Chintapandu (Tamarind) Pulihora (pulisaadam in Tamil) is a very popular dish in South India esp. Andhra Pradesh. This is dish is traditionally prepared during festivals and as an offering to Lord as Prasaadam. Here is the recipe for the preparation of the savory dish of Pulihora.
Ingredients:
* Rice - 150gms (3/4 Cup)
* Water - 300gms (1 1/2 Cups)
* Tamarind - 20gms (More Tamarind May Be Used For More Sourness)
* Bengal Gram - 2tsps
* Black Gram - 1tsp
* Fenugreek Seeds - 1/8tsp
* Mustard Seeds - 1tsp
* Green Chilies – 3
* Red Chilies – 3
* Turmeric Powder - 1/4tsp
* Curry Leaves – Few
* Asafoetida - 1/8tsp
* Pea Nuts - 2Tbsps
* Salt to Taste
* Oil - 3Tbsps
Preparations:
Take rice in a bowl and add water to it. Wash the rice thoroughly and discard the water. Add the measured water to the washed rice. Place this rice bowl in a pressure cooker and cook. After first whistle, cook the rice on low flame for 10 minutes. Remove the cooked rice from the cooker once it cools down. Immediately spread the cooked rice, using a fork, into a broad vessel.
Take tamarind into a microwave safe bowl and add water to it. Place this bowl in oven and cook on high power for 1 ½ minutes or till the mixture reaches a rolling boil. Stir once and again cook the tamarind on 30% power for 2 minutes. Cool the tamarind mixture and grind to a smooth paste.
Wash and cut green chilies to medium sized pieces. Remove stalks and break red chilies into medium sized pieces.
Method:
Add tamarind pulp and salt to the rice and mix well with a fork.
Heat a pan and add oil to it. When oil is hot add peanuts and fry till they crack. Remove the fried pea nuts and add to the prepared rice. To the remaining oil add fenugreek seeds, bengal gram and black gram. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter. Then add asafoetida, green chili pieces, curry leaves and red chili pieces. Fry the seasoning well and switch off the flame. Add turmeric powder and mix well. Now add this fried seasoning to the prepared rice and mix well gently. Serve after 3 to 4 hours.
Points to Notice:
After rice is cooked, spread it on a plate or in a broad vessel to cool down. While spreading the rice, use a fork so that the rice grains will not get mashed up.
Do not use old tamarind—as the pulp prepared from old tamarind will look dark in color. New tamarind will not be too sour and has its natural sweetness too.
Cooking the tamarind further on 30% power thickens and brings the right consistency.
Fry pea nuts till you hear a crackling sound—otherwise they will be raw.
Adding turmeric powder to the seasoning helps in getting mixed with the hot oil. This seasoning when mixed with the rice coats the yellow color evenly.
Prepare this dish in the morning and eat in the afternoon or evening for best results. The tamarind infused rice tastes better and also gets its colour when rested for few hours.
Saturday, August 22, 2009
How to make Undrallu (South Indian Modak Recipe)
Undrallu is considered to be the favorite dish of Lord Ganesha and in South Indian this dish is prepared in all houses during the festival of Ganesh Chathurthi (Vinayaka Chavithi). Here is the recipe for preparation of Undrallu
Makes: 17 Undrallu
Ingredients:
Rice Rawa – 3Cups (50ml Cup)
Bengal Gram – 1 Cup (50ml Cup)
Salt to Taste
Cumin Seeds – 1/2tsp
Ghee – 1tsp
Preparations:
Take rice rawa in a bowl and wash it. Add water to cook the rawa. For one cup of rawa add 1 ¾ cups of water. Place this bowl in a pressure cooker and cook on high flame till pressure develops. Then simmer the cooker and cook for 10 minutes. Allow the cooker to cool completely and then remove the bowl.
Take Bengal gram in a separate bowl and wash it. Add some water to the dal and cook on low flame. Cook the dal till it is just cooked but not over cooked. Once the dal is cooked, remove excess water from it and keep it aside.
Method:
Spread the cooked rawa in a flat dish to cool. When cooled, loosen the cooked rawa with fingers and remove all lumps. Add the cooked Bengal gram and salt to the cooked rawa.
Heat a pan and add one tsp of ghee to it. When ghee melts and is hot enough add the cumin seeds and fry till they crackle. Add this seasoning to the prepared rawa mixture and mix well. Wet your palm and start making laddoo shaped balls and spread them in a plate.
Take a microwave safe bowl and arrange the prepared balls (Undrallu) in it. Place this bowl in a microwave oven and cover it partially. Cook these undrallu on low power (30%) for four minutes. After two minutes standing time, remove the bowl from the oven. This process would ensure the undrallu to be firm in round shape. Serve these tasty Undrallu with ginger chutney. The flavour of ghee and fried cumin is sufficient to give this bland rawa a great taste. Generally Undrallu are prepared on Vinayaka Chaviti as they are Lord Ganesha’s favourites. But one can have these Undrallu as a breakfast or office / school pack also.
Points to Notice:
Do not overcook the dal. For checking the cooked status of gram, take a grain of cooked gram between fingers and press it. If the grain mashes easily it is over cooked. If the grain mashes under too hard a pressure then it is under cooked. If the grain mashes with little...pressure then it is done to the requirement.
One can steam these undrallu in a pressure cooker also. Place the bowl of undrallu in a pressure cooker and close the lid. Do not put the weight on the pressure cooker. Steam these undrallu for 7 to 10 minutes. Cool the cooker and then serve hot after waiting for a minute.
Heat the ghee sufficiently so that when cumin seeds are added to the hot ghee they should crackle right away. Then we get the full flavour of cumin seeds. Be careful not to burn the cumin seeds which would mess up the entire dish.
How to make Rawa ?
Soak rice for few hours. Once the rice is soaked drain it and spread it on a cloth to dry in shade. When dried grind this rice in a mixer grinder and sieve it. Then you get equal quantities of fine rice flour and fine rice rawa. Use rice rawa to prepare Undrallu and use rice flour to make Modaks. Both the preparations are Lord Ganesha’s favourites.
Makes: 17 Undrallu
Ingredients:
Rice Rawa – 3Cups (50ml Cup)
Bengal Gram – 1 Cup (50ml Cup)
Salt to Taste
Cumin Seeds – 1/2tsp
Ghee – 1tsp
Preparations:
Take rice rawa in a bowl and wash it. Add water to cook the rawa. For one cup of rawa add 1 ¾ cups of water. Place this bowl in a pressure cooker and cook on high flame till pressure develops. Then simmer the cooker and cook for 10 minutes. Allow the cooker to cool completely and then remove the bowl.
Take Bengal gram in a separate bowl and wash it. Add some water to the dal and cook on low flame. Cook the dal till it is just cooked but not over cooked. Once the dal is cooked, remove excess water from it and keep it aside.
Method:
Spread the cooked rawa in a flat dish to cool. When cooled, loosen the cooked rawa with fingers and remove all lumps. Add the cooked Bengal gram and salt to the cooked rawa.
Heat a pan and add one tsp of ghee to it. When ghee melts and is hot enough add the cumin seeds and fry till they crackle. Add this seasoning to the prepared rawa mixture and mix well. Wet your palm and start making laddoo shaped balls and spread them in a plate.
Take a microwave safe bowl and arrange the prepared balls (Undrallu) in it. Place this bowl in a microwave oven and cover it partially. Cook these undrallu on low power (30%) for four minutes. After two minutes standing time, remove the bowl from the oven. This process would ensure the undrallu to be firm in round shape. Serve these tasty Undrallu with ginger chutney. The flavour of ghee and fried cumin is sufficient to give this bland rawa a great taste. Generally Undrallu are prepared on Vinayaka Chaviti as they are Lord Ganesha’s favourites. But one can have these Undrallu as a breakfast or office / school pack also.
Points to Notice:
Do not overcook the dal. For checking the cooked status of gram, take a grain of cooked gram between fingers and press it. If the grain mashes easily it is over cooked. If the grain mashes under too hard a pressure then it is under cooked. If the grain mashes with little...pressure then it is done to the requirement.
One can steam these undrallu in a pressure cooker also. Place the bowl of undrallu in a pressure cooker and close the lid. Do not put the weight on the pressure cooker. Steam these undrallu for 7 to 10 minutes. Cool the cooker and then serve hot after waiting for a minute.
Heat the ghee sufficiently so that when cumin seeds are added to the hot ghee they should crackle right away. Then we get the full flavour of cumin seeds. Be careful not to burn the cumin seeds which would mess up the entire dish.
How to make Rawa ?
Soak rice for few hours. Once the rice is soaked drain it and spread it on a cloth to dry in shade. When dried grind this rice in a mixer grinder and sieve it. Then you get equal quantities of fine rice flour and fine rice rawa. Use rice rawa to prepare Undrallu and use rice flour to make Modaks. Both the preparations are Lord Ganesha’s favourites.
Thursday, July 30, 2009
Kanda Bachhali Koora - Recipes of Telugu Vantalu
Kanda Bachhali Koora - Recipes of Telugu Vantalu
source: gayatrivantillu.com
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
Serves: 3
Ingredients:
* Elephant Foot (Kanda) 350gms
* Bachhali Koora (Malabar Spinach) – Leaves – 120gms
* Green Chillies – 6
* Ginger – 1/4”Piece
* Tamarind – Small Gooseberry Size
* Red Chilli Powder – 1/2tsp
* Turmeric Powder – 1/8tsp
* Salt to Taste
* Fenugreek Seeds – 7 Seeds
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Oil – 7tsps
* For AAVA:
* Mustard Seeds – 1tsp
* Red Chillies – 1
Preparations:
Peel the dark skin of Kanda and clean it. Cut the vegetable into big cubes and put them in a microwave safe bowl. Add a little water and cook in microwave oven on high power for 5 minutes. Stir once and mash the vegetable lightly while it is still hot. Cover the dish and keep it aside. Wash and clean the Bachhalikoora. Chop the greens finely with a sharp knife and take them into a microwave safe bowl. Cook the greens in microwave oven on high power for 3 minutes. While still hot mash the cooked greens with a masher. Cover the bowl and keep it aside. Wash and clean Green Chillies & Ginger. Make a coarse paste of green chillies and ginger in a mixie and keep it aside. Take tamarind in a microwave safe bowl and add little water to soak it. Place this bowl in a microwave oven and microwave on high power for 30 seconds. Cool the cooked tamarind and grind to a fine paste in a mixie. Keep the tamarind pulp aside.
Method:
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add the ginger-chilli paste and fry for a while. Add turmeric powder, red chilli powder and mix well. Add the cooked Kanda and Bachhali and mix well. Add some water to the curry and mix. Now add salt to the curry and cook covered on slow flame for 5 minutes. While the vegetables are getting cooked let us make AAVA for the curry. AAVA means mustard paste seasoned with red chilli. Break a red chilli into small bits. Take 1tsp of mustard seeds in a mortar and pestle. Add the red chilli pieces and powder them. When they are coarsely powdered add some water and grind to get a paste. A nice aroma of ground mustard fills the space. Remove the cover and add the tamarind paste and AAVA to the curry. Cook covered on slow flame for one minute so that all spices get mixed up nicely to flavor the curry. Stir once and transfer the curry to a serving bowl serve hot with plain rice.
Points To Remember:
Kanda is a vegetable which works well for those who are suffering from menstrual problems. It is good to eat this vegetable before menstruation for easing the pre-menstrual problems. It helps in maintaining endometrium, protects against breast cysts, natural anti-depressant and helps burn fat for energy.
Add green chillies according to your taste. I have added red chilli powder to bring color to the dish.
Bachhali Koora is a leafy vegetable which is high in Calcium, Vitamin A and C, also rich source of Iron and chlorophyll, also low in calories by volume and high in proteins per calorie.
Prepare eat and serve these health benefitting vegetables to your family members and ensure good health.
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
source: gayatrivantillu.com
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
Serves: 3
Ingredients:
* Elephant Foot (Kanda) 350gms
* Bachhali Koora (Malabar Spinach) – Leaves – 120gms
* Green Chillies – 6
* Ginger – 1/4”Piece
* Tamarind – Small Gooseberry Size
* Red Chilli Powder – 1/2tsp
* Turmeric Powder – 1/8tsp
* Salt to Taste
* Fenugreek Seeds – 7 Seeds
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Oil – 7tsps
* For AAVA:
* Mustard Seeds – 1tsp
* Red Chillies – 1
Preparations:
Peel the dark skin of Kanda and clean it. Cut the vegetable into big cubes and put them in a microwave safe bowl. Add a little water and cook in microwave oven on high power for 5 minutes. Stir once and mash the vegetable lightly while it is still hot. Cover the dish and keep it aside. Wash and clean the Bachhalikoora. Chop the greens finely with a sharp knife and take them into a microwave safe bowl. Cook the greens in microwave oven on high power for 3 minutes. While still hot mash the cooked greens with a masher. Cover the bowl and keep it aside. Wash and clean Green Chillies & Ginger. Make a coarse paste of green chillies and ginger in a mixie and keep it aside. Take tamarind in a microwave safe bowl and add little water to soak it. Place this bowl in a microwave oven and microwave on high power for 30 seconds. Cool the cooked tamarind and grind to a fine paste in a mixie. Keep the tamarind pulp aside.
Method:
Heat a pan and add oil to it. When oil is hot add fenugreek seeds and black gram. Fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry till the seeds splutter. Add the ginger-chilli paste and fry for a while. Add turmeric powder, red chilli powder and mix well. Add the cooked Kanda and Bachhali and mix well. Add some water to the curry and mix. Now add salt to the curry and cook covered on slow flame for 5 minutes. While the vegetables are getting cooked let us make AAVA for the curry. AAVA means mustard paste seasoned with red chilli. Break a red chilli into small bits. Take 1tsp of mustard seeds in a mortar and pestle. Add the red chilli pieces and powder them. When they are coarsely powdered add some water and grind to get a paste. A nice aroma of ground mustard fills the space. Remove the cover and add the tamarind paste and AAVA to the curry. Cook covered on slow flame for one minute so that all spices get mixed up nicely to flavor the curry. Stir once and transfer the curry to a serving bowl serve hot with plain rice.
Points To Remember:
Kanda is a vegetable which works well for those who are suffering from menstrual problems. It is good to eat this vegetable before menstruation for easing the pre-menstrual problems. It helps in maintaining endometrium, protects against breast cysts, natural anti-depressant and helps burn fat for energy.
Add green chillies according to your taste. I have added red chilli powder to bring color to the dish.
Bachhali Koora is a leafy vegetable which is high in Calcium, Vitamin A and C, also rich source of Iron and chlorophyll, also low in calories by volume and high in proteins per calorie.
Prepare eat and serve these health benefitting vegetables to your family members and ensure good health.
VIDEO: Watch Video Instructions for Kanda Bachhali Koora preparation
Roti / Pukla - Recipe and Video Instructions
Roti / Pukla - Recipe and Video Instructions
source: gayatrivantillu.com
Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Serves: 2
Ingredients:
Wheat Flour – 1 Cup (100ml Cup)
Water – 1 Cup (50ml Cup)
Take a flat plate and add 1 cup of whole wheat flour. Then add water and make the dough. Generally for 1 cup of flour it takes ½ cup of water to form the dough. But do not add all the water at once. Add water slowly and make the dough. Knead the dough with the knuckles of your hand till soft. One can prepare this dough in a food processor also. The dough should be soft to touch. When there is enough water in the dough the Rotis will puff perfectly. So prepare soft dough. Keep this dough in a covered box. Keep it aside for at least half an hour.
Take a bowl for which there is a firm lid. Take a muslin cloth and spread it in the bowl. Keep this near the Tawa.
Divide the dough into 4 equal portions and make balls. Heat a Tawa. Keep the Roti making frame near the Tawa. Now take a ball and coat it with dry flour and start rolling. When it is of Puri size, coat again with dry flour and roll it to a Roti. When the Tawa is hot put this rolled Roti on it. After few seconds you will see some bubbles on the Roti. Then you turn it to the other side and roast. When the other side is also done take this half cooked Roti on to the Roti making frame. Now hold the handle of the frame and put it directly on the flame. Then slowly the Roti puffs. Now flip the Roti to roast on the other side. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth. Similarly make all the Rotis and put them in the bowl. When all Rotis are done bring the edges of the muslin cloth together and cover. Now close the lid. By doing this the Rotis will remain soft inside till consumed. They won’t become soggy because the muslin cloth will take all the moisture and keep them soft.
Points to Remember:
One 100ml Cup gives 60gms of wheat flour. With this 60gms flour we get 4 Rotis. These 4 Rotis are sufficient for 2 people for one meal. Eat lot of vegetables with these 2 Rotis.
Make Rotis just before you serve food. Hot Rotis are softer and also taste good.
Do not remove the bran from the wheat flour. Many people have wrong notion that Rotis will not puff if there is bran in the flour used. But here you can see in this Video how they puff. You can also give a try for yourself to come out of the wrong notion.
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Related: Telugu Vantalu Recipes - Full Text Recipes
source: gayatrivantillu.com
Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Serves: 2
Ingredients:
Wheat Flour – 1 Cup (100ml Cup)
Water – 1 Cup (50ml Cup)
Take a flat plate and add 1 cup of whole wheat flour. Then add water and make the dough. Generally for 1 cup of flour it takes ½ cup of water to form the dough. But do not add all the water at once. Add water slowly and make the dough. Knead the dough with the knuckles of your hand till soft. One can prepare this dough in a food processor also. The dough should be soft to touch. When there is enough water in the dough the Rotis will puff perfectly. So prepare soft dough. Keep this dough in a covered box. Keep it aside for at least half an hour.
Take a bowl for which there is a firm lid. Take a muslin cloth and spread it in the bowl. Keep this near the Tawa.
Divide the dough into 4 equal portions and make balls. Heat a Tawa. Keep the Roti making frame near the Tawa. Now take a ball and coat it with dry flour and start rolling. When it is of Puri size, coat again with dry flour and roll it to a Roti. When the Tawa is hot put this rolled Roti on it. After few seconds you will see some bubbles on the Roti. Then you turn it to the other side and roast. When the other side is also done take this half cooked Roti on to the Roti making frame. Now hold the handle of the frame and put it directly on the flame. Then slowly the Roti puffs. Now flip the Roti to roast on the other side. Now the Roti is fully done so take it and drop it in the bowl in which we have spread a muslin cloth. Similarly make all the Rotis and put them in the bowl. When all Rotis are done bring the edges of the muslin cloth together and cover. Now close the lid. By doing this the Rotis will remain soft inside till consumed. They won’t become soggy because the muslin cloth will take all the moisture and keep them soft.
Points to Remember:
One 100ml Cup gives 60gms of wheat flour. With this 60gms flour we get 4 Rotis. These 4 Rotis are sufficient for 2 people for one meal. Eat lot of vegetables with these 2 Rotis.
Make Rotis just before you serve food. Hot Rotis are softer and also taste good.
Do not remove the bran from the wheat flour. Many people have wrong notion that Rotis will not puff if there is bran in the flour used. But here you can see in this Video how they puff. You can also give a try for yourself to come out of the wrong notion.
VIDEO: Click Here to Watch Video Instructions for the preparation of Roti/Pulka
Related: Telugu Vantalu Recipes - Full Text Recipes
Sada Dosa - Recipe and Preparation Video
Sada Dosa - Recipe and Preparation Video
source: gayatrivantillu.com
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Serves : 3
Ingredients :
* Black Gram – 1Cup(100ml Cup)
* Rice – 2 Cups(100ml Cup)
* Bengal Gram –1/4Cup(100ml Cup)
* Fenugreek Seeds – 1tbsp
* Salt To Taste
Preparations :
Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.
Method :
Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Related: » Telugu Vantalu Recipes - Full Text Recipes
source: gayatrivantillu.com
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Serves : 3
Ingredients :
* Black Gram – 1Cup(100ml Cup)
* Rice – 2 Cups(100ml Cup)
* Bengal Gram –1/4Cup(100ml Cup)
* Fenugreek Seeds – 1tbsp
* Salt To Taste
Preparations :
Wash and soak rice and fenugreek seeds. Similarly wash and soak black gram and bengal gram. Soak them for 6 hours—preferably overnight. When soaked remove water from them and grind to a fine paste. You can use mixie or wet grinder to grind this. Then mix both the pastes and add salt to it and mix well. Take this into a deep bowl and keep aside to ferment. Preferably keep this bowl on a big plate---because after fermenting the size of the batter increases and it may spill over the bowl.
Method :
Heat a flat pan. Take a laddle and mix the batter to check the consistency. If it is too thick add some water. Add water little by little and mix. If more water is added and the batter becomes thin we won’t get good dosas. When the pan is hot take a ladle full of batter and pour in the centre of the flat pan. Then immediately start spreading it in circular motion to get a thin layer. Now add oil and spread this over the dosa with a flat dosa ladle. All this you have to do in few seconds—otherwise the dosa will be like a lump in the centre of the pan because it is getting heat from the bottom. So fry nicely till golden brown. Then remove it and fold it in the centre and serve hot with coconut chutney and ginger-tamarind chutney. To make a nice presentation: Before removing the dosa from the pan, make a slit from the centre of the dosa. Start rolling it from one side to the other end till you get a nice cone. Make it stand in the plate and serve---your guests will be impressed.
VIDEO: Click Here for Video Instructions for the Preparation of Sada Dosa
Related: » Telugu Vantalu Recipes - Full Text Recipes
Thursday, July 16, 2009
Totakoora Mamidikaya Pappu Recipe
Totakoora Mamidikaya Pappu Recipe
source: gayatrivantillu.com
Totakoora Mamidikaya Pappu - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
RECIPE:
Ingredients:
* Pigeon peas (Kandi pappu) – 1 Cup (100ml Cup)
* Amaranth Leaves (Totakoora) – 150gms
* Raw Mango (Mamidikaya) Pieces – 125gms
* Green Chilies – 5 (Break each chili into 2 pieces)
* Fenugreek Seeds – 1/8tsp
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in a bowl and wash them. Add fresh water to the washed dal and keep it aside. Similarly take raw mango pieces in another small bowl. Place these bowls of dal and mango pieces in a pressure cooker and cook them. When pressure develops in the pressure cooker lower the flame and cooks for 15 minutes. When the cooker cools down remove the bowls of cooked dal and cooked mango pieces.
Wash amaranth thoroughly. We need only the leaves but not the stems to prepare this pappu. Fix a chopper blade in a processor bowl and chop the amaranth leaves finely. Take these finely chopped leaves in a microwave safe bowl and add some water. Place this bowl in the oven and cover it partially. Cook the leaves on high power for 2 minutes. Once cooked remove the bowl from oven and keep it aside.
Method:
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry the seasoning till the seeds splutter. Then add asafoetida and mix. Add the green chili pieces and fry them till crisp. Green chilies when fried in oil will not be hot. Then add the cooked amaranth leaves and mix well. Fry the leaves for a minute and add the cooked mango pieces and cooked dal. Mix all well and add sufficient water required. Mix again and add turmeric powder, red chili powder and salt. Mix all well and cover the pan with a lid. Cook the dal covered on low heat for 5 minutes. After 5 minutes remove the lid and stir the dal well. Transfer the prepared dal to a serving dish and serve hot with plain rice.
Both amaranth and mango are rich in Vitamin A & Vitamin C.
The tangy taste of mango brings a fresh flavor to the dal.
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
source: gayatrivantillu.com
Totakoora Mamidikaya Pappu - Telugu Vantalu, Telugu Vantakalu, Telugu Recipes, Andhra Cuisine, Andhra Vantalu, Telugu Vantalu Recipes, Telugu Vantalu Videos, Telugu Vantakalu Videos, Telugu Recipes Videos, Healthy Cooking, Andhra Cooking Recipes, Andhra Cooking Videos
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
RECIPE:
Ingredients:
* Pigeon peas (Kandi pappu) – 1 Cup (100ml Cup)
* Amaranth Leaves (Totakoora) – 150gms
* Raw Mango (Mamidikaya) Pieces – 125gms
* Green Chilies – 5 (Break each chili into 2 pieces)
* Fenugreek Seeds – 1/8tsp
* Black Gram – 2tsps
* Mustard Seeds – 3/4tsp
* Cumin Seeds – 3/4tsp
* Red Chili Powder – 1tsp
* Turmeric Powder – 1/4tsp
* Salt to Taste
* Asafoetida – 1/8tsp
* Oil – 4tsps
Preparations:
Take pigeon peas in a bowl and wash them. Add fresh water to the washed dal and keep it aside. Similarly take raw mango pieces in another small bowl. Place these bowls of dal and mango pieces in a pressure cooker and cook them. When pressure develops in the pressure cooker lower the flame and cooks for 15 minutes. When the cooker cools down remove the bowls of cooked dal and cooked mango pieces.
Wash amaranth thoroughly. We need only the leaves but not the stems to prepare this pappu. Fix a chopper blade in a processor bowl and chop the amaranth leaves finely. Take these finely chopped leaves in a microwave safe bowl and add some water. Place this bowl in the oven and cover it partially. Cook the leaves on high power for 2 minutes. Once cooked remove the bowl from oven and keep it aside.
Method:
Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and cumin seeds. Fry the seasoning till the seeds splutter. Then add asafoetida and mix. Add the green chili pieces and fry them till crisp. Green chilies when fried in oil will not be hot. Then add the cooked amaranth leaves and mix well. Fry the leaves for a minute and add the cooked mango pieces and cooked dal. Mix all well and add sufficient water required. Mix again and add turmeric powder, red chili powder and salt. Mix all well and cover the pan with a lid. Cook the dal covered on low heat for 5 minutes. After 5 minutes remove the lid and stir the dal well. Transfer the prepared dal to a serving dish and serve hot with plain rice.
Both amaranth and mango are rich in Vitamin A & Vitamin C.
The tangy taste of mango brings a fresh flavor to the dal.
* Watch Video instructions preparing Totakoora Mamidikaya Pappu Recipe
Related: Popular Telugu Vantakalu - Telugu Recipes
Bora (Garelu of East India)
Bora (Garelu of East India) Recipe
Source: gayatrivantillu.com
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
RECIPE
Ingredients:
* Black Gram - 200gms
* Rice - 100gms
* Salt to Taste
* Oil to Deep Fry
* Green Chilies – 7
* Ginger - Small Piece
* Curry Leaves – Few
* Onions - 2(Medium)
Preparations:
Take black gram in a bowl and wash it by adding water. Drain the washed water and add fresh water to the black gram. Similarly take rice in another bowl and wash it by adding water. Drain the washed water and add fresh water to the rice. Soak the black gram and rice for 4 to 5 hours.
Once fully soaked grind the black gram and rice separately. Take a mixie jar and add handful of soaked black gram and add only a tea spoon of water to it. Grind this to a coarse paste. Like this grind the remaining soaked black gram with less water and take the ground paste into a container. Similarly take soaked rice in a mixie jar and grind to a coarse paste. Add this ground rice to the ground dal and mix well. Add salt and again mix well. Take a small test portion of the prepared batter and add to a bowl full of water. If the portion sinks then the batter needs to be fluffed so as to incorporate air. Beat the batter with fingers till it is light and fluffy. Take a portion of the fluffed batter and add to the bowl full of water. Now the test portion should float. This is the right consistency for frying Boras. Wash and clean green chilies and ginger and grind to a coarse paste in a mixer grinder. Peel the onions and slice them length wise. Wash the curry leaves and chop them finely.
Method:
Heat a pan and add oil to deep fry the Boras. To the prepared batter add the ground ginger-chili paste, chopped curry leaves and sliced onions. Mix all well. Now test the heat of oil. Drop a small portion of batter in the oil. It should sit first and immediately float. Wet your left palm. Wet your right hand fingers and take a portion of the batter and place it on your left palm. With wet fingers pat it flat and transfer the flattened batter portion to your right hand fingers and slowly drop this in oil. Take care while dropping the batter in hot oil as it may spill and burn your skin. Wait for few seconds and slowly tap the underneath of the dropped Bora with a slotted ladle. Now observe that the bora is floating. Fry the bora by turning the sides on and off till it changes to deep golden color. In this manner fry all the Boras. At a time 4 to 5 Boras can be fried. Once fried drain them and keep them separately to cool a bit. Break open and see that the batter is nicely cooked from inside and the boras are fluffy to touch. As we have incorporated air into the batter by beating it with fingers, the boras will come out fluffy. Serve them hot with Aloo Kaddu Torkari.
Points to Notice:
Beating the batter is very important to get fluffy Boras. To test this drop a portion of the batter and if it sinks it requires more beating, and if it floats it is ready for frying Boras.
After adding salt and onions the consistency of the batter becomes thin. So while grinding take care not to add much water.
Take care while dropping the batter in hot oil as it may spill and burn your skin.
This is a Oriya dish served with a curry and tastes equally good as the vada and chutney or vada and sambar.
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
Related: » Popular Telugu Vantakalu - Telugu Recipes
Source: gayatrivantillu.com
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
RECIPE
Ingredients:
* Black Gram - 200gms
* Rice - 100gms
* Salt to Taste
* Oil to Deep Fry
* Green Chilies – 7
* Ginger - Small Piece
* Curry Leaves – Few
* Onions - 2(Medium)
Preparations:
Take black gram in a bowl and wash it by adding water. Drain the washed water and add fresh water to the black gram. Similarly take rice in another bowl and wash it by adding water. Drain the washed water and add fresh water to the rice. Soak the black gram and rice for 4 to 5 hours.
Once fully soaked grind the black gram and rice separately. Take a mixie jar and add handful of soaked black gram and add only a tea spoon of water to it. Grind this to a coarse paste. Like this grind the remaining soaked black gram with less water and take the ground paste into a container. Similarly take soaked rice in a mixie jar and grind to a coarse paste. Add this ground rice to the ground dal and mix well. Add salt and again mix well. Take a small test portion of the prepared batter and add to a bowl full of water. If the portion sinks then the batter needs to be fluffed so as to incorporate air. Beat the batter with fingers till it is light and fluffy. Take a portion of the fluffed batter and add to the bowl full of water. Now the test portion should float. This is the right consistency for frying Boras. Wash and clean green chilies and ginger and grind to a coarse paste in a mixer grinder. Peel the onions and slice them length wise. Wash the curry leaves and chop them finely.
Method:
Heat a pan and add oil to deep fry the Boras. To the prepared batter add the ground ginger-chili paste, chopped curry leaves and sliced onions. Mix all well. Now test the heat of oil. Drop a small portion of batter in the oil. It should sit first and immediately float. Wet your left palm. Wet your right hand fingers and take a portion of the batter and place it on your left palm. With wet fingers pat it flat and transfer the flattened batter portion to your right hand fingers and slowly drop this in oil. Take care while dropping the batter in hot oil as it may spill and burn your skin. Wait for few seconds and slowly tap the underneath of the dropped Bora with a slotted ladle. Now observe that the bora is floating. Fry the bora by turning the sides on and off till it changes to deep golden color. In this manner fry all the Boras. At a time 4 to 5 Boras can be fried. Once fried drain them and keep them separately to cool a bit. Break open and see that the batter is nicely cooked from inside and the boras are fluffy to touch. As we have incorporated air into the batter by beating it with fingers, the boras will come out fluffy. Serve them hot with Aloo Kaddu Torkari.
Points to Notice:
Beating the batter is very important to get fluffy Boras. To test this drop a portion of the batter and if it sinks it requires more beating, and if it floats it is ready for frying Boras.
After adding salt and onions the consistency of the batter becomes thin. So while grinding take care not to add much water.
Take care while dropping the batter in hot oil as it may spill and burn your skin.
This is a Oriya dish served with a curry and tastes equally good as the vada and chutney or vada and sambar.
Watch Video Instructions for the prepartion of Bora (Garelu of East India)
Related: » Popular Telugu Vantakalu - Telugu Recipes
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