Kothu Parotta & Pachidi

Ingredients:
cooked parotta- 3
onion- 1
ginger garlic paste- 1tsp
tomato-1
green chillies-3
turmeric- 1/4 tsp
curry leaves
eggs-2
chalna- 1 cup
Procedure:
Heat oil in kadai and fry pattai and cloves. Then add onions, ginger garlic paste, chillies,turmeric & curry leaves.When the onion gets cooked add tomato. saute for sometime. Then add parotta and fry for a minute. Now add eggs,salt and pepper. Blend everything together. When the egg is almost done add chalna and break eveything into small pieces using two spatulas. Check for seasonings. Finally add corriander leaves.

ONION PAKODA

(very popular onion snack)

Preparation Time: 7 min
Cooking Time : 25 min
Standing Time : 5-8 mins
Yield : 4 (4 servings)
Ingredient
baking pdr .. tsp 1/2
big Onion .. sliced 2
caswnuts .. pcs 10
curry leaves .. leaf 2
Ginger finely .. sliced pcs 1
Gram Flour Besan .. cup 1
Green chillies .. number 2
jeera .. tsp 1
oil or butter(for Mixture) .. tsp 3
Rice Flour .. cup 1/4
oil to fry
salt to taste

Directions

Take a bowl add very thin sliced onions, green chillies,ginger sliced,curry leaves, if you want to add caswnuts soke in water for 10min and then add it to the onions,salt mix well.

in another bowl add basen,rice flour, salt, jeera, baking powder, oil, now add the onion mixture mix well if need sprinkle water and mix well again.

Heat oil and deep fry till it is golden brown

கோழிக்கறி பகோடா

தேவையான பொருட்கள்:

கோழிக்கறி - கால் கிலோ
இஞ்சி, பூண்டு விழுது - 1 தேக்கரண்டி
மசாலா தூள் - 1 தேக்கரண்டி
மிளகாய் தூள் - 1 தேக்கரண்டி
மிளகு தூள் - 1 தேக்கரண்டி
மஞ்சள் தூள் - 1 தேக்கரண்டி
வினிகர் - 1 தேக்கரண்டி
உப்பு - 1 தேக்கரண்டி
எண்ணெய் - 4 கப்

செய்முறை:

கோழிக்கறியை தேவையான அளவிற்கு சதுரத் துண்டுகளாக வெட்டி, மஞ்சள் தூள் சேர்த்துக் கழுவி நீரை வடித்து வைக்கவும்.

அதில் மேற்கூறியவற்றில் எண்ணெயைத் தவிர மற்ற அனைத்து பொருள்களையும் கலந்து அதனை நன்றாக பிசிறி வைக்கவும்.

குறைந்தது 1 மணி நேரம் ஊற வைக்கவும்.

நன்றாக ஊறியுள்ள கோழிக்கறியை எண்ணெயில் நன்கு பொரித்து எடுக்கவும்.

கோழிக்கறி பகோடா தயார்

.

MILK CHOCOLATES

Ingredients :


Milk - 1 litre

Sugar - 350 gm

Cocoa powder - 25 gm

Refined flour - 15 gm

Cardamom - 5 nos

Ghee - 1 dsp




Method :

Remove the covering of the cardamom and grind the seeds in it. Boil 1litre milk in a vessel till it reduces to 1/2 the quantity. Sieve sugar, cocoa powder and flour together. Add this into the milk slowly and stir continuously. Keep boiling the mixture till bubbles come on top and becomes thick. Add 1/3 of ghee and stir well. Then slowly add rest of the ghee and keep stirring. When the mixture leaves the sides of the vessel, remove from fire. Add cardamom powder and immediately transfer the content to a greased vessel and keep for setting. When it cools, cut into desired shapes.

ஆட்டுக்கறி சூப் (sunday special)

ஆட்டுக்கறி சூப்

தேவையான பொருட்கள்:

ஆட்டுக்கறி - 250 கிராம்

வெங்காயம் - 1

தக்காளி - 1

அரிசி - 1 கைப்பிடி

காய்ந்த மிளகாய் - 2

இஞ்சி, பூண்டு விழுது - 2 தேக்கரண்டி

மஞ்சள் தூள் - 1 சிட்டிகை

உப்பு, பெருங்காயம் - சிறிது

பட்டை, லவங்கம், கறிவேப்பிலை - தாளிக்க

மிளகு தூள் - கால் தேக்கரண்டி

புதினா இலை - சிறிது

செய்முறை:

ஆட்டுக்கறியை சுத்தம் செய்து குக்கரில் போடவும்.

அதனுடன் நறுக்கிய வெங்காயம், தக்காளி, புதினா இலை, அரிசி, காய்ந்த மிளகாய், இஞ்சி, பூண்டு விழுது, மஞ்சள்தூள், உப்பு ஆகியவற்றைப் போட்டு தேவையான அளவு தண்ணீர் ஊற்றவும்.

குக்கரை மூடி 5 அல்லது 6 விசில் வைக்கவும். கறி வெந்ததும் தண்ணீரை வடித்துத் தனியாக வைத்துக் கொள்ளவும்.

வாணலியில் எண்ணெய் ஊற்றி பட்டை, லவங்கம், கறிவேப்பிலை சேர்த்துத் தாளித்து அதில் கறியை வேகவைத்த நீரைச் சேர்த்து கொதிக்க வைக்கவும். பெருங்காயப் பொடி, மிளகுத் தூள் தூவி இறக்கவும்.

சுவையான சூப் தயார்

Variety Coffee

Coffee Recipes

Louisiana Cafe Au Lait


Ingredients



2 c Milk
Sugar
1 c Louisiana coffee w/chicory
Put milk in saucepan; bring to a boil.
Pour hot freshly brewed coffee and milk simultaneously into cups; sweeten with sugar to taste.



Cafe Au Lait Luzianne


Ingredients



2 c Milk
1/2 c Heavy cream
6 c Louisiana coffee w/chicory
Combine milk and cream in saucepan; bring just to a boil (bubbles will form around edge of pan), then remove from heat.
Pour small amount of coffee in each coffee cup.
Pour remaining coffee and hot milk mixture together until cups are 3/4 full.
NOTE: Skim milk can be substituted for milk and cream for those who are counting calories.



Cafe Au Cin


Ingredients



1 c Cold strong French roast coffee
2 tb Granulated sugar
ds Cinnamon
2 oz Tawny port
1/2 ts Grated orange peel
Combine and mix in a blender at high speed. Pour into chilled wine glasses.



Cafe Cappuccino


Ingredients



1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel
Crush in mortar and pestal
Use 2 T. for each cup of hot water



Cafe Cappuccino Mix


Ingredients



1/2 c Instant coffee
3/4 c Sugar
1 c Nonfat dry milk
1/2 ts Dried orange peel(1 bottle)
Mash orange peel with a mortar and pestle. Stir ingredients together. Process in a blender until powdered. Use 2 Tablespoons for each cup of hot water. Makes about 2 1/4 cups of mix.



Cafe Con Miel


Ingredients



2 c Prepared coffee, (fresh, instant, or decaf)
1/2 c Milk
4 tb HONEY, more or less to taste
1/8 ts Cinnamon
Dash nutmeg or allspice
Dash vanilla
Heat ingredients in a saucepan, but do not boil. Stir well to combine. Serve as a light dessert.



Cafe De Ola


Ingredients



8 c Water
2 sm Cinnamon sticks
3 Whole cloves
4 oz Dark brown sugar
1 Square semisweet chocolate or Mexican chocolate
4 oz Ground coffee
Bring the water to a boil, the add the cinnamon, cloves, sugar, and chocolate. When the liquid comes to a boil again, skim off any foam. Reduce the heat to low and make sure the liquid does not boil. Add the coffee, and let it steep for 5 minutes. Serve the coffee in an earthenware pot with a ladle.



Cafe' Mexicano


Ingredients



1 oz Coffee liqueur
1 ts Chocolate syrup
1 ea Hot coffee
1/2 oz Brandy
1 ea Dash ground cinnamon
1 ea Sweetened whipped cream
Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream.



Cafe AlVanCocoa


Ingredients



Amaretto coffee beans
1 tb Vanilla extract
1 ts Almond extract
1 ts Cocoa powder
1 ts Sugar
Brew coffee. Add flavorings, 1 tsp. chocolate and sugar per cup. Garnish with whipped cream, chocolate and red candy sprinkles, and a chocolate- covered strawberry on top.



Cafe Royale


Ingredients



3/4 c Hot Strong Coffee
4 ts Brandy
1 Sugar Cube
Pour coffee into warmed mug. Float 2 teaspoons brandy on coffee. Put remaining 2 teaspoons brandy into a tablespoon with sugar cube. Warm spoon over hot coffee. With a match, carefully ignite brandy in teaspoon. Slowly lower spoon into coffee to ignite floating brandy. Wait 1 minute after flame has died before drinking.



Cafe Vienna Lookalike


Ingredients



1/2 c Instant coffee
2/3 c Sugar
2/3 c Nonfat dry milk
1/2 ts Cinnamon
1 pn Cloves
1 pn Allspice
1 pn Nutmeg
Blend in blender until very fine powder. Use 2 teaspoons per cup



Caffe Di Cioccolata


Ingredients



1/4 c Instant espresso
1/4 c Instant cocoa
2 c Boiling water
Whipped cream
Finely shredded orange peel or ground cinnamon
Combine coffee and cocoa. Add boiling water and stir to dissolve. Pour into demitasse cups. Top each serving with whipped cream and shredded orange peel. Serves 6 to 7.



Cajun Coffee


Ingredients



3 c Hot Strong Coffee
6 tb Molasses
6 tb Dark Rum (If Desired)
Whipped Cream
Nutmeg (Freshly Ground)
Combine coffee and molasses in a saucepan. Heat, stirring, until molasses is dissolved and coffee is very hot. Do not allow to boil. If desired place 1 Tbls. rum in each mug. Add coffee. Top with whipped cream; sprinkle with nutmeg. Do not stir before drinking.



Cappuccino Orange


Ingredients



1/3 c Powdered nondairy creamer
1/3 c Sugar
1/4 Dry instant coffee
1 Or 2 orange hard candies (crushed)
Blend all ingredients together in mixer. Mix 1 Tb with 3/4 cup hot water. Store in airtight jar.



Creamy Cappuccino


Ingredients



1/4 c Instant espresso or instant dark-roast coffee
2 c Boiling water
1/2 c Heavy cream, whipped
Cinnamon, nutmeg, or finely shredded orange peel
Dissolve coffee in boiling water. Pour into small, tall cups filling only about half full. Offer sugar. Now pass whipped cream-- everyone adds a spoonful, dashes It with cinnamon, nutmeg, or orange peel, then folds the cream into coffee



Cappuccino Royale


Ingredients



1/2 c Half-and-half
1/2 c Freshly brewed espresso
2 tb Brandy
2 tb White rum
2 tb Dark creme de cacao
Sugar
Whisk half-and-half in heavy small saucepan over high heat until frothy, about 3 minutes. Divide espresso coffee between 2 cups. Add half of brandy and creme de cacao to each cup. Re-whisk half-and-half and pour into cups. Sweeten to taste with sugar.



Cappuccino Shake


Ingredients



1 c Skim milk
1 1/2 ts Instant coffee
2 pk Artificial sweetener
2 dr Brandy or rum flavoring
1 ds Cinnamon
In a blender, combine milk, coffee, sweetener and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon. For a hot drink, pour into a mug and heat in a microwave.

மாம்பழக் கொழுக்கட்டை

தேவையான பொருட்கள்:

பச்சரிசி மாவு - 4 க*ப்
பழு*த்த மாம்பழம் - 1
ஏல*க்கா*ய் பொடி - *சி*றிது
சர்க்கரை - 50 கிராம்
நெய் - 1 தே*க்கர*ண்டி

செய்முறை:

மாம்பழத்தைத் துண்டுகளாக்கி, அதோடு சர்க்கரையும் சேர்த்து மிக்ஸியில் சாறு போல அடித்துக் கொள்ளவும்.

ஒரு பா*த்*திர**த்*தி*ல் அ*ரி*சி மாவை*க் கொ*ட்டி அ*தி*ல் நெய் கலந்து, மாம்பழ*ச் சாறு*ம் சேர்த்துப் பிசைந்து கொள்ளவும்.

மாவை மாம்பழ வடிவத்தில் கொழுக்கட்டைகளாக செய்து கொள்ளவும்.

இவற்றை எண்ணெய் தடவிய இட்லி தட்டில் அடுக்கி, ஆவியில் வேகவைக்கவும்.

மாம்பழக் கொழுக்கட்டை தயா*ர்.

Pudina chappathy

புதினா சப்பாத்தி


தேவையானவை:

கோதுமை மாவு - 2 கப்
புதினா கீரை - 2 கப்
கொத்துமல்லி - 1/2 கப்
பெரிய வெங்காயம் - 1
பூண்டு - 5 பல்
பச்சை மிளகாய் - 4
சீரகம் - 1/2 டீஸ்பூன்
உப்பு - தேவையான அளவு
நெய் - தேவையான அளவு

செய்முறை:

கோதுமை மாவில் தண்ணீர், உப்பு சேர்த்து நன்றாக சப்பாத்தி மாவுப் பதத்திற்கு பிசைந்து 1 மணி நேரம் ஊற விடவும்.

புதினாவையும், கொத்துமல்லியையும் நன்றாக அலசி பொடியாக வெட்டிக் கொள்ளவும்.

வெங்காயம், பூண்டு, பச்சை மிளகாயையும் பொடியாக்கி வைத்துக் கொள்ளவும்.

வாணலியில் சிறிது நெய் விட்டு முதலில் சீரகம் போட்டு பொரித்து, பின்னர் வெங்காயம், பூண்டு, பச்சை மிளகாய் போட்டு வதக்கவும்.

நன்கு வதங்கிய பின்னர் நறுக்கி வைத்துள்ள புதினா, கொத்துமல்லியை போட்டு சிறிது உப்பு சேர்த்து வதக்கி வைத்துக் கொள்ளவும்.

ஒரு மணி நேரம் ஊறவைத்த மாவை தேவையான சப்பாத்தி அளவில் உருட்டிக் கொள்ளவும்.

ஒரு சப்பாத்தி மீது வதக்கி வைத்துள்ள புதினா கலவையைப் தேவையான அளவு இட்டு அதன் மீது மற்றொரு சப்பாத்தி வைத்து முனைகளில் ஒட்டவும்.

மீண்டும் இதனை லேசாக உருட்டிக் கொள்ளவும்.

இதுபோன்று தேவையான அளவு தயார் செய்து வைத்துக்கொண்டு நன்கு காய்ந்த கல்லில் போட்டு இருபுறமும் நன்கு வேக வைக்கவும்.

சப்பாத்தி சடும்போது நெய் விட்டு சுட்டால் மேலும் சுவையாக இருக்கும்.

அவ்வளவுதான் குருமா தேவைப்படாத, சத்துள்ள பு*தினா சப்பாத்தி தயார்.

Chutney Recipies

Chutney Recipies-All Kinds....

Pudina Chutney

Use the following ingredients to prepare or make Pudina Chutney recipe at home.

Pudina Leaves 1 cup r 1 bunch
Raw Mango - 1/2 Cleaned, Peeled, Chopped
Sesame Seeds - 100 grams
Green Chillies/Red Chillies 5-6
Oil
2-4 Table Spoons
Mustard Seeds - 1/2 Table Spoon
Cumin Seeds - 1/2 Table Spoon
Chana dal - 1-2 Table Spoons
Asafoetida - a pinch


Pudina Chutney Recipe Making Procedure

Take a pan. Put Oil in it. Let the oil get heated.
Add Mustard seeds, Cumin seeds, Asafoetida, green chillies and Chana dal. let chana dal is roasted a little bit.
Add Mango and fry for a minute.
Then add pudina leaves. Fry to 2-5 minutes and turn off stove.
Let the mixture cool and grind them.

Green chutney




Use the following ingredients to prepare or make Green chutney recipe at home.

tomato
oil
tamirand
dantu
menthya
salt


Green chutney Recipe Making Procedure

First fry kuraku (Dantu,menthya etc..)and tomato with some oil,add tamirand to and grind.Now tasty chutney ready.


LEAMON CHUTNEY Recipe Ingredients




























Use the following ingredients to prepare or make LEAMON CHUTNI recipe at home.

1- Lemon
1-dry coconut chippa
3- dry chillies(if you want as you like)
3- Garlic Pods
Salt to taste


LEMON CHUTNI Recipe Making Procedure

Take dry coconut,dry chilli,garlic pods and salt make a powder with out water(make not a smooth) and cut a lamon make juice pour in to the powder and take pan put oil put the musturd,urad dal fry and mixe with that powder.


Gongoora Chutny Recipe Ingredients

Use the following ingredients to prepare or make Gongoora Chutny recipe at home.

Gongoora : 3 cups
Green chillies: 4 nos
Red chillies: 4 nos.
Urad dal: 2 spoons
Mustered seeds: 2 spoons
Oil: 200 ml
Salt: to taste
Curry leaves: fistful
Tamarind paste: 2 spoons
Garlic bulbs:10 nos











Gongoora Chutney Recipe Making Procedure

1. To a shallow pan add some oil and heat. Add cleaned gongoora and fry well.
2. Grind fried gongoora, tamarind, salt and red chillies in to a paste
3. Add remaining oil to a frying pan,add Urad dal, mustered seeds, chopped green chillies, curry leaves, Garlic bulbs and saute well.
4. Add this to the gongoora paste and mix well.Gongoora Chutny is Ready.


Dondakaya and Pallila Chutnie Recipe Ingredients































Use the following ingredients to prepare or make Dondakaya and Pallila Chutnie recipe at home.

dondakaya
palli
salt


Dondakaya and Pallila Chutnie


Recipe Making Procedure

First prepare peaces of dondakaya later palli and dondakaya vaypinchi(sanna kaka meda) taginanta added salt then vaypinchina vatini mixi pattali, next talimppu petti haiga tinadamey


Mint Coriander Chutney Recipe Ingredients

Use the following ingredients to prepare or make Mint Coriander Chutney recipe at home.

1 bunch Coriander leaves
1 bunch Mint leaves
3 Green chilli
1 tsp tamarind extract
Salt to Taste
1 Medium onion














Mint Coriander Chutney Recipe Making Procedure

Wash coriander leaves and mint leaves in plenty of water and dry on clean dry cloth. Grind coriander, mint, green chilli and onion into a fine paste. Add the tamarind pulp and salt. Blend well. Store in a airtight jar.


Simple Mango Pickle Recipe Ingredients

Use the following ingredients to prepare or make Simple Mango Pickle recipe at home.

1 mango (big)
2 tsp oil
1 tsp muster seeds
1 tsp fenugreek seeds
Apinch of asafoetida
1 tsp red chili powder
Salt to taste














Simple Mango Pickle Recipe Making Procedure

Cut the mangoes into very fine pieces. Add salt and red chillie powder. Heat 2 tsp of oil, add mustard seeds. When it splutters, add a few fenugreek seeds and a pinch of asafoetida.
Add chopped mango pieces and Cover and cook until (approximately 5 mins)mango become soft,keep stirring oiccationally.After 5 mins turn off the heat and let it cool.
Serve with rice or chapathi. Variation:- If you like you can add a little jaggary or apinch of sugar.


Ulli Chutney Recipe Ingredients

Use the following ingredients to prepare or make Ulli Chutney recipe at home.

1 Onion (Chopped)
50 gms Ginger(chopped)
7/8 red chilis
1 tsp Coriander seeds
1 tsp jeera
2 Garlic Flakes
2 tsp tamarind Extract
Salt to taste.
3 tbsp oil











Ulli Chutney Recipe Making Procedure

Heat little (1 tsp) oil in a Pan,and put Coriander seeds and ginger fry them for 2-3 mins then add red chlis and chopped onion frynthem for 3-4 mins turn off the heat allow it to cool down.
Grind the above mixture add tamarind extract and salt to it amnd make it to a fine paste.
Haet rest of the oil in a pan add ground paste and fry until raw smell goes.
Serve with Dosa or Idlis.


Kotthimmeera pacchadi Recipe Ingredients

Use the following ingredients to prepare or make Kotthimmeera pacchadi recipe at home.

2 bunches fresh Coriander
1tbsp Tamarind Pulp(thick)
10 green Chilies
Salt to Taste

















Kotthimmeera pacchadi Recipe Making Procedure

Wash coriander leaves drain the the water
Separate the leaves from the stem,put hem in the blender ad tamarind and green chilies and salt add a little water to grind the chutney,make it like smoothe paste.
Serve with Hot rice.It goes well with Pakodas and samosas.


Allam Pachadi Recipe Ingredients

Use the following ingredients to prepare or make Allam Pachadi recipe at home.

50 gms Ginger
4 or 5 green chillies (according to taste)
2 tea spoons thick tamarind pulp
Jaggery
salt to taste

















Allam Pachadi Recipe Making Procedure

Grind all the above ingredients together.Goes very well with idlies and dosa. People with diabetes can add sugarless sugar or Equal instead of jaggery.


Bangalore Vankaya Pachadi Recipe Ingredients

Use the following ingredients to prepare or make Bangalore Vankaya Pachadi recipe at home.

Bangalore Vankayalu 2
Red Chillies 8
Tamarind Pulp 1 table spoon
salt to taste
Turmeric pinch
Seasoning( Popu)
Minapappu '1/2 tea spoon
aavalu '1/4 tea spoon














Bangalore Vankaya Pachadi Recipe Making Procedure

Peel and cut the bangalore vanakayalu into small pieces.Fry the red chillies and remove from fire.Add the cut bangalore vanaka pieces and fry them till soft. grind the fried red chillies, bangalore vankaya pieces, salt ,tamarind pulp and turmeric together and season with seosoning.Goes well with rice.


Spinach Chutney Recipe Ingredients



Use the following ingredients to prepare or make Spinach Chutney recipe at home.

2 cups choped spinach (Finely)
1 cup thickbeaten curds.
2 tbsp roasted sesame seeds(Powdered)
1/2 tsp red chili powder
salt to taste.
Seasoning:-
1 tsp oil
2 red chilis (halved)
A pinch of hing
1/2 tsp mustered seeds.


Spinach Chutney Recipe Making Procedure

Cook chopped spinach in 1/4 cup water for 2 - 3 minutes.Mash it well. and let it cool.
Add above mixture to the curds,and mix well.Add seseeme powder.and salt to it mix well.
Put seasoning to it mix well. Serve chilled with chapati or rice.


Pesara pappu Pachchadi Recipe Ingredients

Use the following ingredients to prepare or make Pesara pappu Pachchadi recipe at home.

1 CUP Pesara Pappu.
Endu mirapakayalu(According to taste).
Salt(According to ur taste)
Tamarind
1 Onion.
A pinch of Hing














Pesara pappu Pachchadi Recipe Making Procedure

Grind all the ingredients together to make coarse paste.
Serve with Rice


Cabbage Tomato Chutney Recipe Ingredients

Use the following ingredients to prepare or make Cabbage Tomato Chutney recipe at home.

Cabbage-half
tomatoes-5-10
tamrind
oil, sanagapappu,mustard seeds,mentulu,
curryleaves, asfoetida,red chillies, garlic (3/4)_ for seasoning
salt














Cabbage Tomato Chutney Recipe Making Procedure

Cut cabbage into medium pieces and fry in 2/3tsp of oil until half cooked and put aside. Cut tomatoes and fry in 2 tsps oil along with tamrind until all the water is evaporated. In a pan heat two spoons oil and put mustard seeds and then put remaining ingredients for seasoning. In mixer put the cabbage and tomatoes and salt (as required)and make paste, coarseness as per needed and in the end put the seasoning and grind for three to four seconds such that the seasoning appears in the chutney. The delicious chutney can be served with rice.


Tomato Nuvvula Chutney Recipe Ingredients

Use the following ingredients to prepare or make Tomato Nuvvula Chutney recipe at home.

Tomatoes-8
Sesame seeds- one/one and half cup
red chillies
tamrind
oil
mustard seeds,mentulu,curryleaves, garlic (2-3 cloves)- for seasoning
salt











Tomato Nuvvula Chutney Recipe Making Procedure

Dry fry sesame seeds with red chillies until light brown and make a fine powder in mixer. In a pan with little oil cut tomatoes and put tamrind and fry them until all the water evaporates and is cooked. In another pan add all the seasoning with mustard seeds first in 2 tsps oil and keep aside. Mix the fine sesame powder and fried tomatoes and put in the blender along with salt until chutney is mixed well and depending upon the coarsness you require. Now put the seasoning and mix for a second or two until the seasoning appears in the chutney. The delicious chutney is ready to be served with hot rice.


Tameto Pachadi Recipe Ingredients

Use the following ingredients to prepare or make Tameto Pachadi recipe at home.

Tametos-2
green chilli-4
Garlic-2
Coriander leaves
jeera-1/2 spoon

















Tameto Pachadi Recipe Making Procedure

Cut the tametos and fry until it mashes. fry green chilli seperately. then grind tametos,toasted green chille, garlic,jeera and coriander leaves.
Now tamato pachadi is ready. Its very tastey. Try once.


Fresh Coconut Chutney Recipe Ingredients

Use the following ingredients to prepare or make Fresh Coconut Chutney recipe at home.

Coconut - 1
Red Chilli's - 8-10
Coriyander seeds- 3 tbsp
Curry leaves - 1
Chana dal( sanaga pappu) - 2 tbsp
Musturd seeds - 1/2 tbsp
Cumin seeds - 1/2 tbsp
oil - 6 tbsp
tamerind paste - 2 tbsp
Sugar - 1 tbsp
salt as needed








Fresh Coconut Chutney Recipe Making Procedure

1) First break the coconut and cut it into small pieces.
2) Put the oil in the pan, after the oil is heated put two tbsp of corriyander seeds and 8 red dry chillies in the oil .
3) After frying them put the coconut pieces , tamerind paste ,sugar,salt and the fried ingradients and grind them into paste.
4) take 3 tbsp of oil in the pan and add the musturd seeds remaining coriyander seeds, cumin seeds,curry leaves and 2 red dry chillies. Fry them untill light brown.and keep it aside.
5)Mix the ingredients of step 3 i.e coconut paste and step 4 i.e (poppulu) fried spices. And fresh and tasty coconut chutney is ready to eat !


Senagapappu Pachadi ChanaDal Recipe Ingredients

Use the following ingredients to prepare or make Senagapappu Pachadi ChanaDal recipe at home.

ChanaDal 1Cup
RedChilli 4
Tamarind Pinch
Mustard, Jeera 1 tbl spoon
Salt to taste














Senagapappu Pachadi ChanaDal Recipe Making Procedure

Heat a pan, and add Chana Dal, Red Chillis, Mustard and Jeera and fry on low heat. Stir occasionally until Chana turns light brown.
Then add the above mixture to Mixie, along with a pinch of Tamarind and salt to taste (half spoon) and grind it by adding little water.
The Chutney is ready and good with Rice, Idle, and Dosa. Same kind of Chutney can be made with Toor Dal also.
Good when u need some tongue treatment (spice up ur food)


Chintakaya Pachadi Green Tamarind Pickle Recipe Ingredients

Use the following ingredients to prepare or make Chintakaya Pachadi Green Tamarind Pickle recipe at home.

Chintakayalu-5
greenchillis chillis-2
seasoning :
2 tbs chanadal
1 tbs jeera
1 tbs avalu
1 tbs inguva
redchillis-4
curry leaves
salt








Chintakaya Pachadi Green Tamarind Pickle Recipe Making Procedure

Grind chintakayalu and greenchillis well,add salt and keep aside.
Take a bowl with oil,when heated fry seasoning ingrediants till brownish.
Grind fried seasoning ingrediants well and mix chintakayalu and green chillis paste and again grind together.
Last for more taste fry avalu,inguva and curry leaves in a oil and add this to pachadi.
Now tasty chintakaya pachadi is ready.


Beerakaaya Pachadhi Recipe Ingredients

Use the following ingredients to prepare or make Beerakaaya Pachadhi recipe at home.

Beerakaaya - 1
Red Chillies - 3
Sasema Seeds - 1/2 Cup
Turmaric - 1/2 Teaspoon
Tamerind - According to your taste
Salt
Oil - 2 TableSpoons
Seasonals
Cumin Seeds - 1/2 teaspoon
Mustered Seeds - 1/2 TeaSpoon
Urad Daal - 1/2 TeaSpoon
Res Chilli - 1
Curry Leaves - 10





Beerakaaya Pachadhi Recipe Making Procedure

1. Take dry Pan fry it Sasema Seeds and Red Chillies. After fry transfer another plate. Keep it cool. After that make it Powder.
2. Cut Beerakaaya 1/2 inch peaces. fry this beerakaaya mukkalu with 2tablespoons oil. After fry add tamerind, turmaric & salt. Keep it cool.
3. Griand it cooked beerakaaya and add Sasema Powder
4. Finally add seasonals


Corriander Chutney Recipe Ingredients

Use the following ingredients to prepare or make Corriander Chutney recipe at home.

1 bunch of Corriander
salt
tamarind pulp
sugar or jaggery
Seasoning:
2tbs urad dal
1 tbs avalu
1 tbs jeera
2 redchillis
curry leaves(optional)








Corriander Chutney Recipe Making Procedure

Cut the coriander leaves and clean it with water and keep a side.
Take a pan,add oil and heat it,when oil is heated add the seasoning ingredients and fry them well, and remove from pan. In tht remaining oil add coriander leaves and fry them.
Grind the seasoning ingredients first and after making it paste add coriander leaves.To this mixture add tamarind pulp and grind it again.
Add sugar or joggery as per u'r taste to this mixture and u'r coriander chutney is ready.


Allam Perugu Pachadi Recipe Ingredients

Use the following ingredients to prepare or make Allam Perugu Pachadi recipe at home.

Ginger/allam
greenc hillies
curd
mustard seeds
red chillies
curry leaves
hing














Allam Perugu Pachadi Recipe Making Procedure

Peel and slice ginger
grind ginger and green chillies with little water.
add salt and add the seasonings(mustard, red chillies,curry leaves,hing).now add all these to the curd. It is tasty with rice.


Besan Recipe Ingredients

Use the following ingredients to prepare or make Besan recipe at home.

Besan,
Onions,
Greenchillies,
Jeera,
Mustard seeds,
Water,
Curryleaves,
Gingergarlic paste,
Salt,
Turmeric.











Besan Recipe Making Procedure

Take a pan and do the seasoning with jeera mustard seeds and gingergarlic paste. Now add onions and greenchillies also the curryleaves. Now add Turmeric to the seasoning. Take a small bowl add little water to besan and make a smooth paste. Keep it aside. Mean while boil water on stove. Once the water is boiled add the besan paste to it. Here the besan should be made as a paste to avoid formation of balls. Its a very easy and tasty chutney for puris and dosas


Mustered Chutney Recipe Ingredients

Use the following ingredients to prepare or make Mustered Chutney recipe at home.

1 cucumber
2 tsp musterseeds
2 tsp tamarind pulp
2 tsp seseme seeds
4-6 dry Red chilis
Salt to taste
A pinch of Turmeric Powder














Mustard Chutney Recipe Making Procedure

Choppcucumber finely.
Soak Muster seeds in water for 30 mins.
Grind muster seeds and seseme seeds and red chilis with tamarind water to thick soft paste.
Add mustered paste to chopped cucumber add salt and turmeric powder to it, mix well.
Serve with Hot Rice.


Brinjal Tomato Pickle Recipe Ingredients

Use the following ingredients to prepare or make Brinjal Tomato Pickle recipe at home.

brinjals (chinese eggplants)
1 large tomato
1/4 large onion
2 tbl spoons oil
1/4 tsp tamarind paste
3 green chilles
4 red chillies
1 tsp mustard seeds
1/2 tsp methi seeds
1 tsp cumin seeds
Asafatoeda
Salt








Brinjal Tomato Pickle Recipe Making Procedure

Cut the brinjals into 1 inch pieces and put them is salt water. Cut tomato and onion into small pieces.
Heat 1 1/2 tbl spoons of oil in a sauce pan and fry the brinjal till half done.
Add onion and tomato and fry till the brinjal is very soft. Let this cool down.
In a separate pan, add 1/2 tbl spoon oil. Add mustard and methi seeds. When mustard begins to splitter, add cumin, asafatoeda and red chillies. Let this cool down too.
When the seaoning is cool enough to be put in a grinder, grind together the seasoning, green chillies, salt and tamarind.
Mash the fried brinjal mixture well and mix it with the ground paste. Serve with rice or chapathis.

Spicy chilli crab

Spicy Chilli Crab

Prepration Time & Cook Time :

Prepration Time: 30 mts
Cook Time: 40 mts

Ingredients:

Fresh crab-10 count
Onion-1 (finely chopped)
Tomatoes-4(finely chopped)
Ginger&garlic paste-2tbsp
Green chilli-5
Chilli powder-1tsp
Coriander powder-2tbsp
Garam masala-1tbsp
Jeera powder-1/2tsp
Tumeric powder-1tsp
Salt to taste
Grind to paste
Coconut-1/2 cup
Cashew-5 count
Kuskus-1tsp
Coconut milk-1/4 cup

Preparation Method:

1) Heat a very big pan with oil,season it with cinnamon,cloves,fennel,cardomon
2) Saute finely chopped onions till transparent and add ginger garlic paste till raw smell is gone and then add the tomatoes and green chillies.
3) When it is half cooked and coriander powder,chilli powder,garam masala ,tumeric powder and jeera powder.
4) Add little bit of water,cook masala till the raw smell is off.
5) Then add the ground mixture and cook for about 5 to 10 minutes in slow flame.
6) Finally add the cleaned crab,cook until mixture comes together and smells good.

Chicken pickle

Chicken pickle- andhra recipe

procedure its very simple here it is.........
chicken(small pieces)...1kg
chilli powder 1 cup
salt 8 tbs
garlic 8 to 10 pieces
lime juice 1 cup
avala powder 1 tbs
menthula powder 1/2 tbs
avaluu 1 tbs

procedure......

1st water tesukoni heat cheyyandi tarvatha andhulo veniger koncham vesi chicken kaasepu boil cheyyandi konthasepu tharvatha water pinaa white ga waste antha vasthundi aaa wastage ni tesesi chicken ni tissue papers tho clean cheyyandi....

2nd ....oil tesukoni baga heat cheyyandi eppudu pakkana pettina chicken ni baaga fry cheyyandi baga fry ayyaka chicken tesi pakkana pettukondi

3rd eppudu oka bowl tesukoni andhulo chilli powder,salt,lime juice,avala powder,menthula powder and garlic pieces vesi baaga mix cheyyandi then oka oil pan tesukoni andhulo oil(oil yekkuva tesukondi yendhukantey chicken pieces ani aa oil lo munipovali) posi heat cheyyandi eppudu avalu andhulo veyyandi avalu fry avinna tarvata gas stow switch of chesi aaa oil lo chicken pieces and kalipi pettukunna mix ni andhulo vesi motham kaliselaga mix cheyyandi....

antey finish eppudu aaa chicken pickle ni challarey daka pakkana vunchandi challa padina tharuvatha oka plastic or stell jadi ni tesukoni andhulo veyyandi mutha tight ga pettandi air leak avvakudadhu 1day alavunchandi antey.........

chicken pickle ready to eat..................

note: chilli powder,salt and oil yekkuva veyyandi.......(telugu)

Milagai Pachadi (Green Chilli Pepper Pickle) Recipe

Milagai Pachadi (Green Chilli Pepper Pickle) Recipe


*Ingredients:*

FRESH GREEN CHILLI PEPPER(Cayenne Pepper)[PacchaiMilagai] - 15,
TAMARIND [Puli] - 3/4 ounce,
SESAME SEEDS [Ellu] - 4 tsp,
CUMIN SEEDS [Jeeragam] - 2 tsp
SUGAR [Sarkarai] - 3 tsp,
DRY RED CHILLI POWDER [Pattai Milagai Podi] - 1 tsp,
ASAFOETIDA [Perungayam] - 1/2 tsp,
MUSTARD SEEDS [Kadugu] - 1 tbsp,
TURMERIC POWDER [Manjal Podi] - 1/4 tsp,
COOKING OIL - 3 tsp,
SALT - To taste

*Method: *

1. Powder the sesame seeds finely and keep it aside.

2. Wash and slit the chillies into half, to 3/4th of its length [do not cut
it into two half]

3. Soak the tamarind in 1/2 glass of warm water, extract a thick tamarind
juice.

4. Heat the oil in a kadai[vaanali] and add the mustard seeds, Cumin Seeds,
when they splutter, add the green chillies and saute it for 2 minutes, then
close the kadai with a lid and keep the heat in medium. After 4 minutes the
chillies will start becoming pliant. Now add turmeric, asafoetida, salt,
sesame powder, red chilli powder and saute it well so that the masala gets
mixed with the chillies evenly. Add tamarind water to it and close the lid
and keep it for 5 minutes.

After 5 minutes, keep stirring it every 2 minutes so that the contents do
not get burnt in the bottom of the kadai. After 15 minutes add sugar and
stir. When the chillies get well cooked and soft the masala and the tamarind
water together becomes a well mixed gravy and the oil starts
floating on top of the gravy. Now remove it from the stove and serve it with
plain rice, chappatis, dosas, or curd rice as a side dish.

*Tips: *

# Do not reheat this dish once the preparation is over.

# Depending on the individual's preference for hot taste one can add or
reduce the number of green chillies and the amount of sugar.[too much sugar
will destroy the
authenticity of the dish]

*Storage: *

Store this after the dish cools down in a dry porcelain dish or a clean dry
bottle with an air tight cover. Take care not to use moist/ wet spoon. This

நாகூர் கொத்து பரோட்டா

நாகூர் கொத்து பரோட்டா

---

கொத்து பரோட்டா செய்ய தேவையானவை

பரோட்டா – 2
முட்டை – 2
வெங்காயம் – 1
தக்காளி – 2
கறிவேப்பிலை – ஒரு கொத்து
கொத்தமல்லித்தழை – ஒரு கொத்து
மிளகுத்தூள் – ஒரு தேக்கரண்டி
எண்ணெய் – தேவையான அளவு
உப்பு – தேவையான அளவு

கொத்து பரோட்டா செய்முறை1. வெங்காயம் தக்காளியை நன்கு கழுவி பொடியாக நறுக்கிக் கொள்ளவும்.
2. அடுப்பில் சட்டியை வைத்து எண்ணெய் ஊற்றி வெங்காயம் போட்டு நன்கு வதக்கவும்.
3. பின்னர் தக்காளியைச் சேர்த்து நன்கு வதக்கவும்.
4. அடுத்து பரோட்டாவை சிறுசிறு துண்டுகளாக பிய்த்துப் போட்டு லேசாக வதக்கவும்.
5. பின்னர் முட்டைகளை உடைத்து ஊற்றி, சிறிதளவு உப்பு (ஏற்கனவே பரோட்டாவில் உப்பு உள்ளது) சேர்த்து கட்டிபிடிக்காமல் நன்கு கிளறவும்.

6 பின்னர் மிளகு, நறுக்கிய கறிவேப்பிலை சேர்த்து நன்கு கிளறவும்.
7. கடைசியாக அடுப்பிலிருந்து இறக்கி வைத்து நறுக்கிய கொத்தமல்லித்தழை சேர்க்கவும்

Chicken Biriyani

Chicken biryani

Ingredients:
# Chicken - 1 kg
# Rice (Basmati) - 750gms
# Onions - 5
# Tomatoes - 5
# Ginger - 3 inches
# Garlic - 1 pod
# Green Chilies - 10
# Red Chili Powder - 1 tsp
# Turmeric Powder - 1\4 tsp
# Black Pepper - 10
# Cloves - 6
# Cinnamon - 2 pcs
# Cumin - 1 tsp
# Cardamom - 2
# Black Cardamom - 6
# Bay Leaves - 6
# Coriander Leaves - 1 bunch
# Yogurt - 200 gms
# Saffron - 15 strands
# Milk - 1/4 cup
# Oil - 1 tbsp & 2tsp
# Salt - To taste
# Water - 1 litre
# Cashew nuts & Raisins (optional) - To taste
# Pure (desi) Ghee (if you are using Nuts) - 2tsp


Directions...


# In a big bowl mix yogurt, red chili powder, turmeric powder and salt.
# Mix washed chicken in the above mixture and keep aside for at least 2 hours.
# Wash rice with water and drain them.
# Heat 1 litre of water in a pan on high flame. Add washed rice along with black cardamom, bay leaves, salt and 2tsp of oil. After a boil reduce the flame to low flame. After few minutes you will see the holes in rice, pick rice with tsp to check its readiness. If cooked then switch off the gas or if slightly uncooked then leave for another 2min and then switch off the flame and keep aside.
# In another pan warm milk and soak saffron in milk.
# Grind ginger, garlic and green chilies with 1 tsp of salt and very little water to make a thick paste.
# Roast black pepper, cloves, cinnamon, cumin and cardamom in a pan. Dry and grind them to make fine powder.
# Chop onions and fry in oil with 1 tsp of salt till they become golden brown in color.
# Remove 1/3 of fried onions and keep aside for garnishing. To the remaining onions add ginger, garlic & chili paste and fry well. Keep on stirring.
# Add chopped tomatoes and cook for 2 minutes/ till mixture separates from oil.
# Add marinated chicken and cook for 5 minutes. Add the garam masala and mix well. Cover the vessel and cook till chicken is tender.Remove from gas.
# Take a thick bottom vessel; apply ghee to the entire inner surface of the vessel. First put one layer of cooked rice then add one layer of chicken masala then again another layer of rice and then another layer of chicken masala and so on. Last layer should be of rice.
# Pour saffron soaked in milk all over the rice (from step 5). Spread the fired onions which we kept aside in step 9, over the rice layer.
# Cover the lid of vessel tightly so that no steam can escape. Keep on low flame for about 15-20 minutes or till aroma starts spreading from the vessel.
# Remove lid and garnish with finely chopped coriander leaves.
# Add roasted cashew nuts in 2tsp pure ghee and raisins.
# Serve hot with chilled raita and your choice of sauce/chutney.

Shahi Egg Curry

Shahi Egg Curry

Shahi Egg Curry

Ingredients ( To serve - 4 )

1. Chopped Onions -- 3/4th cup
2. Eggs -- 6
3. Green Chilli -- 2 (Chop it)
4. Garlic cloves -- 4 to 5 (Chop it)
5. Chopped Tomatoes -- 3/4h cup
6. Milk Cream (Malai) -- 3 tbsps
7. Chopped Coriander leaves ( Cilantro ) -- 2 tbsps
8. Garam masala, Chilli Powder -- 1/2 tsp
9. Turmeric powder --1/4th tsp


Method :
1. Boil the eggs and cut into half. Keep aside.

2. Take 2 tbsp of oil and fry the green chilli and onions in it for a while. Add turmeric powder, chilli powder and salt.

3. Now, add the tomato and garlic and cook well for upto 10 minutes(approx) on medium. ( add a little water, it should turn out as a gravy )

4. Towards the end, add the milk cream and mix well. Now, add the eggs and stir gently.

5. Garnish with coriander and garam masala.

Note: Don't cook for a long time after adding the milk cream. Also, Shahi Paneer can be made by replacing the egg in the above recipe with Paneer.