Thursday 26 April 2012

Ravva Pulihora

Ravva Pulihora
Ravva Pulihora

Raw Rice Ravva - 2cups
Water - 3 cups
Salt to taste
Lemon Juice -3tbsp
Turmeric Powder - 1/2tsp

 Oil - 1 1/2 tbsps
 Mustard seeds - 3/4 tsp
 Cumin seeds 3/4 tsp
 Dry red chillis -3-4
 Channa dal - 1 tbsp
 Urad dal -
Green chillis -4 nos slit length wise
Ginger -1 1/4 tsps finely chopped
Hing/Asafoetida -1/4 tsp
Curry leaves 15-20
Roasted Peanuts - 3tbsp

1.Mix the rice ravva  with sufficient water and little oil.

2.Add turmeric powder to the boiling mixture,cook the rice ravva until it is done.

3.The rice ravva  remains separated if we use some oil while cooking it.

4.Place the ravva in a wide plate and allow it to cool.

5. Heat oil in a wok and fry the mustard seeds, jeera,Bengal gram, black gram, asafoetida, peanuts, red chilies, chopped green chilies, curry leaves until golden brown
in color.

6. Add enough salt and mix well. 

7.Now, add this mixture to the cooked rice ravva and mix well.

8. Add Lemon juice and mix well.

9.Serve hot.

Tuesday 24 April 2012

Sandwich Masala

Sandwich masala is a blend of spices that is sprinkled over sandwiches to make them more peppy.It is quite handy to have a bottle of sandwich masala at home,just sprinkle some over buttered bread for a quick and tasty evening snack.

Cumin Seeds (jeera) - 1/2tsp
Cloves (laung) - 2tsp
Cinnamon (dalchini)-2tsp
Black Pepper cons - 4tsp
Fennel Seeds (Saunf)- 4tsp
Black Salt (Sanchal) - 4tsp
Dry Mango Powder (Amchur) - 4tsp

1.Dry Roast the cumin seeds on a tava. Keep aside to cool.

2.Combine all the ingredients including the roasted jeera and grind to a fine powder in a blender.

3.Store in air- tight container .Use as required.

Sunday 22 April 2012

Spreads For Sandwiches

Put any one of these spreads on slices of french bread loaf or any ordinary bread and have it grilled or just as it is! You can put any combination of vegetables on it and then grill or keep in the oven at 200degree C for 12-15 minutes till crisp.

Garlic Spread:
Mix 8 Crushed flakes of garlic ( 1 tsp) with 6tbsp softened butter,Add 2tsp lemon juice and pinch of salt.

Mustard Spread:
Mix 2tsp mustard paste,1 tsp dried herbs,1tsp lemon juice,pinch of salt and pepper with 6 tbsp of softened butter.

Coriander Cumin Spread:
Mix 1 tbsp finely chopped fresh coriander,1tsp lemon juice,1tsp coarsely ground cumin (jeera),salt and black pepper with 6tbsp softened butter.

Herb & Mushroom Spread:
Blend 2tsp dried herbs,1 cube grated cheddar cheese,2-3 chopped mushroom's together in a mixer to a paste.Mix the paste with 6tbsp softened butter and use.

Honey Cheese Spread:
3tbsp salted butter (soft),2tbsp cheese spread (plain),1tsp honey,1/2tsp pepper.Mix all ingredients together.

Thursday 19 April 2012

Miracle Juice - Beetroot Carrot And Apple Juice

Kick start your day with this energy boosting treat. Rich in flavour and nutrients. Miracle juice is high in carbohydrates as it contains beetroot and carrots, which is the richest source of natural sugars.  This juice is a healthy accompaniment to any breakfast or snack.This is highly nutritious and it easily absorbs! Very effective if you need to loose weight. You will notice your immune system will be improved after 2 week routine.

Carrot - 1  Peeled and diced in to 1 inch pieces
Beetroot - 1  Medium size cut into pieces
Apple - 1 Medium size (unpeeled) cut into pieces
Lime Juice - 1 tsp  (optional)
Crushed ice to serve

1.Blend all the ingredients using little water (if required) till smooth.

2.Strain the juice using a strainer or a muslin cloth.

3.add lemon juice (optional ) for a refreshing taste.

4.Add some crushed ice in 2 glasses and pour the juice over it.

5.Serve immediately.

Health Benefits of Miracle Juice:
1. Is great for those wanting to assist their bodies against cancer and other diseases.
2. Strengthens the lungs, heart and may help regulate high blood pressure.
3. May strengthen the immune system.
4. Good for the eyesight, eliminate red and tired eyes or dry eyes.
5. Helps to eliminate pain from physical training and muscle aches.
6. May improves bad breath due to indigestion, throat infection.
7. Lessens menstrual pain.

When to drink it: Drink it first thing in the morning with the empty stomach! After one hour you can eat breakfast. 

Wednesday 18 April 2012

Flattened Red Rice Poha

Thick red poha is the healthier version of the regular white poha and is now  available in most of the grocery stores . This convienient food is similar to the white poha in taste and in spirit.

Flattened Red Rice Poha
Flattened Red Rice Poha

Thick Red poha – 2 cups
Potato – 1, finely chopped
Grated Coconut - 2tbsp
Onion – 1 large finely chopped
Green chilies – 2 slit length wise
Curry leaves – 6
Mustard seeds – 1 teaspoon
Urad Dal - 1tsp
Channa dal - 1tsp
Red Chillies - 2 nos
Turmeric powder – 1 teaspoon
Salt – to taste
Oil – 2 teaspoons

1.Wash the poha well in several changes of water, till the water becomes clear. Drain well and keep aside.

2.Heat the oil in a kadhai add urad dal , channadal ,and mustard seeds.Add red chillies.

3.Slide in  the curry leaves and chopped green chillies. After a minute or two, when the curry leaves and green chillies begin to brown, add the chopped onions.

4.Cook the onions till they turn translucent and then add the  potatoes. Cook for 5 minutes, turning occasionally.

5.Sprinkle salt and turmeric powder, mix and add the poha.

6.Turn around gently so that the poha does not become mushy. Cook covered for another 6-8 minutes, stirring carefully every other minute.

7.Add grated coconut to the poha and mix well.

8.Sprinkle a tablespoon of lime juice , mix and serve immediately.
Flattened Red Rice Poha
Flattened Red Rice Poha

Tuesday 17 April 2012

Roasted Brinjal And Raw Tamarind Stew - Vankaya Pachi Pulusu

Pachi Pulusu is again a famous and traditional Andhra delicacy, usually served cold with hot rice. The word pachi means, raw. It is prepared using tamarind pulp.Except the brinjals all the ingredients used in this is stew are raw.Brinjal is roasted in the flame gives smoky taste to the dish and is combined with the tamarind pulp.It is good to serve with the white rice and some pappads or vadagams(vadiyalu).

No wonder this tastes the best with little and simple ingredients. So give it a try.

Roasted Brinjal And Raw Tamarind Stew  - Vankaya Pachi Pulusu
Roasted Brinjal And Raw Tamarind Stew - Vankaya Pachi Pulusu

Small Eggplants: 2 nos
Onions: 1 finely chopped
Green chilles: 2 finely chopped
Tamarind: lemon size / tamarind pulp - 1/2 cup
Jaggery: 2 tbsp.
Salt to taste
Curry leaves: a few
Coriander Leaves: 2tbsp
Water - 2cups

1.Roast the eggplants over low flame on the stove.
2. Remove from heat when its soft enough, remove the skin.
3. Remove the skin and mash the eggpalnts and add to a bowl.
4. Add finely chopped onions and green chilles to the bowl.
5. Add tamarind extract, jaggery and salt.
6. Combine well to form a thick paste. See that the jaggery is completely dissolved.
7. Add water to form a flowing consistency.
8. Add corainder seeds and curry leaves to the stew and mix well. Adjust the salt according to the taste.
9. Serve with hot rice and Vadiyalu.

Note: Tastes best without seasoning. If you want do the seasoning  for the stew add it just before serving .

Friday 24 February 2012

Amaranth Leaves Stir Fry - Thota Koora Podi Koora

Thotakura can be cooked with dals/lentils, can be stir fried or just sauted with light seasoning. This recipe is very  easy ,tasty and can be a side dish with plain
rice, and roti.

Prep time: 20 mins
Cooking time: 10 mins
Serves: 4 people

Amaranth Leaves Stir Fry - Thota Koora Podi Koora
                                          Amaranth Leaves Stir Fry - Thota Koora Podi Koora

Amaranth Leaves,Thotakura-1 big bunch or 3 cups( washed, dried and coarsely chopped along with the stems)
Moong Dal - 1/2 cup
Salt - to taste
Green chillies - 3 slit length wise

For Tempering:
Mustard seeds-1tsp
Urad dal/black gram-1tsp
Chana dal/bengal gram-1tsp
curry leaves - few
Red chillies - 2nos
cooking oil -2tsp

1. Wash and dry the leaves on a kitchen towel, make sure its dried thoroughly. Then coarsely chop the leaves along with the stems discarding hard ones.

2. Heat oil in a large pan, add mustard seeds and let it splutter for a minute, then add  green chillies and the rest of the seasoning ingredients and let it fry for a minute.

3. Add the chopped leaves and stir occasionally for even cooking.

4. Soak moong dal for 10 min.Drain the water and keep  aside.

5. The leaves will shrink down and now is the time to add moong dal. Mix well and  add salt cover for another 2 mins till it dries out off  excess water.

6. Serve with Rice and dal or Rotis/Indian flat bread.

Wednesday 25 January 2012

Chinese Stir Fried Vegetable Soup

Stir fried vegetable soup  is healthy as you retain all the goodness of the vegetables by cooking them for a short time. That is, you do not overcook them and lose the nutrients such as the vitamins. The vegetables taste great too.

Serves :4

Chinese Stir Fried Vegetable Soup
                                                    Chinese Stir Fried Vegetable Soup

Grated carrots - 1/2 cup
Grated cabbage - 1cup
Oil - 1tsp
Soya Sauce - 1tsp
Chilli sauce - 2tsp
Salt - 1/2tsp or to taste
Pepper - 1/2tsp
Vegetable stock /water - 4cups
Cornflour - 3tbsp dissolved in 1/2 cup of water
Lemon juice - 2tbsp

1.Heat 1 tsp oil.Add carrot and cabbage.Stir for a minute.

2.Add soya sauce,chilli sauce,salt and pepper.Add 4 cups of vegetable stock or water.Give 2-3 boils.

3.Dissolve corn flour in 12 cup of water,stir well.

4.Add the corn flour paste to the soup .Stir till it boils.

5.Remove when thick.Add some more cornflour dissolved in water ,if the soup appears thin.

6.Remove from fire and add lemon juice and serve hot.

Wednesday 11 January 2012

Aloo Mutter - Potatoes With Green Peas

A quick and delicious way to make the all time favourite Aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.This is a very delicious Punjabi dish, a thick gravy made with potatoes and green peas served with roti or paratha.

Olive Oil - 1 1/2 tbsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1 tsp
Garlic - 2 cloves (chopped)
Ginger - 1 inch piece (chopped)
Onion - 1 medium (chopped)
Tomato - 1 (chopped)
Red Chili Powder - 1/2 tsp
Coriander Powder - 2 tsp
Potatoes - 2 medium (bite size cubes)
Frozen Green Peas - 1 cup
Water - 1 cup
Garam Masala - 1/2 tsp
Fresh Cilantro / coriander - 1 bunch (chopped)
Salt to taste

1. Chop the garlic, ginger, tomatoes and onions. Peel and cube the potatoes.
2. Heat a pot on medium heat, once hot, add Olive Oil, add the cumin seeds. 
3. Once they start sizzling, add the turmeric powder.  Cook for about 5 seconds.
4. Now add the ginger and garlic,saute for few seconds.
5. Add the onions and salt.  Saute for about 8-10 minutes. 
6. Add the tomato, red chili powder, coriander powder.   
7. Lower the heat ,cover and simmer for 10 minutes.
8. Add the potatoes and salt.  
9. Now Add 1 cup of frozen green peas.Add 1 cup of water.
10. Cover with a lid and allow this to simmer until the potatoes are tender.  Keep checking in between.
11. Add garam masala and turn off the stove. Adjust salt.Add chopped coriander
12.Serve hot with roti or naan.

Tuesday 10 January 2012

Tomato Soup

So simple to make, this delicious, creamy tomato soup recipe creates a fresh, warming soup The all time favourite tomato soup is now made simple and quick to prepare with this easy tomato soup recipe. The thick, tangy and healthy tomato soup.
  • Tomatoes - 3
  • Beetroot - a small piece
  • Garlic - 4 cloves
  • Ginger - 1/2 inch size
  • Bayleaf - a small piece
  • Cinnamon stick - 1/4 inch in size
  • Cloves - 1
  • Salt - as required
  • Water - 2 .5cups
  • Pepper powder - 1 tsp
  • Corn Flour - 1 tsp
  • Cream - 1/4 cup
  • Butter - 1/2 tbsp
  • Salt to taste
  1. Add little butter in a deep pan,  add tomatoes,beetroot, ginger, garlic, bayleaf, cinnamom, cloves, cook till tomatoes are tender.
  2. Grind the mixture in a blender until smooth.
  3. Strain using a medium sized hole strainer and keep aside. Cut bread slices into small squares and toast/deep fry them until crispy and make it ready and keep aside.
  4. In a pan melt butter in low flame then add cornflour and saute until the flour turns slightly brown. Now add the grinded tomato pulp and mix thoroughly.
  5. Add water if necessary(if the soup is very thick) and keep stirring in low flame. Check salt at this stage adjust accordingly. Allow it for a single boil and then switch off.
  6. Serve hot with pepper powder and garnish with cream/milk.

Sunday 8 January 2012

Pumpkin Stew - Gummadikaya Pulusu

No matter where you go, you are sure to find a board saying 'Andhra meals' or 'Andhra cuisine' welcomes you. Most of the people think that Andhra food is way too spicy. They also have an impression that Andhra food is plain dal,some curry and podi/chutney. Andhra food is highly versatile. You will be awed at the variety of the dishes and the tastes.One of them is Gummadikaya Pulusu or Pumpkin Stew tangy and sweet vegetable stew is such a dish, which is savoured by everyone. 
Pumpkin Stew - Gummadikaya Pulusu
Pumpkin Stew - Gummadikaya Pulusu

Gummadikaya,  pumpkin, is a squash usually orange in colour when ripe. There are also in greenish gray, white, bright yellow and sometime red in colour. Indian pumpkins are often greenish gray in colour. The pumpkin varies greatly in form, being sometimes nearly circular. The bright orange colour of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the
conversion to vitamin A, beta carotene performs many important functions in overall health.

Pumpkin / Butternut squash/Gummadikaya - diced around 2 cups
Onion - 1 sliced length wise
Green Chillies - 2-3 slit
Garlic - 4 pods Tamarind Pulp - 5tbsp
Jaggery -2 tbsp approx
Salt to taste
Red chilli powder - 1/2tsp
Water- 3 cups

For seasoning:
Red chilli -1broken in to two
Channa dal- 1tsp
Urad Dal - 1tsp
Cumin Seeds - 1tsp
Mustard Seeds - 1/2tsp
Hing - A pinch
Turmeric - 1/4tsp
Oil - 2tbsp

1.Peel, clean, remove the seeds from gummadikaya/pumpkin and dice.

2.Heat the oil in a deep pan on medium heat and add channa dal, urad dal, red chilli and fry , add cumin and mustard seeds once the dals starts turning into golden brown and allow them to crackle, add hing and saute for 1-2 minutes.

3.Now add green chillies, garlic, ginger, turmeric and saute for couple of minutes.

4.Now add sliced onions and fry till translucent. Add the diced pumpkin salt, jaggery, tamarind and cook for 3-5 minutes.

5.Pour  2 cups of water  and reduce the heat to medium low and cook for 10-12 minutes the covered. Keep stirring in middle. At this point the veggies will be 3/4th cooked.

6.At this stage adjust the seasoning if needed and water if the stew is thick. Cook for another 5-8 minutes or till done and turn of the heat.

7.Serve with rice and dollop of ghee.

Friday 6 January 2012

Fenugreek Flavoured Butter Milk - Menthi Majjiga

An unusual soothing drink for warm afternoons.

Thick Yogurt - 3cups
Pepper Powder - 1/2tsp
Cumin Powder - 1/2 tsp
Oil - 2tsps
Salt - to taste.

For Tempering:
Mustard seeds - 1/4tsp
Carom seeds /Ajwain - 1tsp
Fenugreek seeds - 1tsp
Cumin seeds - 1/4tsp
Asafoetida /hing - a pinch
Turmeric powder - a pinch
Green chillies - 3 slit
Curry leaves - 2 stems
Coriander leaves - 2tsps finely chopped

1.Blend the yogurt with 1 1/2 cups of water to make a thick butter milk.Add salt and the freshly ground pepper and cumin powders and set aside.
2.In a wok.heat the oil.Pop the mustard and add the carom seeds and fenugreek seeds.Lower the flame and with the browning of the fenugreek, add the cumin and asafoetida.
3.switch off the flame and add the remaining tempering ingredients.
4.Pour this tempering in to butter milk.
5.Serve chilled as any time drink.
6.Serve it with plain white tastes delicious.

Wednesday 4 January 2012

Moong Dal Rasam - Pesarakattu

Moong Dal Rasam - Pesarakattu
Moong Dal Rasam - Pesarakattu

Moong dal / pesarapappu : 1 small glass
Green chillies : 2
Ginger : 1 inch piece
Garlic cloves : 4
Curry leaves : 10
Cumin seeds:1/4tsp
Mustard seeds:1/4tsp
Urad da : 1/4tsp
Oil : 1tbsp
Lemon : 1/2 a big lemon
Turmeric : 1/4 tspn
Coriander leaves : 5 strings
Water : 250ml / 1 tumbler
Salt - to taste
1.Wash moongdal and pour water and soak it for 10mins and boil it in cooker for 4 whistles.

2.Peel the skin of ginger and garlic. grind ginger or if u can eat pieces then chop ginger into small pieces. chop garlic cloves into small pieces.slit green chillies lengthwise into two.

3.Heat a pan add oil, urad dal, cumin seeds, mustard seeds, chopped ginger, chopped garlic, greenchillies, curry leaves.

4.Now add 1/2 tumbler water and then add boiled moongdal. now add remaining 1/2 tumbler water.

5.Add 1tsp salt,  turmeric, coriander leaves. boil it for 10-15 mins.

6.Switch off the  stove and after 5mins add 1/2 piece of squeezed lemon juice. ( dont add lemon juice while it is on stove it gives bitter taste).

7.Tasty pesarakattu is ready to serve with rice.

Tuesday 3 January 2012

Oats Vegetable Soup

Oats  vegetable soup is one of the most easiest way of getting oats into your daily diet. It is simple to make with very few ingredients and can be served as a healthy meal with a slice of bread or as a satisfying appetiser. This soup is suited for people of all ages and for ailing patients.An easy recipe for healthy Oats Vegetable Soup, involves cooking chopped Vegetables with Oats and taste-enhancing Pepper .

Oats Vegetable Soup
Oats Vegetable Soup

Oats - 4tbsp
Garlic - 1 clove (minced)
Carrots - 3tbsp finely chopped
Corn - 2tbsp
Green peas - 2tbsp
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1/2 cup(optional)
Oil - 2 tsp
Cilantro - for garnish

1.Grind the oats to a fine powder.

2. Heat oil in a pan and saute the vegetables and garlic till they begin to sweat.

3. Now add the oats powder and fry along with it for 2 minutes.

4. Add salt and water and let it come to a boil.

5. Now add the milk and pepper powder to it and bring to a boil.

6. Garnish the rich and creamy oats soup with cilantro or green onions. Serve piping hot with a slice of bread.

Note: You can increase /decrease the quantity of oats according to the  thickeness you want for the soup.

Sunday 1 January 2012

Bombay Curry Soup

Bombay Curry Soup is rich in protein which would be great to have especially on a cool day. This soup is  very soothing and delicious. Making and having this soup in a rainy day or in winter makes it very appetising and is a good way to relax and enjoy the weather.

Preparation Time: 10 mins
Cooking Time:3o minutes
Soaking time - 3-4 hrs
Serves - 4

Masoor Dal / Split  red gram lentils - 1/4 Cup
Sliced Onions-1/2 cup
Tomatoes - 3/4 cup chopped
Crushed Garlic cloves - 2
Chilli Powder - 1/4 tsp
Salt to taste.

To Serve:
lemon Slices - 1
Cooked Rice - 1/4 cup
1.Clean,wash and soak the masoor dal for 3 to 4hours.Keep aside.
2.Heat the oil in a pressure cooker and saute the onions till they turn translucent.
3.Add the garlic and chilli owder and saute again for few seconds
4.Add 2 1/2 cups of water,tomatoes and massor dal and cook in a pressure cooker for 3 whistles.
5.Allow the steam to escape before opening the lid.Strain the soup using a sieve.
6.Transfer the soup into  a deep pan,add the salt,mix well and simmer for 15 minutes.
7.Serve hot with cooked rice and slices of lemon.