Baby Corn Sesame Stir Fry Recipe -- How to make Baby Corn Sesame Stir Fry

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make baby corn sesame stir fry recipe.

This recipe I have picked it from vahrehavh. Thanks to Mr.Sanjay Tumma and Ragini Ma'am for the nice and simple recipes.
Baby corn sesame stir fry is a Indo-Chinese starter recipe. A very simple and kids love this too very much. I get baby corn from grocery stores. We get them peeled and ready to use. We can immediately consume them without spoiling.

A simple slide show made with all the images converted them into a small video. Play the video for easy reference:

Dahi Puri Recipe -- How to make Dahi Puri -- Dahi Puri at Home

Hi, Good Morning. Thankyou friends and viewers. Today I will post how to make Dahi Puri Recipe.

Dahi puri, pani puri, chat, ragda samosa, and pav bhaji are some of the famous North Indian street foods. Punukulu, bonda, masala vada, mirchi bajjji, and bajji with any other vegetable are some of the famous South Indian street foods. Apart from idli, dosa, vada, and puri street vendors serve these also. I like both North Indian and South Indian foods. If it is cold or rainy I prefer South Indian street food. If it is warm I go for North Indian street food. I love to make them at home instead of going out and have them. We can have healthy and tasty and of course fresh evening snacks.

When kids wanted to have them, they will ask a day before. So I will prepare everything at home. Kids asked for Pani puri I prepared for Dahi puri also. Pani puri recipe is already there in the blog. Green Chutney, red chutney, and sweet chutney made at home. I prepared them a day before and keep readily available in the refrigerator. This makes the task easier. I make puri also at home only, but sometimes I use store-bought Pani puris. Boiled potatoes in the morning itself while I was cooking lunch. Chopped onions and tomatoes and kept ready for it.

I have hyperlinked green chutney. The procedure for making red chutney and sweet chutney recipes is given in the post itself. I could not make a separate post for them.

Muri Mixture Recipe -- How to make Muri Mixture -- Muri Mixture Beach Side

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make muri mixture recipe.

It is served in Vizag beaches. I love water and huge water bodies, lakes, rivers, and beaches a lot. Whenever we go to Vizag, a coastal city in the state Andhra in South India, I make it a point to visit the beach. I love to watch tides, big and small. Love to play in the sand and play with the tides.
Of course love to watch the sunset, it appears as though the sun is going into the water. On the other side, the moon appears in the sky. The amazing beauty of nature and it's miracle. And the most enthusiastic thing about visiting the beach is muri mixture. Vendors mix all the ingredients with full concentration. By any chance, they do not do the mistake of making it salty or spicy. Mix them well and serve them in cups or papers with a spoon. I am already drooling while writing the post. :)
Last Friday evening Sahiti and Itihas does not want to drink their daily routine milk. They want something else to eat and it should be spicy also. They recollected all those visits to the beaches and asked for such kind of snacks, OK, let me try this. And the result is awesome. Both of them liked it very much.
Very simple and easy evening time snack item. No prior preparation is required and needs no cooking also. Simply chop tomatoes, onions, and green chilies. Mix all the ingredients and sprinkle some lemon juice. That's all we need to do. During summers we can add some chopped mangoes.
In those parts, we get ginger called Mamidi Allam. Mamidi is mango and allam is ginger It appears like ginger but the taste is like mango fruit. We can add it also. Here I get it very rarely, so I did not added here.

Neer Dosa Recipe -- How to make Neer Dosa

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make neer dosa recipe.

Neer dosa is a crepe prepared from rice batter and fresh coconut. It is very light and takes very less time to prepare. We need to soak rice for atleast four to five hours. Grind it to make thick and smooth batter. Add fresh coconut and salt. Crispy, flaky neer dosa is best accompanied with spicy chutneys.
The word neer means water in Tulu language. This batter is also watery. We need to ue a tumbler to pour the batter on dosa tawa. We need not flip the dosa, once it cooked on one side just fold it in two sides and serve. These dosas have to be served immediately. My choice of tawa is always iron one to make dosa. The tawa should be thick and heavy. Though heating of the tawa may take long time, but the heat sustain for longer time.
I did not tasted it anywhere, but heard about it a lot. So thought of give it a try, the result is awesome. One more recipe added to my breakfast regimen. I planned it for this Sunday morning breakfast. Soaked rice in Saturday night itself.

Atukula Pulihora Recipe -- How to make Pulusu Atukulu

Hi, Good Afternoon. Thank You, friends and viewers. Today I will post how to make Atukula Pulihora recipe.

Karthika Masam or Karthigam is going on. This starts from the next day of Diwali festival. During the month-long period, some people follow fasting in the day.After the sun set or the dusk falls, lit the lights and eat very light, easily digestible food. That will be their first and only meal of the day. Those who cannot do it for the full month follow it for Mondays of this month. In my home, we perform a puja on the next day of Ekadashi i.e. 11th day of the month or two days before full moon day. It is the twelveth day of the month and it is called KSHEERABDhI DWADASHI or CHILUKA DWADASHI. We perform puja to Tulasi,Amla plants and offer naivedyam to it. We have to offer mainly atukula pulihora and curd poha as naivedyam and rest of dishes is our choice. Normally we offer these two and have them in dinner, so we can skip any more cooking. Normally Chandra and I both together make it and do the puja. Today she did cooking part and I clicked.
We call them pulusu atukulu or atukula pulihora as it is made just like normal tamarind rice or pulihora. Atukulu or poha occupies the place of rice. For tamarind rice or pulihora we need to cook rice, but for this just soak poha in water for two to three minutes and add it to the tamarind tadka. Curd Poha is simpler, just add tadka and curd to the soaked poha. It tastes like curd rice. I will post that recipe also very soon.
We cannot take exact measurements for atukula pulihora. We plan to do two cups of it and end up in doing four to five cups of it. So adjust measurements accordingly. I do not use any cup to measure, instead take a handfull of poha for each person. If we are six people I take six handfuls of poha and a little more. This may vary some times depending on the way we consume it, but it is almost suffiecient to six people.

Chegodilu Recipe -- How to make Chegodilu

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make chegodilu recipe.

First of all, I should thank Yamuna Dilli, far related cousin for inspiring me to make them. They stay in Vizag, a place in Andhra State. I stay in Hyderabad, a capital of State of Telangana. She directed me remotely, how to do it and gave simple but very important tips to follow while making them.
First time I made only 15 chegodilu, they were very tasty and perfect. They went off like hotcakes, in a jiffy all were finished. So I had to repeat them. This time I made a bit large quantity. Making them is easy but they take longer time to cook. We need to check the heat of oil while cooking them. We need to adjust it accordingly. If we cook them in high flame they burn outside and does not cook inside. If the flame is very low they will be soggy. So first heat the oil till the fumes comes up, then reduce the flame. While adding chegodilu to the oil keep the flame in medium and fry them in medium flame only.

Find more snack like this in the below link.
Snacks
Click the video link or visit YouTube for a detailed recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel. And hit the BELL icon for further notifications.

Fresh Coconut Chutney Recipe -- How to make Fresh Coconut Chutney

Hi, Good Morning. Thank you friends, and viewers. Today I will post how to make fresh coconut chutney recipe.

The coconut chutney which I am presenting now should be served only with rice. It is a very famous dish among Andhra Brahmin families. It has it's respectful place in every small occasion and family get-together because making it is very easy and simple. The first chutney I learned is this.
There is no process of cooking is involved in it, only preparing tadka i.e. tempering. For making this chutney, get fresh coconut from store and break it into two halves. Take out the flesh from the hard shell and chop it or grate it using grater. Of course, we get coconut powder in the grocery stores but that will not give good taste to the chutney. We need to spend some time to make tasty and delicious dishes like this.

Chintakaya Pesarapappu Pulusu Recipe -- How to make Raw Tamarind GreenGram Soup

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make chintakaya pesarapappu pulusu recipe.

This is made with raw tamarind and split green gram. It is another recipe on no onion and no garlic category. It is from my Mom-in-Law's cook-book. It is her favourite and delicious dish. I love this because it is very simple and easy to make and very soothing. Serve it with hot piping rice.
During the month of Karthikam, we follow fasting during day and have food only after the sun sets. Some people follow this for the entire month and some follow it only for Mondays of the month. My mother-in-law used to follow only for Mondays as she was diabetic. Whenever she fast, she prefers to make this pulusu. She used to say that it is very soothing to the stomach and easily digestible. Can't understand the logic behind it, but I too like it very much. We get tender to half ripen raw tamarind during this season. I like the fresh sourness of them.
We can make chutney and chintakaya pulusu which is made without any dal with them. This we can call it as chintakaya pappu also. For making pulusu or pappu first we need to boil them separately and squeeze juice out it.
When I had chintakaya pulusu for the first time in my in-laws place, I searched for tamarind pieces in it. In the process of searching for them, I mixed it upside down. My mother-in-law got a doubt why I was doing like that, so she asked what am I doing?? I told her that I want tamarind pieces, with a smirk on her face and told me that it was made into juice and you don't get them.

Coconut Burfi Recipe -- How to make Coconut Burfi

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make coconut burfi recipe.

This is one of my aunt's signature dish. I am very fond of her coconut burfi. Her dish would be in pure milk white in colour. I also tried to make but lost the actual colour. I always wondered how she could get and fascinate to that whitish burfi. During my childhood days Whenever I visit her, I get a chance to have this dish specially made for me.
Very simple and easy dish to make. We need as less as only two ingredients to make it, sugar and grated coconut. It is always advised to use fresh coconut instead of store bought desiccated coconut.
We can make a lot of alterations to it like adding milk, adding khoya or even we can add milkmaid to get the rich taste. I always prefer to make it in an original way only. Of course, mine was not whitish in colour. Donno the reason, but anyone tries this and get whitish burfi, please let me know the trick.
Pack one or two pieces in kids snack box, they will get all the good qualities of coconut and instant energy with the sweet.

Dondakaya Pachadi Recipe -- How to make Ivy Gourd Chutney

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make dondakaya pachadi or chutney with Ivy Gourd or tindora recipe.

Many of my friends ask me that how do you cook without onion and garlic, they say that it is very difficult to cook anything without them. We are asked not to eat them during the month of Karthikam. A lot of people around me wants to give a try, but in vain. So, I am here to post some recipes without onion or garlic.
It is very simple. I have learned this from my mom. We can use little bit ripen tindora also. We cannot store this vegetable for more than three days, afterward, they tend to ripe. So to make the best use of the ripen vegetable instead of throwing them make this simple chutney.
My mom does not blend the tindora pieces in the jar, so I also do not blend them. But if you want you can do that. We get small crunchy pieces while having it with hot rice.
First time when I made this chutney, by mistake I blend everything into a smooth paste. I need to market it and have to tell everyone that this is tindora chutney. But later I realised that if we leave some pieces of tindora without blending them, chutney will be tastier. We need not market it also. The toughest job or boring job in making this chutney is chopping tindoras, rest we can finish in a jiffy. To do this I take the help of my domestic helper. I will give them to her and ask to chop. She loves that work as she can do it leisurely and have some gossip with me. If only I entertain it.