AAKAKARAKAYA / TAESEL GOURD CURRY

TAESEL GOURD/AAKAKARAKAYA CURRY
Aakakarakaya,tastes very much when onion is added to it.Instead of akakarakaya fry which consumes more oil,we can do curry which needs less oil.
Materials:
Chopped akarakaya pieces 2 cups
Finely chopped onion -1 cup
Salt
Chillie powder 1 tsp
Dhania jeera powder
1/2 tsp optional
Oil 1 tbsp
Method:
Place a pan on the stove,and add 1 tbsp oil to it.After the oil is heated add chopped aakakarakaya pieces and fry till light brown in med flame with a lid covering it.Frequently stir it. After it is turned to a bit brown add finely chopped onion and fry it with covering with a lid.The flame should be from low to medium according to ,but never in high flame.Due to the onion the aakakarakaya pieces turn soft as if for curry ,then when it is cooked add salt and chilli powder,dhania powder(optional) and switch off.For tenderness cook the entire curry completely  covering with a lid. Serve hot with steamed rice and dollop of ghee..

SET DOSA

SET DOSA
Set dosa is small cute,it is thinner than uthappam and thicker than normal dosa.
Materials:
Urad daal 1 cup
Rice 2 cups
Channa daal 1hand full
Saggu biyyam/sago 1/2 cup
Methi seeds 1 tbsp
Soda a pinch
Salt
Oil

Method:
Soak urad daal,channa daal,sago together for 6 hours after washing well.Rice and methi seeds are to be soaked seperately till the same 6 hours.Then after washing well,grind them into a paste,add salt,and let it ferment for 10 hours.

Place a tawa ,on the stove .After it is heated,apply 1 tsp full of oil to the tawa,and then pour a cupful of the prepared dosa batter on the tawa,and do not spread it like normal dosa.After it is done,turn backside and add half tsp oil,and remove after it is done.Set dosa will be small in size thicker than dosa,and thinner than othappam.Serve with chutney.We can sprinkle some of the finely chopped onion(optional) green chilli,ginger and tomato or capsicum pieces..

TOMATO SOUP

TOMATO SOUP
Tomato soups,is one of the tastier and easyly prepared among the soups.It can be given in the evenings,as these are rainy days even children like them to have them in the eve or before dinner..
Materials:
Tomatoes chopped-2 cups
Hybrid tomatoes tobe used
Carrot chopped -1/2 to 1 cup
Sugar 2 tsp
Salt
Pepper powder 1/2 tsp
Bread 1 to 2 slices
Oil 2 tsp
Water 1/4 cup
Method:

Pressure cook chopped tomatoes,carrot,salt, water,for 3 to 4 whistles.Let it cool.Blend  them into a smooth paste,if u donot want it to be thick then strain it,and boil for 10 min .Add sugar,salt,pepper powder,and boil in low flame for another 5 min.Switch off the stove.Meanwhile,fry bread pieces(bread slices are torn into bread pieces) in the oil till brown.Serve hot soup in to the bowl,and garnish with fried bread pieces..

VEGGY WRAPS / VEGGY ROLLS

VEGGY WRAPS / ROLLS
Veggy wraps / veggy rolls,is a food item which can be taken along with, in long drives  or picnics ..its a tasty item which can replace meals.

Materials:Curry for stuffing

Chopped simla mirchi 2 cups
Boiled n mashed aloo 2 cups
Boiled peas 1 cup
Chopped tomato 1 no

Green mirchi(slits) of 6 nos
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Haldhi 1/4 tsp
Redchilli powder 1 tsp
Amchur powder 1 tsp
Table salt
Oil 2 tbsp
Tooth pricks (new)
Method:
Place a pan on the stove add 2 tbsp of oil ,then after it is heated add jeera,haldhi,chopped capsicum and tomato and cook for 5 min with
covered lid,stirring once in 2 minutes in a low flame.
After it is cooked add boiled  n mashed aloo and boiled peas,and mix well.
Add 2 tbsp of water and let it cook for 2 min,then add dhania and jeera powders,salt,and redchillie powders,lastly amchur powder and mix well.
Cook in low flame for another 5 min and switch off the stove.Let it cool.This can also be used as a curry in rotis and puris.

Meanwhile prepare chhappathis and keep it aside..now after the curry mixture is cooled mix 2 tbsp bread powder,1 tbsp corn powder into it ,and mix well and  make,cutlets length wise ,and shallow fry on a tawa using very little oil,and keep them aside after they are fried and turn brown..

For chhappathis:
Meanwhile place chhappathis on a plate,side by side and apply tomato sauce to some of them(children like them very much)

And to other chhappathis(for elders) prepare a mixture of 1/2 tsp chilli powder,salt,amchur powder 1 tsp,and 1 tsp of lime juice , mix all these 4 items well,and apply to the chhappathis .
Now place the shallow fried cutlet on the chhappathis and roll them.Can prepare parathas or sookhas as per your wish.

Now prick a tooth prick and keep aside..Likewise prepare all of them and store in a bowl..This cutlets can be deep fried also,if u wish,and even onion can be added..This one is similar to the recipe,veggy frankis,which i posted in the section of snacks.

Very ideal for long drives by cars..but see that the curry is cooked well with oil.I did this as an experiment by following the recipe of vegetable frankis,posted here itself in snacks section...But here the curry is changed a bit,
by not using chopped onion or garlic,but u can use onion and garlic also as a variety..

BEAUTY AT 25+

BEAUTY AFTER 25 YEARS: 
Ihave taken a long gap to post on beauty tips,coz a bit lazy in collecting tips ,and ultimately here they are:

• A lady  who is having a good complexion with petal smooth and shining skin is a rival of other women .Admirers turn their head towards her ,and such complexion needs many efforts.Both within and without she has to maintain.It doesnt need much effort to maintain the skin upto the age of 25,but if no proper care is taken it looses its freshness ,glowing and youthful apperance .The cells within the skin layers may not retain the moisture ,and the beauty of the skin depends on moisture contained in the cells.The moisture less skin becomes dry ,dull n rough.Therefore to avoid looking prematureiy old,a skin care routine is to be followed.Therefore the skin which retains moisture will be firm and young..
• People think that moisturising creams alone will keep the moisture level in the body perfect.Not only skin above beauty,but from inner life of your skin must be fed with diet rich proteins with vitamins B and C. Also take plenty of water.Drink milk,carrot juice and butter milk.Besides the inner life of your skin also take care of its outer life.
• Use cleansing cream for the removal of dirt and greasy ness.Cleanse with a herbal cream made of gram flour and milk,and a few drops of lime juice  and turmeric powder.Mix well and apply on the face and neck,retain it for 20 minutes ,and then rub the face  with both hands  ,the paste will fall off as flakes.Wash with luke warm water  and lastly a splash with cool water.It acts as nalugu pindi and makes skin smooth.
• Blot dry your face and apply moisturising cream,the best can be herbal creams of shahnaz,and massage it on face and neck with circular upward directions..It should not be simply patted but should be rubbed hard into the skin..But becareful with sensitive areas like around the  eyes.Simply pat the cream in the sensitive areas.It enhances the natural glow of the skin.
• Protect skin from wind,sun,cold n dust.Take regular care of the skin,by feeding it with sensible diet and moisture based creams.Thereby the cells of the skin will be having a lot of moisture to keep it supple n soft.

Therefore your skin neither dry nor greasy will be enhanced with natural glowing with perfect blood circulation,regular care and good health..
Source:
A Compilation by Sri..

KOTHMEER KARAM PODI

KOTHMEER KARAM  PODI
Kothmeer karam podi ,this recipe is a powder which we can use for dosa idlis,and even hot rice with a dallop of ghee..
Kothmeer 2 to 3 cups
Wash kothmeer well,and pluck only the leaves,and dry on a cloth under  shade ,till it is dry.It will take more than 6 hours to dry completely,remember
it should not be wet,it should be dry..
Ground nuts 1/2 kg
Roast groundnuts well,let it cool.
Remove brown skin and keep aside
Roasted channa daal 1/4 kg
(gulla sanagapappu)
Red chillies 10 to 12 nos
or approximately
Corriander seeds 1/2 cup
Jeera 1/2 cup
Method:
Roast gulla sanaga pappu,corriander seeds,jeera ,red chillies seperately ,each without oil.And also roast dried kothmeer leaves seperately.Now add pre roasted ground nuts,and grind all of them  into a powder.It can be a bit coarse,and add salt..It is very tasty with a light fragrance of kothmeer,it will go both with tiffins and also with  meals.


Source:
My cosister Sarada

CHANNA 65

CHANNA 65
Channa 65.... is a snack item i have collected from a magazine,experimented it .It turned in to a quick and tasty dish,snack item.Most of my recipes donot have garlic in them,but in this dish if u want garlic then add garlic paste also.
Materials:
Boiled chenna/senagalu - 1 cup
Corn flour 3 tbsp
Maidha- 3 tbsp
Ginger paste 1/2 tsp
Salt
Chilli powder 1 tsp
Oil 1 to 2 cups
Tissue paper
Method:
Place boiled chenna/senagalu in a bowl,add corn flour and maidha,salt and chilli powder,ginger paste,mix well.If water is required very less water is added,and mix well.Now place a kadai with oil on the stove.After it is heated,low down the flame and place a handful of senagalu in the oil and deep fry,remove after they are fried to brown colour.Like wise completely fry all the channa, and keep aside.Switch off the stove.
Oil 1 tsp
Green chillies 2 to 3
made into slits
Curry leaves a few
Tomato sauce 2 tbsp
Soya sauce 1 tsp

If u like also add vinegar and chilli sauce.Place another pan on the stove,with 1 tsp of oil,when the oil is heated add green chilli slits and curry leaves.(add garlic pieces also if u eat garlic).Toss well,then add the deep fried channa and mix well in low flame .Now add soya and tomato sauces and mix well.Add vinegar and chilli sauce if u like.Now mix well for 2 min and switch off .Serve in a dish with garnishing..
After preparing all items together ,we can cook in 10 to  15 mins..

CHAKRA BANALU

CHAKRA BANALU
Chakra banalu is a snack item prepared with very less oil,if prepared in the house the children eat them very likingly..in that way you can restrict  them by
eating the street food or junk food.It remain fresh for more than 10 days..try them they are very easy
Materials:
Maidha flour-1/2 kg
Salt
Chilli powder
Oil for deep frying
Method:
Place the flour in a basin,add salt and red chilli powder and mix well .Now add water to the flour and mix it well like we prepare for chhappathis..

Then make into big balls and make a big chhappathi.Now cut them in to small pieces and deep fry them,place them on a tissue paper to remove extra oil.Then after they are cool store in a container..

AVA PETTINA -MUKKALA MAJJIGA PULUSU

AVAPETTINA-MUKKALU VESINA MAJJIGA PULUSU
Butter milk is also made in another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..
Materials:
Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Salt
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos

Seasoning:
Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves
Kothmeer

Ava mixture:
1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..

Method:
Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables are boiling in tamarind water.Also add curry leaves and some kothmeer,in the meanwhile mix butter milk along with besan powder and keep aside..After the vegetables are cooked,add besan mixed butter milk to it.
Add salt and let it boil in low flame or else if it is in high flame it may spill over..After the butter milk is boiled for 10 to 15 min in low flame ,switch off the stove and add the prepared ava mixture to the majjiga pulusu..Beware if ava is added without switching off the stove ,directly for boiling it will turn bitter,so only add it after it is switched off.
Totally it will take more than half an hour to cook this dish,but it is yummy..Garnish with kothmeer..

CONE DOSA

CONE DOSA
Cone dosa can also be prepared by normal dosa batter.My recipe for dosa batter is
Materials:
Urad daal 1 cup

Rice 2 and  1/2 cups
Channa daal 1/4 cup
Methi seeds 1 tbsp
Atukulu 1/2 cup
Idli ravva 1/2 cup
Salt
Oil
Method:
Soak all these materials after washing well for 8 hrs.Soak channa daal and urad daal together.And soak rice and methi seeds together.After 8 hrs again wash all of them 3 to 4 times and grind into dosa batter.First grind rice with water  for
3 mins.Then add the daals and grind them in to a paste adding enough salt.The paste should not be too smooth,a bit coarseness is required. Let it ferment for

4 hours.

Then place a tawa on the stove ,switch on ,then after it is heated add 1 tsp of oil then,place a cup of batter and spread it just like as we do for dosa..after dosa is fried cut with the spatula in to half from the centre point.Then after the dosa is shallow fried ,rotate in to a cone and place in a plate with chutney..
Children opt this for its shape.

CHALLA ATTU

CHALLA ATLU / PULLA ATLU
Challa atlu also called as pulla atlu,is prepared with butter milk mixed with rice and maidha flours,is a bit sour in taste..it can be prepared instantly within minutes of time,and can also be called as instant dosa..
Materials:
Rice flour- 1 glass
Maidha flour-1/2 glass
Butter milk- 1 glass
Water 1 glass
Salt
Chopped onion,green chilli slits
Jeera 1/2 tsp
Oil
Method:
In a bowl add rice flour,maidha,butter milk together.Add a little water also.
The batter should be semi thick just like dosa batter.Mix jeera,chopped onion and green chilli slits.Keep it for half an hour.

Then switch on the stove,place  tawa and prepare dosas.Pour a half tsp of oil and then pour cup full of dosa batter and lightly spread it.Again pour 1 tsp of oil around the dosa, like wise prepare dosas applying oil both sides.Serve  hot with chutney or sauce..

ONE MEAL SOUP

ONE MEAL SOUP
One meal soup ,here it is made with vegetables n daal,it gives the body its requirement of  vitamins and proteins. Any one can  prepare it  occasionally in the evenings and skip the dinner,and the taste is fine and good ..
Materials:
Pesara pappu 2 tbsp
washed and kept aside
Chopped onion 2 tbsp
Water 2 cups
Salt
Each of the listed veg are to be
taken by 2 tbsp of each variety.
Cabbage
Cauliflower
Peas
Corn
Carrot
Leafy veg
Sprouts
Tomato 2 nos
Pepper 1/2 tsp
Lime juice 1 tsp
Vegetable stock 2 to 3 cups
Method:
Place a pressure cooker  on the stove,pour water and let it boil.
When it starts boiling add pesara pappu ,cabbage ,cauliflower,sprouts,peas,corn,carrot,leafy vegetables,
palak,thotakura,,tomatoes and pressure cook them for 5 to 6 whistles.
Switch off and let it cool.
After cooling open the pressure cooker and mash the vegetables,now add vegetable stock and pepper powder and salt.Let it boil.
If thickness is required add 1 tbsp of corn flour to 1/2 cup of water mix well,and add spoon by spoon slowly to the boiling soup.After boiling for 5 min switch off and serve.Now u can add vinegar 1 tsp or lime juice.
If children insists add tomato sauce 1 tsp  and a very little chilli sauce,to the soup and serve...

It includes dal and vegetables so healthy,add vegetables according to the availability of them in your home..And some people prefer the density of the soup to be more thick ,so remove half of the vegetables and make a paste by grinding them,then mix the paste in the soup before boiling.. The rest can be boiled along with the soup..One meal soup.,doesnt it sound like a one man show.
VEGETABLE STOCK:
Place a pan on the stove add cabbage,cauliflower,tomatoes peas etc.any veg except bhendi and bitter gourd.After boiling add salt and boil for additional 5 min.Switch off.After cooling strain the vegetables boiled water and store in fridge.The water remains for 2 to 3 days ,thats all.This is referred as veg stock.

ONION PULUSU

ULLI PULUSU
Ulli pulusu/onion pulusu,prepared by chopped onions,is a soft dish.
Materials:
Chopped onions 1 cup
Tamarind juice
made with biglime sized and
4glasses of water
Salt
Jaggery or sugar 2 tbsp
Seasoning:mustard seeds,methi seeds
Each half spoon.
Red mirchi 3 nos
(made in to slits)
Green mirchi 3 to 4 nos
Curry leaves
For thickness:
2 tbsp rice flour or besan flour
Method:
Place a pan on the stove add seasoning to it.After they splutter,add chopped onions,green chillies and curry leaves and fry for 3 to 4 mins. Then add tamarind water,salt jaggery and boil it.The tamarind water should be boiled
for atleast 10 mins after boiling starts.Then see the onion pieces turn soft and transculent .Then add 2 tbsp of flour with 1/2 cup of water to the pulusu and let it boil in low flame for another 10 minutes.Switch it off..When there are no veggies  handy for pulusu i prepare this.This is a combination with Pattolli..

TOMATO CHUTNEY

TOMATO CHUTNEY
Tomato chutney can also be made in a easy way,it stays fresh upto a month.It tastes well with hot cooked rice and even chhappathis and dosas.But care should be taken ,in drying the tomatoes after washing them,wipe off with a dry cloth .
Materials:
Oil up to 200 gms
Tomatoes 1 kg
Chopped in to small pieces
Salt
Chilli powder 5 to 7 tsp
For powder:
Methi seeds 1/2  tsp
Mustard seeds 1 tsp
For seasoning:
Channa daal 1 tsp
Urad daal 1 tsp
Mustard and methi seeds
1/2 sp each
Hing
Curry leaves
(to be dry without water)

Method:
Place a pan on the stove,add 3 to 4 tbsp oil to it.Then after the oil is heated add chopped tomatoes,and (cook) saute well in a low flame.It takes more time to cook .(if cooked in low it will take more than half an hour,If cooked in high flame by standing near by and stirring it will take just 10 to 15 min time to get dry).Then after it is half cooked add chilli powder and salt.Mix well,and let it cook ,as the tomato mixture evaporates the water consistancy inside and will be cooked.
Meanwhile place another pan on the stove and roast methi seeds,mustard seeds on it ,should be roasted till brown.Let it cool and make a soft powder by dry grinding it.
Mix the methi powder in the chutney,and sim just for 5 min then switch off.After it is comp add seasoning by preparing it seperately..
Let it cool and store it in a dry container .

ATUKULU VADA

ATUKULU-VADA
Atukulu/rice flakes , can also be prepared as tasty vadas or snacks, for tea time.
Its a very simple and easy proceedure can be prepared in 15 min..
Materials:
Atukulu/rice flakes 2 cups
(soaked in water for 10 min,washed,and drained)
Boiled and mashed aloo- 1 cup
Bread slices 2 to 3 nos
(soaked and mashed )
Chopped onion 1 cup
Green chilli slits of 3 nos
Chilli powder 1/2 tsp
Salt
Haldhi
Dhaniya powder 1tsp
Ginger paste 1tsp
Corriander leaves chopped
Curry leaves chopped
Oil for deep frying
Method:
Place a pan on the stove and add oil .Mix all the above listed materials in to a dough,by adding  a very little water .Make small rounds and press them a little,deep fry them in the oil till brown..Serve hot.

LIVING ROOM-HALL

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CHHAKKARA PONGAL

CHHAKKARA PONGAL
Chhakkara pongal,is a sweet dish,which is prepared with pesara pappu/moong daal and rice.It is prepared for prasadams in south india,especially in Temples, and south indian homes,for  Lord Sri Maha Vishnu..
Materials:
Rice-1 cup
Sugar 1 cup
Pesara pappu 1/2 cup
(yellow colour)
Milk 2 cups
Water 2 cups
Ghee 2 to 3 tbsp
Raisins 10 nos
Cashew nuts 10 nuts
Elaichi powder
of  2 cardamoms
Method:
Place a pan on the stove,add pesara pappu and roast it in low flame, for
3 min.Then switch off the stove and wash pesara pappu 1 time ..Now add rice to it and again wash both of them  for 2 to 3 times.Now add milk and water to it and cook in a pressure cooker for 3 whistles.Switch off the stove and let it cool.
Meanwhile add 1 cup of water to the sugar and boil it, to thin pakkam.After the pressure is gone ,open pressure cooker and pour the sugar pakam and mix well.
Now transfer the total prasadam in to a pan,switch on the stove,and keep the pan and let it be cooked well for a 5 min .
Ina tbsp of ghee fry raisins and cashewnute seperately,now sprinkle the elaichi powder on the chhakkara pongal ,add the remaining ghee ,half of the fried cashew nuts and raisins and mix well.Swich off the stove and garnish with the remaining amount of nuts..Serve hot.This dish is prepared/offered  as naivedyam before god,which enhances more taste..

Iuse less ghee in my kitchen,thats why i recommended only 2 to 3 tbsp.But u can add up to 1 cup of ghee totally if u want to..Iprepared this dish for the 1 st week of sravana sukravaram..

DHANIYA-MAJJIGA PULUSU

DHANIYA-MAJJIGA PULUSU
Dhaniyala majjiga pulusu is a soft dish,we use dhaniyala rasam in the end..Ava pettina majjiga pulusu is yummy and strong and not suitable for acedic patients,as it causes burning sensation.But this variety of majjiga pulusu is a soft one,which goes with elders and children also..
Materials:
Butter milk 6 cups
Salt
Besan powder 3 to 4 tbsp
Green chillies 6 nos.slits
Curry leaves
Kothmeer leaves
Chopped bottle gourd pieces 1 cup
Bottle gourd peeled and chopped in to
small pieces.
Bhendi pieces 1 cup

Seasoning:
Oil 2 tbsp
Mustardseeds 1/2  tsp
Jeera1/2 tsp
Red chillies 4 nos.slits
For dhaniya:
Place 3to 4  tbsps of dhaniya in small wet grinder,
add 1/2 cup of water and blend /grind
thoroughly, into juice,
a very thin consistancy.Keep aside.
Method:
Place a pan on the stove add oil to it.
After the oil is heated add red chilli slits,mustard
and jeera,let them splutter. Then add green chilli
slits,curry leaves,and chopped bottle gourd pieces
and bhendi pieces.Now pour 1 1/2  cups of water
and cook them in a low flame,until they are soft..
In the meanwhile,mix besan powder in the butter milk,
and now pour the butter milk in to the pan ,in
which the chopped pieces are boiling.Add salt ,and
let them boil in low flame.It will take more than
20 min to boil ..If the flame is on high the butter milk
will spill over.Swich off after it is boiled and thickened..
Then immediately strain the dhaniya juice in to the majjiga
pulusu,mix well.Add kothmeer and transfer in to a bowl.
It will be settled and yummy to eat with hot rice after

half an hour..

CHANNA DAAL POWDER

CHANNA DAAL POWDER:
Roasted channa daal/gulla sanaga pappu is also used for preparing  chutney powder which we can eat with hot  rice,even children like it..
Roasted channa daal 1 cup
The daal should be roasted for 3 min in low flame
Red chillies 3 nos
Jeera 1/2 tsp
Hing
Salt

Grated dry coconut 1 cup
Method:
Dry roast the channa daal for 3 to 4 mins in low flame,a nice aroma
arises,keep it aside.
Then roast jeera & hing ,redchillies ,seperately.
Dry grind grated coconut,roasted channa daal,jeera, redchillies, hing in to a coarse powder.Lastly add table salt.Store it after it is cooled..Due to coconut
it may stay fresh for 10 days..in freezer u may store for 1 month..
Goes well with hot rice and ghee..

BEERAKAYA CHUTNEY

BEERAKAYA PACHHADI:
Beerakaya /ridge gourd, can be made in various types like curries,daal,chutneys..beerakaya chutney is very tasty along
with  hot rice or rotis or dosas .
Materials:
Beerakaya is washed well ,with ends cut off,and lightly
 peeled the hard skin and chopped in to small pieces.
Chopped beerakaya pieces -2 cups
Tamarind-lime sized
Salt
Seasoning:
Mustard seeds 2 tsp
Methi seeds 1 tsp
Jeera 1 tsp
Red chillies  6
Green chillies 4 to 5 nos
Hing
Haldhi
Curry leaves
Oil 2 to 3 tbsp

Method:
Place a pan on the stove and add 2 tbsp oil,after it is heated place chopped beerakaya pieces in the oil and and fry till they are cooked and fried till a bit brown.It will take more than 20 min to fry in low fire. Let them cool.
Meanwhile place a small kadai on the stove,add 1 tbsp oil.Then add
redchillies,methi seeds,mustard seeds,let them splutter & toss well.After the spluttering is stopped then add green chillies,hing,and lastly curry leaves,then switch off the stove.
After the beerakaya mixture is cooled,grind the seasoning along with tamarind,by sprinkling a little water.After it is grinded ,add the beerakaya
pieces and grind it in to a paste.The chutney should be grinded a bit coarsely  
in rubburolu to get a perfect taste.

Goes well with hot steamed rice and ghee..This chutney can also be done by using the discarded peeled skin of beerakaya..

VEGETABLE FRANKIS

VEGETABLE FRANKIS

Vegetable frankis is a yummy dish,usually opted prepared for while in journeys or long drives,just taste it and feel the differance..
Materials:
Aloo boiled 4 nos
Chopped onion 1 cup
Green chillies 4 nos
Salt
Corriander leaves
Curry leaves
Boiled carrot 2 tbsp

Boiled green peas paste 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Bread powder 2 tbsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Leafy veg 2 tbsp
The materials used for veg vada is similar to this ..
These are to be mashed and mixed well,and make cutlets length wise
(not round in shape) and deep fry in the oil and kept aside..
Chappathis 4 nos roasted
Aluminium foil 4 small pieces(to wrap)

For Frankies:
Amchur powder 1/2 tsp
Vinegar 1 tsp
Lime juice 1 tsp
Green mirchi 2 nos
finely chopped
Chilli powder 1/2 tsp
Salt
Place roasted and prepared  chhappathis,in a plate side by side.
Mix redchilli powder,salt,amchur powder in half cup of water.
Now apply this mixture of water to one side(front side) of chhappathi..
Next
Mix vinegar, lime juice and green chilli slits.
Apply even this mixture on the same side of chhappathi to which chilli water
is applied..
Now place the cutlet which is deep fried in the chhappathi and roll it.
Then place the aluminium foil  in the lower portion of chhappathi roll,wrap it
and tuck down the ends of it..
This one i have seen in a magazine and experimented it, and it was success full.

VEGGY VADA

VEGGY VADA

Materials:
Mashed aloo 1 cup
Chopped onion 1/2 cup
Green chilli slits of 3 nos
Salt
Kothmeer
Curry leaves
Leafy veg chopped 2 tbsp
Boiled carrot 2 tbsp
Boiled peas 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Dhania powder 1/2 tsp
Method:
Mix all these ingredients well,and add a little water if needed and mix the batter  like we mix for chhappathis.Make round balls and deep fry till brown.Safe and hygenic.Serve hot with tomato sauce..its yummy..

This dish is straight from my daughter Sris kitchen..

SWEET CORN HOT & SOUR SOUP

Sweet Corn Hot And Sour Soup
There are many varieties in soups,one such variety is sweet corn soup.
Materials:
Sweet corn 1/2 cup
Beans chopped 1/2 cup
Carrots chopped 1/2 cup
Green chillis pieces 2 tbsp
Ginger garlic paste 1/2 tsp
Or
Ginger onion paste 1/2 tsp
Oil 2 tsp
Vinegar 1 tbsp
White pepper powder 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1/2 tsp
Sugar 1/2 tsp
Thickening agent  2 tbsp corn flour
Water 4 cups
Method:
Place 6 cups of water in a bowl and add  chopped carrots,beans and corn and boil them till they are 3/4 th(4 cups)

Place a pan,add 2 tsp oil and add green chillies pieces,ginger garlic paste,and the boiled vegetable stock and boil.Now add vinegar,white pepper powder,salt,,tomato sauce,chilli sauce,ajinamoto,and sugar,let it be boiling..Meanwhile mix corn flour with half cup of water and add spoon by spoon to the boiling corn soup mixture slowly in a low flame..This thickens the corn soup..Serve hot..

KOTHHIMEERA CHUTNEY

KOTHHMEER CHUTNEY
Kothmeer chutney is a very delicious hot and sour  and tasty chutney with goes well with hot rice.
Materials:
Kothmeer 1 cup
Wash kothmeer leaves well for 4 to 5 times.
Pluck only leaves and discard the stems.
Tamarind-small lime size
Salt
Seasoning:
Mustard seeds 1 tsp
Methi seeds 1/2 tsp
Red chillies 3 to 4 nos
Green chillies 4 nos
Or as per ur choice
Hing a pinch
Haldhi a pinch
Oil 2 tbsp
Method:
Place a pan on the stove,add oil to it.And after the oil is heated add the mustard ,methi seeds and redchillies.After they splutter add the remaining  items,green chillies hinf,and haldhi.And mix well.Switch off the stove.
Grind the seasoning along with tamarind and salt well.Donot add water.
You have to mix several times with a spoon while grinding,as it will struck and does not move.After the seasoning is grinded add the washed kothmeer leaves  to the grinded seasoning and grind well.If it doesnot move add half tsp
 water and mix well. Mix well.The taste will be yummy hot and sour with
steamed hot rice ..It will  stay for a week if kept in fridge..

AVA PETTINA CABBAGE KURA

CABBAGE KURA
Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Materials:
Chopped cabbage - 2 cups
Salt
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Method:
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked switch off and let it cool.
In the meanwhile prepare ava mixture ,it will be just 1 tbsp full and keep it aside.
After the cabbage pieces are cooled , strain  away fully the tamarind pulp,water from the cooked cabbage pieces and keep it aside.
Now place a pan and add 2 to 3 tbsp of oil, next add urad daal,redchilli slits,and saute well.
Next add green chilli slits,hing,haldhi and curry leaves and mix well.
Now add the cooked and strained cabbage pieces,and mix well.
Cook in low flame for 3 minutes and switch off.
Now add the ava paste in the cabbage curry and mix well.
Let it settle for more than half an hour to get the yummy taste.
Ideal with hot rice

AKAKARAKAYA FRY

AKAKARAKAYA FRY
Akakarakayalu/Taesel gourd pieces-2 cups
chopped into small pieces
Oil 2 to 3 tbsp
Salt
Redchillie powder 1 tsp
Method:
Place a pan on the stove with oil init.After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..
It will take  more than  half an hour to become soft ,and finally sprinkle salt and red chillie powder.
And some people add dhania jeera powder to get extra taste from the fry..

while adding salt and chilli powder.
Dhania jeera powder 1/2 tsp
This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..
These are grown in redsoil areas on hill areas and in forest areas..