Aamla - Big ones- 25
Oil - 5 tbspns
Salt
Chillie powder
turmeric
Lime - 3 big ones
1. Fry Aamla in oil in slow flame till cooked as in a curry. They change color nd become translucent and soft.
2. Switch off and let the aamla cool
3. Now prepare masala with 2/3 measure salt with 1 measure chillie powder and pich of turmeric. You have to change the proportion of salt based on how sour the aamla is
3. Now mix the aamla and the masala in correct proportion (you shaould have experience to make picles for this:-)!)
4. Add pinch of turmeric to this and add freshly squeezed lemon juice
5. Let this pickly sit for 3 days so that aamla absorbs all this masala
6. After 10-15 days this pickle is so ready to eat and very tasty with daal and rice.
This can be stored for 1 year.
Another variation to this is you can add jaggery to make it a little bit sweeter and this would need to used quickly.
Sunday, January 17, 2010
Usirikaaya uppudipindi (Upma)
Usirikaaya small ones, grinded to paste - 1/2 cup
Bombay rava - 1 cup
Water - 2 cups
Green chillies
Curry leaves
1. Take oil in a pan and season wuth curry leaves, green chillies, peanuts, chana daal, urad daal, dry red chillies, hing and curry leaves
2. Add 2 cups water and and once boiled add rava and let it cook
3. Add usirikaaya paste now and mix well
4. Garnish with Coriander and serve hot with desired chutney
When used Rice rave or Godi rava pressure cook for 2 whistles so that rava gets cooked
Bombay rava - 1 cup
Water - 2 cups
Green chillies
Curry leaves
1. Take oil in a pan and season wuth curry leaves, green chillies, peanuts, chana daal, urad daal, dry red chillies, hing and curry leaves
2. Add 2 cups water and and once boiled add rava and let it cook
3. Add usirikaaya paste now and mix well
4. Garnish with Coriander and serve hot with desired chutney
When used Rice rave or Godi rava pressure cook for 2 whistles so that rava gets cooked
Usirikkaya Pappu- Aamla Daal
Usirikaayalu - small oness
Toor Daal - pressure cooked for 3 whistles
Karvepaaku-curry leaves
Green Chillies
Coriander
1. Take oul and season with dry chillies, mustard seeds, jeera, hing, turmeric, curry leave
2. Add usirikaaya, green chillies paste and let it cook
3. Add daal and add salt. Let it cook for 5 mins. Add cut coriander.
4. Serve hot with plain rice and ghee
(Garlic is optional and it can be used while seasoning)
Toor Daal - pressure cooked for 3 whistles
Karvepaaku-curry leaves
Green Chillies
Coriander
1. Take oul and season with dry chillies, mustard seeds, jeera, hing, turmeric, curry leave
2. Add usirikaaya, green chillies paste and let it cook
3. Add daal and add salt. Let it cook for 5 mins. Add cut coriander.
4. Serve hot with plain rice and ghee
(Garlic is optional and it can be used while seasoning)
Akukoora Vada= leafy vegetable Vada
Palakura
Thotakura
Menthikura
Codiander
Rice flour - 1 cup
Senaga pappu- Chana daal- soaked
Green chillies
Salt to taste
1. Cut all leafy vegetables and mix them all in equal quantities
2. Take water in a pan, 2 tspn oil, add 4 tbspn of soaked chana daal, salt, chillie powder, and green paste from point #1. Once it boils and is cooked, add rice flour and once thickened, remove from heat and let it cool
3. Make dough and make flat peices into vada shapes
4. Deep fry them in oil.
These can be stored for 15 days
Thotakura
Menthikura
Codiander
Rice flour - 1 cup
Senaga pappu- Chana daal- soaked
Green chillies
Salt to taste
1. Cut all leafy vegetables and mix them all in equal quantities
2. Take water in a pan, 2 tspn oil, add 4 tbspn of soaked chana daal, salt, chillie powder, and green paste from point #1. Once it boils and is cooked, add rice flour and once thickened, remove from heat and let it cool
3. Make dough and make flat peices into vada shapes
4. Deep fry them in oil.
These can be stored for 15 days
Mandaara Puvvulu - Sweet Dish
Maida- 1 cup
Sugar for paakam
Food Color - red
Elaichi poweder
1. make maida dough and knead nicely. add food color. use oil to knead
2. Make single theega paakam add food color and elaichi powder to the paakam as well
3. Make 3 small puri shapes with maida dough. Place one over other and fold them to give a flower shape
3. Deep fry this flower in oil and put them in paakam and take out in 2 mins
Sugar for paakam
Food Color - red
Elaichi poweder
1. make maida dough and knead nicely. add food color. use oil to knead
2. Make single theega paakam add food color and elaichi powder to the paakam as well
3. Make 3 small puri shapes with maida dough. Place one over other and fold them to give a flower shape
3. Deep fry this flower in oil and put them in paakam and take out in 2 mins
Lavanga Latika(Sweet Dish)
Maida - 1 cup
Sugar - 1/2 cup
shredded coconut - 1/2 cup
Kaju powder - 2 tbspn
Baking Soda - 1 pinch
Elaichi powder - 1 tspn
Oil for mixing (use no water)
Food Color- Green 9preferable)
Kova - 1/2 cup
Jeedi Pappu
Cloves - few
1. mix Maida, Baking Soda and Elaichi powder. Mix well and knead. Add color and mix again. Let it sit for 30 mins
2. Take 1 tbspn of ghee and add sugar and Kova. Leep adding little ghee and add kaju powder. AFter mixing thoroughly let it cool.
3. Make smaal maida chapathis into a round shape (Puri Size)
4. Take ghee in apan for deep frying and fry the puris lightly into soft puris
5. Cut the puris into halfand fold like Samosa and stuff with the paste from point #2 and seal it with Clove. the shape would look like a paan like shape.
You can store this for around 3 days...
Sugar - 1/2 cup
shredded coconut - 1/2 cup
Kaju powder - 2 tbspn
Baking Soda - 1 pinch
Elaichi powder - 1 tspn
Oil for mixing (use no water)
Food Color- Green 9preferable)
Kova - 1/2 cup
Jeedi Pappu
Cloves - few
1. mix Maida, Baking Soda and Elaichi powder. Mix well and knead. Add color and mix again. Let it sit for 30 mins
2. Take 1 tbspn of ghee and add sugar and Kova. Leep adding little ghee and add kaju powder. AFter mixing thoroughly let it cool.
3. Make smaal maida chapathis into a round shape (Puri Size)
4. Take ghee in apan for deep frying and fry the puris lightly into soft puris
5. Cut the puris into halfand fold like Samosa and stuff with the paste from point #2 and seal it with Clove. the shape would look like a paan like shape.
You can store this for around 3 days...
Corn Vada
Ingridients:
Corn Flour - 2 cups
Besan - 1/2 cup
Curd - 1 big spoon
Jeera - 1 tspn
Green chillies - 2 tbspn - small peices
Baking Soda - a pinch
Salt to Taste
Cut Coriander - 2 tbspn
Cut onion (Optional)
Shredded carrot (Optional)
1. Mix all ingridients with water to make like a chapati dough
2. Make small flat vada shape and deep fry in oil
3. Serve hot with pudina chutney or tomato sauce
Corn Flour - 2 cups
Besan - 1/2 cup
Curd - 1 big spoon
Jeera - 1 tspn
Green chillies - 2 tbspn - small peices
Baking Soda - a pinch
Salt to Taste
Cut Coriander - 2 tbspn
Cut onion (Optional)
Shredded carrot (Optional)
1. Mix all ingridients with water to make like a chapati dough
2. Make small flat vada shape and deep fry in oil
3. Serve hot with pudina chutney or tomato sauce
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