Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is carrot moong dal curry. Carrot moong dal curry recipe is really a very simple and tummy friendly curry. Carrot curry can be served with rice. Carrots are good for healthy vision, and also helps in controlling blood sugar levels. Carrots are said to be very less calorie food. Carrots can be consumed raw also. Normally we see the raw carrots in salads. Carrots have relatively good source of solulable fibers which can help in improving the gut health. Though they are root vegetables but carrots are good for diabetics also.
Sometimes we may fall short of the vegetables. But we cannot avoid making curry, in such crisis times adding any dal and onions helps in increasing the quantity of the curry. We have some such nice curries in the website. Normally these are dry in the texture and can be served with challa mirapakayalu and hing oil.
Check out for other dal curry recipes for lunch boxes: Raw Banana MoongDal curry Banana Stem Moong Dal Curry Sorakaya Pesarapappu Curry Ponnaganti Aku Curry
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Carrot Moong Dal Curry Recipe | How to make Carrot Moong Dal Curry | (Side dish for rice) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
Carrot Moongdal Curry -- side dish for rice.
Ingredients:
6 Medium size Carrots
2 Tbsp Moong Dal/Pesarapappu
2 Medium Onions
4 Green Chillis
Salt to Taste
1/2 Tsp Turmeric powder
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Urad Dal
1 Tsp Chana Dal
2 Red Chillis
1/4 Tsp Asafoetida
5 to 7 Curry Leaves
Procedure:
Soak moong dal for half an hour.
Wash and Peel the skin of carrot and grate them using grater.
We can cut them into small cubes also, but I prefer grating only.
Chop onions and slit green chillis.
Heat oil in a kadai, add chana dal and urad dal.
Once the dals start changing the colour add mustard seeds and cumin seeds.
Allow them to splutter and add dry red chillis and curry leaves.
Saute all of them for a minute. Add slit green chillis.
Add chopped onions and fry them till they turn translucent.
Add soaked moong dal.
Add grated carrot and mix them well.
Sprinkle little water and cover.
Allow the moong dal to cook till soft.
Do not over cook the dal, it should retain its shape.
Add salt and turmeric powder.
Mix them well and allow the salt combines with the curry.
Cook on high flame for a while so that the entire moisture evaporates.
Do not burn it.
Once the curry becomes dry, switch off the flame and transfer the curry into serving bowl.
Serve carrot moong dal curry with hot piping rice.
Hifriends, thank you friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is andhra bachalikura ava pulusu. Bachali kura is called Malaysian spinach or chinese spinach in English. We can make dal, ava pulusu i.e. stew with mustard masala and also curry clubbed with elephant foot yam aka kandabachali kura. Kandabachali kura is considered to be the most esteemed curry in every occasion mainly during marriages. All of them have to be accompanied only with hot piping rice.
The recipe I am mentioning will be in semi liquid consistency. Bachali kura ava pulusu is a mixture of sour and bitter taste. Sour because of the tamarind we use and bitter because of the little mustard seeds we use in it. Ava pulusu is mainly made only in the eastern parts of Andhra Pradesh. Any Ava pulusu is a no onion and no garlic recipe.
Check out for other recipes here: Chintakaya Ava Pulusu Kanda Bachali kura
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Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is besan ladoo. Besan ladoo, besan atta ladoo or besan ke ladoo is a popular sweet made with gram flour, powdered sugar and ghee. Normally besan ki ladoo is made during diwali or raksha bandhan. Of course you can make it at any time. Besan ladoo melts in the mouth easily. Besan ladoo is made almost all parts of India with different variations. Some use besan or gram flour and some roast chana dal and grind it to coarse powder and prepare ladoo. Either way we can prepare them to get a tasty besan ladoo. The easiest and simple sweet can be made by anyone. Besan laddo recipe takes very less time to prepare also.
Check out for other ladoo recipes in the website like: Boondi Ladoo Rava Ladoo Dry Fruit Ladoo Coconut Ladoo Besan Khoya Ladoo Putnala ladoo Mothichur Ladoo Til Ladoo
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Besan Ladoo Recipe | How to make Besan Ladoo at home | (Raksh Bandhan special) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 13 Ladoos
Besa Ladoo - simple sweet for raksha bandhan and diwali.
Ingredients:
1 Cup Besa/Gram Flour
1 Cup Powdered Sugar
1 Cup Ghee
1/2 Tsp Cardamom Powder
10 to 12 Cashew Nuts
Procedure:
Grind sugar to make smooth powder.
Heat ghee in a thick bottomed pan.
Add cashew nuts and fry them till they become golden brown.
Keep them aside.
Again heat ghee in the same kadai, add gram flour or besan.
On a low flame roast the besan till it turns aromatic.
We need to roast it only in low flame. If not the flour burns and the ladoo tastes bitter.
Once the besan changes its colour to light brown, switch off the flame.
Transfer the fried besan into a mixing bowl.
Add powdered sugar. Cardamom powder and fried cashew nuts too.
Mix all of them well.
Allow this besan ladoo mixture to cool completely.
Once the mixture cool down make ladoos of your choosy size.
We can store these ladoos for 10 to 15 days. Store them in an airtight container.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today I am posting the 3 basic offereings to the goddess Varalakshmi for Shravana Shukravaram puja or on Varalakshmi Vratam puja. It is mainly celebrated in Telugu states of India and Telugu people across the globe. Normally Shravana Masam comes in the months of July or August of the gregorian calendar. According to the Hindu Lunar Calendar Śrāvaṇa (Sanskrit: श्रावण) is the fifth month. The Varalakshmi puja is performed on 2nd Friday or on the Friday that comes before the full moon day of Shravana Masam. Though we can do the puja on all Fridays in the Sharvana Masam, but the main festival falls on the specific day, i.e. 2nd Friday of the month. It can be performed by both married women as well as unmarried girls too. It is for the well being of the family and the self. Here I am not giving Dos and Don'ts of the puja, it varies from family to family. Here I am giving the list of the basic offerings or prasadams we are supposed to do to the goddess.
The main important prasadams are:
Vadapappu(Soaked Moong Dal) and Panakam(Jaggery water),
Pulihora,
Boorelu,
Daddojanam(dhadhi means curd - Curd Rice),
In the above mentioned prasadams vadapappu and panakam are regular prasadams/offerings in every festival. Normally they are not counted along with other offerings, but they will be there. They are very easy to make. Below I am giving every single item separately and giving the post link and also video link except to vadappau and panakam. Follow the instructions and enjoy your festival with a moment of happiness!!!
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Hi friends, thnk you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is majjiga charu. Majjiga charu is typical Andhra recipe. Do not get confused with majjiga pulusu and majjiga charu. Majjiga charu is a very simple and easy recipe whereas majjiga pulusu needed a masala to be grinded and added. We do not add any vegetables in majjiga charu but in majjiga pulusu we can add bottle gourd, carrot, bachali akukura and onion. We have to add at least one of them. Preparation of majjiga charu varies from house hold to house hold. Some people add simple tadka and sauted onions and chillis to the butter milk. Some grind chillis and garlic and saute them along with tadka and onions and add them to the buttermilk. Some use sour curd and some use fresh thick buttermilk. I picked it from one of my neighbour in Guntur when we were there. so, let us get into the recipe.
Check out for other simple buttermilk based recipes here: Menthi Majjiga Majjiga Pulusu Vankaya Perugu Pachadi Potlakaya Perugu Pachadi Kadhi Punjabi Kadhi
Click the link below for a detailed recipe video. Please like, share and subscribe to easyvegrecipes YouTube channel for video recipes. And click the BELL icon for further notifications.
Majjiga Charu Recipe | How to make Majjiga Charu | (Buttermilk Stew) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4 People
Majjiga charu for rice or roti.
Ingredients:
1 Cup Curd
1 Onion
3 to 4 Green Chillis
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
5 to 7 Curry Leaves
1 Tbsp Coriander Leaves
Salt to Taste
1 Tsp Turmeric Powder
Procedure:
Chop onions and slit green chillis.
In a mixing bowl, add curd and stir it well to get thick buttermilk.
Or we can churn it with churner also.
The buttermilk should be thick only.
Heat oil in a kadai, add mustard seeds, cumin seeds, red chillis and curry leaves.
When they start spluttering add chopped onions and slit green chillis.
Hi friends, Thank you all friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is kerala style green papaya curry. Green papaya has anti-inflammatory properties for benefitting patients of asthma, osteoarthritis, gout and rheumatoid arthritis. This food helps women in periods of pain. Consumption of unripe papaya contracts the womb's muscles for easy and regulated menstrual flow. It also prevents menstruation cessation. The extracts of green papaya help to reduce skin inflammation and also promote wound healing.
It is recommended for new mothers to increase lactation. Green unripe papaya is believed to improve the immune system and prevent illnesses such as recurrent ear infections, colds and flu. Interestingly, consumption of papaya helps restore normal intestinal flora that is destroyed due to the long-term use of antibiotics.
Check out for other curry recipes in the website: Tangy Pumpkin Curry Palak poriyal Banana Flower Curry Kanda Bachali Curry Sorakaya PesaraPappu Curry
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Kerala Style Green Papaya Curry Recipe | How to make green papaya curry | (Kerala Style) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
Green Papaya curry for roti or rice.
Ingredients:
1 Green Papaya/ Raw Papaya
1 Cup Fresh Coconut
1 Onion
1 Tomato
1 Tbsp Tamarind
Salt to Taste
1 Small Onion
4 to 6 Garlic
1/4 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
1 Tsp Coriander Powder
2 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
1/4 Tsp Asafoetida
4 to 5 Curry Leaves
Procedure:
Chop green papaya, onions and tomato.
Soak tamarind in water for half an hour.
Extract thick juice out of it and keep it aside.
Grind fresh coconut, onion, red chilli powder and coriander powder into a smooth paste.
In a thick bottom pan add cubed green papaya, onion and tomato pieces..
Add water till the veggies immerse.
Add tamarind juice, salt and turmeric powder in it.
Let the veggies cook till the papaya pieces become soft and mushy.
Add the above made coconut paste and combine well.
Allow this to cook for 2 minutes or till the moisture goes off.
Heat oil in another pan, add mustard seeds, cumin seeds and red chilli.
When they start splutter add curry leaves and asafoetida.
Add the tadka to the curry and mix it well.
Serve Kerala style green papaya curry with hot piping rice or roti.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is bajra instant dosa. Bajra is another millet known as pearl millet. Bajra is also good for health. Daily consumption of bajra helps in controlling blood pressure and also good for managing diabetes.The higher intake of bajra helps in healthy hair, skin and nails. Bajra or pearl millet can consumed in different ways like roti, and dosa. Already have a dosa recipe with the whole bajra in the website.
Check out for other millet recipes along with bajra roti and dosa here: Bajra Dosa Bajra Roti Jowar Roti Jowar Dosa Maize Flour Dosa Jowar Idli Foxtail Millet Dosa Ragi Dosa
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Bajra Instant Dosa Recipe | How to make instant Bajra Dosa Recipe | (Instant breakfast recipe) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 4 Dosas
Bajra Dosa and instant breakfast can be made within 15 mins.
Ingredients:
1/2 Cup Bajra Flour
1 Tbsp Rice Flour
Salt to Taste
1 Tsp Red Chilli Powder
2 Green Chillis
1 Onion
1 Tbsp Coriander Leaves
1 Tsp Oil
1/2 Tsp Cumin Seeds
Procedure:
Chop onion, green chilli and coriander leaves.
In a mixing bowl add bajra flour and rice flour.
You can add wheat flour instead of rice flour.
That is optional. I used rice flour only to get crispy dosa.
Add salt, red chilli powder.
Mix them well.
Add chopped onion, green chillis and coriander leaves.
Add cumin seeds and mix all of them well.
Add water and mix it.
Check that there should not be any lumps formed.
Add more water to make the dosa batter thin and runny.
Heat dosa tawa and sprinkle some water to check the hot of the tawa.
If the water sprinkled sizzle the tawa is ready to make dosas.
Use a tumbler to pour the dosa batter all over the dosa tawa.
We cannot spread the dosa as the batter would be runny.
Spread a spoonful of oil and allow the dosa to cook for 2 minutes.
Flip the dosa and cook for another minutes.
Serve Bajra instant dosa with onion chutney and palli chutney.
hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is chukka kura pulusu. Chukka kura is known as green sorrel in English according to Google. Chukka kura is a leafy vegetable rich source of fiber, vitamin A, B, and C and many other micro nutrients. Chukka kura is also rich in proteins and carbohydrates also. Chukka kura can be used in making dal and pulusu. We can try making pachadi also. Chukka kura has got sour taste, hence we need not add any tamarind juice. But in this recipe I am adding a little of tamarind juice because I use methi leaves and coriander leaves also along with the chukka kura. It has got a different taste.
Check out for other pulusu recipes in the website: Majjiga Pulusu Tomato Pulusu Gongura Pulusu
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Chukka Kura Pulusu Recipe | How to make Chukka Kura Pulusu | (Green Sorrel Stew) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
chukka kura pulusu for rice and roti.
Ingredients:
1/2 Cup Chukka Kura/Green Sorrel
1/4 Cup Methi leaves
1 Tbsp Coriander Leaves
1 Onion
1 Cup Toor Dal
1 Green Chilli
1/2 Cup Thin Tamarind Juice
Salt to Taste
1/2 Tbsp Red Chilli Powder
1 Tsp Sambar Powder
1/4 Tsp Asafoetida
1 Tsp Turmeric Powder
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
5 to 7 Curry Leaves
Procedure:
Chop onion length wise.
Discard all the leaves from their stems and chop them too.
Wash the leaves under water until they are clean.
Pressure cook the toor dal for 3 whistles.
Once the pressure goes off, mash the dal and keep it aside.
Heat oil in a thick bottomed pan.
Add mustard seeds, cumin seeds and assfoetida.
When they start spluttering add red chilli and curry leaves.
Add onions and sute them till they turn soft.
Add washed all leafy vegetables, chukka kura, menthi kura and coriander leaves.
Saute them well till the rawness goes off.
Chukka kura turns mushy and methi and coriander turns soft.
We have to saute them till such time.
Add salt and turmeric powder.
Add tamarind juice and slit green chilli too.
Mix them well and cook for 5 to 7 minutes.
Once the onions cooked completely add sambar powder and let it boil.
When the pulusu reaches rolling boiling add cooked toor dal.
Combine all of them well and allow the pulusu to boil for another 2 minutes.
Serve chukka kura pulusu with hot piping rice or roti.
Hi friends, thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is sorakaya pesarappau curry. Sorakaya or anapakaya is the name for bottle gourd. Sorakaya or Bottle gourd is low in calories and contains water. Sorakaya or bottle gourd is also richin dietary fibre and contains less fat and cholesterol. And also sorakaya keeps the body hydrated and cool in summers. Hence, it is the best option for weight lose journey. We can cook sorakaya or bottle gourd in many ways like curry, dal, pulusu or kofta curry. Lauki or sorakaya or bottle gourd is readily available vegetable all over India. The recipe which I am posting right now is Andhra style bottle gourd curry. This bottle gourd curry is for rice. Every 100Grms bottle gourd curry have 4% calories of our daily in take. Check out for other sorakaya recipes here: Sorakaya Vadalu Lauki Kofta Curry Sorakaya Ava Kura
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Sorakaya Pesarapappu Curry Recipe | How to make Sorakaya Pesarapappu Curry Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Sorakaya pesarapappu curry for rice.
Ingredients:
5" Sorakaya/Bottle Gourd
1/4 Cup Moong Dal/Pesarapappu
3 to 4 Green Chillis
Salt to Taste
1 Tsp Turmeric Powder
1 Onion(Optional)
1 Tbsp Oil
1 Tsp Urad Dal
1 Tsp Chana Dal
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
5 to 7 Curry Leaves
1 Tsp Asafoetida
Procedure:
Soak moong dal/ pesara pappu for half an hour.
Peel and cut the sorakaya into 2" cubes.
Wash them and add water, salt and turmeric powder.
Pressure cook for 2 whistles.
Once the pressure cools down, drain excess water.
Allow this to cool for a while.
Heat oil in a kadai, add chana dal and urad dal.
When the dals changing colour, add mustard seeds and cumin seeds.
Add asafoetida, slit green chillis and curry leaves.
If adding onions add them and saute.
Add soaked moong dal.
Sprinkle little water and cover and cook.
Cook the moong dal till is cooked 50%.
Once it is 50% done, add cooked sorakaya pieces.
Saute them till the moisture in the vegetable dries out.
Hi friends, Thank you all visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is gulab jamun made with khoya or kova. Soft, spongy and melt in mouth, gulab jamun, drenched in sugar syrup is an Indian traditional sweet. This is a very famous and liked by one and all. It is made with khoya, but now a days many instant mixes available in the market. With the instant mix, making it is very easy, but the taste differs from the one made with khoya. Once we taste the jamun made with khoya, we won't like to have he ready mix gulab jamuns. I made them with khoya this time. All of us in my family liked very much. This I made as my kids' Birthday special. I have learned it from my neighbouring friend Geetha, who makes them only with khoya. Some people add rose water also but I skipped this step as we did not like the flavour of it.
We can use khoya from the stores or else if we have enough time to make it we can make khoya also at home. But make sure that it should be fresh and a bit tighter and harder. Add a little all purpose flour to it and make jamuns.
You can find 3 sweets made with khoya in the website here: Besan Khoya Laddu Kova Kajjikayalu Carrot Halwa
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Gulab Jamun Recipe | How to make Gulab Jamun | (Gulab Jamun with Khoya / Kova) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 20 Pieces
Gulab Jamun - An Indian traditional sweet can served in any festival.
Ingredients:
250 Grms Fresh Unsweetened Khoya/Kova
4 Cups Sugar
3 Cups Water
1 Tsp Cardamom Powder
1 Tbsp Paneer
1 Tsp Baking Powder
4 Tbsp Maida/All purpose flour
Oil for Frying
3 Cups Water
1 Tbsp Rose Water
Procedure for Jamuns:
Knead the khoya with the inner part of our wrist. And till the grainy texture goes off.
The texture of the khoya should be soft.
Mash it for 10 to 15 minutes and mash in portions.
Paneer should also be mashed to make smooth texture.
Add the mashed paneer to the khoya and mash it again for another 5 minutes.
Add maida gradually to the khoya.
Again knead it.
Add baking powder also.
Knead the khoya till it won't stick to our hands.
Allow this jamun dough to rest for 5 minutes with damp cloth.
After 5 minutes make small balls out of the dough.
Keep the damp cloth over the dough, this would kkep the dough moistured.
Make small lemon sized roundels with the dough.
We can make 20 to 25 dough balls with it.
Procedure for Sugar Syrup:
Add sugar and water. Mix till the sugar dissolves. Bring it to boil.
Boil it for 3 to 5 minutes or till the bubbles appears.
Make a thin syrup.
Add cardamom powder and add rose water if adding.
Keep it aside. Do not allow the syrup to cool completely.
Procedure for Jamun Frying:
Heat oil for frying in a kadai.
The oil should neither too hot nor too cool.
Check the heat of the oil.
If we drop a small dough ball, it should slowly rise to top of the oil.
And the bubbles around it should also appear slowly.
If the oil is too hot switch off the flame and allow it to cool for a couple of minutes.
With the help of a spoon slowly stir the oil.
While stirring the oil drop each dough ball into it.
Keep stirring the oil, so that the dough ball would not stick to the bottom of the kadai.
And also it would cook uniformly.
Add as many as jamuns dip into the oil.
Fry them on an exteme low flame only.
Do not burn or over cook them.
Fry the dough ball till it turns into golden brown color.
Slwoly remove them from the hot oil and immediately drop them in the lukewarm sugar syrup.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is dosakaya pappu or dal with yellow cucumber. Dosakaya or yellow cucumber is mostly available in Andhra and Telangana. We can make dal, pachadi and pulusu with dosakaya. Normally dosakya has a tangy taste but sometimes we get bitter dosakaya which we have to discard. Dosakaya pappu is a delicious dal, a combination of dosakaya and toor dal. Some people add onions and tomato also in it. Normally I do not add anything just dosakay and toor dal with spice powders and tadke. Dosakaya is the most comforting and flavourful delicacy in Telugu cuisine. Dosakaya pappu can be made pretty quickly with minimal ingredients. Dosakaya is one such vegetable which has very low calories and fats. And also interestingly no cholesterol.
Check out for other dosakaya recipes: dosakaya avakaya, dosakaya pulusu, dosakaya pachadi, dosakaya kalchina pachadi,
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Dosakaya Pappu Recipe | How to make dosakaya pappu | (Dal with Yellow Cucumber) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 people
Dosakaya or yellow cucumber pappu serve it with hot piping rice and challa mirapakayalu.
Ingredients:
1 Dosakaya/Yellow Cucumber
1/2 Cup Toor Dal
Salt to Taste
1 Green Chilli
1 Tsp Turmeric Powder
1 Tsp Red Chilli Powder
4 to 6 Curry Leaves
Fistful Coriander Leaves
1 Tsp Asafoetida
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
Procedure:
Peel the skin of dosakaya and cut into 1" cubes.
Do not discard the seeds and mushy part of dosakaya. Use that also in pappu.
Pressure cook toor dal and dosakaya separately for 2 to 3 whistles.
Add salt and turmeric powder when cooking dosakaya.
Heat oil in a kadai, add mustard seeds and cumin seeds.
When they start spluttering add asafoetida and red chilli.
Add curry leaves and coriander leaves also.
Saute them well.
Add cooked dosakaya and mix it well.
Do not add salt and turmeric powder as we already added them while pressure cooking dosakaya.
Allow this to cook for 2 to 3 minutes.
Meanwhile mash the cooked toor dal.
Add the mashed dal also to the above dosakaya.
Add red chilli powder and mix them all well.
Allow the lentils along with dosakaya cook for about 2 minutes.
Serve dosakaya pappu with chall mirapakaya and a spoon of ghee with hot piping rice.
Hi friends, Thank you all friends for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is peanut chutney. Peanut chutney is my all time favourite chutney. The Andhra peanut chutney can be a good accompaniment for dosa and idly and even for upma. Andhra peanut chutney for dosa can be prepared in different ways, presently I am posting the best peanut chutney recipe. Palli chutney can be made with coconut or without coconut. We can add garlic or even we can skip it. Peanut chutney recipe can be with red chillis and green chillis. Or we can prepare it only with either of the chillis like red or green.
Check out other chutney recipes for idli dosa: Tomato Chutney Palli Chutney Green Chilli Chutney Coconut Chutney
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Peanut Chutney Recipe | How to make Peanut Chutney | (peanut chutney for dosa) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Peanut chutney for dosa idli.
Ingredients:
1 Cup Peanuts
8 to 10 Green Chillis
Salt to Taste
2 Tbsp Oil
1 Tbsp Mustard Seeds
1 Tbsp Urad Dal
1 Red Chilli
5 to 7 Curry Leaves
1/4 Tsp Asafoetida
3 to 5 Garlic(Optional)
3 to 5 strings Tamarind
Procedure:
Dry roast peanuts till the aroma comes out on a low flame.
Roast them till they turn brown.
keep them aside to cool.
Heat oil in a kadai, add half portion of urad dal and mustard seeds.
Saute them till the mustard seeds pop up.
Add green chillis and garlic.
Keep them aside to cool.
Remove the skin of peanuts and clean them.
In a blender jar add peanuts, green chillis, urad dal, mustard seeds and salt.
Add tamarind and garlic(optional), blend all of them to make chutney.
Again heat oil in another kadai, add urad dal and mustard seeds.
when they pop up add curry leaves, asafoetida and red chilli.
Hi friends, thank you all for visiting my website and @EATeasyvegrecipes youtube channel. It is very encouraging to see people visiting and commenting over phone on my recipes. Today's recipe is Chow Chow or Chayote or Bengaluru Vankaya curry. Chow chow belongs to the gourd family. Chow chow is quite tasteless vegetable, but rich in Vitamin C and potassium and also very less calorie food. Normally cho chow is used in sambar or kootu. Chow chow is a South Indian vegetable mostly available in Southern parts of India. I live in Hyderabad, I do not get this vegetable frequently. Only when I go to big markets or wholesale markets I may get it. But in local markets rarely I get this. Coming to the recipe it is quite simple and easy. Takes very less oil and can be prepared in lessthan 10 mins. Though it has a bland taste, to enhance the taste combine it with some coconut and green chillis. We can add onions and garlic also. Recently I am preferring to make no onion no garlic curries.
Check out for other curry recipes without onion and garlic: Kanda Bachali Kura Banana Flower Curry Patoli Cabbage Poriyal Panasa Pottu Curry
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Chow Chow Curry Recipe | How to make Chow Chow Curry | (Chayote /Bengaluru Vankaya Curry) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Chow Chow curry for rice.
Ingredients:
250 Grms Chow Chow/Chayote/Bengaluru Vankaya
Salt to Taste
3 to 5 Green Chillis
1 Cup Coconut
1 Tsp Turmeric Powder
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Urad Dal
1 Tsp Chana Dal
1 Red Chilli
1/4 Tsp Asafoetida
4 to 6 Curry Leaves
1 Red Chilli
Procedure:
Peel the skin of the chow chow.
Remove the seed present in center and cut them into 1" cubes.
We can pressure cook them for two whistles to make it fast cooking.
Or we can steam cook to retain the texture.
Cooking way is to left to our choice and time.
Add salt and turmeric powder while cooking the chow chow.
Drain out excess water. Allow this to cool.
Heat oil in a kadai, add urad dal and chana dal.
When the dals started changing colour add mustard seeds and cumin seeds.
Let them splutter, then add asafoetida, curry leaves and red chilli.
Add the cooked chow chow.
Saute them for 2 to 3 minutes on a low flame.
In a blender jar add fresh coconut and green chillis.
Grind it to make a coarse paste.
Add the coconut green chilli paste to the chow chow.
Combine them well and check salt.
If needed add some.
Serve chow chow curry with hot piping rice and fried chall mirapakayalu.
Hi friends, Thank you all for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is Pesara kattu. Pesara kattu is a very simple preparation with moong dal i.e. husked green gram. Pappu is dal or lentils in Telugu. Pappu or dal is an integral part of Telugu cuisine. Normally we use toor dal in our day to day cooking. Toor dal takes a little longer time to digest. So to keep light on stomach and to get easily digestable, prepartion with pesara pappu or moong dal is advisable. Specially to people with stomach upsets. Pesara kattu is mild in taste and it can be prepared in under 15 minutes.
We make pesara kattu in a little different way. I normally do not add any vegetables or onions and garlic. It is little bit sour in taste as I add lemon juice to it.
You can check out other recipes with pesara pappu or moong dal from the website like: Pesara Pappu Charu Pesara Pappu Pulusu Chintakaya Pesara Pappu Pulusu
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Pesara Kattu Recipe | How to make Pesara Kattu | (no onion no garlic) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
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Ingredients:
1 Cup Pesara pappu/Moong dal
2 to 3 Green chillis
2" long Ginger
Salt to Taste
1/4 Tsp Turmeric Powder
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Cumin Seeds
1 Red Chilli
5 to 7 Curry Leaves
Fistful Coriander Leaves
1 Tsp Asafoetida
2 to 4 Lemon
Procedure:
Chop green chilli and ginger.
Thoroughly wash moong dal under water and keep aside.
Heat oil in a thick bottomed pan.
Add mustard seeds and cumin seeds.
Allow them to splutter. Add asafoetida.
Add red chillis and chopped green chillis and ginger.
Saute them well and add water, so that the chillis and ginger won't burn.
Add washed moong dal or pesara pappu.
Allow this to cook for 10 to 12 minutes.
Once the dal cooked and turns mushy add turmeric powder and salt.
Let the pesara kattu cook for another 5 minutes.
Add curry leaves and coriander leaves too.
Let the flavours of the leaves sink into the dal.
Switch off the flame and transfer it to serving bowl.
Squeeze juice of 2 or 4 lemons.
Lemon juice depends on the sourness we like to have.
We like the sourness so I squeeze juice of 3 lemons.
Do not cook after adding lemon juice, otherwise the dal tastes bitter.
Hi friends, thank you for visiting my website and @EATeasyvegrecipes youtube channel. Today's recipe is dondakaya crispy fry. It is a very simple recipe I love very much.Dondakaya or tindora is a widely consumed vegetable and available through out the year. Though we get fresh and tender coccinia/dondakayalu only in December and January months. We get two varieties of them, one is light green colored, thin and long in size and shape. Second one is dark green colored, fat in size and short in shape. Dondakaya crispy fry is a dry curry and can be served as a side dish for rice. Kids too like it very much. Frying the dondakayalu on a low flame till they turn crisp takes longer time.
Check out for other simple curry recipes here: Ridge Gourd Curry Snake Gourd Curry Raw Banana Curry Brinjal Curry Thotakura Curry
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Dondakaya Crispy Fry Recipe | How to make Dondakaya Fry | (Tindora fry recipe) Author: Sailaja Angara Preparation Time: Cooking time: Servings: 6 People
Dondakaya stir fry or dondakaya crispy fry -- kids favourite curry, anytime can be served with hot piping rice.
