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 .