Vellulli Karam Recipe | How to make Vellulli Karam | (Garlic Pachadi)

Hi friends, Thank you all for visiting my website. Today's recipe is Vellulli Karam. Vellulli means garlic, so the recipe is garlic pachadi or chutney made with garlic. Vellulli karam is made in two ways. I already posted one version of making vellulli karam. The vellulli karam is a powder.
But now I am posting Guntur vellulli karam. Guntur Vellulli Karam is a wet one. This I learn it when I was in Guntur. Guntur Vellulli Karam is the best accompaniment for hot piping rice and ghee.

There is another version of ellipaya karam is given to the new moms to imprvoe their bone strength soon after their delivery.

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Vellulli Karam Recipe | How to make Vellulli Karam | (Garlic Pachadi)
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 10 M
Servings: 6 People

Vellulli karam -- A best accompaniment for hot piping rice

Ingredients:

30 to 40 Garlic

Salt to Taste

1 Tsp Cumin Seeds

1/2 Tbsp Tamarind

8 to 10 Red Chillis (optional)

1 Tbsp red chili powder

Procedure:

1. Soak tamarind for 5 mins.
2. Peel the skin of garlic.
3. Use either red chillis or chilli powder. I used red chilis, they give a nice taste.
4. We can use to mortar and pestle or blender jar to make vellulli karam.
5. I made vellulli karam using mortar and pestle.
6. First add red chillis, salt and cumin seeds in the mortar.
7. Crush them using stone pestle or wooden pestle.
8. Add soaked tamarind and again crush it till we get a paste like texture.
9. Lastly add garlic and crush them till they completely mashed.
10. This may take 10 to 15 mins time depending on our strength. :)
11. Let the entire thing will become like a pachadi.
12. If using blender jar first add red chillis.
13. Add salt and soaked tamarind.
14. Grind them to make a paste.
15. Lastly add garlic and blend it again.
16. Do not grind it too much.
17. Use only pulse or whip button to make vellulli karam in mixer grinder.
18. Serve vellulli karam with hot piping rice and a spoonful of ghee.

Rava Idli Recipe | How to make Rava Idli | Homemade Rava Idli mix

Hi friends, Thank you for visiting my website. Today's recipe is Rava Idli. In this post I am going to show you how to make rava idli mix at home. Rava Idli is a popular South Indian breakfast recipe. We get instant rava idli mix in the stores. I get it from stores and make rava idli. But one of my aunt suggested me to make rava idli mix at home. She taught me the tips and tricks of making them soft at home. Making rava idli mix at home is very easy, the advantage is we can prepare rava idli whenever we want. We can store the rava idli mix for further use also, if we prepare excess quantity. So I tried and succeeded in making rawa idlies at home and stopped buying ready mix anymore.
Rava idli is made with Sooji or semolina. We call it bombay rava also. We make upma with it.

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Rava Idli Recipe | How to make Rava Idli | Homemade Rava Idli mix
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 30 M
Servings: 6 people

Rava Idli -- A popular South Indian breakfast

Ingredients:

2 Cups Semolina/Suji/Bombay Rawa

2 Tbsp Oil/Ghee

1 Tsp Turmeric Powder

1 Tbsp Mustard Seeds

1 Tbsp Cumin Seeds

1 Tbsp Black Gram

1 Tbsp Bengal Gram

2 Green chillis

5 to 7 Curry Leaves

Fist ful Coriander Leaves

3" Long Ginger

5 to 7 Cashew Nuts

Salt to Taste

1 Tsp Turmeric Powder

2 Cups Sour Curd

1 Tsp Eno Salt

Procedure:

1. Chop green chillies, ginger, curry leaves and coriander leaves.
2. Heat oil/ghee in a Kadai, add mustard seeds, cumin seeds, black gram, bengal gram, and cashew nuts.
3. Fry them till the dals turn into golden yellow. Do not burn them.
4. Add chopped green chillies, ginger, curry leaves and coriander leaves.
5. Fry them till they become crunchy.
6. Add semolina or suji or rava to it and saute well.
7. Saute rava till it the aroma of the rava come.
8. Add salt and turmeric powder and mix well.
9. Once done keep it aside.
10. We can cool down and store it for later use also.
11. To make idlis, add sour curd to the above mix.
12. Rest it for half an hour. Mix it well.
13. The idli batter should be like that idli batter only.
14. Add Eno salt just before pouring the rava idli batter into the moulds.
15. Heat water in the idli cooker.
16. Grease the ildi plates, pour half ladle of the batter in each mould.
17. Steam the rava idli for 15 to 20 minutes.
18. Once done check by piercing a clean knife.
19. If the knife comes out clean, then the rava idli is ready.
20. Serve rava idli with coconut chutney and green chutney or any spicy chutney of your choice..

Green Tomato Chutney Recipe | How to make Green Tomato Chutney

Hi friends, Thank you for visiting my website. Today's recipe is Green tomato chutney. We get fresh green tomatoes in this season (in October and November). I like to make chutney and curry with them. Fresh green tomato chutney is the best accompaniment for hot piping rice. Green tomato chutney can be served as the sidedish to dosa and idli too. This is the easy and best green tomato chutney.

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Green Tomato Chutney Recipe | How to make Green Tomato Chutney
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 15 M
Servings: 6 people

Enter a short description of the recipe within 200 characters.

Ingredients:

100 Grams Green Tomatoes

100 Grams Green Chilis

1 Tbsp Black gram/Urad Dal

1 Tbsp Mustard Seeds/Rai

2 Tbsp Oil

Salt to Taste

1 Tsp Turmeric Powder

1 Tsp Hing/Asafoetida

Procedure:

1. Wash and chop green tomatoes.
2. Heat oil in a kadai, add urad dal and mustard seeds.
3. Fry them till the dal turns light brown and the mustard seeds starts spluttering.
4. Add chopped green tomatoes, saute them.
5. Add green chilis also and mix them well.
6. Add salt and turmeric powder.
7. Let them cook for a while. If required cover and cook.
8. Allow the tomatoes becomes soft and moisture in them dries completely.
9. Cool them completely and make chutney.
10. To make chutney we can use mixer grinder or mortar and pestle.
11. I used mortar and pestle.
12. Add the tomatoes to the mortar and crush it with pestle till all the tomatoes and green chilis turn mushy.
13. If you use mixer grinder, add all the ingredients and press the pulse or whip button to make the chutney.
14. Heat oil in another kadai, add mustard seeds, urad dal or black gram.
15. When they start spluttering add curry leaves.
16. Spread the tadka to the chutney.
17. Serve green tomato chutney with hot piping rice or dosa or idli.

Bajra Dosa Recipe | How to make Dosa with Pearl Millet | Dosa with Sajjalu

Hi friends, Thank you for visiting my website. Today's recipe is Bajra dosa. Bajra or Sajjalu or Kambu or Pearl Millet are another variety in millet's class. Pearl millets are very good for health. Sajjalu are good for heart health, bone growth and also help in reducing cholesterol levels and help in keeping diabetes under control. Of course sajjalu takes longer time to digest.
We have different varieties of millets available in the market. We can make different recipes with them like upma, dosa, kichdi etc., Check the links below for detailed recipes.
Ragi Dosa
Foxtail Millet Dosa
Foxtail Millet Upma

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Bajra Dosa Recipe | How to make Dosa with Pearl Millet | Dosa with Sajjalu
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 5 M
Servings: Makes 12 dosas

Sajjalu Dosa -- A healthy way to start the day.

Ingredients:

1 and 1/2 Cup Bajra or Pearl Millet

3/4 Cup Rice

1/2 Cup Black Gram or Urad Dal

1 Tbsp Fenugreek Seeds

Salt to Taste

Oil for Dosas

Procedure:

1. Soak bajra, rice, black gram and fenugreek seeds for 3 to 4 hours.
2. Blend them in a blender jar to a smooth and fine batter. Add salt.
3. Allow this batter to ferment for 6 to 7 hours.
4. Heat dosa tawa or iron skillet, for checking whether the tawa is hot enough or not, sprinkle some water on it.
5. If water sizzles immediately then the tawa is hot enough to make dosas.
6. Pour a ladle full of batter on hot tawa and spread it in circular.
7. Pour a spoonful of oil on dosa.
8. Cook it for 2 minutes and flip it and again cook for another 2 minutes.
9. Serve bajra dosa with coconut chutney or any other spicy chutney.

Tomato Pulusu Recipe | How to make Tomato Pulusu | Thakkali Kuzumbu (Chettinad Style)

Hi friends, Thank you friends for visiting my website. Toady's recipe is tomato pulusu or thakkali kuzumbu. I have learned this from Sirisha my cousin. She prepared it when I visit her, I liked the taste. The tangy taste of tomatoes with combined taste of other condiments, it gave a different taste. I never knew about it before that. After coming home I too tried thakkali kuzumbu and everyone at home liked very much. So from then onwards tomato pulusu also included in my menu. Thanks to internet I came to know that this is a Chettinad recipe. The recipe is called as chettinad thakkali kulambu. It is one of the best chettinad recipes. Even Sirisha also didn't know that :)
We can make rice, curry, dal, pachadi with tomatoes.
You can check out for other recipes with tomatoes here like.
Tomato Rice
Bagara Tomato
Tomato dal
Kuzambu or pulusu we Telugu people call it. The kuzumbu recipe does not require any dal. In my family circles there were so many recipes which we have embraced and adapted from other states and our generation doesn't even know that they are from other states. Recipes like Bisi Bele Bath, Avial and tomato kuzumbu are among them.

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Tomato Pulusu Recipe | How to make Tomato Pulusu | Thakkali Kuzumbu (Chettinad Style)
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 15 M
Servings: 6 People

The best accompaniment for hot piping rice.

Ingredients:

5 to 7 Tomatoes

1 Onion

Salt to Taste

1 Tsp Turmeric Powder

1/2 Tsp Hing

1 Tbsp Coriander Seeds

1 Tsp Cumin Seeds

1 Tbsp coconut

1/2 Tbsp Chana Dal/Bengal Gram

1 small onion

5 to 7 Red Chillies

1 Tbsp Oil

1 Tsp Mustard Seeds

5 to 6 Curry Leaves

Procedure:

1. Chop onions into length wise and chop tomatoes.
2. Heat oil in a pan, add chana dal.
3. Fry till the dal turns light brown.
4. Add coriander seeds, cumin seeds, and red chillis.
5. Fry them also till they turn light brown.
6. Then add onions and fry them too till the raw smell goes off.
7. Lastly add coconut and fry them till the moisture goes off.
8. Allow this masala to cool completely.
9. Grind it to make a smooth paste.
10. Heat oil in another kadai or thick bottomed pan.
11. Add onions and saute them till they turn translucent.
12. Add tomatoes and fry them till they become soft.
13. Add turmeric powder and salt.
14. Add 1 cup water and allow tomatoes and onions cook completely.
15. Once tomatoes and onions cooked completley, add the above grinded masala.
16. Mix it well and Let this cook for another 5 minutes.
17. In another kadai, heat oil.
18. Add mustard seeds, curry leaves and hing.
19. Let them splutter, add the tadka to the above kuzumbu.
20. Allow the kuzumbu to cook for another 2 to 3 minutes.
21. Serve tomato pulusu or thakkali kuzumbu (Chettinad style) with hot pipiing rice.

Eggless Chocolate Muffins Recipe | How to make eggless chocolate muffins at home | (eggless chocolate cupcake recipe)

Hi friends, Today's recipe is eggless chocolate muffins recipe. I started baking only after I get my 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 have to change accordingly. 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. Whenever I bake anything I prefer to make eggless baking only.
My daughter is very fond of chocolate and the taste. She even like to have idli or dosa in chocolate flavour. So whenever I want to bake basic eggless muffins recipe, she wanted me to bake eggless chocolate muffins recipe. So, I make these eggless chocolate muffins recipe at home. This is the best eggless muffins recipe I made these days. The easy chocolate cupcakes recipe eggless can be served with milk or even kids can enjoy anytime during the day. Whenever kids have potluck in their school they come to me for the muffins. I learned baking on stove top also. This time I made two batches of eggless chocloate cupcake recipe, one in the oven and the other on stove top.

You can check out for more eggless baking here.
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Eggless Chocolate Muffins Recipe | How to make eggless chocolate muffins at home | (eggless chocolate cupcake recipe)
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 25 M
Servings: 20 pieces

Eggless Chocolate Muffins -- Satiate hunger anytime during the day.

Ingredients:

1 and 1/4 Cup All Purpose Flour

1/4 Cup Choco Powder

1 Cup ButterMilk

1 Cup Sugar

1/2 Cup Oil

1/4 Tsp Vanilla Essence

1 Tsp Baking Powder

1/4 Tsp Baking Soda

Muffin Moulds or Muffins Tray

Paper Cups

Procedure:

1. Preheat the oven at 350 degrees Farenheit or at 180 degrees Celsius.
2. Line up the muffin moulds with paper cups.
3. If using muffins tray also we have to line up them with the cups.
4. In a wide bowl add buttermilk, sugar and oil.
5. Whisk it till smooth and the sugar melts completely.
6. This may take approxmately 3 to 5 minutes.
7. Sieve all purpose flour, choco powder, baking powder and baking soda into it.
8. Mix them well using cut and fold method.
9. While mixing the batter we have cut and mix it. This is called cut and fold method.
10. Do not over mix, mix till all the ingredients combine well.
11. Mix until there are no lumps and batter turns smooth.
12. Pour the batter into the cups.
13. Fill only 3/4th full of the cup.
14. Bake eggless chocolate muffins at 180 degrees for 25 minutes.
15. Baking depends on the oven we use. So please check before baking it.
16. Check with piercing a toothpick, if it comes out clean eggless chocolate muffins are done.
17. Cool them on the wire rack.
18. Serve eggless chocolate muffins with milk or anytime during the day.

Procedure to bake on stove top:

1. Heat a thick bottom kadai.
2. Add in one cup salt into it.
3. Place a ring on top of the salt.
4. Place the muffin tray on it.
5. Bake it for 20 to 25 minutes in medium flame.
6. Check with piercing a toothpick, if it comes out clean eggless chocolate muffins are ready serve.

Chintakaya Pachadi Recipe | how to make chintakaya pachadi | (Green Tamarind Chutney)

Hi friends, Thank you friends for visiting my website. Today's recipe is chaintakaya pachadi with green chillies. This is the season for green tamarinds or tender tamarind fruits. We make chutney, dal, and Chintakaya Pesarapappu Pulusu, chintakaya pulusu. We can pickle chintakaya also with which we can make different pachadis. In the near future I will be posting them too. We can make chintakaya pachadi with red chillies or with green chillies. Here I sharing the recipe of pachadi with green chillies. My mother and all other aunts used to make chintakaya roti pachadi using mortar and pestle. This time even I too tried to make chintakayala pachadi in moratar and pestle only. The taste of Andhra chintakaya pachadi is heavenly when made using mortar and pestle. Telugu people are fond of pachadi recipes. in particular roti pachadis which can be consumed within one or two days. Andhar Chintakaya pachadi is tasty and spicy. You can check out some more Andhra pachadi recipes here.

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Chintakaya Pachadi Recipe | how to make chintakaya pachadi | (Green Tamarind Chutney)
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: 10 M
Servings: 6 People

Chintakaya pachadi with green chillies - A deadly combination for hot piping rice.

Ingredients:

• 100 Grms Chintakayalu/Green Tamarind
• 12 to 14 Green Chillies
• Salt to Taste
• 1 Tsp Turmeric Powder
• 3 Tbsp Oil
• 1 Tbsp and 1 Tsp Black Gram Seeds
• 1 Tbsp and 1 Tsp Mustard Seeds
• 1/4 Tsp Fenugreek Seeds
• 1 Tsp Asafoetida/Hing
• 4 to 6 Garlic(optional)
• 4 to 6 Curry Leaves

Procedure:

1. Wash chintakayalu and green chillies thoroughly.
2. Heat oil in a kadai, add 1 tbsp black gram and mustard seeds.
3. Let them pop up, add fenugreek seeds and hing.
4. Allow them to fry for a minute and keep aside.
5. Again heat oil in the same kadai, add green chillies and chintakayalu/green tamarind.
6. Cook till the chintakayalu/green tamarind become soft and mushy.
7. Allow them to cool completely, if making pachadi in the mixer grinder.
8. If making the chutney using mortar and pestle cooling is not required.
9. Add the tadka, mustard seeds and black gram into the mixer grinder.
10. Add salt and green chillies also to the jar.
11. Grind them to make paste.
12. Add green tamarind and again press the pulse/whip button in the mixer grinder.
13. If making pachadi using mortar pestle, do the same way.
14. First mash tadka, salt and green chillies.
15. Once they are done eighty percent, add green tamarind/chintakayalu and mash it again.
16. Again heat 1 tbsp oil in a kadai, add mustard seeds, black gram and fenugreek seeds.
17. Once they start splutter, add garlic and curry leaves.
18. Adding garlic is purely optional, those who don't like the flavour of garlic can avoid it.
19. Serve chintakaya pachadi recipe with hot piping rice.

Rice Rava Recipe at Home | How to make Rice Rava at Home | (Biyyam Rava)

Hi friends, today I am not posting any recipe but sharing on how to make rice rava at home. Normally I use store bought rice rava. But when I came to know how to make rice rava at home, I started making it. Making rice rava at home is very easy and simple. All that we need is only rice. We can make different recipes with rice rava or biyyam rava. The rice rava we make here cannot be used for idlis. It is made with regular rice not with idli rice or parboiled rice.
Please click the links below for different recipes made with rice rava.
Rice Rava Idli
Biyyam Rava Pulihora
Uppu Pindi
Undrallu

Here I made only 1 Cup rice rava, but we can make as much as we want. We have to soak double the quantity of rice to make rice rava. If we need 2 cups of rice rava then we have to soak 4 cups of rice.
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Rice Rava Recipe at Home | Howto make Rice Rava at Home | Biyyam Rava
Author: Sailaja Angara
Preparation Time: 5 M
Cooking time: Nil

Ingredients:

2 Cups Rice

Procedure:

1. Wash and Soak the rice for about an hour or so.
2. Drain water and spread the rice on a clean cloth.
3. Allow the rice to dry for one hour.
4. Add the rice into a blender jar.
5. Grind the rice coarsely.
6. Sieve it on a wide plate or on a paper to get rava and flour.
7. The big particles left in the sieve is rice rava.
8. The fine flour is sieved.
9. Store Rice Rava in an air tight container for 2 to 3 months.

Lauki Thepla Recipe | How to make Lauki Thepla (Gujarati Cuisine)

Hi friends, Thank you friends for visiting the website. Today's recipe is Lauki Thepla. Thepla is a Gujarati cuisine recipe. It is made with whole wheat flour mixed with choosen vegetable like Methi or Lauki. Lauki means bottle gourd. I have learned bottle gourd thepla recipe from a friend of mine. I usually avoid making North Indian cuisine. But when I tasted the lauki thepla recipe at my friend's place I liked it very much and I tried it at home also. My people also liked it very much, so from then onwards it became a part in our menu. Though I don't prepare lauki thepla regularly but whenever we feel like having North Indian cuisine I prepare bottle gourd thepla. It can also be a best lunch box recipe which anyone can like it.
Sometimes we (South Indians) get confused between thepla and paratha. After making them so many times I learned that the preparation for them is completely difference. To make thepla we chop or grate the vegetable and combine it with the whole wheat flour to make the dough. But to make parathas we need to have the dough and stuffing seperately. And we can make plain paratas also.
Find other recipes with bottle gourd like:
Lauki Kofta Curry
Sorakaya Vadalu
Sorakaya Atlu or Lauki Dosa

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Lauki Thepla Recipe | How to make Lauki Thepla (Gujarati Cuisine)
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 5 Mins for each Thepla
Servings: 6 People

Lauki Thepla -- A simple, delicious and healthy recipe for kids lunch box.

Ingredients:

3 Cups Whole Wheat Flour

2 Cups Lauki/ Bottle Gourd(Grated)

2 Green Chillies

Salt to Taste

1/2 Tbsp Red Chilli Powder

1 Tsp Coriander Powder

1 Tsp Garam Masala

1 Tsp Roasted Cumin Powder

1/4 Cup Coriander Leaves

2 Tbsp Curd

Oil for making theplas

Procedure:

1. Chop green chillies and coriander leaves. Peel the skin of lauki and grate it. Remove the flesh and seeds in the middle.
2. In a wide bowl, add whole wheat flour and grated lauki/bottle gourd.
3. Add salt, red chilli powder, garam masala, roasted cumin powder and coriander powder, and chopped green chillies.
4. Lastly add curd and coriander leaves and combine them well.
5. Do not add water.
6. Mix them all. Add 1 or 2 tbsp of water if necessary.
7. Let the dough be like that of the plain paratha.
8. Add 2 tbsp oil and knead the dough well for 2 minutes.
9. Take a lemon size dough, dust it with little dry flour.
10. Roll it into 5 or 6" round disc using rolling pin. or as big or small as you want with 1 or 2mm thickness.
11. Heat roti tawa, place the rolled thepla on it.
12. Allow this to cook lauki thepla on low flame till golden brown spots appear.
13. Flip lauki thepla and cook in the same way the other side also. Add a spoonful of oil over the lauki thepla.
14. Press gently on the thepla with the spatula. Flip it, add oil and press gently to cook the thepla fully.
15. Serve lauki thepla with any spicy curry or pickle.

Biyyam Rava Pulihora Recipe | How to make Rice Rava Pulihora | Rava Pulihora Recipe

Hi friends, Thank you friends for visiting my website. Today's recipe is biyyam rava pulihora recipe. Rava pulihora or rice rava pulihor is also called as pindi pulihora. Rava pulihora made with rice rava. We get rice rava in the stores. We can use it or we can make rice rava at home also. For now I am using store bought rice rava only to make biyyam rava pulihora. We can make rava pulihora in two ways, one is rava pulihora with tamarind and another one is without using tamarind instead using lemon juice. But we like rava pulihora with tamarind only.
There are a couple of biyyam rava recipes in the website. You can check them
uppu pindi,
dibba rotte,

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Biyyam Rava Pulihora Recipe | How to make Rice Rava Pulihora | Rava Pulihora Recipe
Author: Sailaja Angara
Preparation Time: 10 M
Cooking time: 30 M
Servings: 6 People

Biyyam Rava Pulihora -- is a one pot recipe South Indian broken rice based recipe.

Ingredients:

2 Cups Rice Rava/Biyyam Rava

4 cups Water

Salt to Taste

1 Tsp Turmeric Powder

1 Cup Tamarind Juice

4 Tbsp Oil

2 Tbsp Peanuts

1 Tbsp Black Gram

1 Tbsp Bengal Gram

1 Tbsp Mustard Seeds

1 Tbsp Cumin Seeds

5 to 7 Green Chillies

1 Tbsp Ginger finely Chopped

1 Tsp Asafoetida/Hing

7 to 9 Curry Leaves

Procedure:

1. Slit green chillies, finely chop ginger.
2. Soak tamarind for half an hour.
3. Extract juice from the tamarind and keep aside.
4. In a thick bottomed kadai, add water, a spoonful of oil.
5. Let the water come to rolling boil.
6. Add the rice rava/biyyam rava.
7. Mix it well and allow it to cook.
8. Once the biyyam rava cooked softly, remove from heat and spread on a wide plate.
9. Let it cool completely.
10. Againg heat oil in a kadai, add peanuts.
11. Fry them and let them turn light brown, add black gram and bengal gram.
12. Add mustard seeds and cumin seeds.
13. Allow them to splutter, add hing.
14. Add slit green chillies and chopped ginger.
15. Fry them for a while. Add turmeric powder and salt.
16. Add tamarind juice and mix it well.
17. Let the tamarind juci cook till it becomes thick.
18. And the tamarind paste leaves oil.
19. Switch off the flame and add the the above paste to the cooked biyyam rava.
20. Mix it well so that all the tamarind paste combines well with the biyyam rava.
21. Serve biyyam rava pulihora recipe with pachi pulusu.

Poha Dosa Recipe | How to make Poha Dosa (Atukula Atlu)

Hi friends, Thank you friends for visiting my blog. Today's recipe is Poha Dosa. It is made with flattened rice or poha is really a tasty breakfast. I learned the poha dosa recipe from my Mother-in-Law. This the best poha dosa recipe I ever tasted. We have to prepare poha dosa batter well in advance. The poha dosa batter should be fermented. So we have to prepare atukula atlu batter well in advance. Fermentation of poha dosa batter depends on the weather conditions of the place we reside. In warm climate fermentation takes fast and in cold climate it takes longer time to ferment. Use only sour curd or buttermilk, this acts as a fermenting agent.Due to it's high fiber content, Poha is excellent for breakfast. It is easy to digest. Poha is also rich source of iron. Poha is also good for weight loss.
Please check different varieties of recipes with flattened rice
Poha upma,
curd poha,
Poha vada,
Atukulu pulihora.

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Poha Dosa Recipe -- How to make Poha Dosa (Atukula Atlu)
Author: Sailaja Angara
Preparation Time: 20 M
Cooking time: 5 Mins each dosa
Servings: 6 people >

Poha Dosa -- A best breakfast recipe.

Ingredients:

1 and 1/2 Cup Poha/Flatten Rice/Atukulu

1 and 1/2 Cup Rice

1 Tsp Fenugreek Seeds

1 and 1/2 Cup Sour Curd

Salt to Taste

Oil to make Dosa

Procedure:

1. Wash rice thoroughly.
2. Add poha. Wash them again.
3. Add sour curd to it.
4. Add little water and soak it for four to five hours.
5. Grind it to make a smooth paste.
6. Do not add water while grinding it.
7. Allow this to ferment for at least 8 hours.
8. If the batter ferments properly, the consistency of the batter liquifies.
9. Add salt to the batter, when we are ready for making dosa.
10. Heat dosa tawa, sprinkle little water on it to check the heat.
11. If the water sizzles and evaporates fastly, then the tawa is ready to make poha dosa.
12. Pour slowly a ladle full of dosa batter on it.
13. Allow the poha dosa to cook for a minute. Then add a spoonfull of oil.
14. Let poha dosa cook for 2 mins on a medium flame.
15. Flip it and cover it.
16. Allow it to cook for another 2 minutes.
17. Take it off from the tawa.
18. Serve hot Poha dosa with coconut chutney, onion chutney or any other spicy chutney.

Curry Leaves Rasam Recipe | How to make Curry Leaves Rasam Recipe (Healthy Rasam)

Hi friends, Thank you friends for visiting my website. Today's recipe is another healthy rasam made with curry leaves. I call it as healthy rasam recipe. The ingredients we use in this are healthy for the cold, cough and seasonal sickness. I have learned this recipe from my domestic assistant. She used to prepare this healthy rasam recipe whenever she feels sick. We have to make a spice masala to prepare tasty helathy rasam recipe. My domestic assistant used to get the ingredients blended in my blender jar. So I also learn this and started preparing it whenever we have cold climate. It is healthy rasam even for kids too. The ingredients in tasty healthy rasam recipe are good for digestion and helps in clearing the congestion in the throat. I named it as Curry Leaves rasam as we take more of curry leaves than the other ingredients.
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For more helathy and tasty rasam recipes click here.

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Curry Leaves Rasam Recipe | How to make Curry Leaves Rasam Recipe (Healthy Rasam)
Author: Sailaja Angara
Preparation Time: 15 M
Cooking time: 20 M
Servings: 6 people

Curry Leaves Rasam -- a best accompaniment for rice.

Ingredients:

1 Cup Curry Leaves

1 Tbsp Ginger

1 Tbsp Garlic

1 Tbsp Coriander Seeds

1 Tbsp Black Pepper Seeds

1 Tsp Ajwain

1 Tsp Dry Ginger Powder

1 Tbsp Tamarind

Salt to Taste

1 Tsp Turmeric Powder

1 Tbsp Oil

1 Tsp Mustard Seeds

1 Tsp Cumin Seeds

1 Red Chilli

Procedure:

1. Discard the curry leaves from the stems and wash them thoroughly.
2. Soak tamarind in water for half an hour.
3. In a blender jar add curry leaves, coriander seeds, black pepper seeds, and
4. Then ginger, garlic, ajwain, and lastly dry ginger powder.
5. Blend them to make smooth paste.
6. Heat oil in a kadai, add mustard seeds, cumin seeds and red chillies.
7. When they start splutter add the above grounded paste.
8. Saute it till the aroma comes out and the oil separates. For about 5 to 10 mins in low flame.
9. Extract juice from the soaked tamarind.
10. Add the tamarind juice also to the above masala.
11. Add salt and turmeric powder.
12. Allow this to boil for about 10 mins.
13. Lower the flame and again let it boil for another 5 mins.
14. Serve Curry leaves rasam with hot piping rice.

Goru Chikkudukaya Curry Recipe | How to make Goru ChikkuduKaya Curry | (Cluster Beans Curry | GuarPhali Curry)

Hi friends, today's recipe is Goru ChikkuduKaya curry recipe. They are called cluster beans in English or guarphali in Hindi. This recipe is a best accompaniment for rice as well as roti or chapati also. We make Cluster beans curry normally a dry one in our home, but I am bored of making those dry curry, So I searched in google clustber beans recipe gravy. I found this recipe. I tried and all our family members liked it very much. Then onwards this goru chikkudukaya curry recipe has become a part my menu.
You can check out for different recipes of
Goru chikkudukaya curry,
Goru Chikkudukaya Kobbari Kura here.
Cluster beans are good for health. They are rich in fiber and a great source of protein, vitamins, minerals, antioxidants, and phytonutrients. They contain vitamins A, B1, B2, C, E, and K, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, and fiber. They also contain antioxidants, which protect against cancer and heart disease.

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Goru Chikkudukaya Curry Recipe | How to make Goru ChikkuduKaya Curry | (Cluster Beans Curry | GuarPhali Curry)
Author: Sailaja Angara
Preparation Time: 15M
Cooking time: 20M
Servings: 4 People

Goru Chikkudukaya Curry -- A best accompaniment for rice, roti and chapati.

Ingredients:

1 and 1/2 Cup Goru Chikkudukaya/GuarPhali/Cluster Beans

6 to 8 Garlic

2 Tbsp Raw Peanuts

1 Tbsp Coriander Seeds

1 Tbsp Besan

1/2 Tbsp Red Chilli Powder

1 Tsp Turmeric Powder

Salt to Taste

2 Tbsp Oil

1/4 Tsp Ajwain

1 Tsp Cumin Seeds

1 Onion

1 Tomatoes

5 to 7 Curry Leaves

1 Green Chilli

Procedure:

1. Chop onions and tomatoes into small pieces. Chop green chilli also.
2. Make goru chikkudukayalu into 2" inches long pieces.
3. In a blender jar add garlic, raw peanuts, coriander seeds, red chilli powder, besan and turmeric powder.
4. Make a fine powder of it.
5. In a thick bottom kadai or pressure cooker, heat oil.
6. Add cumin seeds and ajwain. Let them pop.
7. Add onions and saute them till they turn translucent.
8. Add curry leaves and chopped green chillies.
9. Add tomatoes and saute them till they become soft and mushy.
10. Add salt and mix well.
11. Add the above grounded spice mix.
12. Add goru chikkudukaya /GuarPhalli piecesand mix them well.
13. Add 1 cup of water.
14. Close the lid of the pressure cooker and let it cook for 2 whistles.
15. Once the pressure goes off, open the lid and cook for 2 minutes.
16. If cooking in a kadai, cook till the goru chikkudukaya becomes soft.
17. Serve goru chikkudukaya curry recipe with hot piping rice or roti or with chapati.