Ridge Gourd Curry Recipe -- How to make Ridge Gourd Curry

Hi, Good Morning, Thank you, friends and viewers. Today I will post on how to make Ridge Gourd Curry recipe.

Ridge gourd, though not liked by many but is a healthy vegetable. It has a lot of fibers in it. It is another recipe which is very easy to make. It may take a little more time to cook as the vegetable contains water in it. Whenever I have to cook a curry without onion and garlic it also preferred among the others.
A very simple curry which needs very less ingredients. If the cumin seed powder is readily available in the pantry then making this curry becomes more easy. That is also one reason I am not posting step by step pics for this recipe. We can use store bought cumin seed powder or we can prepare it instantly by just grinding a spoonful of cumin seeds along with red chilli powder.

Thotakura Vadiyalu Kura Recipe -- How to make Amaranth Leaves Curry

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

Thotakura or Amaranth leaves curry is a simple and easy curry to make. It has rich dietary fibers in it and curries with these leaves makes bowel movements easy. We make the best use of these leaves. We make pappu and different varieties of curries with it. There are three ways to make curry with these leaves. Saute tomatoes and onions and add necessary spice powders to it, serve it with rice or roti. Finely chop them, add bengal gram,rice flour along with the required amount of salt and chilli powder. Make small balls with this and shallow fry them.
This is another variety wherein we have to fry sun dried urad dal chips or vadiyalu. Keep them aside. Chop and saute leaves, add minced ginger and cook. Lastly add fried vadiyalu. Serve it immediately. To make this curry we need to have minapa vadiyalu/badi. We prepare them during summer and store. Serve for munching along with rasam and sambar. Can also be added to curries. Those who don't store them can get them from stores and make this curry. If we have to prepare them we have to do it only during summer, during the first fortnight of April.
For the recipe of them click here.
Here in Hyderabad we get leafy vegetables tied into bunches. Normally I bring 5 to 6 bunches to make this curry. It serves 4 to 5 people. If we measure the chopped leaves with a cup, we get 2 to 3 of them.

Nalla Karam Podi Recipe | How to make Nalla Karam Podi

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

Nalla Karam podi or powder is the best accompaniment for idli, dosa and also to hot piping rice. It is very spicy powder. I am very fond of the powders served in restaurants when we order idli/dosa. They look very tempting. I always wanted to try those powders but never get them as spicy as they were served in hotels. Once when we had a kitty in Susila's house, she served it. I liked it very much and it was exactly the same taste as it is served in restaurants. I took this recipe from her. She makes it in traditional stone mortar and pestle. Yeah, making it in that is very difficult but tastes awesome. If we do not have mortar and pestle at home we can make it using a blender, but we need to do a little portion at a time. If we do all at one go, we get semi powder. As the moisture in garlic and tamarind makes it wet. Do not reduce the number of red chilies as it should be spicy, then only it tastes good.

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Nalla Karam Podi Recipe -- How to make Nalla Karam Podi
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 200 grams

Ingredients:

• 1 Tablespoon Coriander Seeds
• 1 Teaspoon Black Gram
• 1 Teaspoon Cumin Seeds
• 150 Grams Red Chillies
• 1/4 Teaspoon Fenugreek Seeds
• 1/2 Tablespoon Oil
• Salt to Taste
• 100 Grams Tamarind
• 10 to 15 Garlic Cloves

Procedure:

1. Heat oil in a kadai, fry red chillies till they turn dark brown shade. Keep them aside.
2. In the same kadai, add coriander seeds, black gram, cumin seeds and fenugreek seeds. Fry them till they turn light brown. Keep them aside.
3. Again heat the same kadai and add tamarind to it. Fry for two minutes or till it turns stiff.
4. Allow all of them to cool or come to room temparature.
5. Remove the skin of garlic cloves.
6. In a blender jar combine coriander seeds, black gram, fenugreek seeds and red chillies.
7. Blend them to make coarse powder. Add tamarind and again grind it to make powder.
8. Add salt and grind it.
9. Lastly, add garlic cloves also to it and grind it to powder.
10. If you want to mince it in mortar and pestle, first make coarse powder of all the ingredients except salt and garlic in a mixer jar. It eases the work.
11. Then add this to mortar and using a wooden pestle mince till it turns into a powder. Mincing in mortar and pestle needs lot of patience and energy.
12. spread this powder in a wide plate to cool. Store it in an airtight container.
13. This powder can be stored for more than a month
14. Serve nalla karam podi with hot piping rice, idli or dosa with dollop of ghee.

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

Ariselu Recipe -- How to make Ariselu

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

Ariselu or athirasalu are the most important festive sweet of sankranti or Pongal. If we cannot make them at least we buy them from nearby stores. This is the season we get fresh rice grains from the harvest, the first sweet people make with them is ariselu and sweet pongal or chakkara pongali as we call it. without ariselu and sweet Pongal Sankranti or Pongal is incomplete.
Sweet pongal or chakkara pongali have to be made on the day of festival. Ariselu can be made before hand.
There are certain important points we need to know before making them. Soak rice for at least 5 to 12 hours, it may vary depending on the quantity. Drain excess water and dry it on a cloth for half an hour, immediately grind it to a fine powder. Rice should be wet only. Normally, here in India we will have separate flour mills for grinding wet rice. Don't get confused, we can make flour with wet rice also without adding water.
If we are making less quantity, we can grind it using our blender jar. But we need to sieve till we get smooth flour. This rice flour will have moisture in it. We need to keep it tightly pressed so that the moisture can be protected. We have to make ariselu immediately, once the flour dry out we cannot make ariselu.
For making ariselu we have make chalividi or sweet dough with the flour. The most important task in making ariselu is making of this dough only. We have to have an instrument for making them, which is known as ariselu presser or maker. Two small flat wooden plates, one with a handle and the other one is flat. We need to place the flat one in a plate and press arise with handle one. So that excess oil can be drained completely.
Of course, without this special tool also we can make ariselu, as I did. I do not have ariselu maker. So I used steel container and a small vessel. I kept steel container in the bottom and pressed arise with another vessel. I kept this entire thing in a wide vessel, so that the entire excess oil would drain into it.

Putnalapappu Undalu Recipe -- How to make Laddu with Roasted Bengal Gram

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make laddu with roasted bengal gram recipe.

Pappu undalu or Putnalapappu undalu another festival sweet. They are normally made only during Sankranti or Pongal time and during Janmashtami time. They are specially offered to lord Krishna. The most easy and simple sweet. we need only two ingredients to make. Adding ghee is optional.
No prior preparation is necessary for making this dish. Of course, they all liked by everyone. Sweet tooth people with calorie-conscious can make and have this sweet.
A small video presentation will help you to understand it easily. Please do like my video and subscribe to my channel to get latest updates.

Sorakaya Vadalu Recipe -- How to make Bottle Gourd Fritters -- Lauki ki Fritters

Hi, Good morning. Thank you, friends and viewers. Today I will post hot to make Bottle Gourd Fritters.

Actually, they cannot be called fritters, as the word applies to a variety of fried food. Here we do not fry them rather we shallow fry or we cook them on tawa using very less oil. But it did not occur to my mind otherthan fritters for them. So, I christened them as..
Lauki or bottle gourd or sorakaya is a summer vegetable. It is soothing to the body during hot summers and it contains a lot of water. It is an easily digestible vegetable.
We can make different varieties of dishes with it like lauki kofta curry, sorakaya ava kura(bottle gourd with mustard masala), Sorakaya Nuvvula podi kura(bottle gourd with sesame seed powder), Sorakaya pesara pappu kura(bottle gourd with moong dal), dal with lauki, etc., I found the best use of the vegetable is to make dosa with it.

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

Usirikaya Nuvvula Pachadi Recipe -- How to make Usirikaya Nuvvula Pachadi

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make Usirikaya Nuvvula pachadi Recipe.

Thanks to Chandrakala Aunty for this recipe. This is the season for fresh Indian Gooseberry. We use them for pickling and also make chutney, but never know about this chutney. Last time when we met aunty referred this chutney, I tried it is really tasty and awsome.
Very simple and easy to make chutney. This can be made in two ways.. saute gooseberries and chilies in oil without cutting them and adding all the required spices. The other one is cut them, saute them along with chilies and add necessary spices and grind it to make chutney. I did not remember the first way of making it..so made it in later way.