Recipe

  • LENTIL SOUP- RECIPE

    LENTIL SOUP- RECIPE: Ingredients: 1/4 cup masoor dal; 1/8 cup tuvar dal; ¼ cup moong dal; 1 tbsp oil; 1 bay leaf; 1 onion chopped; 2 garlic cloves, chopped; 2 celery sticks, chopped; 1 carrot chopped; 1 red pepper;, chopped; 4 cups vegetable stock; salt, pepper to taste; 4 cups vegetables stock; ; salt, pepper…

  • GARLIC RICE-RECIPE

    GARLIC RICE-RECIPE: Ingredients: Rice- ½ cup; garlic bulbs-2; ( peel the skin and crush the whole ones just with a ladle); onion-1( finely chopped); green chilli-2 slit cut salt – as needed ; cooking oil-2 tsp; mustard seeds-1/2 tsp; urad dal-1tsp; red chilli-1; curry leaves-a few. Method: Pressure cook the rice and set aside. In…

  • RECIPES: – SUGAR-COATED DOUGHNUTS ; POMELO ORANGE SMOOTHIE ; CHATTI MASIYAL

    RECIPES: – SUGAR-COATED DOUGHNUTS ; POMELO ORANGE SMOOTHIE ; CHATTI MASIYAL : SUGAR-COATED DOUGHNUTS: Ingredients: Maida-3 cups; eggs-3; sugar-1/2 cup; baking powder-3 tbsp; melted butter (unsalted) – 3 tbsp. Method: Beat the eggs well ad mix with maida, sugar, melted butter and baking powder. The consistency should be like that of chapatti dough. If it…

  • RECIPES- PINE APPLE RASAM; BANANA WALNUT MUFFIN

    RECIPES- PINE APPLE RASAM; BANANA WALNUT MUFFIN: PINEAPPLE RASAM: Required ingredients: ½ cup tour dal; 1/2 cup turmeric powder; 5 tomatoes blanched and skin removed; 1 cup pineapple chopped; 3 green chilies slit; ½ cup roasted cumin powder; ½ tsp roasted coriander powder; ½ tsp red chili powder; salt to taste; a few curry leaves;…

  • AARITHY AND ARISI VELLA PUTTU -RECIPES:

    AARITHY- TRADITIONAL ANDHRA DESSERT- RECIPE: Ingredients: 1 cup raw rice flour; 1 cup jiggery; 1 cup tender coconut small pieces 1 tbsp green gram dhal roasted; 1 cup milk boiled and cooled; ½ tsp of cardamom powder; 1 cup dry fruits( almonds, cashews, raisins); 4 cups of water; pinch of salt. Method: In a heavy…

  • KUTHIRAIVALI VEG UPMA/BARNYARD MILLET VEG UPMA- RECIPE

    KUTHIRAIVALI VEG UPMA/BARNYARD MILLET VEG UPMA- RECIPE: Ingredients: Kuthiraivali-1 cup;beans-16 ( finely chopped);carrot-half ( finely chopped); coconut (grated)-1/4 cup; coconut oil-for tempering; mustard seeds-1 tsp; urad dal-1 tsp; red chillies-2; asafetida-1/4 tsp; water-2 cups ;curry leaves and salt. Method: Wash the millet and keep it aside. In a pressure pan, add the coconut oil and…

  • KARUVEPPILAI MIlAGU KUZAMPU -RECIPE

    KARUVEPPILAI MIlAGU KUZAMPU -RECIPE: Ingredient s: Tamarind paste-1 tbsp; turmeric powder-1/2 tsp; water-5 cups; salt to taste. To season: Gingely oil-6 tbsp; mustard seeds-1 tsp; solid hing-2 pieces. To roast and powder: Gingely oil-2tsp; tur dal-15 tsps;  urad dal-15 tsp; channa dal-1tsp; pepper-1 tsp; jeera-1 tsp;  coriander seeds-3 tsps; red chillies-6; curry leaves washed-1/2 cup.…

  • PUMPKIN VADA-RECIPE

    PUMPKIN VADA-RECIPE: Ingredients: 200 gm red pumpkin cut as cubes; 200 gms boiled rice; 1 tbsp bengalgram dhal; lemon sized ball of tamarind; ¼ tsp asafoetida; 7 red chillies; oil to fry; salt. Method: Soak the rice in hot water for two hours. Also soak the tamarind and the dhal.Par boil the pumpkin cubes and…

  • FOX TAIL MILLET AND CURRY LEAVES RICE- RECIPE

    FOX TAIL MILLET AND CURRY LEAVES RICE- RECIPE: Ingredients: Foxtail millet-1 tumblar;  chickpeas( brown) -1/2 tumblar. Ingredients for the curry leaves powder: Cleaned curry leaves-1 tumblar; tur dal-1/4 tumblar; red chillies-4; pepper-3; asafetida powder-1/4 spoon; tamarind to the size of gooseberry; cumin seeds-a little. Soak the chickpeas in water in the previous night itself and…