Onion tomato curry

Ingredients
onion
tomato
salt
chilli powder
coriander  powder
oil

Method
heat oil in a pan, add onions and add tomato fry for 2 min

Add chilli powder,add coriander powder and add salt. In medium flame, Mix well and close the lid
Fry for 5 mins.

Serve hot with chepati

Chicken curry

Ingredients
Onion-1
Chicken
Ginger garlic paste
Chilly powder
Salt
Chicken marsala
Oil
Water

Method

Take a pan, heat oil add onions fry till onions turn pink color, add ginger garlic paste fry for 5 min.

Then add chicken, add chilly powder, add salt and coriander powder mix well close the lid cook for 5 min.

Add water and add chicken masala powder.
Fry until chicken  get cooked.

Serve with hot rice

Onion curry for dosa

My mum used to prepared this curry whenever she make dosa\

Ingredients:

Onion-1

Chilly powder- 1tbsp

Besan-4 tbsp

Water

Salt

turmeric

Oil-2 tbsp

Method:

Heat pan add oil , add onionsand add turmeric.

Add chilly powder,salt and some water. Fry untill onions become soft.

Take besan in a bowl add water and mix well without lumps.

pour besan paste to the onions. stir it for 3 min. off the stove

serve with Dosa

Simple pasta recipe

My daughter love to eat pasta,so I prepared simple recipe for pasta

Ingredients
Pasta
Onion
Tomato
Salt
Chilly powder
Oil
Water to boil pasta

Method:

Boil pasta with salt,
         

Heat a pan add oil,add onions and tomato.fry them until tomato's become soft.
       

Add chili powder and salt.fry for 1 min
                       Add pasta and mix well. Serve
           

Gunta ponganalu

                        

Ingredients:

for batter:
Rice 1cup
Urad dal/Black gram dal/ minapappu 1/2cup
                     Wash and soak rice and dal for 3-4 hrs. Grind as a dosa batter. It should be pouring consistency. cover and keep aside over night or 6-7hrs.
note: Left over dosa batter is great for this ponganalu. it should be little sour.

Onion finely chopped 1
Green chilli finely chopped 3
Curry leaves finely chopped 10
Ginger finely chopped 1/2inch piece
Salt to taste
Turmeric powder 1/2-1tsp
Cumin seeds 1/2tsp
Soaked channa dal 2tbsp(soak for 2hrs)
Oil
                     

Preparation:
1. Take a Bowl and mix all the ingredient except oil, mix well, now your batter is ready.

2. To prepare this ponganalu you need ponganalu pan.

3. Place the pan on stove and keep it medium to high flame and put oil in each impression.
4. when the skillet is hot then take a spoon or small laddle full of batter and fill the impressions with ponganalu batter keep the stove on medium flame.
                          

5. Cover and cook for 2 minutes 

remove lid sprinkle little oil on top of ponganalu and cook on medium flame for some time or brown spots appear at the edges.

6. Gently lift ponganalu with spoon/ponganalu lifter/ fork, they cooked completely then should come out easily with out sticking to the pan. Otherwise cook some more time.

                       

7.Again Pour/season with oil and do the next batch by following the same steps.
8. Serve hot with peanut chutney or with curry leaves powder/ coriander spice powder

pan cake

Ingredients

3/4 cup milk

1 cup pancake mix

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon sugar

1 egg

2 tablespoon butter

Method:

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Sugar Bread Egg Toast

Ingredients:

Bread - 4 slices (I used milk bread)
Eggs - 2(at room temperature) 
Sugar - 1 tsp
Ghee - As required to toast

y French To

Bread - 4 slices (I used milk)
Eggs - 2(at room temperature) 
Milk - 1/8 cup
Sugar - 1 tsp
Honey - 1 tsp
Vanilla Essence - 1/8 tsp
Cinnamon powder - a tiny pinch(optional)

Ghee / Butter - As required to toastast Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 5 mins / toast | Serves : 2
Recipe Category: Main | Recipe Cuisine: World

Bread - 4 slices (I used milk)
Eggs - 2(at room temperature) 
Milk - 1/8 cup
Sugar - 1 tsp
Honey - 1 tsp
Vanilla Essence - 1/8 tsp
Cinnamon powder - a tiny pinch(optional)
Ghee / Butter - Acipe - Ingredie

Method:

1. Beat both the eggs until frothy,pale and fluffy..
2. Add sugar.
   
3. Whisk it once again until slightly frothy.Dip each slice of bread in the egg mixture coating on both sides.Heat dosa tawa,drizzle ghee add the bread slices and toast it till both sides turn golden brown.
   

Serve hot with honey and any fruits of your choice!

Instant Wheat Dosa

Ingrediants:

Wheat Flour / Atta – 1 cup
Rice Flour  – ½ cup
Onion – 1 finely chopped
Green Chilly – 1 finely chopped
Coriander Leaves  – 3 tblspn finely chopped
Salt to taste
Water as needed
Oil

Method:

Mix everything except oil to a thin batter. The batter should not be thick it should be watery in consistency.

Now heat a nonstick tawa. Pour  batter in it like dosa.

Drizzle some oil and Cook it for 3-4 mins on one side until the bottom turns little crispy and golden brown.

Flip it over and cook for 2 mins on other side too.

Finish the entire batter like this. Serve it with coconut chutney or sambar.

Rawa Kesari / Semolina (Sooji) Sweet

How i missed the most popular and traditional sweet which we make for satyanarayana

pooja to post in my blog. That is a kind of embarrassing. But i am damn sure, that this

is not the only recipe i must have missed. There must be hundreds of other recipes too.

I will surely try to cover them up.

So try this out and let me know how it turns out for you..

Preparation Time : 10 mins
Cooking Time : 20 mins
Serves - 4 to 5

Ingredients:

Rawa / Sooji / Semolina - 1/2 cup
Sugar - 1 cup
Water - 1 1/2 cup
Ghee - 1/2 cup
Cashews - 10 pieces
Sultanas / Kishmish - 10 pieces
Kesari Colour / Orange Food Colouring a pinch (optinal)
Milk - 1 tblspn
Cardamom powder - 1 tsp

Method:

Heat a heavy bottom pot. Heat 2 tblspn of ghee in it and fry cashews and raisans in it till golden. Remove it and Set aside.

Bring water to a boil in a separate sauce pan. Mix food colouring with milk and set aside.

Now in the remaining ghee add sooji and fry for 3 to 4 mins till it is light golden and raw smell goes away from it.

Now pour in the boiling water and mix well so no lumps form. Keep this mixing till it gets little thickish.

Now add in the sugar and keep mixing.

Add in food colouring (Optinal)and cardamom powder and mix well.

Keep stirring till the mixture get thick.

Now add in the ghee and keep mixing till the kesari leaves the sides of the pan.

Add in the roasted nuts and mix well.

Serve this warm or hot.

ANDHRA PESARATTU | GREEN GRAM DOSA

Pesarattu is a famous Andhra breakfast item that is consumed all over the state.This dosa is made with green gram and rice ,which makes a perfect combo with upma..The hit duo is called Upma Pesarattu..These crepes are so crisp and gives a total different taste.Pesarattu will be garnished with lots of chopped onions,ginger and chilli flakes,fresh coriander which makes it even more tastier..
Amma used to make this whenever I visit home for holidays..This is such a special breakfast for me..Andhra Pesarattu is best consumed with Ginger Pickle(aka Andhra Allam Pachadi) and also peanut chutney. I totally love these crsipy green gram dosas t any time be it for breakfast or dinner.
Usually it is prepared with only green gram(in telugu it is called 'pesalu') but we add a fistful of rice tinorder to give the dosas a crispy nature.

Green gram - 1 Cup

• Rice  - 1/4 cup
• Green chilli chopped - 2
• Ginger chopped - 1/2 inch piece
• Cumin seeds - 1 2 tbsp
• Oil - for making dosas
• Salt to taste

For garnishing dosa:

• Onion finely chopped - 1
• Green chilli chopped - 2
• Coriander chopped - as much as possible

Recipe for Andhra Pesarattu:
1.Take both rice and green gram into a large bowl and wash it thoroughly under cold water.

2. Soak them over night or for at least 8 hours.Grind them along with green chilli,ginger and salt by adding required water.Don't add too much water.See the picture below.Add cumin seeds as well.

3. Chop up all your veggies.Take a ladle full of batter and spread on dosa pan evenly.

4.Sprinkle onions,chillies and coriander leaves.Drizzle some oil around the dosa and on the onions.

 5.Fold it to left side once and then to right.Serve hot with your favourite chutney or dips

I served this with peanut chutney and ginger pickle..Ginger pickle is the best with pesarattu..

TIP 1: Do not flip the dosas,instead make as much thin as possible and just fold it once done,

TIP 2: Having these crispy green gram dosas without ginger pickle is waste I should say :)

TIP 3: This dosa variety demands more oil than the normal dosas,so to extract best taste forget about calories else use a non-stick pan and compromise on taste:)

Also make some upma and place in between the dosas..Pesarattu Upma is a highlight combination,but this time I could not do upma..but you go ahead and enjoy the super yummy taste of Upma Pesarattu..

Have you linked in your recipes to my nniversary give away..Enter the conte

Atukula Upma

Ingredients:

• Thick pressed Rice (Poha) – 2 Cups
• Oil – 3 Tbsp
• Mustard Seeds – 1/2 tsp
• Cumin Seeds – 1/2 tsp
• Curry Leaves – few
• Red Chilli Whole – 3 no
• Asafoetida – pinch
• Green chillies(finely chopped) – 6 no or to taste
• Chanadal – 1/2 Tbsp
• Onion (chopped) – 1/2 cup
• Tomato (cubes) – 1 big
• Salt – to taste
• Cilantro (finely chopped) – 3 Tbsp
• Lemon Juice – 1 Tbsp or to taste

Procedure:

• Wash poha under cold water in a colander or a sieve to remove the starch and dirt particles from them.
• Once poha is washed well, transfer to a wide container and set it aside.
• Heat a wide non stick pan, add in oil, add mustard seeds to the hot oil and allow them to pop.
• Add in cumin seeds, red chilli, hing, green chillies, chanadal,curry leaves and cook for 30 secs stirring continuously until chanadal dal turns golden.
• Add in onion and cover to cook till soft but do not burn them even a bit.
• Add in tomato and immediately add in poha, salt and cook on low heat for 5 mins.
• Add cilantro and lemon juice, give it a final mix and turn off the heat. Serve hot.

south indian mushroom biryani

Spicy and hot mushroom biryani from south indian cuisine.

Ingredients

• 2 cups rice
• 4.5 cups water
• 200-250 gms mushroom
• 2 large tomatoes
• 1 large onion
• 1 or 2 green chili
• ½ tbsp ginger garlic paste
• 1 cup mint + coriander leaves
• ½ tsp pepper powder
• 1 tsp turmeric powder
• 2 tsp coriander powder
• ½ tsp red chili powder
• ½ or 1 tsp garam masala powder
• 1 sprig of curry leaves (optional)
• salt

whole spices:

• 1 cinnamon
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 4-5 cloves
• 3-4 small cardamom
• 2 bay leaves
• 1 small star anise

Instructions

1. heat oil in a pan.
2. fry all the whole spices mentioned above till they become fragrant.
3. now add the onion and fry them till they become transparent.
4. now add the tomatoes, ginger-garlic paste, curry leaves, green chilies, half of the mint-coriander leaves and all the spice powders.
5. fry for 2-3 minutes.
6. now cover the pan and cook the masala.
7. make sure the masala does not get burnt.
8. remove after some minutes and stir.
9. when the masala is all one and the tomatoes are all cooked & mushy, add the chopped mushrooms.
10. saute for 2-3 minutes.
11. add 4 cups water and stir.
12. cover the pan with a lid and let the mushrooms cook for some 4-5 minutes.
13. add rice and mix well.
14. add salt and the remaining half of the mint-coriander leaves.
15. cover and cook till the rice is done.
16. while serving mushroom biryani garnish with some mint or coriander leaves.
17.