Paneer Bhurji Recipe -- How to make Paneer Bhurji

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make Paneer Bhurji Recipe.

Paneer bhurji is a very simple and easy North Indian sidedish for roti. I made this long back but culd not post it for some technical reasons. I and my kids like paneer very much. Whenever milk packets accumulate in my refrigerator either I make khova or end up in making paneer and preparing some dish with it.
This recipe can be made in just five minutes. Onions and tomatoes are sauted along with spice powders are added and crumbled paneer is combined to made this tasteful dish. We have to make it just before serving otherwise it will become rubbery and hard. It can be served with roti or bread. We can have it as a simple evening snack also. Spread this spicy paneer bhurji on top of dosa and serve it as paneer dosa. That is also very interesting.
I already posted how to make paneer at home. We can use store bought paneer also for this dish, but bhurji with home made and fresh paneer tastes awesome. Check for more paneer recipes here.

Mullangi Leaves(Radish Greens) Pachadi Recipe -- How to make Muli Leaves Chutney

Hi, Good Morning. Thank You, Friends and viewers. Today I will post how to make mullangi leaves(radish greens) Chutney recipe.

Mullangi, muli or White radish have a strong flavour. It is an edible root vegetable and mostly eaten raw. Whenever I bought them without leaves. But wonder when some people pick the leaves and some times people ask only for them. When enquired about how to cook them, came to learn that they are used in different recipes like chutney, dal and curry. Dal and curry are made with moong dal and chutney we can make it like any other chutney.
Added one tomato and some green chhilies to reduce the pungent smell. Made very less quantity chutney to taste it, liked the taste.

Tomato Green Chillies Chutney Recipe -- How to make Tomato Green Chillies Chutney Recipe

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make tomato green chilies chutney recipe.

The best part of this chutney is it can be served with both rice and dosa, idli. I love to use tomatoes as many as possible. Given a chance, I wish to have them raw also. We can make a variety of dishes with tomatoes. Tomato pickle, tomato rice, dal with tomato and tomato ketchup, kids fav, the list goes on.. I picked this recipe from my bhabhi, brother's wife, Sailaja.

I am presenting a small 2-minute video for easy reference and clear understanding of the recipe. Please do watch and post your comments. You can subscribe to my channel for regular updates.

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
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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.

Pala Puri Recipe -- How to make Pala Puri -- Poori soaked in Flavoured Milk

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

Puri soaked in sweetened milk or flavoured milk. I picked it from my mother in law. Prepare flavoured milk and make simple puris with all purpose flour and soak them in the milk for a while. While serving pour some milk on top of the puri. It is really an awesome sweet dish to be served during festival season. I like that milk also, most of the time I consume the milk standalone also, without puris. My BIL's most favourite sweet
He always asks for this.

Hayagriva Recipe -- How to make Hayagriva -- Madhwa Hayagriva

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

Hayagriva or hayagreevam is a sweet dish made with chana dal or bengal gram. We picked it from our far related grandmother. It is said that some of our family ancestors belong to Karnataka and we too have relatives and connections with Madhwas. So she must have picked it from them.
This dish is made particularly during Navaratri days in my home. On the sixth day or seventh day of these nine days, we have to offer sweet dish made with chana dal or besan. Every time I make this dish thought of taking photographs, but could not for some reason like running out of time or not arranged it properly or something else. This time, first I took the photographs, then only offered it to the goddess. ;-)
A very simple and less time taking dish to make. The maximum time it takes is for soaking chana dal only. We can add coconut and some dry fruits to it, but I did not add anything. Except for some cashew nuts. But I will be giving where to add coconut to it, so anybody who wants to add can add it too. We can make it with jaggery or sugar. To get the authentic Madhwa temple taste, prefer to make it with only jaggery.

Sojjappalu Recipe -- How to make Sojjappalu -- Andhra Special

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

Ah! after 10 days of hectic schedules of puja, making different varieties of dishes and arranging bommala koluvu and also visiting the temple for bathukamma, today I am really feeling relieved of stress. We celebrate two festivals at a time, one is our custom of arranging bommala koluvu and the other is going to temple for playing and watching bathukamma a floral festival of the state of Telangana. It is a vibrant and colourful festival with a lot of flowers arranged on a plate in a circle. All the bathukammas are brought to one place and ladies play around them in circles. While playing they sing nice folk songs. Really it is a must watch and the way it is played is a good exercise also.
Now coming to the recipe, it is a sweet made with sooji and a special to Telugu states. This is made especially during Diwali. We have to deep fry them. I was always hesitant to make them because of deep frying, but my mom gave me the idea of shallow frying. I tried it, the taste is awesome and I fell flat for the simple procedure. My mom is an expert in making it.

Chickpeas Sundal Recipe -- How to make Chana Sundal

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

Chana sundal or chickpeas sundal is a very simple and easy munching snack item. We make them during varalakshmi vratam time, ganesh chaturthi time and also during navratri time. Normally we do not add onions to them when we offer them to god.
Soak them as longer as possible to make them more soft. I soaked them for about five to six hours. This time I used black chickpeas, we can use kabuli chana or white chickpeas also. Adding grated coconut is our optional. I did not added it for now, as I do not have fresh coconut.

Paneer Fried Rice Recipe -- How to make Paneer Fried Rice

Hi, Good Evening, Thank you, friends and viewers. Today I will post how to make paneer fried rice recipe.

Paneer is the most favourite item for me and my kids. We love to make anything with paneer. I already posted how to make paneer tikka, shahi panner, paneer butter masala, Palak Paneer, Paneer 65 and chilli paneer. I really don't know hoe to make this paneer fried rice. But my kids wanted it, I donno how they got to know about it also. They chant the name so frequently which gave me the idea of the recipe. I made simple fried rice with the available vegetables and then lastly added roasted paneer to it. Simply roasting paneer won't give any extra flavour so I thought of marinating it and fried them and then added to the rice.

Peanut Tomato Chutney Recipe -- How to make Palli Tomato Chutney

Hi, Good Afternoon. Thank you, friends and viewers. Today I will post how to make peanut tomato chutney recipe.

Our day starts with a cup of coffee or tea, then will have sumptuous breakfast. It can be idli, dosa or upma or sometimes poori, pesarattu or pongal etc., Poori is served with potato curry, pesarattu with ginger or coconut chutney. Pongal can be served with simple coconut chutney. Idli tastes good with sambar and chutney. Dosa with curry and chutney. But with a busy and hectic schedules every day we may not be able to make all the specified accompaniments. But one chutney should be there to have with them. We need some modification in the daily chutney. Peanut tomato chutney is a simple variant in the peanut chutney. Tangy tomatoes and roasted peanuts added with chili give a spicy taste to the chutney. If we want we can reduce the spiciness.
Dosa and idli are mild in taste so we need to have a spicy accompaniment. This chutney occupies the place. I served it with uthappam.

Snake Gourd Curry Recipe -- How to make Snake Gourd Curry

Hi, Good morning. Thank you, friends and viewers. Today I will post how to make snake gourd curry recipe.

It is another simple and easy recipe from my kitchen. Snake gourd is a twisty, long vegetable which is grown in most of South East Asian countries. It has all nutrients, vitamins, and mineral required to a healthy body. Whenever we get it in the local markets, we buy that and make different varieties with it. We can prepare perugu pachadi with it(added curd to the curry), it can be served with rice or roti. We can add coconut, til powder or milk to the curry. We can make curry with moong dal and snake gourd.

Peanut Sundal Recipe -- How to make Peanut Sundal -- Navratri Specials

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

Peanut sundal is a very simple and tasty dish. Norrmally we offer different varieties of sundal to lord Ganesha one day during Ganesh Chathurthi or to goddess Durga one day during Navratri Durga Puja.
These sundal can be made with chickpeas, soybeans, peanuts or even with chana dal also. These items are made and distributed among our friends and relatives. We can have them anytime and also have them as an evening snacks also. These can be served to kids for their snack box. They are healthy and home made. They supply lot of protiens and energy to their body. We can make them with very less ingredients.

Green Chilli Pickle Recipe -- How to make Green Chilli Pickle

Hi, Good Morning, Thank you, friends and viewers. Today I will post green chilli pickle recipe.

Green chilli pickle is my maternal grandma's speciality. Normally, it is served as the side dish along with plain dal. It is normally made with fat and thick green chillies. They are also used in making curd chillies. It is very easy to make and takes less time. It needs fewer ingredients.
We make different varities of pickles with available vegetables. Among them are Dosavakaya(Pickle with Yellow Cucumber), Tomato Avakaya(pickle with Tomatoes), Mango Pickle(avakaya) etc.

Bread Vada Recipe | How to make Bread Vada | bread vada with potato

Hi friends, thank you all friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is bread vada with potato. Bread vada is an easy and quick evening snacks recipe made with bread. Bread vada is packed with the nutrients of carrots, onions and taste of bread. Though the bread vada is deep frying snack, it is good to have once in a while. We can satiate our taste buds through it. Bread vada patties are crisp and crunchy makes a good tea time snack too. We can make these bread vada with leftover bread or fresh one. I prefer to use sandwich bread instead of milk bread or wholewheat bread. Bread vada is a bit sweet in taste so we have to add spices a bit more. Bread is a boon to mothers nowadays. It comes handy when we have nothing to feed kids and whenever they feel hungry. We can also make different varieties of snacks and sweets with bread. Bread is the best source of food while we are on move. Make simple bread croutons, sprinkle little salt or sugar. Serve them whenever kids want light munchings. Or simply spread some jam or cheese over a slice of bread and give it to kids, they love it very much. I got this recipe from a cook book. I used to make it whenever we have party at home.

Checkout for other tea time snacks:
Vegetable Kabab
Masala Vada
Upma Bonda
Banana Flower Fritter
Thotakura Undalu
Sabudana Vada
Green MoongDal Tikki

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Tomato Soup Recipe -- How to make Tomato Soup at Home

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make tomato soup at home.

During my childhood days, soup is the most fascinated dish when we have dinner or lunch outside in restaurants. We used to order only tomato soup nothing else. Of course, we had very less choice also on the menu. Wherever pantry is there on the trains they also serve tomato soup only.
I too like it very much and always wants to make it at home. So many times I tried in different ways and did not get the proper taste. Searched in the google for the right recipe and copied it from different websites, but still not to my satisfaction. Checked with the ingredients given in the pack of Knorr classic soup packet.
Tried it with my own idea and got it!! Now I got the right taste of the soup. Happy to see all family members having really healthy and tasty soup. Asking for it again and again. I do not claim it has the same taste as that of restaurant style, but better than that.

Wheat Flour Halwa Recipe -- How to make Wheat Flour Halwa Recipe

Hi,
Good Morning. Thank You friends and viewers. Happy announce to my friends from now onwards my blog name is changed to easyvegrecipes.com. Today I will post how to make wheat flour halwa recipe.

Wheat flour halwa is a very popular sweet made in North India. Before knowing about this dish I had a doubt that we South Indian give smoothly cooked and smashed rice to toddlers as the staple food. But what kind of food will be given to North Indian toddlers as roti is their staple food, but they cannot chew it. I asked one of my Punjabi friends, she told me about this dish and also said that they make a roti especially for them. I made this as soon as returned home and liked it very much.
It can be made anytime and very easy to make. It is good for kids during the winter season. The ghee and wheat flour generates heat and keeps the body warm.

Oats Dosa Recipe -- Oats Recipes -- Instant Oats Dosa

Hi, Good Morning friends and viewers, Today I will post how to make Oats Dosa recipe.

Crispy,healthy and delicious oats dosa is a perfect morning breakfast. Serve it with coconut chutney, onion curry and tomato chutney. I started using oats in my regular diet when came to know about it. But at that time I used to make only porridge with lots of fruits and honey. Later I learn different varieties of dishes with them like dosa, idli, upma with lots of vegetables and pongal. All are tasty and delicious. So now included them in my morning breakfast menu.

Sabudana Upma Recipe -- How to make Sabudana Upma Recipe -- Saggubiyyam Upma Recipe

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

Sabudana kichdi, sabudana vada or sabudana upma are consumed during fasting days. Simple and easy to make yet delicious. Soak some sabudana and saute it along with onions and green chilies. Sprinkle some groundnut powder and lemon juice. Get a nice tangy and spicy taste.
I know only two ways of using sabudana, making vadiyalu or fryums and payasam. We came to know about kichdi, upma and vada through different TV shows. I make all of them but liked upma and kichdi. Vada are also yummy, but they absorb a lot of oil, so I avoid making them. It can be served during breakfast, dinner or anytime we wish.
In the process making so many dishes with sabudana, I have learnt a few tips about them. I would like to present them here:
Before soaking sabudana, to make upma or kichdi, wash them thoroughly. Wash them till the white residue goes off. Then only we can get granular upma or kichdi otherwise, it will be lumpy.
If using small size sabudana sprinkle a little water at a time for soaking. And need not soak for a long time. If using bigger ones then add a little water and have to be soaked for a longer time.

Pesarattu Recipe -- How to make Dosa with Green Gram Recipe -- Andhra Style Pesarattu Recipe -- Mung Bean Dosa

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make pesarattu or moong dal dosa or dosa made with green gram.

Pesarattu is special for Andhra. Right combination for pesarattu is upma. It is called as MLA (Member of Legislative Assembly) Pesarattu. It is sumptuous and tummy full. We can skip lunch that day if we have this in breakfast. There is another variety is mudu mukkalu (three pieces) pesarattu. We add onion, green chillies and ginger pieces to it, so the name came. Serve it with ginger chutney and coconut chutney.
Sunday mornings we have a lot of leisure time to make, so once in a month at least I prefer to make it. We need not do any special preparations. We can do it with green gram whole or with green gram split. The only difference is the colour if we use green gram whole we get green colour dosas. If we use split green gram we get yellow dosas. Those who like green dosas use whole green gram and yellow dosas use split green gram. For now, I am making green dosas i.e. with green gram whole. The same recipe follows for green gram split also.
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Medu Vada Recipe -- How to make Medu Vada Recipe -- Garelu Recipe

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make medu vada or gare.

Medu vada or garelu as Telugu people call them are round disc-shaped or donut-shaped fritters made with lentils are a very famous dish in South India. They are made during every festival. Urad dal or black gram or Minapapappu is the main ingredient in this. Soak it for one or two hours and grind it to a fine smooth batter. Softness of the vada depends on the batter itself. So we need to be very careful while grinding. We can use mixer grinder or wet grinder. But add very less water while grinding. Plain urad dal fritters are called as vada. Adding onions, chillies and cumin seeds are ones choice. Masala vada, Poha vada, Aratipuvvu vada, Bread vada, All flour vada are different variations among them.

These garelu or vada are the base dish for making pulusu garelu, sambar vada and dahi vada or perugu vada.
Making soft, crunchy and dry, non-greasy vada is an art. Only experts can make such kind of vada or garelu. I have learned this art from Susila my friend. She is an expert in making garelu. She makes very tasty and non-greasy garelu or vada.

Paneer 65 Recipe -- How to make Paneer 65 Recipe -- Paneer Recipes

Hi, Good Evening, Thank yo friends and viewers. Today I will post how to make Paneer 65 recipe.

Paneer 65 is yet another simple kids favourite snack item. One of our neighbouring aunts taught me how to make aloo 65. I just followed the same and made paneer 65. It is served in South Indian restaurants. It is served as starter and appetizer. It is delicious and spicy.

Paneer coated with spices, deep-fried and sauteed with onions and drizzled with lemon juice. Chicken 65 is the base for all different varieties of 65s like aloo65, gobi 65. Those who don't eat non-vegetarian paneer is the option. Of course, aloo and gobi also take its place.

Check out for more recipes with paneer -- paneer tikka, paneer butter masala, palak paneer and shahi paneer.

Coconut Ladoo Recipe -- How to make Coconut Ladoo with Condensed Milk Recipe

Hi, Good Morning, Thank you, friends and viewers, Today I will post how to make coconut ladoo with condensed milk.

This is a very simple and easy recipe, even kids can do. Rather they have to do according to their class 1 EVS - Environmental Studies - text book. When Sahiti and Itihas in their class 1 (now they are in class 5), they have this recipe and tips to follow while cooking and how to handle such hot vessels and protect themselves from burns while cooking.
I still remember that recipe and keep doing it regularly. Coconut is always available at every household during these festive season. These ladoos can also be offered to god during festivals specially Diwali-Festival of Lights.

Papdi Chaat Recipe -- How to make Papdi Chaat Recipe

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

I have learned it from another food blog: spiceupthecurry. I followed most of it from this blog.
It is very tasty and simple recipe. But it involves lot of preparation. So I make it very rarely. Of course, if all the neccessary chutneys are readily available, we can make it easily. The preparation of chutneys can be done a day before. Now a days we are getting everything from the stores. So get them, prepare and serve them. Enjoy it with family members anytime.
Of course making all of them with our own hands is really different and gives immense satisfaction. For that we need to make all of them a day ahead, papdi, green chutney, tamarind chutney, sev, curd and boiled potatoes (of course they are always available in my refrigerator). Chutneys can be refrigerated in an air tight containers for a week. Sev and papdi can be served as normal tea time snacks also if not using them for chaat.

Pani Puri Recipe -- How to make Pani Puri Recipe -- Golgappa Recipe

Hi, Good Morning, Thank you all friends and viewers. Today I will post how to make Pani puri at home.

I made them long back, but could not post it immediately as I was writing other traditional recipes. Today I have no other recipes readily available, so this occupies.
Pani puri is a common street snack across India. It consists of small puffed, crispy puris filled with spice water and curry. We have to have each puri in one gulp.
It is one of the most favourite time pass street food for many people. We love to hang out and have a chit-chat with friends at chatbhandars(a small street food joints).
We can make puris also at home (that recipe will be posted soon), but it takes longer time. We can keep them readily available a day before making pani puri. I too made them at home and prepared pani puri. But for now I prepared it with store bought puris only.

Punukulu -- Simple Maida Punukulu Recipe -- How to make Punukulu Recipe

Punukulu is a very nice evening tea time snack. We like it very much, it goes very well with peanut chutney. There are two ways to make these punukulu, one is mixing maida that is all pupose flour with sour butter milk, and the other is soaking black gram and rice and grinding to a fine paste and making them. The second version takes a lot of oil, but the first one takes less oil. Of course it depends on the sourness of the buttermilk. If we use less sour buttermilk it takes less oil and vice versa.

Kandi Pachadi - Menthi Majigga -- How to make Kandi Pachadi -Menthi Majjiga Recipe

Combo Dish Recipe 1

Hi Good Morning Friends,
I am going to introduce some traditional combo dishes here. Passed on from generations, these recipes are as varied in taste and flavour as they are in the ease of preparation. They can each be had with an accompanying rice item, complimenting each other or all together in one lovely stew. Some of these dishes are listed here...kandi pachadi-menthi majjiga, kandi podi-chintapandu pachadi, pappu-majjiga pulusu, patoli-tiyya pulusu, patoli-menthi majjiga etc., if you know any more of these culinary treasures, then do inbox me or post a comment underneath. Enjoy!

Here in this post, I will write both the recipes, for easy reference. Just scroll down to get the text of other recipe.
Kandi pachadi is a chutney made with lentils. Menthi Majjiga is thin buttermilk with added spices. They both can be consumed with rice. Kandi Pachadi is served along with menthi majjiga in my house. They are good accompaniments to each other. Not every household follow this but those who like it surely follow it.

Mokkajonna Garelu Recipe -- Corn Vada Recipe -- How to make Corn Vada Recipe

Hi Good Morning friends, Thanks to all my friends and viewers. Today I will write how to make mokkajonna garelu or corn vada.

These are made with maize corn cob. This is the season we get them here in India. They are sold in every local market. We get tender cobs to pressure cook them, add them in sambar or sprinkle some red chilli powder and salt on them and enjoy. We can prepare different varieties of dishes with maize corn like dosa, vada, poori and pakodi. Vendors grill them on charcoal and apply little salt, red chilli powder and drizzle some lemon juice on it and serve. They are very tasty and have to be consumed immediately.
I buy a dozen of them and make almost all the varieties of them. And I grill them on stove top also. Making all of them is very interesting but preparing is a task. We have to deseed them from the cob. It is a time taking process, we do not get the deseeded one like sweet corn. We have to take some time and do it. It is a family job, kids also love to participate in that.
OK, Now is the time to talk about the recipe. These vadas are made differently by different people, some add chopped onion, green chillies and coriander leaves to the batter. Some grind all of them together and make vadas. Some do not add any flour and some add rice flour and besan to the batter. It all depends on the taste and their habits. But the main ingredient should be maize corn. This recipe I got it from my friend Geetha. This recipe is followed by most of the Telangana people, a state in India. They call it as Makka Vada or Makkai ki Vada.
Here in the recipe table, I gave corn measurement in cups only. I took approximately three cobs of corn. I deseeded all the five corn cobs and kept in the refrigerator, took only 2 and 1/2 cups of corn out of them. I still have some left in the box. So this number is only approx figure no the actual figure, please use them accordingly.

Sorakaya Perugu Pachadi Recipe -- How to make Sorakaya Perugu Pachadi Recipe

Hi, Good Morning,
Thanks to all my friends and viewers. Today I will write how to make sorakaya perugu pachadi.

Sorakaya is bottle gourd english and lauki in hindi. Sorakaya perugu pachadi can be served with rice or roti. We use fresh and tender sorakaya for making this dish. Fresh curd used in this dish gives nice taste to it. The vegetable itself is mild and adding curd to it gives subtle taste to it.

Elephant Foot Yam Fritters Recipe -- Kanda Garelu Recipe -- How to make Kanda Vadalu Recipe

Hi Good Morning,

Today I will post here how to make elephant foot yam fritters or kanda garelu. It is another traditional dish among my family circles. It is often served as a side dish with rice. It substitutes curry. But we can have it like a snack also. Today I made it as an evening snack to my kids, served it with tomato sauce.

I took the recipe from my mother's elder sister, doddamma. When I was very young she prepared this for me. I still remember that taste. Whenever I met her in any gathering, recollect those memories. We get very rarely this vegetable here in the local market. Whenever I get it,use some portion of it for making curry with bachali kura and some portion for stir fry it. And part of it I use it for making garelu.
These are made in two ways, one is soak toor dal and chana dal along with yam, grind it to a paste and make garelu. Another is instant variety, grind yam alone and add rice flour to it and all the spices to it and make garelu.
Today I am posting the first way of making it, as it is the most liked by one and all.

Chilli Paneer Recipe -- How to make Chilli Paneer Recipe Dry at Home

Hi Good Morning,
Today I will post how to make chilli paneer.

It is another Indo-Chinese snack item. Yesterday it was a holiday for kids here becoz of some local festival. So they are at home and wanted something different and special. It should be spicy also. So, I made it and the result is awesome. They liked it very much. Paneer and capsicum are the main ingredients in the dish. They are stir-fried with some sauces. I used homemade paneer for this. We can use store bought also. I am very fond of paneer, whenever we go out for dinner I prefer to take something with paneer. Chilli paneer is one among them, most of it I only consume.

Avial Recipe -- How to make Avial Recipe

Hi,
Good Morning, Today I will post how to make avial recipe.
Avial is a Kerala dish. I don't know how it is introduced in my family circles, but it is a regular dish among my family circles. Almost all of our people make it, some with a little difference.

It is said that our ancestors belong to Karnataka and Maharashtra. They migrated to Andhra Pradesh, but still we have the hereditary of their food habits. We too make kootu and pindimiriyam etc. It may be the same reason we make this dish also.
We all love this dish, it can be served with rice or roti. To serve it with rice we need to make it a little dry and for roti amke it a little bit gravy.
Normally we can add all the vegetables like Tindoora, raw banana, ash gourd etc. Today I do not have any of them but I want to make it so adjusted with the available vegetables. I used yam, potatoes, carrots, clusted beans and bottle gourd. But the taste is really good.

Ragi Dosa Recipe -- How to make Ragi Dosa Recipe

Hi, Good Morning,
Today I will post how to make ragi dosa. A very simple, easy and healthy breakfast recipe. It can be prepared instantly without any prior preparation.

Ragi or finger millets are really a good for health, they help in weight loss and also improves immunity.They are the good source of vitamins and minerals. They also very helpful in maintaining blood pressure.
Nowadays I am making ragi dosa almost regularly for me and my hubby. Making ragi dosa is as easy as, rather more easy than, making plain dosa. We can prepare it instantly. We can prepare the batter in two ways one is, just mix the flour and salt and add water, the other one is soaking ragulu in water for about 30 minutes and grind it to make a fine batter and add salt.
I normally folllow the first one as long as I have flour available with me. To give more spices and flavour to it we can add chopped onions and green chilli paste also to it.

Masala Peanuts Recipe -- How to make Masala Peanuts Recipe

I have a craving for teatime snacks. So, either I make them regularly or at least get them from a nearby shop. Masala Peanuts or timepass munching palli as we call them are one among them. They are very easy to make and tasty. Serve them with a hot cup of tea. OR munch them while reading any interesting fictitious novels of #Jeffrey Archer's or #Chetan Bhagat's.
I made a couple of cups of them on a weekend day and they are off even before the end of holidays.

Methi Thepla Recipe -- How to make Methi Thepla Recipe

Kids came from school at 3:30PM wanted something special and different from routine. Mom wants to give them something healthy. Both came to an understanding, mom wants to give them different and kids agreed upon having heathy snacks. So here came methi thepla, a Gujarati delicacy.
Every time I go to buy monthly grocery, make it point to buy theplas from the store. I like to give them a trial at home, but did not get a chance of making them. At last one day, I got the chance of making them as my kids wanted something different and should present them in style. I rolled them and gave it to them to have as an evening snack. Kids like it very much, I too liked them. Earlier, once I tried lauki theplas and jowar theplas they also really yummy.
Methi Thepla are flat bread made from mix of flours and fresh fenugreek leaves with added spices. They can be consumed any time like evening snacks, during breakfast or in dinner. Serve them with yogurt or any pickle, but my people like it with achar or even plain.

Dahi Ke Kebab Recipe -- How to make Dahi Ke Kebab Recipe

The Dahi Ke Kebab is a very simple and easy snack item made with hung curd. It is the best appetizer to start parties. I have picked it from Sanjeev Kapoor.

Doodh Peda Recipe -- How to make Milk Peda Recipe -- Milk Peda Recipe

Doodh Peda or Milk Peda or Palakova is a very famous Indian sweet. My mother is expert in making this sweet, as my dad offer this to Lord Saibaba on every Thursday. Some times she makes them as small roundels or some times she spreads it on a plate and cut them into small pieces. I am very fond of this sweet and I only consume the most of it. She used to make it with both full fat milk and also with 3% fat milk that is milk with lesser fat. Both are very tasty and smooth. She gave me all the tips and tricks she follows while making it.
It takes longer time to make it. We need to have lot of patience, as we have to stir continuously.

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.