurant chef. I already described it in my appam recipe post. I do not want to boost about it again. This simple recipe can be tried by anyone and any time.
Carrots, potatoes, french beans and peas are always available in every household. Coconut milk is available in the stores also or we can make it instantly. If veggies and coconut milk available means making this curry is child's play.

Appam Recipe -- Kerala Style Appam Recipe -- How to make Appam Recipe

Appam is a Kerala recipe, it is made with rice batter. Appams are served with vegetable stew. I have tasted appam for the first time in a five star restaurant, the chef was making them there in the dining hall itself. He is serving them instantly, hot and with a crunchy outer layer. They are very tasty and the stew they served is also very tasty.
They are very courteous to share their recipe with customers. He said the recipe which he is sharing is authentic Kerala style appam and stew. Some people mix other ingredients also like fenugreek seeds, flattened rice and some add black gram also but the original Kerala appam is made only with regular rice and boiled rice. Adding yeast is a substitute to toddy which ferments the batter fast and makes it soggier. Coconut water or milk is a must in the recipe. This can be served as breakfast or dinner dish. We liked it in dinner time.
I planned it accordingly, served them for dinner on a Saturday. So I have soaked the rice on Friday afternoon and grinded it in the night. Allow it to ferment for 24 hours.
I could not take photos of them, so I am not posting step by step photos for now. When I make them again surely I will take photos and post them again. For now try the recipe and enjoy it.

Dal Cutlet Recipe -- How to make Dal Cutlet Recipe -- easyvegrecipes

Dal Cutlet -- is a very simple and easy snack item. I like anything which is healthy and less calorific food. I love to prepare them as and when I came to know about them. When I found it in a magazine long back, I cooked the dal and made it messy as it was given in the recipe. After a long gap, when I was going through my old recipe collection I stumble upon this once again. But this time I altered the way it was given by not cooking the dal but soaking it. They turned out to wonderful cutlets. All of them liked them very much.
For more snakcs click here.Thank you for visiting my blog. Hope you liked all my recipes.

Ulavacharu Recipe -- Horsegram Lentil Soup -- How to make Ulavacharu at Home

Ulavacharu is made with ulavalu. The whole seeds of horse gram are generally utilized as cattle feed. In Telangana and Andhra Pradesh, they are prescribed to persons suffering from jaundice or water retention, and also useful for weight loss diet. It is considered helpful for iron deficiencies, and is considered helpful for maintaining body temperature in the winter season. It is served in most of the Telugu speaking people's weddings and ceremonies and tastes wonderful with boiled rice. The best accompaniment to this dish is rich fresh cream.

Normally it is made in huge quantities only. We can store this for a month period also. We need to soak them and then only cook. Normally they are cooked on traditional wooden stoves and the vessels used are thick bottomed wide ones or pots. But now a days we do not have such kind of stoves, so we cook them in normal stove top only. We can use thick bottomed vessels or even pot to cook this, though I used my 3 ltr Prestige pressure cooker. It needed to be cooked till we get the right consistency.

Khakhra Recipe -- How to make Khakhra Recipe

Step by step instructions of how to make Khakhra Recipe

Khakhra is a thin crackers made from whole wheat. It is a Gujarati snack item. They are roasted on chapati tawa till they become crisp. They use very less oil, so they are very healthy. We normally buy them from stores, but when I was searching for some other recipe, I come across about this one. I was excited, so tried immediately. Of course they are not looking like the one we get from market, but the taste is nearly as it is.
I need to improve the shape. They can be made in different flavours like methi khakhra, dhaniya Khakhra, jeera Khakhra etc., This is the first time I am trying so I tried plain, next time I will try to make all the available flavours.

In a mixing bowl mix whole wheat flour, slat, red chilli powder and jeera powder.

Add water and mix well.

Make a smooth dough.

Take small portion of the dough ball and roll it with the rolling pin. Roll it as thin as possible. Roll them like that of thin roti.

Heat roti tawa or non stick pan, roast the roti without adding oil.

While pressing with a spatula or with a cloth roast it till it become crisp. Do not allow the roti to puff.

Cool them and store in an airtight container.

Dal Paratha Recipe -- How to make Dal Paratha Recipe

Step by step instructions of how to make Dal Paratha Recipe

Published: May 20, 2016
By Sailaja Angara 

Dal paratha is another North Indian paratha variety. I always like to make North Indian varieties, mainly parathas. When I was surfing my old recipe collections yesterday, I found this recipe. But I have made small amendments to the given recipe.
It is made with soaked chana dal and urad dal. In the given recipe they did not added any spice powder other than red chilli powder. I have added green chillies and ginger to it. We South Indians like more spicy food, so have to added spices to it. It was mentioned only to make coarse paste of them and stuff, but I pressure cooked and added all the spices and then stuffed.
Preparation Time: 5 Hours
Cooking Time: 15 mins
Total Time: 5 Hours15 min
Recipe Category: Breakfast, Main Course
Recipe Cuisine: North Indian
Serves: 4 People

Ingredients:

• 1/2 Cup Chana Dal/Bengal Gram
• 1/2 Cup Urad Dal/Black Gram
• Salt to taste
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder
• 1/4 Cup Coriander Leaves
• 3 Green Chillies
• 3" Ginger
• 3 Cups Whole Wheat Flour
• Salt to taste
• 1 Cup Water
• 1 Tablespoon Oil

Procedure:

1. Soak bengal gram and black gram for 2 to 4 hours.
2. Grind them to a coarse paste along with green chillies and ginger.
3. Pressure cook this paste for three whistles. Allow this to cool to handle.
4. Add salt, chilli powder, coriander powder, coriander leaves and ajwain to it and mix well.
5. Make equal size balls with the dal dough.
6. In a mixing bowl, mix flour and salt.
7. Slowly add enough water to make soft and pliable dough. Knead it properly.
8. The dough should be like that of chapati dough. Add oil to it and keep aside for one hour.
9. Take small portion of chapati dough and keep dal dough in it and cover it.
10. If excess dough is left over remove it. Make a round ball of it.
11. Press it with fingers and roll it using rolling pin.
12. Roll it gently to make 1/4" thickness paratha.
13. Heat a non-stick pan, put the rolled paratha on it.
14. Cook till the brown spots appear on one side. Flip it and cook.
15. Apply oil or ghee on both sides.
16. Serve hot dal parathas with curd and onion.

For more breads click here.

Thank you for visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Rice Rava Idli Recipe -- How to make Rice Rava Idli Recipe -- Idli with Rice Rava

Step by step instructions of how to make Rice Rava Idli Recipe

Published: May 19, 2016
By Sailaja Angara 
Rice rava idli is completely a different variety breakfast. Rice rava is different from idli rava, do not misunderstand between these two. Rice rava is more coarse than the actual idli rava. We can find the granules in rice rava. We cannot substitute it with idli rava to make normal idlis and vice versa. We get nice rice rava available in the stores, which we can use without any cleaning or we can make it at home also. I normally use only store bought. We can make upma with it and uppu pindi also. Idli making is itself easy and simple if we have the batter ready. But for this idlis we need not have readily available batter also. We just need to plan a day before making it. I got this recipe from one of my neighbourhood friend. She taught me to mix the ingredients and make idlis, but I soaked them overnight and made. They are nice and tasty with little sourness from the buttermilk.
Preparation Time: 10 mins + 8 hours of soaking
Cooking Time: 10 mins
Total Time: 20 min + soaking time
Recipe Category: Breakfast
Recipe Cuisine: Andhra
Yield: 24 pieces

Ingredients:

• 2 Cups Rice Rava
• 1 Cup Flattened Rice/Poha/Atukulu
• Salt to taste
• 2 Cups Sour Buttermilk

Procedure:

1. Soak poha or flattened rice in one cup of buttermilk for ten minutes.
2. Mix this with a ladle to make smooth paste out of it.
3. Add rice rava to it. Add remaining buttermilk and mix well.
4. Add salt and allow this to soak overnight.
5. If we have to make it for evening snacks, we can do this in the morning and soak it for four to five hours.
6. The batter should be like that of idli.
7. Mix well before making idlis, if the batter thickens add little water to make it loose.
8. Grease idli molds with little oil, pour a ladle full of batter into it.
9. Put these idli plates in the pressure cooker or in the idli steamer and steam them for 10 to 15 minutes.
10. Serve soft and smooth rice rava idli with any spicy chutney. I served them with tomato pickle.

For more breakfast recipes click here.Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Dry Fruit Laddu Recipe -- How to make Dry Fruit Laddu

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make Dry Fruit Laddu recipe.

Dry fruit laddu is a very healthy sweet even small kids can make it. Kids find it funny also. This recipe needs very less ghee and also needs no sugar at all. If all the ingredients available with us we can make it in a jiffy. Here I am posting it with step by step instructions along with the necesary pictures. And also giving a simple video reference. To play the video click on it. Please do write your valuable comments beneath the post and also subscribe to my channel for more videos.

Chinta Chiguru Pappu Recipe -- How to make Chinta Chiguru Pappu Recipe

Step by step instructions of how to make Chinta Chiguru Pappu Recipe

Published: May 17, 2016
By Sailaja Angara 
Another recipe with chinta chiguru. Pappu or dal with chinta chiguru. We get chinta chiguru in this season only. We like this dal with chinta chiguru. We have to clean it in the same way as we do for chinta chiguru podi. So normally we do it at one go and keep the cleansed tender leaves ready to use. First we make one dish and then the other one. Some people make chutney also with it. When I get the next batch I will make that also and post it. It generates heat in the body, so consume less quantity at once.
Preparation Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 min
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Serves: 4 People

Ingredients:

• 2 Cups Chinta Chiguru
• 1 Cup Toor Dal/Pigeon Peas
• 1 Onion
• 10 to 15 Garlic
• 2 Green Chillies
• Salt to Taste
• 1 Tablespoon Red Chilli Powder
• 1 Teaspoon Turmeric Powder
• 1 Tablespoon Oil
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Red Chilli

Procedure:

1. Clean the chinta chiguru as we do it for powder. Keep it aside. Chop onions and peel the skin of garlic.
2. Pressure cook pigeon peas or toor dal for three whistles. Smashing it is optional, normally I did not do for any dal.
3. Heat oil in a deep and thick bottomed kadai. Add mustard seeds, cumin seeds and red chilli. Allow them to splutter.
4. Add garlic cloves and chopped onions. Saute for 2 minutes.
5. When the onions become translucent, add cleansed chinta chiguru. Saute 2 minutes.

6. Add salt, turmeric powder and little water. Let the chiguru cook completely.

7. Once it cooks add red chilli powder and cooked dal.
8. Mix the dal well and allow it to cook for 5 minutes.

9. Temper it with slit green chillies, curry leaves and some tadka. Of course it is optional. As we have already added tadka, we can avoid that.
10. Serve chinta chiguru pappu with hot rice and majjiga mirapakayalu or curd chillies.

For more dals click here.Thank you for visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Chinta Chiguru Podi -- Tamarind Leaves Powder

Step by step instructions of how to make Chinta Chiguru Podi Recipe

Published: May 13, 2016
By Sailaja Angara 
Chinta Chiguru Podi or powder with tender tamarind leaves is a very seasonal side dish for rice. We do not get it after this season. Once tender tamarinds started coming into the markets, tender leaves stops coming. They have little sour and little pungent in taste. Once they are cooked or add with any spice powders, the pungent taste goes off. We can make dal, chutney and podi with it. We need to make some preparation before hand to make any dish with it. We cannot discard each leaf from the stem, but we have to do it. A simple technique to discard is just press fistful of leaves between the palms and separate them. By doing so we can separate the leaves and small stick like stems easily.
Preparation Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 min
Recipe Category: Side Dish
Recipe Cuisine: Andhra
Yields: 150 grams

Ingredients:

• 100 Grams Chinta Chiguru/Tamarind Leaves
• 1/2 Tablespoon Toor Dal/Pigeon peas
• 1/2 Tablespoon Chana Dal/Bengal Gram
• 1/2 Tablespoon Urad Dal/Black Gram
• Salt to Taste
• 5 to 7 Red Chillies
• 1/2 Tablespoon Til/Sesame Seeds
• 1 Teaspoon Asafoetida

Procedure:

1. We need to clean the tamarind leaves before using them. 
2. We cannot discard leaves as they are very tender, press them between two palms so that the leaves discard themselves and fall in, simply separate the stems.
3. Wash them thoroughly and dry them under shade. In a plate take all the dals and red chillies specified in ingredients.
   
4. Heat oil in a kadai, add bengal gram and black gram.
   
5. When they fry add til and pigeon peas. Fry them till they turn light brown colour.
6. Switch off the flame and add red chillies and asafoetida. Stir well.
7. By adding red chillies after switching off we can retain the nice red colour otherwise the powder becomes black.
8. Once they are cooled, separate some portion of the dals. Keep them for further use.
9. Join the remaining dals and all red chillies in the mixie jar.
   
10. Add salt. Grind them to a fine powder.
    
11. Add cleaned tamarind leaves to it and just press pulse or whip button for once.
    
12. Do not grind it over press the button. This will make the leaves mix well with the spice powders.
13. Add the left over dals to the powder. Mix well.
    
14. Serve chinta chiguru podi with hot piping rice.

For more Powders and chutneys click here.

Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Sabja Lemonade Drink -- Sweet Basil Lemonade -- Summer Drinks

Step by step instructions of how to make Sabja Lemonade Drink

Published: May 11, 2016
By Sailaja Angara
Sabja seeds also known as sweet basil seeds are very good for health. Health benefits of these seeds are tremendous. Anti-oxidant rich, helps in digestion, cools body and helps in weight reduction. Sabja seeds when soaked in water appear like tapioca on swelling, on bite crunchy and do not have specific taste rather bland. Falooda with sabja seeds is incomplete. These can be mixed with any sherbets, fruit juices or even mix them with coconut water also.
We use them extensively during summer season. My mother-in-law would like to have plain sabja water in the season.
Preparation Time: 10 mins
Cooking Time: Nil
Total Time: 10 min
Recipe Category: Beverage
Recipe Cuisine: Andhra
Serves: 2 People

Ingredients:

• 1 Tablespoon Sabja Seeds/Sweet Basil Seeds
• 1 Tablespoon Sugar
• Salt to Taste
• 3 Lemons
• 500 ML Club Soda
• Ice Cubes

Procedure:

1. Soak basil seeds in water for about ten minutes.
2. Take the juice of 3 lemons into a small vessel.
3. Add salt and sugar. Stir well till the sugar melts.
4. In a serving glass, put a spoon of basil seeds, add a spoonful of lemon juice.
5. Stirring continuously, pour club soda.
6. Serve chilled sabja lemonade immediately.

For more health drinks click here.Thank you for visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Masala Corn -- Sweet Corn Chat Recipe -- How to make Masala Corn

Step by step instructions of how to make Masala Corn Recipe

Published: May 09, 2016
By Sailaja Angara 
Masala corn or sweet corn chat is a very simple and easy snack item. Whenever I go to general bazaar for purchasing, having masala corn is a must. I love this so much. We get sweet corn kernels in the local markets. I buy and refrigerate them. Very simple and easy way of using them is just boil and add required masalas. Sprinkle little chopped coriander and lemon juice to get a nice flavourful taste.
Preparation Time: 5 mins
Cooking Time: 30 mins
Total Time: 35 min
Recipe Category: Snacks
Recipe Cuisine: India
Serves: 4 People

Ingredients:

• 4 Cups grms Sweet Corn
• Salt to taste
• 1 Tablespoon Butter
• 1 Onion
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Coriander Powder
• 1 Tablespoon Lemon Juice
• Fistful of Coriander Leaves

Procedure:

1. Chop onion and coriander leaves
2. Boil water in a thick bottomed vessel, add little salt and put corn.
3. Allow it to cook till they become soft.
4. Once done, drain excess water and keep them aside.
5. Heat butter in a kadai, add onions and fry them till they become translucent.
6. Add cooked corn, saute for 2 minutes.
7. Add salt, red chilli powder and coriander powder. Saute well.
8. Add chopped coriander leaves. Mix well.
9. Serve hot masala corn.

For more snacks click here.Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Mango Smoothie Recipe -- How to make Mango Smoothie Recipe

Step by step instructions of how to make Mango Smoothie

Published: May 03, 2016
By Sailaja Angara
Come Summer, season for Mangoes. The king of all fruits. A very simple and easy dish is mango smoothie or simply mango juice. There is no fixed recipe for this, we can do the way we want. Smoothie is a milk and yogurt based drink. Add some nuts and honey to get more flavourful taste.
I love to prepare smoothies very often. They are easy to make and filling and also have lot of nutrients.
Preparation Time: 10 mins
Cooking Time: Nil
Total Time: 10 min
Recipe Category: Beverage
Recipe Cuisine: India
Serves: 4 People

Ingredients:

• 1 Ripe Mango
• 3 Cups Chilled Milk
• 1 Tablespoon Yogurt
• 1 Cup Sugar
• 1 Tablespoon Cashew Nuts
• 1 Teaspoon Cardamom Powder
• Ice Cubes

Procedure:

1. Peel the skin of mango and cut it into blocks.
2. In a blender jar add mango pieces, sugar, cashew nuts and cardamom powder.
3. Grind it to get juice.
4. Combine milk and yogurt to it.
5. Grind this for two minutes to make nice creamy smoothie.
6. Pour it in glasses and serve.
7. Serve chilled mango smoothie topped with a cherry and ice cubes(optional).
8. The smoothie is a little bit thick, so I have to serve it with a spoon.

For more smoothies and beverage recipes click here. Thank you for visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045

Coconut Laskora -- How to make Coconut Laskora Recipe

Step by step instructions of how to make Laskora or Coconut Laskora

Published: May 03, 2016
By Sailaja Angara
Coconut ladoo or Laskora is a very interesting and traditional sweet made with fresh coconut and sugar. Whenever I have fresh coconut in my pantry I tend to make some sweet with it.
Some people make sweet by mixing coconut and jaggery, it is dark in appearance. But this one looks milk white in colour. And tastes awesome and melts in mouth. We need to remove the darker skin of coconut. We can use peeler to do this.
Some people use mortar and pestle to get the coconut milk, but it is a bit tough job. So we can use mixer grinder to do this.
In India we get fresh coconut, we buy them and break it on a hard surface. Remove the meat or flesh from the hard nut shell and use it. Chop it or grind it and keep it in the refrigerator for further use. We even can make coconut powder also.
Preparation Time: 10 mins
Cooking Time: 30 mins
Total Time: 40 min
Recipe Category: Sweet
Recipe Cuisine: Andhra
Yields: 15 to 20

Ingredients:

• 1 Fresh Coconut
• 1 Cup Sugar

Procedure:

1. Break the coconut into two parts.
2. Separate the flesh from the hard nut cover.
3. Peel the darker skin of the coconut.
4. Chop the white flesh.
5. Blend it in the blender jar to make coarse powder. We can scrape it also.
6. Add sugar to it and heat this mixture in a kadai.
7. Let the sugar melts. Stirring it occasionally. Bring this to boil.
8. Once it reaches the desired consistency, remove it from heat and allow this to cool.
9. Do not cool completely, When it is warm enough to blend, blend this mixture in the blender jar.
10. This process releases the coconut milk and mixes with sugar syrup.
11. Make ladoos of desired size. Allow them to cool for ten minutes.
12. Serve coconut ladoo anytime. Keep them in an airtight container for three to four days.

For more sweets and snacks click here. Thank you visiting my blog. Hope you liked all my recipes. Any feedback and comments are appreciated.
For any queries feel free to mail: sailajaangara@gmail.com OR 
Can contact me through whatsapp: +91 99667 00045