Beerakaya Pottu Chutny

I Saved the pottu of Beerakaya and washed it. This Chutny is rich in Fiber,
which is good for Health. This Chunty is So easy  to prepare, won't take much
time(can be prepared in 10 mins) and tatses too good with hot-rice.

Ingredients :

1) Beerakaya Pottu - 1 Cup
2) Shredded Coconut - 1/2 Cup
3) Oil - 2 Tbs
4) Cumin Seeds - 1 Tbs
5) Garlic pods - 5
6) Green Chillies - 5 Smalli Size
7) Lemon Juice - 2 Tbs
6) Salt - 1 Tbs

Cooking Procedure :

1) Heat one Tbs of oil in the pad, add Cumin Seeds, Green Chillies,
   Garlic pods. Fry them well.
2) Shift above mixture into Grinder, add one Tbs of oil and fry the
    Beerakaya Pottu about 2 mins on Medium-Hi heat.
3) Grind all the Ingedients into a Smooth paste, If necessary add
     water while Grinding.
   

Dosa Amlet - A Breakfast Item

Ingredients For Dosa :

1) Urad Dal - 1/2 Cup
2) Rice      - 1 Cup
3) Salt  - 1/4Tbs

Ingredients For Amlet :

1) Egg - 1
2) Red Chilli Powder - Pinch
3) Salt  - Pinch
4) Corriander Powder - Pinch
5)Turmeric Powder - Pinch

 
Procedure :
1) Soak Rice n Urad dal for 4-5 hours, Then
   Gring into a Smooth paste, Add 1/4 Tbs os Salt.
2) Let it Sit in an Air-tight Container overnight
   or 8-10 hours.
3) Beat the Egg with all the Ingredients to make Amlet.
4) Heat the Dosa Pan  and  Pour a spoonful of
   batter in the centre, spread with the back of the
   spoon in circuler motion to a thin round.
5) When the Dosa on the pan slightly dries up pour
   the Beated-Amlet Batter on top of it.
6) Let the Amlet Half-Done, then turn it over.
7) Let it sit fort for another 30 sec on Low Heat.

Serve warm...Kids love it

Chicken Curry

Ingredients :
1) Chicken - 1lb
2) Green Chillies - 2
3) Onion  - 1 Medium Size
4) Ginger-Garlic Paste - 1Tbs
5) Turmeric Powder - 1/2Tbs
6) Curry Leves - Few
7) Cumin Powder - 1/2 Tbs
8) Corriander Powder - 1/2 Tbs
9) Red Chilli Powder - 1Tbs
10)Salt  - 1 Tbs
11) Oil - 2Tbs

Ingredients For Masala :
1) Onion - 1 Medium Size
2) Galic pods - 5 
3) Cloves  - 3
4) Cinnamon - 1 inch piece
5) Cardamon - 1
6) Shahi-Jeera - 1Tbs
7) Salt  - 1/4 Tbs
***Grind above all Ingredients into a Smooth Paste for Masala

***Marinate Chiken With Following Ingredients.
    
     * 2Tbs Yogurt
     * Half of the above Ginded Masala
     * 1/2 Tbs Ginger-Garlic Paste
     * 1/4 Tbs Chilli powder
     * 1/4 Tbs Cumin Powder
     * 1/4 Tbs Corriander Powder

    
Cooking Procedure :

1) Heat the Oil in Pot, Add Green Chillies, Onion and
   Remaininng Masala Paste and cover the pot with lid.
2) When the Onions are little Brown, Add Ginger-Garlic Paste.
3) Add Turmeric Powder and Curry Leaves.
4) After 1 min, Add Marinated Chicken.
5) Cook the chicken with Covered lid for 15 min on
   Mediun-Hi heat.
6) Add Chilli, Cumin, Corriander Powders and Salt.
7) Cook for another 10 min. with lid covered.
8) Turn-off Stove and Garnish with Cilantro.


You can Eat Chiken Curry with Almost anything...means
Any varity of Rice or any Varity of Bread like Naan/Chapati/Roti.

Palak Sorakaya Masala Vada / Spinach BottleGaurd Snack

With "Picky" Eater at Home am trying various Snacks  these days to
get some Veggies into Shreyu.

Ingredients :
 
1) Sanaga Pappu/ Chana Dal - 1/2 Cup ( Soak for 2 Hrs)
2) Sorakaya / Bottle Guard   - 1/4  (peel n cut in pieces)
3) Spinach  -  1 cup of leaves cut in small pieces
4) Rice Flour - 3 Tbs ( for Crispyness )
5) Cumin Seeds - 1/2 Tbs
6) Ajwain/ Vaamu/ Oma - 1/4 Tbs
7) Turmeric Powder - 1/4 Tbs
8) Green Chillis  -  3
9) Onion  - 1 Small Size
10) Ginger-Garlic Paste - 1/2 Tbs
11) Oil - To Deep Fry

Cooking Procedure :

1) Grind Pre-Soaked Chana Dal and Bottle Guurd in to Paste.
2) No need to add the water, Beacuse Bottle Gurd is water-based Veggie.
3) Add Green-Chillies, Chopped Onion, Ginger-Garlic Paste, Salt,
    Grind again.
4) Take the dough into a Bowl, add remaing Ingredients ( Turmeric Powder,
    Ajwain, Spinach, Cumin Seeds, Rice Flour ) and Mix well.
5) Take Small size dough in to hand press with fore-finger Deep Fry them in
    well-Heated Deep-Bottomed pot on a Medium-Hi Heat Till they are
    Golen-Brown.

Note : Ajwain and Cumin Seeds  helps with Digestion of Food,
          Cough and Cold if taken in a Small amount.

Eggplant Fry / Vankaya Vepudu

Eggplant Fry Along with a Pappu and Ransam(/Chaaru)....Can complete
Simple, yet, Full meal. Ususally I use reguler Vankayalu, But this time
I used Chinnese Eggplant...Which is also Perfect  for the Fry.

 Ingredients :

1) Eggplant  - 3 ( cut them into 2-inch legth pieces)
2) Green Chillies - 4 Small Size
3) Onion - 1 Medium Size
4) Ginger-Garlic Paste - 1 Tbs
5) Cumin Powder - 1/2 Tbs
6) Turmeric Powder - 1/4 Tbs
7) Curry Leves - Few
8) Cumin Seeds n Musterd Seeds - For Seasoning
9) Cilantro  -  For Garnishing
10) Oil  - 2 Tbs
11)Salt - 1 Tbs

Cooking Procedure :

   1) Heat the Oil in Pan, Add Cumin and Musterd Seed...Let them splutter.
   2) Add Green Chillis, Onions one after One, Cover pan with lid till Onions
       are Golden-Brown.
   3) Add Ginger-Garlic  Paste, Turmeric powder and  Curry leaves,
       Cumin powder, let them Cook for 1 min.
   4) Add the Eggplant pieces to the pan, cover the pan, Cook for 5-6 min on
       a Medium Flame.
   5) Now add salt, cook for another 3 min.
   6) Turn off the Stove and Garnish with Cilantro.


Note : 1) Try to Use Non-Stick Pan for fry, Other-wise
           Fry curries will Burnt most of the time.
           2) After Cutting the Eggplant, Keep then in salt Water,
           by which they won't turn Black and remain Fresh.
           3) By Placing any vegitable in the Salt water for
           couple of mins, you can kill most of the Bacteria.
           
           
           

  

Mandikaya Pappu / Raw Mango in Toor Dal

I like Mamidikaya Pappu a lot from Childhood. My mother used to cook Mamidikaya Pappu with one of the green leafy vegetables called "Chukka Koora" in the month of April which is season for "raw" mangoes.
I don't find either Chukka koora(the leafy veggie) or the sour tating mangoes here in my Place. But I found a recipe to satisfy my carve during my Pregnancy with a little sweet n little tangy Flavor. (sweetness from Mango, tangyness from tomato)

Ingredients :

1) Toor Dal / Kandi pappu  - 1 Cup
2) Raw Mango  - 1 (Peel  n Cut into cubes)
3) Tomatoes  - 2 Medium Size
4) Oil  - 2 Tbs
5) Mustered n Cumin Seeds - For Seasoning
6) Green Chillies  - 4 Small size
7) Onion  - 1 Medium Size
8) Ginger-Garlic Paste  - 1 Tbs
9) Turmeric Powder  - 1/4 Tbs
10) Curry Leaves  - Few
11) Salt - 1 Tbs (Accoring to ur Taste)
12) Cilanto  -  To Garnish

Cooking Procedure :

  1) Pressure Cook Toor Dal with 2 cups of water with little Turmeric powder.
  2) Heat the Oil in Cooking pot, add musterd and cumin seed.
  3) Add Green Chillies, Onions one after one, wait till Onion are golden-brown.
  4) Add Ginger-Garlic Paste, Turmeric Powder n Curry leaves.
       Let them cook for 1 min.
  5) Add Finely Chopped Tomatoes, Cover the pot with lid and Let the tomatoes
      cook for 5-6 min.
  6) Add Mango cubes and cover the pot with lid, Cook for another 5 min.
  7) Add  Pressure Cookes Dal and Salt, Cook for 3 min.
  8) Garnish with Cilantro.

  Eat Mamidikaya pappu / Mango Dal  with Plain Rice, Papad  beside.   

Pesara pappu - Pudina Garelu / Moong Dal - Mint Snack

Our Family is not a Big-Fan of Pudina. Except for Non-Vegitarian Curries
I Don't use Pudina, Because my family doesn't likes the flavor. When I saw
a whole Bunch of Pudina in my Fridge thought of doing something with it.
As it is Healthier don't want to waste it. Here go an Healthy Evening Snack
Which is a hit at my House.


Ingredients :

1) Moong Dal / Pesara pappu -  3/4 Cup (Soak it for 2-3 Hours)
2) Rice Flour  -  5 Table Spoons   ( For Crispyness)
3) Pudina Leaves  -  1/2 Bunch
4) Green Chillies  - 3
5) Onion   -  1 Medium Size
6) Ginger-Garlic Paste  - 1 Table Spoon
7) Tumeric Powder  - 1/2 Table Spoon
8) Salt  - 3/4 Table Spoon
9) Cumin Seeds  - 1 Table Spoon
10) Cilantro  - Few Strands

Cooking Procedure :

   1) Grind  Soaked Dal, Pudina, Onion, Green Chillies, Ginger-Garlic Paste.
   2) Mix Rice Flour, Turmeric powder, Salt, Cumin Seeds and Cilantro.
   3) Heat Sufficient amount of Oil in a Deep Bottom Pot to Deep fry.
   4) Take Small-Size of Dough and Press with fore-finger, Fry them till Golden Brown.
   5) Serve with tomato Ketch-up.

Aloo Mutter curry / Aloo Pachi Batani Koora / Potato Peas Curry

Ingredients :

1) Aloo   - 3 Medium Size ( Boiles n Peeled)
2) Tomatos  -  3 ( I used Roma )
3) Mutter/Pachi Batani  -  1 cup
4) Whole Garam Masala (Cinnamon stick, Shahi Jeera, Bay leaves and
    Bay Flower, Cloves)
5) Green Chillies   - 3 (Cut them into small pieces)
6) Onion  - 1 Medium Size
7) Ginger-Garlic Paste -  1 Table Spoon(Tbs)
8) Turmeric Powder - 1/2 Table Spoon
9)  Cumin/Jeera Powder - 1/4 Table Spoon
10) Curry Leaves - Few
11) Chilli powder  - 1/2 Table Spoon
12) Salt  -  According to your Taste ( I used 1 Tbs)
13) Cilantro  - Few
14) Oil  - 2 Table Spoons
15) Musterd n Cumin seeds for Seasoning.

Cooking Procedure :

     1) Heat oil in a cooking pot and musterd n cumin seed. Let them splutter.
         Add Whole Garam Masala, Cook them till you get Nice Aroma.
     2) Add Green Chillies and Onions and cover the Cooking pot with Lid till
         the Onions are (Golden Brown) well cooked.
     3) Add Ginger-Garlic Paste, turmeric and Curry leaves one after one.
         Leave it for 1 min.
     4) Add Finely Chopped Tomatoes and Cover the Cooking pot with lid
         till Tomotoes are well-cooked, which takes 5  mins.
     5) Now add Cumin Powder, Chilli Powder, Salt and Let the Tomatoes
         Cook for 1 more min.
     6) Add  Potatoes  and wait for 1 min  then, Add 1 cup of  Water  and
         Cover the pot with Lid.
     7) Cook the potatoes for 4 mins....Crush few potatoes with Spoon in the
         pot, which gives Nice n Smooth Structure to the Curry.
     8) Now Add washed n Cleaned  (Frozen)Peas/Mutter. Let them cook
         for 3 more mins.
     9) Turn Off the Stove, Garnish with Cilantro.

    This Curry Goes Excellent with Fried Rice n Chpati.