May 29, 2012


Dibbarotti is one of the famous breakfast in Andhra Pradesh. This as a breakfast you don't get in restaurants, But you can find this as a breakfast in every Telugu family. Dibbarotti is made by urad dal and raw rice rava. For this rava you have to soak rice for 6 hours and grind in to a coarse powder. This should be like semolina consistency. No need to ferment this batter like idli or dosa batter. Grind and make rotti at that time it self. Some people make this with idli rava but that don't give the better taste to rotti (that is my opinion). And grinding rice rava in to a paste will give rotti a hard texture. So better grind rice in to a fine rava(dry) consistency.
                                                           This is my last post for this month's BM i realy enjoyed making Indian Thali's for my first week. and some of my favorite breakfst recipes for this second week. Hope you all enjoyed my recipes and they are help full for some of you. Here i go with to days recipe......
dibarotti INGREDIENTS:--
Urad dal  --- 1 cup
Raw rice ---- 2 cups
Salt to taste
Coconut pieces  -- 1 cup
Cumin seeds  --- 1 tea sp
Curry leaves   ---- 1 spring chopped
Green chillies  ---- finely chopped
Oil for frying the rotti
1. Soak dal and rice separately, grind urad dal in to a very smooth paste like how we grind for idli batter.
2. Now drain water from rice, spread on a cloth and let them dry in the shade for half an hour.
3. Grind rice in to a coarse rava consistency, mix this fresh rice rava to urad dal paste add salt to taste, Coconut pieces, green chilli pieces, cumin seeds, curry leaves mix well to combine every thing.
4. Heat a deep frying pan add 1tab sp of oil and pour 4 ladels full batter, Keep the heat very low cover the pan with lid cook till it turns golden down side. This will take 4 to 5 minutes.
5. Check the rotti after 4 minutes if it turns in to golden, flip the rotti other side. drizzle some oil on the edges and let it cook till it turns golden this side too.
Don't cover the pan once you turn the rotti other side and cook both sides till golden.
Remove from heat , serve this Dibbarotti with onion and green chilli chutney or curry leaf powder or any other spicy chutney. This goes very well with majjiga pulusu or any other pulusu verieties.
Enjoy this traditional Andhra breakfast with a cup of coffee or fruit juice.
This is my seventh recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page .

May 28, 2012

Kerala Style Green Peas Curry For Idiyappam And Appam

Kerala is a state of rich greanery and coconut groves. kerala cuisine is filled with coconut flavor. We were in Kerala for 6 years, in Andhra we have idli, dosa, pesrattu, upma with chutneys but here in kerala it is little different. they use curries like kadala curry, vegetable stew, peas curry or egg curry as side dish for dosa, appam and idiyappam of course they also serve coconut chutney . When i first saw this was little surprised and got an interest to learn this combinations.
                                            In that array this dry peas curry is one. When we were in Munnar we used to go Ernakulam almost every month.Hubby used to do his markiting job and I enjoyed doing my kitchen shopping. In those days we don't get any special items like baking powder in Munnar. On the way to Ernakulam there is a small town called Adimali out side of this town there is a small dhaba type hotel, we use to stop for breakfast and they serve typical kerala breakfast like Puttu- kadala and pazham, Appam and kadala or vegetable stew, Dosa with chemmanthi, Idiyappam and green peas curry. ohh yehh Parota and mutta curry is very popular in this hotel. I for got the name of this hotel, but I remember that chilled hill station weather and hot breakfast in that hotel. we used to start at 5A.M in the morning in Munnar, we reach this hotel at 7 A.M., we take a break here, have nice breakfast and then continue our journey to Ernakulam. This I am talking about 15 years back those days Munnar is very calm and less polluted, Now it is developed alot!.  Any way check out my Kerala breakfast thali here
kerla breakfast In this thali we have
Dry green peas curry
Coconut chutney
Now check out the recipe for Green Peas Curry for Appam and Idiyappam. Actually we can have this curry with chapati too.Will post my Idiyappam recipe soon.
green peas curry INGREDIENTS:--
Dried Green Peas -- 1 cup
Onion -- 1 big chopped
Small onions  -- 5 peeled and chopped
Ginger  --- 1/2 inch chopped
Garlic cloves  ---- 4 chopped
Green chillies  --- 3 slit in to two
Tomato  --- 1 small finely chopped
Turmeric powder  -- 1/4 tea sp
Coriander powder -- 1 tea sp
Coconut  ---- 1 tab sp grated
Fennel seeds --- 1 tea sp
Coconut milk  ---  2 cups second milk means that should not be too thick. if you like to use thick coconut milk them mix with 3/4 cup water to that thick milk and use it.
Oil --- 1tea sp and 1 tab sp tab sp preferably coconut oil
Curry leaves  2 springs
Salt to taste
1.Wash and soak the dried green peas in two cups of for over night.
2. Next day morning cook them in a pressure cooker for 6 whistles, set a side.
Note:- here I want to tell you one point when ever you want to soak any pulses or lentils first wash them well with tap water then soak in enough water and cook the in the same water. Don't drain that soaked water because when you soak pulses or lentils they leave there minerals and proteins in to that water so use that soaked water while you cook.
3. Heat 1 tea sp oil in a pan add chopped small onions  fry they turns in to golden.
4. Add chopped ginger, garlic and green chillies fry for 3 minutes.
5. Now add turmeric powder, coriander powder give a good stir add a tab sp water from cooked peas, cook for 3 more minutes.
6. Remove from heat, set aside to cool.
7. Grind this cooked onion masala with coconut and fennel seeds in to smooth paste.
8. Heat 1 tab sp oil add ground masala cook for a while.
9. Add curry leaves, chopped tomato, salt to taste give a good stir and cook till oil leaves from the sides.
10. Now add cooked peas, coconut milk mix well bring to a full boil in a medium heat. Reduce the heat in to low, cover and cook for 5 minutes remove from heat and let it sit for 10 minutes and serve.
Serve with Idiyappam, appam or parota.
This is my sixth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page .
And this is ny entry for Srivalli's Thali Mela.

May 27, 2012

Chow Chow Bath

Chow Chow Bath I know most of you may thinking a rice recipe with spices and chayote squash. When i was in Bengaluru when ever i go out for breakfast i used to see this breakfast variety in restaurant menu. Every time i thought of ordering this breakfast variety then some how i again go back to my Mysore masala dosa. and one fine day hubby decided to order this let's see what they serve. Finely our order came every thing was placed on the table and we both searching for chow chow bath we didn't find any bath in there. And we call the person who served us and asked that where is the chow chow bath. That boy laughed and show us a platter that is with savory upma and sweet rava kesari and coconut chutney. I was shocked what is this chow chow bath? he said yes madam this is chow chow bath. After I couldn't talk any thing and hubby was laughing any thing like that. But still iam in a doubt how can this will be chow chow bath.
                                                                  After some time again i order this in a other restaurant same chow chow bath to clarify my dought again the same thing cam to my table with little difference upma with lots of vegetable and sweet rava kesari with pineapple pieces. that taste really awesome but still i didn't understand why they give a name chow chow bath for this combination of breakfast. If any body know that please let me know.
       But the combination is just perfect. After that i became a big fan of this, when ever i go to bengaluru i make sure to order this breakfast with my all time favorite Mysore masala dosa.
Any way her have a look my favorite breakfast platter with chow chow bath
Here you go with recipe of vegetable upma:-
chow chow bath INGREDIENTS:---
Upma rava  -- 1 cup ( I used fine bansi rava btu you can use normal suji/ semolina)
Green peas  -- 1/4 cup
Onion   --- 1 medium chopped
Green chillies --- 2 chopped
Ginger  --- 1/2 inch piece chipped
Carrot -- 1 small chopped (optional)
Tomato --- 1 big chopped
Curry leaves a few
Oil   - 1 tab sp
Ghee   --- 1 tab sp
Mustard seeds  -- 1/2 tea sp
Cuminseeds -- 1/4 teasp
Urad dal  --- 1 tea sp
Dry red chillies  -- 2 broken in to pieces
Cashenuts  -- 10 broken
Salt to taste
Turmeric a pinch,

1.Heat oil in a pan add mustard, cumin, uraddal, cashews dry red chillis fry till olden brown colour then add chopped onion, chopped ginger ,green chillis fry till onions become transparent now add chopped tomatoes and vegetables fry till tomatoes become soft add curry leaves
2.Now add samolina mix well add salt, turmeric and 2 cups water mix well cover and leave for 2minutes.
3.Now add 1tebsp ghee mix well cover with a lid leave for 5-7 minutes.
4.remove from fire and serve hot with coconut chuteny and rava kesari
If you like the taste of lemon you can add 1tesp lemon juice to upma
Check out my rava kesari recipe here
This is my fifth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page


Making Dosa is a common thing in every South Indian house. there are many varieties of dosas with different flours and flavors. Normaly in Tamilnadu and Karnataka people use par boiled rice to make dosas. This parboiled rice give a fluffy texture to dosa and when you spread this batter very thin these dosas will turn in to very crisp. In Andhra pradesh we use raw rice to make dosas. With this raw rice dosas won't turn that much crisp like parboiled rice dosas. You can make soft dosas with this raw rice batter.

                                        Normally we soak rice and urad dal 1:2 proportion for 6 hours then grind in to a smooth paste. Here my grandmother (nanamma, fathers mother) and my mom makes this dosas little different way. They soak the raw rice for 24 hours then drain all the water and pound that wet rice in a stone pestle (rolu) in to a fine powder and mix this rice powder to urad dal paste. Believe me these dosa turn soft and more delicious then what regularly I make. In my childhood there are no gas stoves my GM used to make this dosas on a kerosene stove. She starts making them 7o clock in the morning and she ends up at 10 o clock in the morning. Now amma is making with the same recipe. Last month when I was there in ammas place, she made this dosas for me with coconut chutney. Here you go with the recipe..
Raw rice  --- 2 cups
Urad dal --- 3/4 cup
salt to taste
Oil for making dosas
1. Soak rice for 24 hours, drain all the water and pound in a stone pestle or a dry mixer or in a dry blender in to a fine powder. Remove in to a big bowl and cover and set a side.
2. Soak urad dal in water for 3 hours and grind in to a smooth paste.
3. Now take 3 cups of raw rice flour in a big mixing bowl.
4. Add salt to taste and 2 cups of water and make a paste like fitter batter consistency.
5. Add urad dal paste to this raw rice flour paste mix well to combine to gather.
6. Set a side to ferment for over night.
7. Next day morning heat a skillet or a dosa pan, pour 1 ladle full dasa batter and spread this batter in to circle, drizzle little oil along the edges and let it cook for 1 minute.
8. Then flip the dosa other side and cook for a while.
 9.  You can make this dosas as thin as you want and if you make them little thick they turn out soft dosas.
Remove the dosa from pan and serve with coconut chutney
This is my fourth recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page


May 25, 2012

Cabbage, Aloo Masala dosa with chat masala Flavor

Masala dosa is one of the most favorite breakfast in South India. Of course it's my favorite breakfast too. Normally what we make for masala dosa stuffing is a potato curry. But now a days there are many varieties of stuffing's we are using to give a twist to traditional masala dosa.
                                                    Normally i make aloo and cabbage curry with garam masala for roties. Yestarday  i made this curry with chat masala that gives a different taste to the curry. when i had this curry with my dosas i liked the combination. That time i got this idea of making this curry as a filling for dosas. Today morning again i made this curry and used as masala dosa stuffing. So that this cabbage and aloo masal dosa with chat masala was born.
Let's check the recipe.
masala dosa INGREDIENTS:--
Dosa batter
Cabbage -- 2 cups chopped
Potato  --- 3 medium cut in to cubes
Ginger  -- 1/2 inch piece chopped
Salt to taste
Red chilli powder -- 1/4 tea sp
Turmeric powder  -- a pinch
Chat masala  -- 1/2 tea sp
Oil -- 1 tab sp and for making dosas
Mustard seeds  --- 1/2 tea sp
Urad dal   --- 1 tea sp
Cumin seeds  -- 1/2 tea sp
Curry leaves  few
cabbage dosa METHOD:---
1. Heat oil in a pan add mustrd seeds let them popup then add urad dal, cumin seeds, curry leaves let them also popup then add potato cubes sprinkle little salt and water cover and cook in a very low heat till potatoes are half cooked.
2. Add chopped cabbage, turmeric powder and salt to taste give good stir and sprinkle some more water cover and cook in a very low heat for 8 minutes, stir in between.
3. After ten minutes open the lid and mix well, check if the vegetables are cooked or not, if not sprinkle some more water again cover and cook for 5 minutes more.
4. Open the lid add red chili powder, chat masala mix well and remove from heat.
5. Heat a dosa pan or a skillet clean with a kitchen towel, Pour a ladle full of dosa batter in the center of the pan. spread the batter with back of the ladle in to a thin circle.
6. Drizzle oil along the edges of the dosa and let it cook in a low heat till dosa turns in to golden.
7. Keep two tab sp of cabbage potato curry in middle of the dosa mash little with help of the back side of the spoon and spread  the curry all over the dosa.
8. Now fold dosa like a roll remove from heat and serve.
Serve crisp and masala filled dosa with coconut chutney or any other chutney you like
I served this dosa with senaga pachadi and tomato ketchup.
This is my third recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.

May 24, 2012

Pav Bhaji

Pav-bhaji is one of the most famous street food from Mumbai. But I never been to Mumbai, I have tasted this delicious dish in Hyderabad. I don't know difference between the both Hyderabadi and Mumbai recipes. What I know about this recipe is Pav means bread bhaji means stir fried and lightly mashed vegetables with lots of masalas. In total bhaji means vegetables in Marathi. I don't know why this chat bhandar wala s makes this bhaji so mashey like a paste., I don't like that. I have tasted this recipe about 20 years back those days I am just started learning ABC in cooking and this is hubby's favorite dish. I wanted to make this for him at home, but don't know about the ingredients and how to cook. Those days in Hyderabad a old man who brings fresh pavs straight from oven, He used to bring Pita bread also but I don't know what pita bread is at that time so sad:( . We used to by Pavs from this old man and bhaji from chat bhandar. After some time Sanjeev Kapoor started Khana Khazana in Zeetv and he show the recipe of Pav bhaji. That day you must see my tension because those days that is only one time telecast no repeat, so I have to note down the recipe, some how I managed it. I followed that recipe for couple of times, after that I changed it to my version. pav baji
In my version I dont mash vegetables to much, just mash ¼ of them. I like my bhaji with crunchy vegetables. I don't use Pav bhaji masala, I use a mixture of garam masala and chat masala this gives a different flavor to bhaji. Insted of using ginger garlic paste I use finely chopped ginger garlic ok let's check the recipe for bhaji here..
Potato  --- 3 medium boild and mashed lightly
White peas(dry) --- 1 cup soaked for over night and cooked for 3 whistles or till they become soft. Some times I use channa also (chickpeas)
Onion  -- 1 big finely chopped
Ginger  ---1 inch piece finely chopped
Garlic  --- 6 cloves finely chopped
Green chillis --- 3 finely chopped
Capsicum  -- 1 big chopped
Carrot  --- 1 big finely chopped
Tomato --- 2 big finely chopped
Turmeric powder  -- 1/4 tea sp
Red chilli powder  -- 1/2 tea sp
Coriander powder  -- 1/4 tea sp
Cumin powder  --- 1/4 tea sp
Garam masala powder  -- 1/2 tea sp
Chat masala  powder  -- 1/2 tea sp
Dry fenugreek leaves -- 1 tab sp
Salt to taste
Butter --- 2 tab sp
Oil --- 1 tabsp
Fresh coriander leaves  -- 1/4 cup finely chopped
If you have cauliflower you can use  grated cauliflower 1/4 cup
bhji METHOD:---
1.Heat oil and 1 tab sp butter in a pan add chopped carrot cook for a while then add chopped tomato and pinch of salt keep the heat low, cover and cook till carrots are half done.
2. Now add chopped ginger, chopped garlic, chopped green chillies, turmeric powder, coriander powder, cumin powder keep stirring.
3. Continue adding masalas with red chilli powder, garam masala powder, dry fenugreek leaves ( lightly crush and add dry fenugreek leaves) give a good stir.
4. Now add chopped capsicum and mashed potato ( here you can add grated cauliflower if using) mix well and add 1/2 cup water bring to full boil, cook for 5 minutes in a medium heat.
5. Then add chopped onion and salt to taste, cooked white peas mix well and mash 1/4 curry with a aloo masher  give a good stir add 1/4 cup water mix well and cook for 5 minutes.
6. Cook bhaji till it become thick then add chat masala powder, chopped coriander leaves mix well and remove from heat.
Serve hot top with a dollop of butter and pav.
This is my second recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.

May 23, 2012

Spring Onoin And Cabbage Paratha

I am here with another week of BM and this week my theme is Show your breakfast-click and share. So that I am going to share my breakfast recipes for this week. I am a breakfast person, who doesn't want to skip breakfast. I like to have my breakfast little heavy. I make all types of breakfast like Indian, westren  and also change them by season. like in summer I don't like to have much oily food for my breakfast and I include lots of fruits in my breakfast.
                                                                    Parathas are always one of my choice for breakfast. Because they are heavy and filling. If we have parathas for breakfast we don't feel hungry for long time. If we stuf them with any vegetables they become healthy too. Curd is the best side dish option for parathas and that is my choice too or you can serve them with any pickle
spring onion paratha                       Todays my recipe is parathas filled with finely choped spring onion and cabbage with a flavor of fresh coriander and chopped green chillies. In this paratha recipe with wheat flour i mixed little ragi flour to make them more intresting. So let's check how I made them.
For dough:--
wheat flour  -- 1 cup
Ragi flour  --- 1/2 cup
Salt to taste
Water for kneading  dough approx. 1/2 cup
Shift all dry ingredients in to a mixing bowl add water and knead in to a soft dough at last add 1 tab sp oil and knead the dough for five minutes, set a side.
For The Filling:---
Spring onoin  --- 1 cup chopped
Cabbage --- 1/2 cup finely chopped
Fresh coriander leaves  --- 1/4 cup finely chopped
Green chillies  --- 2 finely chopped or according to your taste
Ajwain  -- 1/2 tea sp lightly crushed
Cumin seeds --1 tea sp crushed
Salt to taste here add very little salt because we have added salt in the dough also.
Lemon juice  -- 1 tab sp
Mix all the filling ingredients in a bowl combine well.
1.Divide the dough in to equal portions, make small puris out of this dough and place the spring onion and cabbage mixture in the center of the puri cover from all sides to cover the spring onion and cabbage mixture and press this in to a thick round chapathi.
2. Cook the spring onion and cabbage stuffed Paratha on a hot tawa (griddle).
3.Sprinkle little oil and cook both sides till they turn in to nice golden color.
Serve hot with curd and pickle or any other curry you like...
I served them with Cauliflower pickle and boondi raita
This is my first recipe with the theme of Show Your Breakfast - click and share for blogging marathon 16 th edition At Vallis spice your life lets check blogging marathon page.

May 21, 2012

Oats Daddojanam in a healthy thali

After all my heavy meal thalis Now I wanted to show my favorite and simple, healthy thali. I usually like to  have this type of food for my lunch. Which is less fat and low corbohyderats. My type of meal for the day, I like to take heavy breakfast like idli with sambar(my all time fav.), dosa with any vegetable chutney, upma with veges or any sandwich with raw vegetables or egg. so that we intake corbohyderats in first meal (it is right or wrong I don't know but I am stick to this menu from long time). So for lunch roti(phulka) dal and subji with butter milk or some times I mix curd with oats or wheat rava (daliya). I don't like to sleep in the afternoons, I keep my self bussy with doing some work like making masala powder or ginger garlic paste. I do my kitchen shoping twice a week (i make sure that I will do in powder cut times he he). If I am planing to bake some thing that also I do in the afternoon time, and also grinding idli dosa batter. So I am always busy you know:)
healthy thali
You may thinking why I am writing all this stuff , many people ask me that what I will be doing in  the afternoons. Ohh you may be sleep in the afternoon because you have lot of free time. No I don't have free time if I have a few hours free time I sit in frount of my blog (which is my favorite work) .Any way comming to todays thali let's check what is there in this thali.
2. Goruchikkudu, mamidikaya kura (cluster beans, Green mango curry)
3. Phulka (roti)
Cucumber and onion slices
4. Oats Daddojanam (oats with temperd curd)

Pesala kura
Goruchikkudu,Mamidikaya Kura
Now lets check the recipe for Oats Daddojanam
oats daddojanam INGREDIENTS:---
Oats   --- 1 cup
Water --- 1 and 1/2 cup
Curd  -- 1 cup
Oil -- 1 tea sp
Cashew nuts -- 1 tea sp
Raisins -- 1 tab sp
Mustard seeds  -- 1/2 tea sp
Chanadal  -- 1 tea sp
Urad dal -- 1/2 tea sp
Cumin seeds -- 1/2 tea sp
Curry leaves -- few
Dry red chillies -- 1 broken
Ginger  -- 1/2 inch piece chopped
Green chilles  -- 1 chopped
Pomegranate seeds -- 1/2 cup
Salt to taste
1. Heat water in a pan, bring to full boil and add oats,salt to taste to boling water stir well and cook for 3 minutes.
2. Remove from heat set a side to cool.
4. In a mixing bowl beat curd till smooth, set a side.
5. In a other fry pan het oil fry cashewnut till golden remove and set a side.Then fry raisins in the same oil till golden remove and set aside.
6. Now add mustard seeds let them popup then add chanadal, urad dal, chopped ginger, chopped green chillies, curry leaves, broken dry red chillies, cuminseeds fry for a while and add this tadka (talimpu ) to curd.
7. Add temperd curd to cooked oats mix well to combine every thing.
8. Now add pomegranate seeds give a good stir and serve
Note. adjust with salt and water, since oats become thick when they cool so adjust water according to your taste.
This is my sixth Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

May 20, 2012

Minapa, Miriyala Garelu (Whole Urad and pepper vada) And A BreakFast Thali

To day I am here with a breakfast thali from Costal Andhrapradesh. Traditionally In Andhra Breakfast we don't have Idlis, Idlis we have adopted from Tamilnadu and Karnataka. Upma Pesarattu is one of most favorite and famous breakfast. We have dosas also but not masala dosa only plain dosa. coming to south part of Andhra Pradesh Pulagam (Pongal with out tadka) is one of the breakfast dish. In this region people make this pulagam as breakfast on some aspictious day s. Like bhogi festival (before the day of sankranthi), some functions like marriage function people like to have this pongal with garelu and Mukkala pulusu or onion chutney.
N thali                                                                              In this thali we have Minapa- Miryala Garelu (Whole Urad dal vada). Which is very famous in this south Andhra region. Normally we make Garelu (vada) with split urad dal. In this recipe we use whole urad dal with the skin.Which is very healthy and rich in iron. My Grand mother(nanamma- Father's mother) is from Nellor district, She used to make this Garelu (vada) with Mukkala pulusu and onion or coriander chutney . For some occasions she makes chicken kura(kurma) with this garelu, which is my grand fathers favorite. While doing some recipes I very much remember my nanamma because she is an expert, like this Minapa Garelu .... Miss you Nanamma ....:(   Any way let's check the thali..
In this Breakfast thali we have
Minapa -Miriyala Garelu
Ulli paya pulusu
Kobbari pachadi
Saggubiyyam payasam
Surya kanta (This is store brought one I didn't made it at home)
And here is the recipe for Minapa- Miriyala Garelu (Whole Urad and Pepper Vad)
Minapa wada INGREDIENTS:--
Minumulu or Pottu minapappu (Whole Urad Dal)  ---- 1 cup
Miriyalu  (Black Pepper Corns)  --- 1 tab sp
Salt to taste
Cumin seeds  --- 1 tea sp
Oil for deep frying
1. Wash Whole Urad Dal for 2 times with tap water and Soak for half an hour.
2. After half an hour remove rince dal and remove the water again. This helps you to remove any mud in the dal.
3. Now add water to cover the dal and soak for over night.
4.Remove water from dal make sure there should be no water in dal, grind dal with black pepper corns in to a coarse paste. This paste should be like masala vada batter.
5. Add salt to taste and cumin seeds mix well to combine every thing.
6. Now take a small piece of plantainleaf or a plastic sheet or you can do it on your hand, wet it with little water.
7. Take a golf bal size ball from dal mixture and press in to a circle (make thin circle then narmal vada), make a hole with your finger in the center of the dal circle.
8. I n the mean while heat oil in a deep frying pan.
9. Drop this dal circles in to hot oil keep the flame in low and fry vadas till golden.
Remove from oil and serve.
This is my fifth Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

May 19, 2012

Kakarakaya Ulli Karam Kura(Bitter Gourd Onion Masala Curry) And A Thali

Today I am again here with one more thali from Andhra Pradesh. This is not a special thali but this thali includes some Andhra special dishes. Which normally we cook for our every day meal. Traditionally Andhra people like to start there meal with spice powder like Papula podi or Dhaniyala karam, Kobbari podi. They mix this spice powders with rice and a dash of ghee,This is known as Modatimudda(the first bite of the meal ). Then they continue the meal with Dal and dry curries (stir fried vegetables). And the meal continue with Rasam and curd, Pickle.
thali2                                                      This is a every day menu but for festivals and special day 's the menu will be elaborate with sweets and snacks. Here in this thali we have Tomato Pappu (tomato dal) which is a very common dish in every day meal. This dal is very favorite to Andhra people.

In dry curries we have Dondakaya kobbarikaram kura and Kakarakaya Ullikaram Kura.
Normally we don't use Kakarakay for special occasions. This vegetable is cooked in every day meal only. Because it has a bitter taste, Bitter taste is not auspicious,but this vegetable has it's own medicinal values. So using bitter gourd in your meal for at least twice a week is good for your health..
Other then that we have
Tomato Rasam,
Usiri Avakaya (Gooseberry Pickle)
Kobbari jilakarapodi(coconut and cumin spice powder)
Perugu (curd)
Annam (rice)
Here is the recipe for Kakarakaya Ulli Karam Kura.
kakarakaya kura INGREDIENTS:---
Kakarakayalu (bitter gourd)  -- 4 medium size or 500gms
Butter milk  --- 1/2 cup
Turmeric powder  --- 14 tea sp
Salt to taste
For Masala:--
Onion  -- 1 big cut in to cubes
Garlic   -- 5 cloves
Dry coconut  --- 1 tab sp
Red chilli powder  --- 1 tea sp
For Tadka (talimpu:---
Oil  -- 1 tab sp
Mustard seeds --  1/2 tea sp
Split urad dal   --- 1 tea sp
Cumin seeds  --- !/2 tea sp
1.Peel little outer skin of the bitter gourds and cut in to  1/2 inch pieces.
2. Take butter milk, turemeric powder and salt in a vessal mix well add bitter gourd pieces and soak for 10 minutes.
3. After 10 minutes squese and remove the bitter gourd pieces from butter milk mixture set a side.
This helps to remove the bitter taste alittle bit from bitter gourd.
4. Grind all masala ingredients in to a coarse paste, don't add water just run the blender for 2 seconds and remove, set a side.
5. Heat oil in a frying pan add mustard seeds let them popup then add split urad dal, cumin seeds, fry till they turn in to brown.
6. Now add bitter gourd pieces adjust salt cover and cook in a very low flame till the bitter gourd pieces are cooked stir in between .
7. Now add masala to the bitter gourd pieces give a good stir.
8. Fry for 5 more minutes in a low flame or till the nice aroma comes out.
Remove from heat and serve with rice and dal. This goes very well with Phulkas too.
This is my fourth  Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela


May 18, 2012

Avapettina Aritikaya Kura -Green Plantain Curry With Mustard Falvor And A Thali

Today Iam again here with a reagional thali from Andhra Pradesh. I have choosen some recipes fro Visakhapatnam (vizag) and Godavari districts. This reagion is in the North west part of Andhra Pradesh. This reagion is costal area with Godvari river delta. Godavari delta reagion is known as rice bowl of Andhra predesh with lash paddy fields and rich coconut groves. Visakhapatnam is a costal port city. In this reagion cuisine is influened by oriya cuisine. Like Kerala coconut is used in cooking because if it's rich coconut groves. This cuisine is a fusion of oriya and andhra cuisines.
G thali

Here in this thali I tried to explore the flavors of this reagion. In curries I made Avapettina Aritikaya kura. In this curry they give a flavor of mustard and ginger to fresh green plantain. This is side dish for rice with dal and rasam. But my choice is mix this curry with rice and dash of ghee..:) 

And the second curry is Dondakaya Kobbarikaram kura (Ivy gourd curry with coconut) is flavourd with coconut. This is also a perfect side dish for Rice, dal and rasam.
For this thali I made Paramannam as a sweet. This is a sweet rice Pudding made with rice, milk and jaggery, grated coconut

Avapettina Pulihora is a famous rice dish from this reagion. Pulihora is rice dish, Rice  mixed with sour sauce made with Tamarind or lemon. Here in this thali I made with lemon with a twist of Mustard, ginger and green chilli paste. This recipe I learnt from one of my friends mother they are from Vizag. Thanks for the recipe Kamala Aunty.
Bobbarla vadalu.. Bobbarlu means blackeyed beans is the snack in this thali
Avakaya is a famous mango pickle in Andhra pradesh
Here is todays recipe from this thali is Avapettina Aritikaya Kura
Avapettina aritikayakura INGREDIENTS:--
Green Plantain s -- 2 peeld and cut in to cubes
Turmeric powder  --- 1/4 tea sp
Oil  --- 1 tab sp
Salt to taste
For Paste:--
Mustard seeds  -- 1 &1/2 tea sp
Green chillies  -- 2 cut in topieces
Ginger -- 1 inch pieces peeld and chopped
Grated coconut  -- 3 tab sp
Water -- 2 tab sp
For tadka (talimpu):--
Mustard seeds -- 1/2 tea sp
Split urad dal -- 1 tea sp
Curry leaves A Few
1. Cook Plantain cubes with a cup water and turmeric powder, salt to taste. cook till plantain pieces becom soft but not mushy.
2. In the mean while make paste with past ingredients and set a side.
3.Now heat oil in a pan add mustard seeds let them popup then add split urad dal fry till they turn in to golden then add curry leaves.
4. Then immediately add cooked plantain pieces give a good stir fry for five minutes in a medium flame keep stiring in between.
5. Now add ground paste and give agood stir and fry for 2 more minutes and remove from heat.
Serve hot with rice.
This is my Third  Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

May 17, 2012

Totakura Pulusu- Amaranth Leaves Tangy Curry And A Simple Thali

After that elaborate thali today I am hear with a simple lunch thali with some every day recipes. These are my Favorite recipes too which I make very often. The main thing in this thali I used very less oil so In my view this is a low fat thali. Since I like to have rice for my lunch I placed rice bowl in this thali . You can change rice and place roti or boiled broken wheat that will be much better. But carbohydrates also require to your body, that is totally your choice.We need 60 to 70 gms fat in our every day meal and that depends up on your cholesterol level. In Indian familys we use oil in tadkas(talimpu) every day hardly we have deep fried snacks once or twice in a month. In my every day cooking I make two curries with 2 tabsp of oil. I mix groundnut,sunflower and seasame oil in bottle and use this for thadkas. Some times I use olive oil also, for deep frys I use sunflower oil.
thali                                                     Any way In this thali My first curry is Totakura Pulusu for this I used 1 tab sp of mixed oil for tadka(talimpu). Second recipe is Munakkaya Kura (drumstick curry), in this curry usually I make a paste with cashewnuts and coconut. But for this thali i made a paste with onion, mellon and poppy seeds paste to season this paste with a tab sp of olive oil. till now the oil I used in my cooking for today is 20 ml. Then the next curry is Aritikaya nuvvu podi kura (green plantain and seasame seed powder curry) for this 1/2 tab sp of mixed oil, because I boiled the plantain first with skin then peeled and cut in to cubes. So when you boil and stir fri the vegetable that won't take much oil to cook the vegetable.For this oil helps to coat the spice powder on vegetable well. The next one is Rasam normally we use a tea sp oil to give tadka(talimpu) for rasam. So totally I use 40 ml oil for this recipes (including pickle oil). Because of this I said this is a low fat thali Hope you all agree with me. So let's check what is there in this thali we have
Totakura pulusu (amaranth Leaves tangy curry)
Munakaya masala kura( drumstick Masala curry)
aloo podi kura Aritikaya Nuvupodi kura (Green Plantain seasame seed powder curry)
Perugu (curd)
Pappula podi
Tomato Pickle
And here is the recipe for Totakura Pulusu...
totakurapulusu INGREDIENTS:-----
Totakura (amaranth leaves) -- 2 cups finely chopped
Tomato   ----    4 medium finely chopped
Onion   ---- 1 medium finely chopped
Green chillies  --- 2 cut in to two
Salt to taste
Turmeric  --- 1/4 tea sp
Red chilli powder  ---- 1/2 tea sp or according to your taste.
Tamarind  --- 1 inch piece
Oil   ---- 1 tab sp
Mustard seeds  -- 1/2 tea sp
Split urad dal  --- 1 tea sp
Cumin seeds  -- 1/2 tea sp
Garlic cloves  --- 4 crushed
Curry leaves a few
1. Take all chopped vegetables in a pan and add salt to taste,Tamarind piece, turmeric powder,  red chilli powder and sprinkle 1/4 cup water, cook in a very low flame till vegetables are cooked and all the water is avoparated.
2. To check if the Amaranth leaves are cooked or not take out a spoon of curry let it cool for a minute and mash the leaves with you hand if the leaves are mashed then it is cooked.
3. Now remove from heat and mash the cooked vegetables with a potato masher (pappugutti) to mix every thing well and this gives a smooth texture to the curry.
Dont over mash just mash it till every thing bleds well.
4. Now heat oil in a othe pan add mustard seeds let them popup then add crushed garlic, urad dal, cumin seeds, curry leaves one by on and fry till golden and add this seasoning to mashed Amaranth leaves mixture, mix well.
Serve with rice or roti.
This is my second Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

May 16, 2012

Alugadda Barada In a Thali From Telangana

Andhra Cuisine is famous for it's heavy use of spices and chillis rice is the staple food for this reagion. There are many regional variations in this cuisine. Telangana is the Western reagion of Andhra Pradesh. This cuisine is influenced by Persian and Afghan cuisine because this reagion was under the control of Muslim Kings for long time. But in northern districts like Karimnagar people adopted some Maharastrain dishes in to their cuisine like kadi, Barada. In the northwest it is influenced by Karnataka and in the west Chattisgarh. From Nalgonda this cuisine is mingled with Andhra Cuisine.
hyd thali                                             This month I have chosen the theme Indian thali for first week in BM. So I am trying to post regional Thalis from Andhra Pradesh. In Andra Pradesh each region has it's own blends of tastes and flavours. In that array Telangana cuisine has it's unique flavors. I am not so perfect in this cuisine but I know little bit about this cuisine so I am trying to  make a thali with some Telangana recipes. In this thali I mix both traditional Telangana and Muslim cuisines. In Traditional telangana cuisine there are many delicious dishes to explore but this one post is not enough for that so I took few recipe to fill my thali
                                   Here is the thali have a look ....
poori vada In this thali
As starters: poori -- Alugadda Kurma
3 Pappula Vada -- Allam pachadi
Rice :
Bagara Annam (for this mirchi - ka - salan is the side dish)
Plain rice (pappu charu and alugadda barada are the side dishes)
Gravy curries :
Mirchi Ka Salan
Alugadda, vankaya kura
DSC06024 Lentils:
Dry curry
Alugadda Barada
Jonnarotti (alugadda, vankaya kura is the side dish for this roti) (making of jonnarotti is bit difficult for me so I mixed with little wheat flour to jonnapindi)
Double - Ka- Meetha (bread halwa)
You can add butter milk to this menu I forgot to add that.
Here is the recipe for ALUGADDA BARADA......
alugadda barada  INGREDIENTS:--
Potatoes  ---  3 big peeled and cut in ti cubes
Onion  --- 1 big finely chopped
Green chillies  --- 2 finely chopped
Red chilli powder --- 3/4 tea sp
Turmeric  --- 1/4 te asp
Oil   --- 1 tab sp
Salt to taste
Channa dal  --- 1/2 cup
Moong dal  --- 1 tea sp
Coriander seeds  -- 1 tea sp
Cumin seeds -- 1/2 tea sp
Split urad dal -- 1 tea sp
Mustard seeds -- 1 tea sp
Dry red chillies -- 2 broken
1. Heat oil in a deep frying pan add mustard seeds let them pop up then add urad dal and broken red chillies fry till dal turn in to brown .
2. Now add chopped onion and green chillies fry till onion turn in to pink add turmeric powder and give a good stir.
3. Add potato cubes and salt to taste mix well cover and cook in a very low flame for ten minutes.
4. In the mean while dry roast the masala ingredients in to light brown color let them cool and make a fine powder in a blender.
5. Check the potatoes if they are cooked add red chilli powder, masala powder sprinkle little water so that the powders coat well on the potatoes.
6. Mix well and cook for two minutes, Remove from heat and serve with rice, pappucharu and ghee.
Hope you all enjoy this thali
This is my first Thali for Blogging Marathon 16 th edition in the theme of Indian thali and lets check the Marathon page.
And this is my entry for Srivallis Thali Mela

May 14, 2012

Vegetable Mayonnaise Sandwich

Vegetables with various colors mixed with creamy mayonnaise. This is the filling for this delicious sandwich. Which is a perfect breakfast with a cup of coffee.This one is one of my favorite breakfast in fact I can have this for any meal of the day. Not a filling one but balanced meal in my view. Talking about mayonnaise there are many varieties in the market now. We are getting soya mayonnaise also which is totally vegan. Even egg free mayonnaise also available now . Normally we use mayonnaise in salad dressing but this will be a perfect choice for sandwich filing with fresh vegetables lets check how I made this.
I didn't mix any other sauce or tomato ketchup or peanut butter if we mix them mayonnaise flavour will disappear. Because mayonnaise have a very mild flavor so mixing up with other flavors is depend up on your taste. Use only raw vegetables (chopped) They give a crunchy texture to the sandwich that is my choice.
Carrot finely chopped --  1/4 cup
Cabbage finely chopped --- 1/4 cup
Capsicum finely chopped --- 1/4cup
Green beans finely chopped -- 1/4 cup
Mayonnaise   ---  1 cup
Pepper powder  --- 1/2 tea sp
Salt to taste
Bread slices  -- 8 slices
1. In a mixing bowl take all chopped vegetables, mayonnaise, pepper powder, salt to taste and mix well to combine every thing.
2. Cut the edges of the bread, spread the vegetable and mayonnaise mixture on one slice and cover with the other slice then cut in to triangle.
3. Spread the rest of the mixture on the other 3 slices and cover with the other slices and cut in to triangles
This gives you 8 triangle s
Enjoy this creamy and crunchy sandwich with a cup of coffee.