Vegetable Paratha Recipe -- How to make Vegetable Paratha

Hi, Thank you, friends and viewers. Today I will post how to make vegetable paratha recipe.

Vegetable paratha, packed with the goodness of all vegetables.
I made these parathas very unexpectedly. Last Sunday Chandra packed Frankies for dinner on the train to kids and herself, some boiled vegetables were leftover. I refrigerated them, after she left for Bangalore. Forget about them at all. The second day home alone feeling bored..open the fridge to cook something for dinner..which I would like to simplify. But, found these boiled vegetables. Instead of making something a fresh I thought of making the best use of them. So tasty vegetable parathas came into being. Of course, I have added some onions and masalas to it. Mashed the vegetables well, sauteed chopped onions and added spices, stuffed this in the parathas -- made a nice, tasty masala vegetable parathas. We can add any number and varieties of vegetables and also paneer, cheese.
It seems I have made quite a big note of the procedure, but it is not.

Vegetable Paratha Recipe -- How to make Vegetable Paratha
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 6 Parathsa

Vegetable Parathas -- packed with vegetables and spices.

Ingredients:

• 2 Cups Whole Wheat Flour
• 2 Carrots
• 2 Potatoes
• 2 Onions
• 5 to 7 Breans
• 1/4 Cup Green Peas
• 2 Green Chillies
• 1 Tablespoon Coriander Leaves
• Salt to Taste
• 1/4 Teaspoon Turmeric Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Red Chilli Powder

Procedure for Dough:

1. In a wide bowl, take whole wheat flour and salt.
2. Mix it well and add required amount of water.
3. Combine it to make a smooth and stiff paratha dough. Knead it well.
4. Add two tablespoons of oil and again knead the dough well.
5. Knead it with the palm.
6. Let this dough rest for half an hour.

Procedure for stuffing:

1. Peel and cut potato, carrot into cubes. Chop beans and green chillies.
2. Add salt and turmeric powder to them, add peas also. pressure cook them for three whistles.
3. Once cooled and pressure goes off, mash them using potato masher.
4. If excess water is found, drain it and thn mash them.
5. Heat oil in a kadai, add chopped chillies and onion. Saute well.
6. Add salt and turmeric powder.
7. Cook till the onions become soft, add mashed vegetables. Mix it well.
8. Add garam masala and red chilli powder to it. Give a mix so that all the spices combines well with the vegetables.
9. Add coriander leaves and give a nice mix and off from the flame.
10. This is the stuffing for the parathas. keep it aside.

Procedure for Parathas:

1. Take a lemon sized portion of the dough.
2. Roll it to 3"diameter.
3. Place a spoonfull of the above made stuffing.
4. Seal with the edges.
5. Again roll it using a rolling pin, to 5" diameter.
6. Heat non stick tawa, place the rolled paratha.
7. Cook for a minute or till you find small bubbles on it.
8. Flip and cook for 2 to 3 minutes. Apply oil or ghee over it.
9. Transfer it to serving plate or chapati box.
10. Repeat the same with rest of the dough.
11. Serve Vegetable Paratahs with curd or pickle or Tomato KetchUp.

One Pot Indian Veg Meals -- One Pot Indian Vegetarian Rice Recipes

Masala Papad Recipe -- How to make Masala Papad

Hi, Thank you, friends and viewers. Today I will post how to make Masala Papad Recipe.

This recipe I have tasted long back, approxmately 20 years ago. I tried it then itself and I made it twice or thrice only when we have a get together at home. After that it went out of my mind as new snack items came into the list. Last week suddenly this snack item struck in my mind, immediately I made it. Very simple and easy evening snack item. We can prepare it in different ways. It all depends on our choice of mixing different vegetables. Topping should be done only when we are about to eat them, otherwise they will become soggy.

Masala Papad Recipe -- How to make Masala Papad
Author: Sailaja Angara
Preparation Time: 15 Mins
Cooking time: 15 Mins
Servings: 2 papads

Ingredients:

• 2 Plain or Spicy Papad
• 1 Onion
• 1 Tomato
• Salt to Taste
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Chat Masala
• 1/2 Lime Lemon Juice
• 1 Green Chilly
• 1 Tablespoon Coriander Leaves

Procedure:

1. Chop onion, tomato, green chilly and coriander.
2. In a bowl mix chopped onion, chopped tomato, chillies and coriander leaves.
3. Add in salt and chat masala. Mix them well
4. Then squeeze lemon juice and add in red chilli powder. Mix it well.
5. We can add boiled peanuts, chopped cucumber also to the masala. Or add chopped carrot, boiled peas also.
6. It all depends on ones taste and choice.
7. On a stove top, roast a papad directly on the flame.
8. Hold the papad with tongs, flip it regularly.
9. See to it that the papad should not burn.
10. If not serving immediately, keep the masala and roasted papad ready. Prepare the masala papad when guests ready to have them.
11. Take the papad on to a serving plate, brush it with little oil.
12. Spread a spoonful of onion, tomato masala on top of it.
13. Serve masala papad immediately.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and suggestions are welcomed. For any queries please feel free to contact me through email.
sailajaangara@gmail.com OR east@easyvegrecipes.com
Can also Whatsapp me: +91 99667 00045.

Paneer Paratha Recipe -- How to make Paneer Paratha

Hi, Thank you, friends and viewers. Today I will post how to make paneer paratha recipe.

Indian flatbread stuffed with paneer and masala. Kids like it very much, it can be served as an evening snack item to kids. These can be served with any mld pickle or plain curd. I prefer to have them without any side dish as they themself have a taste.
Click the video below to understand the recipe easily:

Paneer Paratha Recipe -- How to make Paneer Paratha
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 15 Mins
Servings: 6 Parathas

Paneer Paratha -- paratha stuffed with paneer/Cottage cheese.

Ingredients for Paratha:

• 1 Cup Whole Wheat Flour
• Salt to Taste
• Water as per needed

Ingredients for Filling:

• 2 Cups Paneer/Cottage Cheese
• 2 Green Chillies
• 1 Tablespoon Coriander Leaves
• Salt to Taste
• 1 Teaspoon Chat Masala
• 1 Teaspoon Coriander Powder
• 1 Teaspoon Garam Masala
• 1 Teaspoon Red Chilli Powder
• 1 Teaspoon Turmeric Powder

Procedure for paratha:

1. In a wide bowl, add wheat flour, salt and little water.
2. Mix well and add little more water if necessary.
3. Make a smooth dough and cover and keep it aside.

Procedure for Filling:

1. In a wide a bowl, add grated paneer.
2. Add in salt, chopped green chillies and coriander leaves.
3. Add in red chilli powder, garam masala, aamchur powder, coriander powder and turmeric powder.
4. Mix all of them well. MAke small lemon sized balls with the paneer masala mixture.

Procedure for Paratha Making:

1. Take small portion of dough.
2. Roll it to 2" circle using rolling pin.
3. Place one portion of paneer masala ball, seal it with the edges of the dough.
4. Again gently press it to 4-5" diameter circle using rolling pin.
5. Do not over press
6. Heat non-stick tawa, place the pressed paneer paratha on it.
7. Cook it on medium flame. Flipping it ocassionally.
8. when small brown spots appear on one side, flip it.
9. Apply oil over it and flip it.
10. Spread a spoonful of oil and gently press with the spatula.
11. Pressing with the spatula makes the paratha puff up which makes parathas smooth and soft.
12. Serve paneer paratha with pickle and onions.

Thank you for visiting my blog. Hope you like all my recipes. Any feedback and suggestions are appreciated. For more recipes of Indian flat bread click here. For any queries please feel free to mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com
Feel free to contact through whatsapp: +91 9966700045

Thattai Recipe -- How to make Thattai

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

Thattai or vadappalu or pappu chekkalu is crispy snack item made with rice flour. A little difference is there between all of them in making. We have to add three flours for making thattai, for vadappalu and pappu chekkalu we use only rice flour. Some use dry rice flour and some use wet rice flour. Normally my mom use wet rice flour as we use for ariselu. Some people cook rice flour as we do it for chegodilu.
Thattai is a Tamil recipe, I took it from my cousin who stays in Chennai. Once when she visited me, brought them for me to taste and gave the recipe. I found very interesting and tried. We normally prepare them by adding all other ingredients to rice flour. But for this thattai we have to add two more flours, black gram flour, and roasted Bengal gram flour.

Thattai Recipe -- How to make Thattai
Author: Sailaja Angara
Preparation Time: 15 Mins
Cooking time: 45 Mins
Servings: 30 Pieces

Thattai -- Crispy Indian snack item made with rice flour and dal flours.

Ingredients:

• 2 Cups Rice Flour
• 2 Tablespoon Urad Dal Flour/Black Gram Flour* (read step 2)
• 2 Tablespoon Roasted Bengal Gram Flour/Putnala Pappu Powder* (read step 3)
• Salt to Taste
• 1 Teaspoon Turmeric Powder
• 1 Teaspoon Red Chilli Powder
• 1 Tablespoon Til/Sesame Seeds
• 1 Tablespoon Bengal Gram
• 1 Teaspoon Butter
• 1 Tablespoon Curry Leaves
• Oil for frying
• Water as needed

Procedure:

1. Soak bengal gram for one hour.
2. Roast black gram till the aroma comes, cool it and grind it to make a fine powder. Or we can get it done in the flour mill (if you stay in India), as I have done so.
3. Grind the roasted bengal gram to make fine powder in the mixer grinder.
4. Keep all the flours ready.
5. In a wide plate or bowl add all other ingredients except butter and oil.
6. Mix them well and lastly add butter(should be in room temparature).
7. Add water little by little and make smooth dough. Cover it with a damp cloth.
8. Heat oil in a kadai. Let the fumes come, then reduce the flame to medium.
9. Make small lemon size ball of the dough.
10. Grease both sides of the puri presser, place an oil sheet.
11. Grease the sheet also, place one lemon size ball over the sheet.
12. Cover it with the other flap of oil sheet and again cover it with opposite plate.
13. Gently press it with the handle. Do not over press, this will make the thattai very thin.
14. Or we can make them using a flat bottomed bowl also, by placing the thattai ball on an oil sheet and covering it with another sheet and pressing with the bowl. I used puri presser to make them.
15. Slowly and gently remove the thattai from oil sheet and drop in hot oil.
16. Fry them till they turn golden colour. Remove from oil and place them on a kitchen paper.
17. Fry them in medium flame only, otherwise they won't cook inside and turns soggy.
18. Repeat the same with the rest of the dough. Do not let the dough dry out, so keep the damp cloth over it.
19. Serve thattai with a hot cup of tea or enjoy it any time of the day.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and comments are welcomed. For more snacks recipes click here. Feel free to mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com OR can whatsapp me: +91 99667 00045

Perugu Atukulu Recipe -- How to make Dahi Poha

Hi, Thank you friends and viewers. Today I will post how to make perugu atukulu recipe.

Perugu atukulu, dahi poha, or mosaru avalakki is a very simple and easy dish. Poha or atukulu soaked in the seasoned curd. They are normally offered as naivedyam during festivals. Atukulu pulihora or pulusu atukulu is another dish which also offered along with it.
Some people offer them during Janmashtami and some offer during Karthika masam. Whatever may be reason and season very interesting dish to have.

Perugu Atukulu Recipe -- How to make Dahi Poha
Author: Sailaja Angara
Preparation Time: 5 Mins
Cooking time: 10 Mins
Servings: 6 People

Ingredients:

• 2 Cups Poha/Atukulu/Flattened Rice
• 2 Cups Curd
• Salt to Taste
• 1 Teaspoon Asafoetida
• 2 Tablespoon Ghee
• 1 Teaspoon Mustard Seeds
• 1 Teaspoon Cumin Seeds
• 1 Teaspoon Bengal Gram
• 1 Teaspoon Black Gram
• 2 or 3 Green Chillies
• 2 to 3" inches Ginger
• 5 to 7 Curry Leaves
• Fistful Coriander Leaves

Procedure:

1. Mix the curd well to make it loose.
2. Chop green chillies, ginger.
3. Heat ghee in a kadai, add bengal gram and black gram.
4. Fry them till they turn golden colour.
5. Add mustard seeds and cumin seeds, allow them to splutter.
6. Add chopped chillies, ginger, coriander leaves and curry leaves.
7. Fry them for two minutes.
8. Wash and Soak poha in water for 5 minutes.
9. Drain water and squeeze excess water. Take poha in a wide bowl.
10. Add curd to the soaked poha, add salt.
11. Add the above tempering also to the poha. Combine well.
12. Serve perugu atukulu immediately, if not keep refrigerated. While serving add some more curd to it.

Thank you for visiting my blog. Hope you liked all my recipes. Feedback and somments are welcomed. For more rice recipes click here.
For any queries feel free to mail me: sailajaangara@gmail.com OR eat@easyvegrecipes.com
Can also contact me through WhatsApp: +91 99667 00045.

Mysore Pak Recipe -- How to make Mysorepak

Hi, Thank you, friends and viewers. Today I will post how to make Mysore Pak recipe.

Mysorepak is a South Indian sweet made with besan and sugar. After ladoo, Mysore Pak takes the second place in South Indian marriages. It is also kept available to distribute among guests of both sides, bride, and groom.
Crunchy and easily melts sweet loved by one and all. It is not an easy dish to make a lot of tricks and tips have to be followed and we need to be alert while preparing this sweet. Gaining expertise in making this dish needs a lot of patience. Even I am also not expert in making it. I am writing it to keep a note of the ingredients and procedure. Every time I prepare this dish, I forget the ration between the ingredients. So this will also help me for my further preparation.
It has a golden hour like a heart attack patients has for their lives to save. That is the most important time and it's only 15 seconds for it.
Those 15 seconds are very crucial for Mysore Pak to get ready. We need to be alert during that time. If we take it off from the flame before that we get a burfi. If we keep it more than the required time it will turn into crumbles. So be careful while preparing this dish.
I made it during Diwali festival time but posting it a little bit late.

Telugu Lunch Menu

Roasted Red Pepper and Pumpkin Soup Recipe -- How to make Roasted Red Pepper and Pumpkin Soup

hi, Thank you friends and viewers. Today I will post how to make roasted red bell pepper and pumpkin soup recipe.

I got this recipe from different recipe blogs. Mainly I followed Escapades - Culinary Gateways for this soup recipe. I like soups, they are the best appetizers and also tummy friendly. Always prefer to make them at home instead of getting ready-made soup packets. I have already have carrot soup and tomato soup in the blog. Kids also like them as they can skip drinking routine milk with boost or Horlicks.
First time when I came to know about this soup, was a bit hesitant as my people are little fussy about such kind of foods. Still, I tried my luck and all the family members liked it very much. And kids asked me to prepare it again for three or four times. This is the fifth time I made and recorded the procedure. I also uploaded a video of this recipe. Now it has become a regular dish in my household menu. Thanks to Deepa Rajan Karri, who suggested me this dish.

Roasted Red Pepper and Pumpkin Soup Recipe -- How to make Roasted Red Pepper and Punpkin Soup
Author: Sailaja Angara
Preparation Time: 20 Mins
Cooking time: 20 Mins
Servings: 6 People

Ingredients:

• 1 Red Bell Pepper
• 1 Cup Pumpkin Pieces
• 1 Medium Onion
• 1 Medium Tomato
• 5 Garlic Cloves
• Salt to taste
• 1 Teaspoon Pepper Powder
• 1 Teaspoon Oregano
• 1 Tablespoon Butter
• 1/4 Cup Milk
• 1 Tablespoon Fresh Cream(optional)

Procedure:

1. Roast red pepper till the skin of it turns into dark.
2. Allow it to come to room temparature and remove the skin. Cut it into small pieces.
3. chop pumpkin, onion, garlic and tomato.
4. Heat butter in a pressure cooker, add chopped garlic and saute.
5. Add onion pieces and saute till they turn into translucent.
6. Add tomato and saute.
7. Add red pepper and saute.
8. Add salt and pepper. Add 3 cups of water to it.
9. Pressure cook for 4 to 5 whistles.
10. Allow this to cool completely.
11. Once cooled, put them in a blender jar and blend it to make a fine paste.
12. Sieve it to remove any ungrinded pieces and to get thick soup.
13. Again pour this into the pressure cooker or you can use a thick bottomed vessel.
14. Add milk, oregano and also adjust the taste accordingly.
15. Boil for 5 minutes, stirring continously.
16. Serve hot roasted red pepper and pumpkin soup. We can serve it with bread sticks.

Thanks for visiting my blog. Hope you liked all my recipes. Feedback and appreciations are welcomed in the comment box. For more soup recipes click here.
You can contact me through email: sailajaangara@gmail.com or eat@easyvegrecipes.com
Whatsapp me: +91 99667 00045

Besan Khoya Ladoo Recipe -- How to make Besan Khoya Ladoo

Hi,Thank you friends and viewers. Today I will post how to make besan khoya ladoo recipe.

Besan khoya ladoo is made with besan and khoya or mawa. A very simple and easy sweet can be made by anybody. Kids love this sweet very much. Another sweet dish for coming Diwali.
Diwali means festival of lights, a festival to bring some new kitchen or household electronic appliance to home, it is also a festival of happiness. So also foodies get a chance to showcase their culinary skills.
For more varieties of festival sweets:
Ladoo
Motichur Laddu
Besan Ladoo
Rawa Ladoo
Dry Fruit Laddu
Doodh Peda
Gulab Jamun
Coconut Ladoo
Peanut Ladoo
Rava Kesari
Pala Puri
Kova Kajjikayalu

Besan Khoya Ladoo Recipe -- How to make Besan Khoya Ladoo
Author: Sailaja Angara
Preparation Time: 10 Mins
Cooking time: 15 Mins
Servings: 18 Ladoos

Besan Khoya Ladoo -- Ladoo with besan and mawa.

Ingredients:

• 125 Grams Besan/Gram Flour
• 125 Grams Powdered Sugar
• 125 Grams Khoya/Mawa
• 60 Grams Ghee/Clarified Butter
• 1/2 Teaspoon Cardamom Powder
• Raisins to Decorate

Procedure:

1. Crumble the khoya or mawa and keep aside.
2. Heat ghee in a pan, fry besan till the aroma comes out. Switch off the flame.
3. Add crumbled khoya to it and mix it well.
4. Allow this to cool a bit and add powdered sugar and cardamom powder to it.
5. Mix this mixture well.
6. Make ladoo when the mixture cool enough to handle.
7. Decorate with raisins. We can decorate with dry fruits also.
8. Serve besan khoya ladoo after lighting diyas.

Thank you for visiting my blog, hope you like all recipe. For more sweets recipes click here.
For any queries please feel free to mail at: sailajaangara@gmail.com or eat@easyvegrecipes.com
Or Whatsapp: +91 99667 00045

Varan Recipe -- How to make Maharashtra Varan

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

Varan is toor dal tempered with ghee and cumin seeds. It is from Maharashtra cuisine, served with rice. It is traditional recipe made almost in every household.
A very light dish. It is made mainly during Ganesh festival season.It is plain and simple. There are numerous variations to this dish. Adding onions, tomatoes and adding other spices all depends on ones choice and taste. My neighbour Usha's sister Shobha gave me this dish. I cross checked with my cousin's wife Priya. Both gave me the same procedure, simple way of making it. Just adding garlic and temper with crushed cumin seeds.
It is served with hot piping rice, so both of them together called as VaranBhaat.

Baingan Masala Curry Recipe -- How to make Baingan Masala Curry

Hi, Thank you friends and viewers. Today I will post how to make baingan masala Curry recipe.

Baingan masala curry is my mother-in-law's special. I don't know where she picked it from. This kind of using the whole masala in curries is not a habitual in our family. We use masala very rarely, as the pungent smell of it is not liked by us.
This curry is meant only for roti. Whenever we go out for lunch, I prefer to make roti for dinner and this curry is the best bet as the side dish. It is easy and simple to make.

Bhakarwadi Recipe -- How to make Bhakarwadi

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

Bhakarwadi is a traditional spicy Maharashtrian dish. This can be stored for more than two weeks. But it needs a lot of patience and effort to make them. They take very long time to make them. A Very interesting dish can be enjoyed with a hot cup of tea anytime.
This dish I made long back. While I was watching old photos from my cam I found them. So thought of sharing the recipe with my friends. Hope you all like it and try to make it at home. All the best to you all and once you tried, let me know how they come up. Thank you all once again.

Kulcha -- Kulcha Recipe -- How to make Plain Kulcha

Hi, Thank you, friends and viewers. Today I will post how to make kulcha -- plain kulcha recipe.

Kulcha is another North Indian flatbread made with all purpose flour or maida. It is most popular in India and Pakistan. It is made with maida and served with chole, dal makhani, or any spicy and juicy curry.
I get confused with naan, kulcha and lachcha paratha. Later noticed that all of them are totally different and made in different ways. Sometimes they all look alike but they are different, like humans. All of them are made with all-purpose flour only but the way they are leavened is different. Naan is leavened with yeast, kulcha with baking soda and baking powder whereas lachcha paratha is not leavened at all.
Normally kulcha and naan are made on the tandoor. As we do not have tandoors at home, we can use an alternative method to make it. I cooked them by placing them directly on the flame as we do it for cooking roti. But for roti we do not apply water to it, for kulcha I applied water on one side. First cooked that side on the pan then flipped and placed the other side on flame cooked on low flame. This technique I picked from a website.

I served kulcha with dal makhani and gobi mattar curry.

Dal Makhani Recipe -- How to make Dal Makhani

Hi, Thank you, friends and viewers. Today I will post how to make dal makhani recipe.

Dal makhani is another North Indian recipe, easily available in restaurants. One of my most favourite North Indian dish. This dish is protein and calorie rich. The buttery taste and spices added in it gives a rich taste. I kept it for two days and enjoyed to the brim.
We use whole urad in this recipe we call it minumulu in Telugu.

Dal Makhani Recipe -- How to make Dal Makhani
Author: Sailaja Angara
Preparation Time: 8 Hrs
Cooking time: 1 Hrs
Servings: 6 people

Dal MakhaniProtein rich side dish for roti.

Ingredients:

• 1/2 Cup Whole Urad Dal/Black Lentil/Minumulu
• 1 Tablespoon Rajma
• 2 Onion
• 2 Tomatoes
• 2 Tablespoon Butter
• 1 Teaspoon Cumin Seeds
• Salt to Taste
• 1/2 Teaspoon Turmeric Powder
• 4" Ginger
• 8 to 10 Garlic Cloves
• 1/2 Tablespoon Red Chilli Powder
• 1/2 Tablespoon Garam Masala
• Fistful Coriander Leaves
• 1 Tablespoon Fresh Cream

Procedure:

1. Soak whole urad dal and rajma for 8 hours.
2. Chop onion, tomato, ginger and garlic.
3. Add half portion of chopped ginger,garlic to the soaked urad dal and rajma. Pressure cook for five to six whistles.
4. Or cook till rajma become soft when pressed. It needed 6 whistles to cook rajma softly.
5. Drain excess water and keep it further usage.
6. In a thick bottomed vessel, heat butter.
7. Add cumin seeds and let them splutter. Add choppped ginger and garlic. Saute them for a minute.
8. Add chopped onions and fry till they turn light brown and translucent.
9. Add chopped tomatoes and fry till they turn mushy.
10. Add turmeric powder, salt, red chilli powder and garam masala.
11. Add cooked dal with water and cook till the aroma comes out.
12. Cook dal makhani on low to medium flame for 15 to 20 minutes.
13. Once the desired consistency reached, add fresh cream to it and switch off the flame.
14. Serve hot smoky dal makhani with plain kulcha, roti or naan.

Brinjal Potato Curry Recipe -- How to make Brinjal Potato Curry Andhra Style

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

This curry is made mainly during festivals and in huge gatherings. It is also called another auspicious dish to be served during the festive season. It can be made with out onion and garlic. It can be made in two versions for this curry, by adding curry powder and by adding paste of coriander leaves, ginger, and green chilies. To find the recipe click here.
For this curry we prepare koora podi/curry powder and keep it available for further usage also. It can be stored for more than a month. This koora podi can be used in different curries like aloo and raw banana. We can stuff this powder in small brinjal and cook them which is also another popular dish. For the recipe of the koora powder click here.

Bottle Gourd Peel Chutney Recipe -- How to make Bottle Gourd Peel Chutney

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make Bottle Gourd Skin chutney recipe.

Chutney with skin like bottle gourd, ridge gourd, and carrot is very common in my house. I keep preparing them whenever the skin is tender and fresh. The skin should be soft enough to cut easily. Add tomatoes and green chillies to get nice tangy and spicy taste. They are fiber rich. Sometimes I mix all of them and add some greens also like methi/fenugreek leaves or muli leaves/radish leaves or fresh coriander leaves.

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Brinjal Milk Curry Recipe -- How to make Brinjal Milk Curry

Hi, Good Morning. Thank you, Friends and viewers. Today I will post how to make brinjal milk curry recipe.

This can be served as a side dish for rice and roti. I have learned this recipe from one neighbourhood friend. This is a regular dish in their house. It is a very easy and simple dish anyone can make. Adding milk to any curry gives a kind of sweetness to the dish. As we add spices to the dish, it gets both tastes. Totally a different taste. The texture of the dish is soft and mushy. We can add peas also in it, but I did not add.

Yellow Cucumber Pachadi Recipe -- How to make Yellow Cucumber Pachadi

Hi, Good Morning. Thank you friends and viewers. Today I will post how to make Yellow Cucumber Pachadi Recipe.

Yellow Cucumber or Dosakaya as we call it has a mild sour taste. We make two varieties of pachadi, dal and stew with it. This pachadi is a quick recipe. We can make it in a jiffy. In my house, everybody loves it very much. Another best accompaniment for rice. I like it the way I prepare it, some people blend a portion of cucumber pieces also. If we blend them, the pachadi turns out to be sloppy. I like those raw cucumber pieces to chew, even my family also like it the way. Of course, it all depends on one's taste and choice.

Pesarapappu Pachadi Recipe -- How to make Soaked GreenGram Chutney

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

I have already posted simple version of pesarapappu chutney or chutney with GreenGram. This chutney is made with the soaked green gram or moong dal. We can make it, either way, both are easy and simple. Both are served with rice only.
Here we soak moong dal for an hour and then add all necessary ingredients and grind them. Lastly, we add lemon juice to it.

Making of these kinds of chutneys and curries is very easy, no special tips are needed to make the dish tasty. Just we have to use best quality ingredients and add enough salt and spices. The dish would be made perfectly. They take very less time from ten minutes to half an hour. We get them very rarely to order them in restaurants.

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Nankhatai Recipe -- How to make Nankhatai

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

Nankhatai is an Indian eggless cookies. They are crispy and soft. They served as teatime snacks also. In my childhood days it was a big event in summer holidays when all cousins gather at my grand-mother's place. These were given as evening snacks to all the kids and we can have as many as nankhatais and whenever we want we can have them.
Making them is very easy and simple. We used to call them as bakery biscuits or simply home made biscuits. Those were the days we do not have oven at home. So, they were made in cooker. But I don't know how they used to made them in cooker, as I never tried. I started making them only after I bought my oven.
simple two minute video will help you easily understand the process.

Puliohra Avakaya Recipe -- How to make Pulihora Avakaya

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

Thanks to Saraschandra for this post. Avakaya or pickles is what we Telugu people love and it is an integral part of our day to day life. Pickles with mangoes is the most interesting and important activity of the season. With different varieties of mango pickling available around, we start with small portions and simple varieties till we make the original real AVAKAYA. Once the avakaya prepared and ready to eat no one touches other chutneys and sometimes people prefer to have only it. Avakaya is a spicy pickle and can be stored for one full year.
Pulihora avakaya, maagaaya, turumudu pachadi, nune menthikaya and menthimukkalu are temporary pickles with mangoes. It is an activity in every household during summer season every year. Saraschandra my cousin is expert in making them. I just help her in mixing. She only prepared this recipe and I recorded the activity and uploaded it.
Avakaya making depends on experience and common sense. The measurements given are not accurate and also they may vary from one mango to another depending on its sourness and size. We must use all ingredients fresh. Some people use self-made ingredients like chili powder...buy red chilies and dry them under the Sun for a week and get the chili powder done in a flour mill. Rai Powder -- dry mustard seeds under the Sun and grind to make a fine powder. Of course, we can use store bought ingredients also.
SALT is the most important ingredient in pickles. It acts as the preservative. We get rock salt powdered, prefer to use that. DO NOT USE TABLE SALT. It is a standard rule, to keep the pickles fresh and avoid spoiling use only rock salt.
Follow the video for clear understanding. Please do subscribe my channel for more updates.

Vegetable Dosa Recipe -- How to make Vegetable Dosa

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

The Taj Mahal Hotel in Abids, Hyderabad is very old and famous. They have some signature dishes. They are maintaining the taste for ages. I first visited the hotel in my childhood and had dosa and idli. After almost 25 years of gap again in last December, we had been to there. Even after so long gap, I could recollect all those tastes, because of their maintenance. They have opened another outlet in the upmarket area of the city, i.e. Jubilee Hills area. Last month we had been to there, this time Saye offered me to have Vegetable Dosa. I can simply say the taste was awesome. I still drool when I remember the taste of it.
I wanted to give it a try at home, but a bit hesitant of the taste. I don't know whether I can get the rich taste or not and also don't know whether it is liked by others or not.
With so many doubts in my mind and so much of hesitation, I tried this dosa last Saturday. I tried it at home as much as I could remember the taste of the restaurant dosa. To my surprise, it was all success. The taste was just the same as the restaurant one.
My lovely hubby recorded all my activity. It was not planned, so the video is not so clear and clean. For now, please bear with us. Next time when I prepare again, we will record it with clean surroundings and full clarity in the picture.

Jeera Rasam Recipe -- How to make Jeera Rasam

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

Rasam is a thin, very spicy South Indian soup made with tamarind juice and other spices as seasonings. It is normally served with other dishes. Not even a single day goes without having rasam at my place. It can be served with rice or can taken as a soup before meals.
We have different varities of rasams, like garlic rasam, blackpepper rasam, plain rasam, tomato rasam and inguva chaaru(rasam with asafoetida). These are very few names I have mentioned but there are so many varieties of rasams. Jeera rasam or cumin seeds rasam is another variety. I got the recipe from a vernacular new paper.
For a quick and easy reference I am posting a small video of the recipe also.

Inguva Charu Recipe -- How to make Inguva Chaaru

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

Inguva or hing or asafoetida is the main ingredient in this dish. Asafoetida is a regular ingredient in most of the Indian vegetarian dishes, especially in chutneys, pickles, and in dishes which are made without onion and garlic. It has a pungent smell but when it is added to any dish, it gives a nice aroma to the dish. It is used as a digestive aid and flavour enhancer.
Making this rasam is very easy. Every day I make rasam using rasam powder. But sometimes for a change I make this. Though it is not a special dish, but we love it so we enjoy it. My husband loves it very much, whenever we have heavy lunch he prefers to have this rasam for dinner. So that it helps in easy digestion.

Ugadi Pachadi Recipe -- How to make Ugadi Pachadi

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

Ugadi pachadi is a special dish made on the day of Telugu New Year's day i.e. Ugadi. It is a mix of all the main tastes. It has sweet, sour, salt, spicy, bitterness and umami(we call it vagaru, a kind of taste of unripe fruit or vegetable). It replicates one's life. As we have all in life like happyness, sadness, dislikes, disagree with others, angry, anxious everything., It is meant that we have to take every part of life as it comes and should enjoy it. We make this pachadi with all the fresh ingredients and every one in the house even kids are also made to eat it compulsory.
We do not cook anything for making this pachadi. Just mix all the ingredients and serve. The original ppachadi is made like this only. To show our creativity in making this pachadi we can add some more ingredients and some people even temper it. But I don't like all that, so I don't do all that.
Every Telugu household prepare this pachadi and rest dishes are our choice. We get lot of neem flowers in this season. This is the main ingredient in this pachadi.

Spicy Mixture Recipe -- How to make Spicy Mixture

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

Mixture is an Indian snack item, to be served with a cup of tea. We make different varieties of mixtures. It can be made with dry fruits, simple boondi, poha, and with murmura also. We get this kind of spicy mixture in shops. Some call it simply mixture and some call it Kerala mixture. I really don't know what exactly it is called as. Whatever may be the name given to it, it is tasty and my daughter Sahiti loves very much. She always wants me to make it for her. She even packs it for her snack box also. And she wants me to make spicier added with chat masala and more chilli powder. But I always skip adding chat masala because not everyone in the house did not like the taste.
Easy and simple recipe to make. We have to make two varieties of murukku for this so we can have three different varieties of snacks at a time in the house to serve. The mixture, two varieties of murukku, one thick and one thin, and boondi also. I made 1 Kg of the mixture, but you can increase or decrease accordingly. We can add green peas also in it, I did not add because my people don't like it.
This recipe I picked it from one of my old friend, Jyothi. She makes it in large quantity.

Tawa Idli Recipe -- How to make Tawa Idli

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

Tawa idli is a spicy snack item. It can be made with leftover idlis. I usually make idli upma with them, but this time got the idea of making it. We make tawa pulao, in the same way, tried this. It was awesome, kids liked it very much. When they saw this on the dining table, they thought that I made something with paneer. They asked is it chilli paneer, I said no. Asked them to guess what it is, without allowing them to touch it. They could guess it only after I served them. :) A small quiz for them, of course, both of us enjoyed.
It is very simple and easy to make. Just saute them along with some spices, sprinkle little lemon juice and serve it. I too liked it very much, so thought of preserve it in my blog.

Peanut Powder Recipe -- How to make Peanut Powder for Rice

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

Peanut powder or palli podi is another variety of powder. We Telugu people love powders to substitute chutneys with rice. Spicy, tangy powder along with a drop of oil or ghee is really awesome to enjoy the night dinner. Whenever we feel like not cooking anything these powders are really helpful.
Of course, nowadays nobody is coming to other's houses without notice, but in my childhood days, it was like that. People use to come home without notice and join us for lunch or dinner accordingly. And sometimes people used to come in the evening and stay up till dinner, so my mom's slogan was that if you have kandi podi and rasam in the pantry you can feed any number of people. So any podi or powder come handy in such hard times.
We have a collection of podis in the blog, you check here for them also.
It is yet another simple and easy dish to make. Serve it with hot piping rice and a drop of ghee.

Eggless Date Cake Recipe -- How to make Eggless Date Cake

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make Eggless Date Cake Recipe.

This cake recipe, I have learned it from my aunt Usha Angara. Whenever we have a family gathering, Usha atta used to bring this cake as part of her share of goodies to kids. We all love the gesture and of course the cake too. Almost all the family members irrespective of elders and youngsters used to savour it.
When we bought our LG MC-7880PSR Convection model oven, the first recipe I tried on it is this cake. I used to make it as regularly as possible. The main idea behind making it is, it contains no egg, so MIL can also enjoy it.
It is very easy to make and takes very less time to bake. I baked it for 25 mins at 180 degrees celsius. All put together it took 45 mins to make it ready. As I already told, all ovens are not the same. So we have to hang around it get the proper knowledge of it. First time when I bake it in my oven I baked it for 45 mins, as my aunt told me to do so. But it has become crumbly and tasteless. I tried in different ways like reducing the temperature and increasing the time and vice versa. Finally, it came perfectly only when I set the time for 25 mins and the temperature at 180 degrees celsius. I normally leave it in the oven itself for two to three minutes, so that the little moisture inside the dish will also set.

Masala Mulla Murukku Recipe -- How to make Masala Mulla Murukku

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

Mulla murukku can be made in two different ways, one with masala and the other without masala. I got it from one of my friends and it is with masala. This is the first time I am making these murukkus and they turn fantastic. All of the family liked it.
These murukkus and any snacks are made during the festival season. I keep them available even in normal days also as my kids love to have such kind snacks in their school box also. I also like to munch them with any leafy vegetable dal.
We use rice flour for this murukku. We can get rice flour from store and use it. If we can get it done in flour mill, that is always advisable.

Ribbon Pakoda Recipe -- How to make Ribbon Pakoda

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

Ribbon pakoda or ribbon murukku is another teatime snack item. These can be store for a week or more. There are different varieties of murukku we make. Janthikalu, chekkalu, murukku, butter murukku etc., They can be store for a week or more. We use different flours and taste may vary but almost all of them make in the same process. It all depend on the place and region we live in.
The basic and main ingredients in them are besan, urad dal flour and rice flour. We can get them done in the neibouring flour mill or we can get them from ggrocery store. I nomally have both, some from the stores and some I get it done in the mill.
Now a days we are getting fine quality flours in the grocery stores also, but earlier people used to get them done in mills. During my childhood days, me and my brothers used to go the flour mills and get them done so my mother can prepare such kind of snacks in the home.
Though they may not contain oil in them, people think that they are not good for health. They are deep fried in the oil so they may think like that. But we at home use fresh oil and we take very little of them so they are harmless. So we can enjoy them happily without any hesitation.
Some more teatime snacks like Janthikalu, pappu chekkalu,

Bhel Puri Recipe -- How to make Bhel Puri

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

I am fascinated by certain names like pav bhaji, paneer, masala dosa, uttappam, irani chai(very famous in Hyderabad) with osmania biscuits, falooda,bhel puri and the list goes on.. Somehow it drools in my mouth when I heard these names. Some I have them regularly and some very rarely.
Bhel puri is the most common street food in India. It is a mixture of veggies, spices and chutneys with lot of puffed rice. It has to be consumed immediately. Mostly it is served in cities with beaches like Mumbai, Chennai, Kolkatta and Vizag in India. Authentic bhel puri is served in Mumbai.
A very simple and tasty street food. But we need to prepare well in advance. We have to have chutneys like green chutney, sweet chutney. for chat we need to prepare sev and papdi. We can get them from store also. I make papdi and buy sev from the store, so that it will become easy for me to make bhelpuri. Chutneys anyhow will be there in the refrigerator.
I have links to green chutney and papdi, so I am giving them here. But sweet chutney notes will be given in the text itself.

Bitter Gourd Onion Masala Recipe -- How to make Kakarakaya Ullikaram

Hi, Good Morning. Thank you, friends and viewers. Today I will post how to make stuffed karela with onion masala recipe.

Bitter gourd or karela is bitter in taste, but when cooked with spicy masala it tastes awesome. It is not liked by many though a very healthy vegetable. I too do not like it much but for health reasons consume it once in a while.
Stuffed karela is the best way to make family members have it. Whenever I get small karela, wish to make stuffed curry. Stuffed Karela with dry masala is one way of making stuffed curry and the other is the one I am presenting. I picked it from my MIL.
To prefer using less oil, I pressure cooked and then make a slit to stuff masala. But we can stuff the masala without pressure cooking also, but it takes lot of oil. You can cook either way, according to your preferences.
I made a small slide show with the images available with me and make a simple video. Please do watch, like and subscribe to my youtube channel for further updates.

Banana Bread Recipe -- How to make Banana Bread

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

Thanks to my blogger friends #HariChandanaPonnaluri for her valuable tips on baking. She inspired me and gave me simple but very valuable tips for baking. From then onwards I am able to bake cakes, muffins and banana bread without fail. Earlier whenever I bake either they are soggy or half-baked or sometimes turns out to be full crust.
This is my first ever baking recipe. I hope to post it with full detail and if possible detailed photographs. My kids love this dish very much. I make it regularly. Now I am expert in making it :P
Baking is not as easy as cooking on stove top. I love baking but a little bit scary about the end result. All ovens are not the same. We should keep ourselves hang around to learn it completely. Each and every oven varies in temperature and functionality.
I have a LG MC-7880PSR Convection model oven. It has got 27 autocook methods. Here in the recipe, I am giving the temperatures and time I set in my oven. But you change accordingly.

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.

Click the video link below for detaile recipe. Please like, share and subscribe to easyvegrecipes YouTube channel. And click the BELL icon for further notifications.

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
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