Cheppagada Pulusu - Andhra Style(Taro gravy)

Ingredients:

100 gms arbi

6 to 8 baby onions (or else 1 onion chopped )

2 to 3 green chillies

2 tomatoes (chopped)

few curry leaves

5 to 6 garlic pods mashed

1 lemon size tamarind ball (Soak in warm water for 10 to 15 mins and make thick juice)

1 tea spoon each rai, jeera and urad dal

2 red chillies

1 tea spoon each jeera and methi (fry with out oil and make fine powder)

1 tea spon red chilli powder

1/4 tea spoon haldi

Salt to taste

1 table spoon gud or sugar

2 table spoons oil

 Procedure:

Heat oil in a pan.  Add rai, jeera and urad dal.  When rai starts spluttering add red chillies, curry leaves and mashed garlic pods.  Fry for a while and add baby onions (or chopped onions) and green chillies.  Fry in a medium flame until the onions turn pink.  Now add chopped tomatoes and cook for few more mins.  

Add boiled arvi/arbi/chamagadda pieces

When the tomatoes are cooked add boiled arvi/arbi/chamagadda pieces.  Also add red chilli powder, haldi powder and salt.  Mix well and cook for 2 to 3 mins.

Mamidikaya Pappu/ Mango Dal

 

Mamidikaya Pappu/ Mango Dal

Am a great fan of this mavidikaya pappu. .I remember ma childhood days, where amma used to do it on fridays and to offer god with padaiyal and she will do pooja. . She will have a big book of slogas and will start reading. It lasts atleast for 40minutes. . Ma stomach will make crumbling sounds to taste the items in Padyal. .Once amma finishes, its was me to grab a vada n eat it with pappu. .ma god!!!! that will be awesome :)

Ingredients:

1. Toor dal or kandipappu-1 1/2cup
2. Onion-2
3. Greenchillies-3 or 4 (slit into 2 halves)
4. Mango-1 (peeled and sliced into big peices)
5. Tamrind-1/4 lemon sliced

For popu or tadka:

1. Avalu or rai-1tspn
2. Curry leaves-1tspn
3. Garlic-3 or 4  slices diced
4. Tumeric powder-1pinch
5. Chana dal-1/2 tspn
6. Red chilli-1 or 2 (Adjust accordingly)
7. Salt-2tspn(adjust accordingly)
8. Red chilli powder-1 tspn

Mamidikaya Pappu/ Mango Dal

For garnishing:

1. corainder leaves(washed and sliced)

Preparation:

1. Wash the dal and add the dal to a container.
2. Add the sliced onions,green chillies,mango,tamrind.
3. Pressure cook it till 4 or 5 vissils.
4. Remove from cooker.keep aside all the sliced peices(like onion,mango).
5. Now mash the dal add salt,tumeric and red chilli powder.
6. Then add the sliced peices in the dal.
7. Add oil in kadai,first add red chillies,garlic,then add rai and cumin seeds and let them splutter.
8. Now add chana dal and the add curry leaves.
9. Now add the dal into the kadai let it cook for another 5 mins and switch off the stove.
10. Now add coriander leaves for garnishing.

Pesarattu Dosa or Moong Dal Dosa

Pesarattu Dosa or Moong Dal Dosa is a popular breakfast recipe of Andhra Pradesh. This is a healthy & nutritious Dosa variety. Vegan as well as Gluten free.

The dosa can be made with whole moong beans or spilt moong lentils which are also known as green gram in English. I usually make the Pesarattu dosa with both the versions of moong dal.

The dosa made with yellow moong lentils are more like moong chillas. Whereas the ones made with whole moong beans taste a bit different. But both are delicious. Pesarattu Dosa is served with Upma. The dosa can be served with coconut chutney. They also taste good with a simple coriander chutney also.

Pesarattu Dosa or Moong Dal Dosa

 Lets Start Step by Step Pesarattu Dosa or Moong Dal Dosa Recipe:

1: Firstly, soak the moong dal overnight in a water. The soaked and drained moong beans on the next day.

2: Grind it into a smooth paste in the morning with the green chilly, ginger, coriander leaves, salt with some water. Add the rice flour and stir well.

3: On a griddle, smear a little oil/ghee. With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions, green chilies and coriander leaves.

4: Drizzle oil at the sides and in the center.

5: Flip the dosa a couple of times till both sides are well cooked and browned.

7: Make all moong dal dosas this way. Serve Moong Dal Dosa hot or warm with upma accompanied with coconut chutney. Or just plain with some coconut chutney or coriander chutney.

Pesarattu Dosa or Moong Dal Dosa

Bendakai vepudu/Vendakkai / Okra Poriyal

Vendakkai / Okra Poriyal

Bendakai vepudu/Vendakkai / Okra Poriyal

Ingredients: 
Vendakkai / okra - 1 lb ( cut into

small round pieces )
Onion - 1 ( chopped )
Green chillies - 3 ( split )
Curry leaves - few
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1 tsp
Oil - 1 tbsp

Salt to taste.
Method: 

• Wash and wipe the vendaikai with a kitchen towel.
• Cut it into small rounds.
• In a kadai put the oil and when it is hot add mustard.
• When the spluttering stops add urad dhal and fry till it turns light brown.
• Add chopped onion,Green chillies and curry leaves. Fry till the onion turns brown.
• Add vendaikai pieces and stir fry on low flame till its stickiness disappears.
• Add sambar powder, turmeric and salt and stir well.
• Keep it on low flame for 5 minutes.
• Remove once well done and serve it with steamed rice.
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Bendakai iguru/ bhindi(okra) masala/ ladiesfinger dry gravy/ vendakai thoku

          Bendakaya iguru is One of my favorite dish. It is not a stir fry. We can eat with rice and rotis. It will be more tastier with Mamidikaya pappu,which i will be posting next week. .

Bendakai iguru/ bhindi(okra) masala/ ladiesfinger dry gravy/ vendakai thoku

Ingredients:

Bendakayalu (Lady fingers) - 500 grams
Onion - 1 big size
Green chilly - 5 to 6
Red chilly - 2 to 3
Garlic cloves - 5 to 6
Curry Leaves
Chana dal - 1 tbsp
Mustard seeds - 1 tbsp
Jeera - 1 tsp
Turmeric - 1/4 tsp
Red chilly powder - 1 to 2 tbsp
Salt as per taste
Oil - 2 to 3 tbsp

Method:

Bendakai iguru/ bhindi(okra) masala/ ladiesfinger dry gravy/ vendakai thoku

• Soak them into water with 2 tbsp of salt about 10 mins.
• Wash them with fresh water and wipe with a clean cotton cloth.

• After they become dry Cut them into small pieces.
• Take onions and green chillis and cut them.
• Take a wide pan add 2 tbsp oil.
• Add mustard seeds, chana dal and jeera, red chilly and curry leaves.
• Add pieces of garlic cloves also.
• After they popped nicely add onions and green chillis.

• Cook till the onions become soft.
• Add Bendakaya pieces into the vessel.
• Mix well and close the lid about 2 to 3 mins.
• In between just mix with spoon.
• Add Turmeric and Red chilly powder.

• Mix well and lastly add salt.
• Take care when adding salt, because when lady fingers loosing all its moisture they will shrink a lot.
• Its better to add some salt while cooking and add some salt at last of preparation.

• Serve with hot rice or rotis.

Tips:

• When we are buying the lady fingers, make sure they are tender and good.
• For knowing they are tender, bend the tail end of the lady finger and if it breaks easily then they are tender, if they doesn't break they are not tender.
• And when we are cutting those lady fingers if they are getting crunchy sound, they are also not tender, better to avoid them into curry.
• It is better to make curry at the same day or next day when we are buying them.
• Don't cover the lid over while cooking.
• Cover for 2 to 3 mins and remove the lid and fry them and again close the lid about 2 mins and remove the lid and fry them again, so just don't cover the lid continually.
• If we cover more time then the curry will be gooey( gummy).
• Here i just make curry only, if we need fry then we need to take more oil, so for calorie conscious, i am not advising that. 

Pacha Pulusu

Pacha Pulusu

During the summer time evenings,  back home in India, we used to have " Moon light dinners". Clean the terrace,sprinkle water to cool the temperature down, put a mat or a big blanket and set the dinner. All my family members sit around the dinner and enjoy watching the open sky, twinkling stars, cool breeze, lot of chatting about the day's work, and for dinner, Pachi pulusu with one big Omlette and Mango for the dessert. Simple food yet very  tasty and enjoyable. Easy to make, healthy option. Here is the recipe...

Ingredient Name	Quantity	Unit
Sugar	as required
Curry Leaves
Red Chilles Dried
CORIANDER LEAVES
Salt	as required
OIL FOR TEMPERING
Cumin Seeds
Mustard Seeds
Sesame Seed Pdr (optional)	1 TSP
Green Chillies	3	Numbers
Tamrind Juice	1	Cup
Onion	1	Small

Pacha Pulusu

Directions

1. Soke Tamarind in water for 20 min, then remove the juice in a bowl.
2. Roast green chillies on the flame till it changes its colour.
3. Crush green chilles with your hand add onions and salt to it.
4. Add mashed green chills, onion and salt mixture to tamarined juice.
5. For tempering  take a pan add oil,mustard seeds, cumin seeds, red chillies dried,curry leaves once  it is done add the mixture to Tamarind juice.
6. Lastly add coriander leaves chopped,sesame powder and sugar if required.

Baby Aloo in Tamarind-Chilli Sauce (Potato Pulusu)

We lose by generalizing everything. Unity and showing strong front is important but preserving the diversity and maintaining our own uniqueness is also equally important, I think. Indian cuisine is such a broad term. Can anyone say they know all the regional food varieties of India? I guess not. If we don’t talk about our regional cuisine, who will and how would anyone know about the difference in our cooking. I see lot of new Indian food blogs coming up everyday. Generalize to your heart’s content, but don’t be shy to highlight your regional specialties. That would make the recipe more attractive to the readers and give them the feeling they are trying out something unique, in my view.
See, for example, from India - we go to Andhra Pradesh, my home state in India. Though the general term is Andhra cuisine, there are 3 regions (Rayalaseema, Kosta and Telengana) and each region has its own specialties. Lot of diversity out there, even in one state. Example is this recipe. Cooking vegetables like potatoes etc., in tamarind-chilli sauce is the specialty of Kosta (Coastal region) of Andhra. They call this Tamarind-chilli sauce “Pulusu“. It is the base sauce for all kinds of vegetables, in that region. The saying is, “give something to kosta people, particularly the Nellore district, they would find a way to add tamarind to it”.

Baby Aloo in Tamarind-Chilli Sauce (Aloo Pulusu)

The ‘pulusu‘ tastes like as if ‘old western’ kind of faction war happened between tamarind and dried red chillies. To compensate the sourness of tamarind, more hot chillies are added. Unbridled war wages on between these two strong tastes and there is no mediator to calm it down. Thickening agents like coconut or peanut paste are big no or rarely used. The pacifier of course is the poor vegetable that is added. How high this war can go on, which one dominates the taste of ‘pulusu‘ - it all depends on housewife’s mood that day. Imagine sucking on a lime wedge and simultaneously eating a dried red chillie - that’s how this pulusu tastes. You are alerted so prepare it at your own risk.

Recipe:

Baby Aloo in Tamarind-Chilli Sauce (Aloo Pulusu)

8 to 10 baby potatoes
1 medium sized onion and 10 to 12 cherry tomatoes - finely chopped
For sauce:
1 cup of tamarind juice - (medium thick - home made version)
6 dried red chillies+3 garlic cloves+1 teaspoon of cumin - Make a smooth paste of them.
1/4 teaspoon of turmeric and salt to taste
Popu or tadka ingredients:(1tsp of each, cumin, mustard seeds and few curry leaves)

Boil potatoes in water, just until tender. Remove them and strip the outer skin. Prick the potatoes in multiple sites with a fork so that they can absorb the sauce.
In a big pan or kadai - heat one teaspoon of peanut oil. Do the popu or tadka (toast mustard seeds, cumin, curry leaves). Saute onions and tomatoes for few minutes until they soften. Stir in red chilli paste; saute it for few minutes until it leaves the raw smell. Add the tamarind juice and another cup of water. Stir in salt and turmeric and also the pricked potatoes. Cover and simmer them for about 15 to 20 minutes on medium heat, stirring in between. Wait until the sauce reaches the consistency of thick lava. Turn off the heat, and serve the pulusu with chapatis or with rice and ghee.

Brinjal Chutney(Vankaya pachadi)

 Brinjal Chutney(Vankaya pachadi)

Ingredients:
250 gms brinjals
2 tomatoes(optional, you can even prepare without tomatoes too)
5 to 6 green chillies
2 to 3 red chillies
1 tea spoon each rai, jeera and urad dal

2 tea spoons chana dal
few curry leaves
a lemon size tamarind ball
4 to 5 garlic flakes (optional)
1 tea spoon salt (as per taste)
coriander leaves and finely chopped onions for garnishing
2 table spoons of oil

 Brinjal Chutney(Vankaya pachadi)

Method:
Heat 1 table spoon  of oil in a pan.  Add rai, jeera, urad dal and chana dal.  Fry until they turn to golden color in a medium flame.  Remove from the pan and let the ingredients cool.  In the same pan (add some oil if needed) add green chillies, chopped brinjal pieces, tomatoes and tamarind.  Add a tea spoon of salt (as per taste) and mix well.  Close the lid and cook in a medium flame until the brinjal pieces are cooked.
Switch off the flame and let cool.  First grind the fried and cooled dals, rai and jeera finely. Add garlic pods and grind again for a sec.  Now add the cooked brinjal pieces and grind coarsely (gently).   Take the chutney into a bowl.  
Heat 2 tea spoons of oil in  a pan.  Add rai, red chillies and curry  leaves.  When rai starts spluttering, switch off the flame and add the thadka to the chutney.  Brinjal Chutney (Vankaya Pachadi) is ready...........Garnish with fresh coriander leaves and finely chopped Onions.  

Adding finely chopped onions is optional......But it tastes good if onions are added....You can have this chutney with rice or rotis...........try once.......

150th Post : Andhra Royala Koora(Prawn Curry Andhra Style)

150th Post : Andhra Royala Koora(Prawn Curry Andhra Style)

I never imagined that i am capable of doing 150 recipes. . oh ma god,am so happy for ur support and ma happiness knew no bounds. .So,i wanna head into the place i was born and make a mouthwaterind childhood special of mine. .Andhra Cuisine has its own unique flavor - laced with Red Hot spices. Andhra Shrimps - Prawns sauted with hot spices in this tasty recipe which is a great accompaniment to small grained rice.

150th Post : Andhra Royala Koora(Prawn Curry Andhra Style)

Andhra Shrimp

Shrimps 1 pound
Onions 2
Curry Leaves
Garlic ginger paste 3 teaspoons
Green chillies 2
Tamarind 25gms
Pepper powder 1 teaspoon
Chilli powder 2 teaspoon
Salt

Marinate the shrimps with turmeric and ginger garlic paste and salt for half an hour. Heat oil in a pan and add curry leaves with onions and green chilies. Stir continuously. Sauté for 2 minutes and add the shrimp and mix well. Cook for a whole 5 minutes in half cup of water until the water evaporates. Add tamarind pulp and the powders, just 3minutes before removing from heat.

Masala Mirchi Bajji ANDHRA STYLE with Hara Chutney

Masala Mirchi Bajji ANDHRA STYLE with Hara Chutney

 Both me & husband  have fallen in love with andhra /hyderabadi cuisine since we have shifted to hyderabad .Thats the reason I keep on searching new andhra recipes.Last friday I prepared this Mirapakaya Bajji  (bhajji /pakora /pakoda)- Mirchi chi Bajji - Stuffed green chilli bhajji  along with lettuce salad & black masoor dal,recipe  of which I got from my building friend. Vow simply superb fantastic & different is the word I can use to  describe the taste of  these bhajjis.
Try this once & I am sure this recipe will be a regular menu in your kitchen,Definitely a recipe to bookmark.
You will find these mirchi pakodas being served as a street food in hyderabad.An ideal snack with rains drizzling is  hot mirchi bajji though I tried it in hot hot summer.

Ingredients:

Batter /coating

7-8 Bajji  Mirchi (Long, Stout  green Chilies ) {See tip 1}
1 cup Besan flour ( senaga pindi /gram flour chickpea flour)
1 tspn rice flour
pinch of cooking/ baking soda (soda uppu)
salt to taste

Mirchi stuffing ingredients

Andhra Mirapakaya Bajji

Vamu / Ajwain / owa/carrom seeds - 3 tsp
Half cup of sesame seeds roasted
1 tsp each of coriander seeds  roasted
1 tsp of cumin  seeds roasted)
3 tablespoons of coconut powder
1 lemon sized tamarind juice -
besan powder
salt

Method:

1.Wash and dry green chillies first. Take a green chilli, make a slit lengthwise in the middle, keeping the ends intact. With a knife or a spoon remove the seeds, clean the insides and make space for stuffing..if you want the bajjis real hot..you can retain some of the seeds.

2. Mix  gram flour (besan), rice flour, pinch of baking soda, salt to taste and half to one glass of water  thoroughly into thick batter (more like dosa/pancake batter consistency).

3. Keep tamarind immersed in little hot water.Dry roast sesame, carom,coriander & cumin seeds .Grind seeds in mixer to powder.Next add tamarind salt & coconut powder & grind again to a fine paste.stuffing is ready.

4.Do not remove the seeds if you want the bajjis to be hot. If you want you can remove half seeds and keep half seeds so that the bajjis will be hot but not burning. Stuff these chilies with the tamarind mixture and keep aside for 4 to 5 hours. By doing this your bajjis will not be hot at all. The chilies get a nice flavor of carom seeds and tamarind and will be tasty.

5.Now dip the prepared chilies in the batter and drop them in the oil and fry on medium heat. Fry till golden brown. When done remove them on to the paper napkin to remove excess oil. Serve them hot.

6.Slit bhajjis them length wise and keep aside. Chop onions finely, add some lemon juice and mix well with fingers. Stuff this onion mixture in the fried bajjis and serve. They taste excellent.

 Hara Chutney

In northern India, we use to eat lot of side dishes with snacks and main course. One very common side dish is Green Coriander (Hara Dhania)  which is very common with pakoda's. But you will also like this with Dal-chawal.

Hara Chutney

Ingredients for 2-3 people.

1. Green coriander leaves 50 gm.
2. 2 Red tomato. 
3. Green chili 3-4(depends upon your tung.
4. Garlic cloves 5-6(Raw garlic is good for health but you can use it according to you preferences ).
5. Salt to test.
6. Mustard oil 1 table spoon(Optional).

Method
Wash Coriander leaves, green chili, and garlic cloves very carefully, Now put all ingredients in Grinder except oil(Cut tomato in 4 pieces) and grind it fine and finally add oil and serve as side dish with snacks and main course.

Pani Puri or Golgappas, Jal Pani and Potato Stuffing

Pani Puri  or Golgappas

Recipe type: snacks

Cuisine: indian

Serves: 4-5

Pani Puri  or Golgappas is my most favorite chaat from childhood. I used to have pani puri often with my family on the streets of Mumbai (Bombay) and it was something I have thoroughly enjoyed.

Pani literally translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.

This sweet chutney is called as meetha (which means sweet) pani. The spicy water is called as teekha (which means spicy) pani. Both are added in the puri along with the main filling which consists of boiled potatoes, chickpeas, moong sprouts or a thick dry curry made from white peas which is called as ragda.

The puri or pooris are made from flour or sooji/cream of wheat or both. They are thin, crisp, fully puffed and thus occupy the filling and the chutneys. These can be brought ready from the stores or can be made at home too. If you want to make pooris at home then check this step by step poori/puri recipe.

Ingredients (american measuring cup used, 1 cup = 250 ml)

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

.

Ingredients:

1/2 tbsp maida/all-purpose flour

2 tbsps urad dal flour

1 1/2 cups ravva/semolina/sooji (very fine variety)

salt to taste

water for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)

2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.

3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.

4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.

5 Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.

For the stuffing - * check notes for other options

• 2 to 3 medium potatoes
• 1 small to medium onion
• 1 to 1.5 tbsp chopped coriander leaves
• 1 tsp roasted cumin powder
• 1 tsp chaat masala powder
• ¼ tsp red chili powder (optional)
• black salt as required

Jal Pani

For the Pani Recipe:

• ½ cup chopped mint leaves
• ¾ cup chopped coriander leaves
• 1 inch ginger, chopped
• 1 green chili, chopped
• 1 tbsp seedless tamarind, tightly packed
• 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required
• 1 tsp roasted cumin powder (bhuna jeera powder)
• 1 tsp chaat masala powder
• 2 to 3 cups of water
• 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
• black salt as required

Potato Stuffing

Instructions

Preparing the Stuffing:

1. Boil the potatoes till they are cooked completely.
2. Peel them and then chop them.
3. Finely chop the onion.
4. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

1. In a blender add all the ingredients mentioned above for the pani.
2. Add little water and grind to a fine chutney.
3. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
4. Add the boondi to the pani.
5. You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani Puri:

1. Crack the top of the puri with a spoon.
2. Add 2 to 3 tsp of the boiled potato-onion filling in the poori.
3. Stir the green pani first and then it and the sweet chutney as per your taste.
4. Serve the pani puri immediately.
5. You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

Notes

* other stuffing combinations or a combination of these:
steamed moong sprouts
boiled white chickpeas (kabuli chana)

Konaseema kodi kora

Konaseema kodi kora

Konaseema kodi kora,Veg pilaf and Cucumber raitha

The traditional Andhra Kodi Kura aka chicken curry has numerous versions. Each region within Andhra be it Konaseema, Telanagana, Coastal Andhra or Rayalaseema have their own version of chicken curry based on the cultural influence and available seasonal ingredients.

A few days ago, while sifting through my large collection of hand written recipes for a traditional style chicken curry, I found a family recipe for chicken curry given to me by a dear friend who belongs to Konaseema region of Andhra. I’m assuming that this version of chicken curry has its origin in Konaseema. One thing, I can assure you, dear reader that it is an absolute winner of a recipe. Makes for a great accompaniment with flavored rice, biryani or rotis.

zucchini Palu Posi Kura/zucchini curry

zucchini Palu Posi Kura/zucchini curry

Usually Ridgegourd curry is prepared with milk.I substituted it with Zucchini because they all belong to same family!!! I guess!!! ;) Zucchini is a very low in fat and high in dietary fibre and it contains almost 95%percent of water. Since its water content is high it is obviously a cooling agent to our bodies. It is known to be a good natural medicine for curing urinary disorders and also a comforting food for those who suffer from constipation frequently. People who want to shed weight can include a big portion of this vegetable in their daily diet to keep the stomach filling with fewer calories. Also it is rich in iron and vitamin c and b complex. Today am showing you a simple curry using this wonderful vegetable by giving a little twist with fresh creamy milk. It is very easy to prepare and can be served with rice and any kinds of breads or chapathi or roti. 

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura Pappu(Dal)(Basic Andhra Style)

Gongura pappu is a dal (lentil) stew made with sour greens gongura (a leafy vegetable with a nice sour and tangy taste). The gongura green are cherished in Andhra cuisine more than any of its other green leafy vegetables and is used to prepare delectable pappu, pachadi and other dishes.

Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce

Andhra Chepala Pulusu/ Fish in spicy and tangy tamarind sauce

We are seafood lovers. Back home in India we used to have fish atleast thrice a month. Some say chepala pulusu tastes better the next day but I love it immediately after cooking and also the next day.Chepala pulusu is fish cooked in spicy and tangy tamarind with ginger-garlic and some cumin seeds paste. Just the mention and my mouth waters. Traditionally made with boccha ( don't know the english name....) it tastes great. But here I make it with tilapia and its pretty close.

Palakura pappu Andhra style Recipe

Palakura pappu Andhra style Recipe

Palakura is a green leafy vegetable which gives good health and strength to the human beings. Palakura pappu is a traditional Andhra dish which is very tasty. Palakura pappu Andhra style is easy to prepare. The preparation is given below. If you find this Palakura pappu Andhra style recipe is useful then please share with your friends. Here we have given list of ingredients and procedure on how to make Palakura pappu Andhra style recipe, so that any one can make this Palakura pappu Andhra style very easily without any experience on making this recipe.

TOMATO PAPPU(Andhra style)/Tomato dal

TOMATO PAPPU(Andhra style)

Today I was reading the great chef Mr. Sanjeev Kapoor’s very interesting post MEN AS COOK. It was such a nice article that I could not close my eyes for a minute. It is fact that kitchen is restricted area for men by women and honestly I also do so. It is not like that he cannot cook .He is expert in some items which even I cannot make delicious but I always feel that when I am there then why he needs to cook.
While reading the post, lots of memory was flowing in my mind. I remember when I was pregnant and my husband used to fulfil my all wishes (even now he does).Those days I used to feel hungry in the mid of night but without any hesitation and irritation he used to get up and prepare something for me, even in early morning before I will get up my tea will be ready. Believe me no one can make tea and Bhindi Sambar like him. .

After reading the article, I understand one thing that we should allow or request our man to cook sometimes, by doing this they will have change of mind and we will also get some relaxation. I wish that I should post my husband’s recipe very soon.

 Today I end up with making a very simple recipe” Tomato Pappu” always love to have with hot rice.

Tomato Dal (PappuPreparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4 persons

Rajma Gujillu/Rakma Sundal

If u boil Rajma,u can make 3 dishes. . Rajma Sundal,Rajma aloo curry and Rajma Rasam

Rajma Gujillu/Rakma Sundal

I tried rajma sundal for the first time. I have tried rajma masala for roti and rice. As rajma tastes little bland without any smell, usually i add more spices to add flavor to the dish ..So i tried this sundal adding freshly ground masala..Last time, i posted many varieties of sundal I tried this sundal almost in the same way with slight variations. It smelt and tasted yum..We enjoyed a lot..Try this healthy sundal for this navratri and mail me ur feedback..

Seasoned Curd Rice with Instant Andhra Avakai(Mango) Pickle

Seasoned Curd Rice with Instant Tender Mango Pickle

Curd rice recipe? What recipe is there for curd rice! This could be the thing running behind many of you, for whom it is a every day thing. For this summer, we all want to beat the heat, so thought of posting curd rice virtually for you all. As I have seen myself, many guys like to end their meals with curd rice, especially south Indians. My Dad says, even if there’s no fancy meals, curd rice, pickle or a simple vegetable side dish is enough for him. It tastes heavenly to him.
     Though we end our lunch with curd rice every day, we rather eat plain with rice and butter milk. My mom and FIL says butter milk is good for you than curd as such, so we always make the curd thin by beating it with water and use it for our everyday meals.  A perfectly made curd rice will beat all the other dishes we cook with lots of masalas/spices … My Huby is a big fan of seasoned curd rice, even if my MIL tempers with mustard and curry leaves alone, he loves it a lot. Me too!! Some times I temper my leftover rice(pazhaya sadam- left over rice immersed in water and kept over night) the next day and enjoy it heartily