Bellam annam/Paramannam

Ingredients:

Rice-1 Cup

Jaggery-1 ball

Elaichi(cardomom)-2

Cashewnuts and Kismis

Water-3 cups

Ghee- 1 spoon

Fresh coconut-1/2 cup

Method:

1) Wash 1 cup of rice and keep aside.
2) Make jaggery into powder .
3) Add rice,cinomom,jaggery and water to a pressure cooker and cook it till 3 vissels.
4) Take ghee in a pan and add cashew nuts , Kismis and fry them till golden brown.
5) Add the cashew nut ,dry grapes and fresh coconut to the rice and serve hot.

Raitha/Perugu pachadi

Ingredients:

Finely chopped Onions-1
Finely chopped Green chillies-3
Finely chopped toamto-1/2
Salt
Curd-1 cup
Finely chopped Cucumber-1/2
Water

Method:

1) Mix curd thin by mixing water to it.
2) Add salt and mix well.
3) Add finely chopped onions,green chillies,cucumber,tomato and mix well.
4) Serve with fried rice,roti,biryani.

Palak Panner

Ingredients:

Palak Leaves(Spinach)

Finely chopped Garlic-3 cloves

Finely chopped onions-1/2 Onion

Finely chopped green chillies-3

Ginger garlic paste-1 table spoon

Chooped Toamto-1

salt to taste

Red chilli powder-1 table spoon

Coriander powder-1 table spoon

Cumin powder-1/2 spoon

Turmeric-pinch

Masala pieces(cinnamon,cardomom,dalchina chakka)

Cumin seeds-1 table spoon
Panner Cubes

Oil -2 tsb

Method:

1) Boil spinach in hot water for about 5 min with lid open and keep it aside to cool.

2) When it is cooled grind it to paste.

3) Heat take oil in a pan and add masala pieces, Cumin Seeds and fry them.

4) Then add finely chopped garlic,green chillies,onions and fry them till they turn brown.

5) Add salt ,turmeric ,ginger garlic paste.

6) Add tomato and cook it till it becomes paste.

7) Add coriander powder,red chilli powder,cumin powder and mix well.

8) Add spinach paste and cook well till oil floats.

9) Add panner (Indian cheese) and let it cook for another 5 minutes.

10) Serve hot with Roti ,chapathi.

Gobi Manchuria

Ingredients:

All purpose Flour-5 tsb
Corn Flour-2 tsb
Salt to taste
Water-1/2 cup
Cauliflower-1/2 flower
Finely chopped Garlic
Finely chopped green chillies
Finely copped onions-1/2 cup
Vinegar-1 tsb
Tomato ketchup-3 tsb
Red chilli sauce-2 tsb
Soya sauce-1 tsb
Oil
Spring Onions(optional) -for garnishing
Coriander Leaves


Method:

1) Add maida,corn flour,salt ,water and mix well to make a thin paste and keep it aside.
2) Heat oil in a pan dip the florets in toth batter and deepfry them till they turn golden brown.
3) Now take another pan and add little oil and fry finely chopped green chillies ,onions,garlic .
4) Add tomato ketchup,red chilli sauce,soyasauce ,salt,vinegar and cook it till it forms a paste.
5) Now the sauce is ready ,add the deep fried florets into the sauce and toss it well.
6) Garnish with coriander leaves and spring onions and serve hot.
 

Gobi noodles

Noodles Preparation:
Ingredients:

Noodles
Sliced Cabbage-1 cup
Grated Carrot-1 cup
Green chillies-4
Sliced Beans-1/2 cup
Sliced Capsicum-1/2 cup
Onions-1/2 cup
Coriander Leaves
Salt to taste
Oil

Method:

1) Boil noodles and drain them under cold water.
2) Add little oil to the noodles mix well and keep aside.
3) Heat oil in a pan and add green chillies ,Cabbage,Carrot,Beans,Onions,Capsicum and fry well.
4) Add salt and noodles and mix well and fry for another 4 to 5 minutes.
5) Add coriander leaves for garnish.

Gobi Manchuria:

First for Gobi manchuria prepare batter and keep aside and then prepare sauce.

Batter:
Ingredients:

All purpose Flour/Maida-5 table spoons
Corn flour-2 table spoons
Salt to taste
water as required.

Method:

Add All purpose Flour,Corn flour ,salt and water and mix well to make a thin paste and keep it aside.

Ingredients for Gobi Manchuria :

Cauliflower Florets-1/2 Flower
Finely chopped garlic
Finely chopped Green chillies
Finely chopped onions
Vinegar-1 tsp
Tomato ketchup-3 tablespoons
Red chilli sauce-2 tablespoons
Soya Sauce-1 tablespoon
Salt to taste
Oil
Spring Onions(optional)-for garnish

Method:

1) Heat oil in a pan and add finely chopped garlic,green chillies and onions and fry till golden brown.
2) Add Tomato ketchup,red chilli sauce,vinegar and soya sauce,pinch of salt and cook it till it forms a thick paste.
3) Now the Sauce is ready.
4) Heat oil in a pan to deepfry the cauliflower Florets.
5) When the oil is heated dip the cauliflower florets into the batter and put it in oil.
6) fry them till the florets turn golden brown.
7) Now add the fried gobi to the sauce you prepared already and toss it well.
8) Garnish with Spring Onions.
9) Now Gobimanchuri is ready and it can be served as a snack or with noodles or can be taken with chapati or roti.

Pappula podi / Chikpeas powder

Ingredients:

Pappulu/Chik peas-1 cup
Red chilli powder-1 Spoon
Salt-1/2 Spoon
Garlic - 4Cloves
Dried Coconut-Fistfull

Method:

1) Add all the above mentioned Ingredients to Mixi/Blender and make it into a fine powder and the pappula podi is ready.
2) This can be used for garnish for all fries,Borugula upma,beans ,chikudukai fry etc.
3) Goes good with rice and ghee too.

Borugula Upma

Ingredients:

Borugulu/Puffed rice

Sliced Onions

Sliced Green Chilli

Curry Leaves

Coriander Leaves

Turmeric Powder

Mustard seeds

Salt to taste

Pappula podi

Oil

Method:

1) Soak borugulu in water for 5 min ,drain the water and keep aside.

2) Heat oil in a Pan and add mustard seeds ,curry leaves,onions ,green chillies and fry them till golden brown.

3) Add turmeric powder and salt required.

4) Add Borugulu to that and sprinkle with "Pappula podi" (recipe for this is in my blog).

5) Garnish with coriander leaves and serve hot.