VANKAYA PODI KURA(EGG PLANT STIR FRY)

brinjal is one of the most fav. vegetable in Andhra pradesh.We make a lot of varieties with this vegetable My husband is a great fan of this vegetable and when ever i ask him to bring vegetables, sure he will bring 2 varieties of brinjals, and also bottle gourd hummmm also ridge gourd and first thing he will ask me to make this curry so this curry is specialy for my hubby dear. And this is my first entry for Alka s just for you event at Sindhi Rasoi.

Egg plants(brinjals) ---- 1/2 kg (500gms)i used long varietie eggplants for this curry.
Onion --- 1 big chopped
Red chili powder --- 1/2 tea sp
turmeric powder --- 1/4 tea sp
Salt to taste
Egg plant curry powder ---3 tea sp (vankaya kura podi recipe here)
Oil --- 1 tab sp
Mustard seeds ---- 1/2 tea sp
Cumin seeds ---- 1/ 2tea sp
uard dal --- 1 tea sp
Curry leaves a few
METHOD:----
Cut eggplant s in to 1inch long pieces and leave them in water with a pinch of salt.
Heat oil in a deep frying pan(kadai) add mustard seeds let them popup then add urad dal, cumin seeds and curry leaves then add chopped onion and fry till onion become soft.
Remove eggplant pieces from water and add to onion in the pan
Now add salt,turmeric powder cover and cook for 5 sec.
Stir once and add red chili powder and now remove the lid, no need to put lid, stir in between and cook till bringal become soft and cooked.

Serve this with sambar and rice or with Dosakaya pappu or Tomato pappu

ORZO PASTA SOUP WITH MUSHROOMS

Orzo pasta some times called as Italian rice but not made out of rice made with hard wheat semolina.It is also known as Risoni.They looks like rice, slightly smaller then pinenut, it is frequentlly used in soups.Orzo, which means barley in Italian,for a surprising twist, substitute orzo for Arborio rice in your next risotto because it has a texture of traditional Arborio rice.and here i am with my recipe for ORZO SOUP WITH MUSHROOMS................... INGRIDENTS:-----
Orzo pasta ---- 1/2 cup
Mushrooms --- 1/2 cup chopped
Capsicum --- 1/2 cup thinly sliced
Onion --- 1/4 cup thinly sliced
Extra virgin olive oil ----- 1 tab sp
Garlic --- 1 clove finely chopped
Parsley or coriander leaves --- 1 tab sp finely chopped
Tomato --- 1 tab sp finely chopped
Fresh ly ground black pepper to taste
Salt totaste

METHOD:---

Boil water in a sauce pan with little salt and 1/2 tea sp oil and add risoni to the boiling water and cook for 8-9 min, mix in between after 8 min. check if it is cooked they looks shiney and soft then remove from heat and drine the hot water and pour cold water over it and remove cold water also and keep a side.

Now heat oil in a pan add chopped garlic and sliced onion and stir for few min. then add sliced capsicum,and mushroom fry till vegetable s are tender then add chopped tomato, chopped parsley or coriander stir once and add salt and pepper and add 1 cup of water mix well and bring to a full boil and cook for 2 min, then add cooked orzo pasta mix well and bring one more boil and remove from the heat

Serve hot garnish with leek rings and shaved parmigiano cheese if you like

I didn't add any cheese because i don't like cheese much and it is a full meal itself and i had this for my lunch today.

I like clear soups so i made it as a clear soup if you want it as a thick soup then grind half mushroom mixture before you add the pasta and bring to a full boil then add pasta to the soup and again bring to a full boil then serve and i used olive oil if you want can add butter that is your choice.

hope you all like my recipe

Thank you so much sweatha and priya for reminding me Vaishalis It'sveganworld -- Italian event iam sending this soup to the event at Holy cow since i didn't add butter or any cheese in this.

CHICK PEAS IN GREEN GRAVY

INGREDIENTS:-----
Chick peas ---- 1 cup
Palak ----- 1 bundle or frozen 1/2 pack
Coriander leaves --- 1/2 cup
Mint leaves --- 1/4 cup
Ginger ---- 1 inch piece chopped
Garlic --- 5 cloves finely chopped (don't use store brought ginger garlic paste freshly chopped will give a better taste and aroma)
Onion --- 1 big very finely chopped or grated
green chilies --- 4 chopped
Cumin seeds -- 1 tea
Tamarind pulp ---- 1/2 tea sp (or youcan use 1/2 cup thin tamarind extract soak 1 inch piece of tamarind in hot water and extraxt juice with 1/2 cup water)
Oil ---- 1 tab sp (or you can use butter also 1 tab sp)
Salt to taste
Turmeric powder --- 1/2 tea sp
Red chili powder --- 1/2 tea sp
Garam masala --- 1/4 tea sp (optional)
METHOD:------
Soak chick peas in water for over night and cook in a pressure cooker for 3-4 whistles with little salt and keep a side.
Clean palak, coriander and mint leaves drine well and take them in to a bowl and add boiling water to the leaves cover with a lid and leave for 5 min (no need to put this on the flame boiling water heat is enough to blanch the leaves)just pour water to fill the leaves
And after 5 min. drine water in to other bowl and keep this water a side you can use this water in the same gravy or any other gravy s also so don't through.
Now grind the leaves in to a smooth paste with a little water if need and keep a side.
Now heat oil or butter in a pan add cumin seeds(here if you like can add clove,cinamon.cardamom for tadka adding garam masala powder will give a strong taste if you add whole garam masala will give only aroma so as you like)
Now add chopped onion and green chilies and fry till onion become soft then add chopped ginger and garlic and stir for few sec. then add ground paste,tamarind juice,turmeric, red chili powder, salt to taste add one by one and stir continuously
Then add cooked chick peas mix well and let it cook for 10 -15 min. Now you can see the oil comming out from the sides now add garam masala on top (If you like i did'nt add )and add 1 tea sp of butter on top this is optional this will give a good aroma and taste to the curry.
This curry will be a great choice for naan and roti too(i tried with rice also but i dont like that much)
Enjoy your meal.

This is my one more entry for valli s Legume- love- affair started by Susan

And also one more entry for JFI- CHICK PEAS at Ms sometime foodie started by Indira of Mahanandi

MINT CHUTNEY (PUDINA PACHADI)

Mint leaves --- 2 cups
Dry red chilies --- 15 no or according to your taste
Coriander seeds -- 1 tea sp sp
Cumin seeds --- 1 tea sp
Salt to taste
Jaggery ---- 1tea sp
Tamarind --- 1 inch piece soaked in little water
oil ---- 1 tea sp
METHOD:---
Heat oil in a fry pan and add coriander seeds, cumin seeds and red chilies and fry till light golden color remove and grind in to a fine powder.
Now add mint leaves to the same pan and stir for 2 sec. add this to coriander,cumin and red chili powder then add jaggery,tamarind,salt to taste add very little water and grind in to a smooth paste.
This chutney will be a great choice with rice, dosa and idli.
This is my another entry for Chutney/dip Mania event at Ramya s Mane Adige

BEERAKAYA PAKODI KURA (RIDGE GOURD AND CASHEW PAKODI CURRY)

Ridge gourd (Beerakaya) --- 1/2 kg 500 gms
Onion ---- 1 big
Green chilies --- 4
Oil -- 1 tab sp
Mustard seeds --- 1/2 tea sp
cumin seeds -- 1 tea sp
Chana dal -- 1 tea sp
urad dal --- 1 tea sp
red chilies -- 2 broken
Curry leaves a few
Ginger, garlic paste -- 1 tea sp
Cashew nut pakodi --- 10 - 15
Garam masala -- 1/4 tea sp
Turmeric -- 1/2 tea sp
Red chili powder --- 12 tea sp
Salt to taste
Chopped coriander leaves -- 1 tab sp
Milk --- 1/4 cup
METHOD:----
Peel, wash and chop ridge gourd in to small pieces, peel,wash and chop onion very finely and chop green chilies too.
Broke pakodi in to small pieces and keep a side.
Heat oil in a pan add mustard seeds and let them popup then add chana dal, urad dal, red chilies, cumin seeds and then curry leaves and fry for few sec. and add chopped onion and green chilies and fry till onion become soft.
Now add chopped ridge gourd, salt to taste , turmeric, red chili powder and ginger garlic paste mix well and add pakodi pieces mix one more time, cover and cook till ridge gourd become soft and curry become dry.
Now add milk and stir till again it become dry then add garam masala and chopped corinder leaves mix well and remove from fire and serve.
Enjoy this curry as a side dish for rice and sambar or rasam and also with roti s
You can use any other pakodi s for this curry

CASHEW NUT PAKODI

INGRIDENTS:---

Cashew nuts --- 100 gms

Chick pea flour --- 1 cup

Rice flour --- 1 tab sp

Green chilies -- 6

Coriander seeds -- 1 tab sp

Cumin seeds -- 1 tea sp

Ginger --- 1 inch piece

Salt to taste

Dalda or ghee -- 1 tab sp

Oil for deep frying

METHOD:----

Grind green chilies, ginger, coriander and cumin seeds in to a coarse paste.

Broke cashew nuts (if you are useing full) and take them into amixing bowl and add chick pea flour,rice flour, ground paste and salt mix well.

Heat dalda or ghee till it smokes and add this to cashew and flour mixture and mix with a spoon (because ghee is very hot) then add water little by little and mix like a pakodi batter(like dumplings) .This batter should be little thick then normal pakodi batter means just sprinkle water and make the dough till it holds the cashew nuts.

Heat oil in adeep frying pan and droop this pakodi mixture with hand in to hot oil and fry till light golden color

Remove from oil and serve with hot tea or coffee

Or with hot sambar rice

And if you don't like cashew nuts you can make the same recipe with ground nuts now you have to fry ground nuts and remove the skin and do the same.

This pakodi will stay for 1 week to 10 days

MOOLLANGI CHUTNEY (WHITE RADISH CHUTNEY)

Moollangi --- mooli -- white radish ---- 2 no. 1 cup cut in to small pieces
Ground nuts 0r pea nuts --- 1/4 cup
green chilies --- 6
tomato --- 1 cut in to small pieces
capsicum -- 1 cut in to small pieces
Cumin seeds --- 1 tea sp
chana dal -- 1 tea sp
urad dal --- 1 tea sp
Coriander and mint leaves --- 1/2 cup
Tamarind --- 1 inch piece
Oil ---- 1 tab sp + 1tea sp
Garlic --- 5 cloves
Salt to taste
METHOD :-----
Heat a pan and fry ground nuts and cumin seeds,chana dal, urad dal till light brown color remove and keep a side.
Now add 1 tab sp oil to the same pan and add green chilies fry for 3 min. remove and add to ground nuts and keep a side.
Now add radish and tomato pieces to the same oil add salt to taste cover and let it cook till radish become tender then add mint and coriander leaves, capsicum pieces, tamarind mix well and switch off the flame
Let it cool itself,add raw garlic cloves to this.
Now first grind ground nuts and cumin, chanadal, urad dal in to a fine powder then add all other ingredients and grind in to a smooth paste
Heat 1 tea sp oil in a pan and add mustard seeds let them popup and add this to the chutney.
Another way is heat oil and add mustared seeds, curry leaves and 1 choped onion and fry till onion become soft and add this to the chutney
Enjoy this chutney with idli, dosa, and also with hot rice
This is my entry for chutney/dip mania event at ramya s Mane adige

VANKAYAPULUSU

INGREDIENTS:---
Vankaya(eggplant) ---- 1/4 kg 250 gms
Onion --- 1 big chopped
Tomato – 1 medium chopped
Tamarind --- 1small gooseberry size (about 5gms) or 1 tab sp tamarind pulp
Red chili powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds --- 1/2 tea sp
Cumin seeds – 1 tea sp
Fenugreek seeds --- 1/4 tea sp
Garlic – 3 cloves crushed and chopped finely
Red chilies --- 2 broken
Curry leaves a few
FOR POWDER:---
Chana dal --- 1 cup
Urad dal – 1 cup
Coriander seeds --- 3/4 cup
Cumin seeds --- 1 cup
Red chili powder --- 1 tab sp
Garlic cloves --- 6 peeled
Salt ---- 1 tab sp

METHOD:-----
Heat a fry pan and fry chana dal, urad dal, coriander, cumin seeds one by one till they turns in to light golden color in a very low flame and make a powder in a mixe or a blender with salt and red chili powder, garlic in to a coarse powder
Soak tamarind in water and extract the juice with 1 cup water or if you are using pulp just dilute the pulp in 1 cup water.
Chop onion and tomato very finely and wash and cut eggplant (vankaya) in to quarters for this select small purple eggplants(chinna vankayalu) wash and cut in to quarters just cut the eggplant till 3/4 keep the steam like that if you like or you can remove also that means you can check in side and keep the eggplant fill like that only.aply some salt in side the eggplant and keep a side
Now heat oil in a sauce pan add mustard seeds let them popup then add crushed garlic and cumin seeds, fenugreek seeds and curry leaves then add chopped onion and fry till onion become soft and then add tomato and cook till tomato become mashey now add turmeric powder, red chili powder, salt to taste stir for 2 min. then add eggplant cover and cook till eggplant s changes there color then add tamarid juice mix well cover and cook till raw smell of the tamarind disappears and eggplant cooked, this will take 10- 15 min. in a low flame
After 15 min. add 2 tab sp powder mix very slowly and cook for 5 more min. in low flame and switch off the stove and let it stand for 1/2 hour.
Serve with hot rice and pappad

TOMATO SOUP

Tomatoes --- 4
Garlic – 2 cloves
Ginger ---- 1/2 inch piece
Carrot --- 1/2 medium
Celery --- 2 inch stalk
Onion – 1 medium
Sugar – 1 tea sp
Butter – 1 tab sp
Bay leaf --- 1
Peppercorns --- 6
Salt to tast
Pepper powder --- 1/2 tea sp
Peel and wash and chop carrot, garlic, ginger,celery and onion and wash and chop tomatoes.
Heat butter in a pan add bay leaf, pepper corns then add chopped onion, ginger and garlic,celery and fry for few min.

then add chopped carrot and tomatoes fry for 2min. then add 2 cups of water bring to a full boil now cover with a lid an d cook for 10- 15 min.
After 15 min. remove from fire and strain through a strainer to remove the water and keep this water a side .
Remove pepper corns and bay leaf and let it cool and blend in a blender to get a puree and again pass through a strainer to get a smooth puree.
Now add the strained pure to reserved water and adjust the consistency with adding more water for your need
Now bring it back to heat add salt, sugar and pepper powder to your taste mix and let it simmer for a couple of minutes
Remove and serve it hot with a tab sp of cream on top and any bread
Enjoy your hot soup in a winter dinner

PEAS PULAO

Basmati rice --- 11/2 cup
Green peas --- 1 cup (fresh or frozen)
Onion – 1 medium sliced
Green chilies ---- 4 slit
Ginger garlic paste --- 1 tea sp
Cinnamon -- 1 inch pieces 3 no.
Clove --- 5
Cardamom --- 4
Fennel seeds --- 1 tea sp(sonf)
Ghee --- 1 tab sp (or you can use oil)
Salt to taste
Wash and soak basmati rice in 2 1/2 cups water for 10- 15 min. P
Heat ghee or oil in a pressure cooker then add cloves, cardamom, cinnamon, and fennel seeds let them popup then add sliced onion and green chilies and fry till onion become light brown color.
Now add ginger garlic paste and green peas stir once and then add rice with water and salt to taste mix well and cover with lid and cook for 2 whistles
Switch off the flame and let it cool itself then open
Serve with raita and any kurma

VEGETABLE--- CHEESE STRATA

Stratas are made the night before and cooked for break fast.you can alter this vegetable strata with any vegetable you like and i use broccoli and mushroom and you can substitute them with bell peppers and zucchini and coliflower and i use sharp- cheddar and jack and you can substitute any other cheese you like.This will be a great weekend brunch i feel hope you all like this.

Broccoli ----- 1 small flower

Mushrooms ---- 100 gms

Carrot --- 1 medium size

Sweet corn kernels --- 1 cup

Red chili flakes --- 1 tab sp

Oregano --- 1 tea sp

Grated extra -sharp cheddar cheese --- 1 cup

Grated jack cheese --- 1 cup

Large eggs --- 4(or you can use 1 cup egg substituteor you can just remove the eggs)

Milk --- 2 cups (i use skim milk you can use full cream or soya milk also)

Dijon mustard -- 2 tab sp

Wheat bread --- 8 slices(i use my home made wheat bread slices you can use any bread slices)

Onion --- 1 medium sliced

Olive oil -- 1 tab sp

Salt to taste

Butter for greasing the bakind dish

METHOD:---

Cut broccoli in to small flowerets and soak in salted warm water for 5 min remove and wash in cold water and leave a side

Slice onion and chop mushroom s in to small pieces and carrot in to thin slices

Heat olive oil in apan and add sliced onion and fry for a second then add carrot slicesfry for some more time then add chopped mushroom,corn kernel s, and broccoli ans stir fry for few seconds and add half red chiliflakes and oregano mix well and remove from fire and leave a side

Now beat eggs in a bowl add milk and mustard to egg s and beat well add salt and remaining red chili flakes and oregano mix well

Now arrange bread slices in agreased baking dish,distribute vegetable mixture on bread slices now pour the egg mixture over the vegetable mixture.

Mix both cheeses in abowl and sprinkle cheese evenly on egg mixture and cover the dish and refrigerate at least 4 hours or preferably overnight.

Preheat the oven and bake the strata at 375 degree till slightly browned and puffed it will take almost 30 - 40 min.

Remove and stand for 10 min. then serve

Serves 4

Enjoy your break fast

CABBAGE AND TOMATO CURRY WITH CHICK PEAS

INGRIDENTS:---
Cabbage --- 2 cup s chopped
Onion --- 1 big chopped
Tomato --- 2 big chopped
Chick peas (white chana)
Oil ---- 1 tab sp
Salt to taste
Red chili powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Mustard seeds --- 1/2 tea sp
Urad dal -- 1 tea sp
Cumin seeds --- 1 tea sp
Broken red chilies --- 2no.
Ginger garlic paste --- 1 tea sp
METHOD:---
Soak chick peas in water for over night and cook in a pressur cooker with little salt for 3 whistles.
Heat oil in a pan add mustard seeds let them popup then add urad dal, broken red chilies,cumin seeds and now add chopped onion and fry till onion become soft.
Now add ginger garlic paste and mix well then add chopped cabbage ,salt to taste,turmeric powder and sprinkle some water cover and cook for 5-7 min mix inbetween.
After 7 min. remove the lid and add cooked chana, tomato, red chili powdermix well and cook till tomato become soft and water disappears switch off the flame and serve.
Serve with rice or roti.
This ismy entry for SRIVALLI S Legume -love -affair at -----cooking4allseasons.started by Susan
And also my first entry for JFI- CHICKPEA hosted by MS of sometimeFoodie event started by Indira of Mahananadi

WHEAT BREAD

INGRIDENTS:----

All purpose flour --- 3/4 cup

Wheat flour --- 3 cup s

Honey ---- 1 tab sp

Egg --- 1 no

Butter --- 3 tab sp

Sugar ---- 2 tab sp

Yeast ---- 2 tea sp

Warm water --- 1/2 cup

Warm milk --- 1/2 cup

METHOD:-----

In 1/2 cup warm water mix 1 tea sp sugar and yeast mix well and leave in a warm place to rise up and become bubbly.

In a other large bowl beat egg well add salt,honey, milk,and butter and mix well to combine all ingredients well .

Mix the flours and combine well, now add yeast to the egg mixture again mix well then add flour to the egg and yeast mixture mix well to make soft dough this will be little sticky don't worry

now place the dough on a lightly flour surface and knead the dough for 6-10 mi,n to become soft and smooth.

Now place this dough in agreasde large bowl and aply little oil or butter on top and cover the bowl with a kitchen towel and leave the dough in a warm place for 1 hour to rise double in size.

After it rise up take the dough out of the bowl and place on a lightly floured surface and shape the dough into loaf approx 8 inches long and plase this in to alightly greased loaf pan.

And cover the loaf pan with a plastic wrap and leave in awarm place again to rise

Now preheat oven to 350degrees F for 10- 15 min. then place the loaf tin in the center of the oven and bake for 25 -30 min. remove and cool on a rack and then slice

To check the wheat bread if the wheat bread is done by thumping the bottom of the bread it should sound hallow

enjoy your break fast.

DOSAKAYA PAPPU

DOSAKAYA ---- SAMBAR CUCUMBER(SAMBAR VELLARIKKA)

For FIC -- Yellow

Toovar dal -- 1 cup

Dosakaya --- 1 (Andhra cucumber will give abetter taste for this but you can use that long yellow cucumber or lemon cucumber)

Onion ----1 small

Green chilies --- 4

tamarind --- 1 inch piece

Salt to taste

red chili powder --- 1 tea sp

Turmeric powder --- 1/2 tea sp

Oil --- 1tab sp

Mustard seeds --- 1/4 tea sp

cumin seeds ---- 1/2 tea sp

Red chilies --- 2 broken in to small pieces

Garlic --- 5 cloves crushed

urad dal --- 1 tea sp

curry leaves a few

ghee -- 1 tea sp

METHOD:----

In a heavy bottom pan heat ghee and fry toovar dal till nice aroma comes out then add 2 cup s water and let it cook till it is half cooked.

In the same time peel the skin of cucumber and cut in to cubes and chop onion and cut green chilies in to small pieces and add this vegetables to the dal.

Now add Tamarind, turmeric powder, red chili powder, salt to taste mix well and let it cook till vegetables are become tender mix in between.

Heat oil in a other pan add mustard seeds let them popup then add urad dal,crushed garlic, cumin seeds, broken red chilies and then curry leaves and let them fry till light brown color and add this to dosakaya pappu and mix well.

serve hot with rice and any dry curry or pappad or with roti

If you want to cook this in a pressur cooker fry dal in the ghee and add water and vegetables and salt chili powder, turmeric powder and tamarind and cook for 2 whistles swtich off and let it cool then open the lid

now heat oil and add mustard let them popup then add all other ingredients and add this to dosakaya pappu mix well and serve.

enjoy your meal.

This is my entry for FIC-- YELLOW at tongue ticklers

PAPPUCHEKKALU(THATTAI)

Rice flour --- 2 cups

Green chilies --4-5

Ginger -- 1/2 inch piece

Garlic cloves -- 4

cumin seeds -- 1 tea sp

Pesarapappu(split moong dal) --- 1 tab sp soaked in water or you can use chanadal also

Red chili powder 1/2 tea sp this is just for color if you don't like just remove it

Salt to taste

butter or dalda -- 1 tab sp

Oil for frying

grind green chilies.ginger, garlic in to a coarse paste

Take rice flour, cumin seeds,soaked moong dal, ground paste, salt, butter in a bowl and mix well

boil 1 cup water and add to the rice mixture and make asoft dough if needed add little more oil

Make small balls out of this dough and press them with hand to make small puri s(press them on a greased thick plastic paper or on a plantainleaf)

Heat oil in a deep fying pan and drop this chekkalu in to the hot oil and fry both sides in to light golden color

Remove from oil drain all oil and leave them in a paper towel to remove extra oil

Let them cool completely and store in a air tight container

ALLAM CHAKRALU (GINGER MURUKU)

INGREDIENTS:-----
Rice flour---- 2 cups
Besan --- 1 tab sp(chick pea flour, senagapindi)
Ginger and green chili paste --- 1 tea sp
Salt to taste
Butter or dalda ---- 1 tab sp
Oil for frying
Method:---
Take rice flour, chick pea flour,ginger and green chili paste,salt to taste in a bowl and mix well.
Heat ghee or dalda and pour over the flour mixture and mix with a spoon then add water slowly little by little to make a soft dough this should be like chapati dough or just soft enough when you press through the muruku press it should come out easily from the muruku maker.
Just check before you pressing murukus in to the oil check if it is easy to press and then do the process, if it is hard than add a little more water and mix the dough well
Heat oil in a deep frying pan, set the disc in to the muruku maker I used lines disc.Idon't know y my mom used this shape so i am fallowing her thats it.
Fill half of the murukumaker with dough and press the dough in to hot oil keep tha flame in medium and let it fry till light brown color,turn the other side and let it cook to a golden brown color then remove from the oil and place it on a absorbent paper and cool.
Repeat the same process with rest of the dough,cool completely and store in a air tight container.

Freshly ground ginger and green chili paste will give a good aroma to this chakralu and don't add any other herbs like curry leaves, cumin seeds or anything that will dominate the ginger flavor so only ginger and green chili paste.

SANKRANTI MENU

SANKRANTI SUBHAKANKSHALU TO ALL

Sankranti is an importent festival in hindu festivals.Sankranti is a four - day festival in Andhra pradesh.The Bhogi festival is observed on the first day and the second day is the importent day known as Sankranti or Makara Sankranti or pongal.and the third day is Kanuma and the fourth day is Mukkanuma.Uttarayana punnyakalam period begins with Sankranti and the next six months are considered highly auspicious

SIGNIFICANCE OF MAKAR SANKRANTI:----

Makar sankranti is of great significance to a hindu devote and is one of the most importent dates in hindu calender.Lord surya(sun God) is worshiped on this day and also this auspicious day based on the movement of the sun-God As per our hindu calender Surya moves to makara - rashi on this day and Makara refers to Makara -rashi-- the zodiac corresponding to Capricon and Sankranti means to cross in to,so Makara Sankranti means the day when the Sungod enters in to the zodiac Capricon and also known as Uttarayana punyakalam or the entry of surya into the north-east.

So Makara Sankranti is associated with Surya (Sun God), The best way to start the day with Gayatri Mantra and a special puja for Sun god and also a special puja to dhanaya lakshmi, Throughout India this festival is associated with harvest .So people pray for good harvest on this day, and cows are an intregral part of the agriculture so they give bath to cows and aply turmeric,sandle and kumkum and worshipped.Another importentaspect is Daan or Charity not only money people donates what they like food,moong dal, rice, wheat,cloths, Ghee, til (seasame seeds)

SPECIAL DISHES FOR SANKRANTI DAY:----

In andhra pradesh most of the people makes rice based dishes on this event like Ariselu or Appalu made with rice flour,jaggery and seasame seeds and a Elaborate lunch will be served in the after noon

A traditional Andhra lunch menu for Sankranti is...........

Payasam or Palatalikalu

Ariselu(rice cakes, Athirasam)

Garelu(vada )

Pulihora (tamarind rice)

Pappu pulusu (this is almost like sambar )or mudda pappu and bellam pulusu(a tamarind gravy with lots of vegetables and jaggery)

Pandu gummadi kura(pumpkin curry) This is the must on Sankranti menu

Any seasonal vegetable dry currylike eggplant or okra

Rice

Charu

any vegetable chutney like cucumber or eggplant or Gongura

Avakaya pickle

Ghee

Curd

Some people makes Avadalu or perugu vadalu(dahi vada) also on this menu

There will be a get to gather in the evening on this day and people arange dolls (bommala koluvu) on there houses and they distribute soaked chana and seasame seed ladu.

Enjoy the Festival

I couldn't make any thing to day because I have a heavy feaver and only Lemon rice.curd rice and vada. And a very big thanks to my hubby dear he only made the vadas and also curd rice and lemon rice too

PULAGAM AND PESARA PAPPU GARELU FOR BHOGI LUNCH

BHOGI PANDUGA SUBHAKANKHALU TO ALL
Bhogi festival is the first day of Sankraanti and is celebrated in the honor of lord indra the god of clouds and rains.since samkraanti is a harvest festival this day farmers worship lord indra to bring plenty and prosperty to the land and good harvest in the up cooming year.On Bhogi all people clean ther homes from top to bottom and remove unwanted things and some people give anew look and white wash to there homes.Homes are cleaned and decorated with Muggu(rangoli,Kolam,Flour designs drown by rice flour and colors) and decorated by Gobbilu(cow -dung bals decorated with pumpkin flowers and placed in the Rice flour designs).Fresh harvest of rice lentils. turmeric,and sugarcane brought in from the fields as preparation for the day.
Another ritual observed on this bhogi day early in the morning is Bhogi Mantalu(bonfire) useless household articles are thron in to a fire made of wood and cow-dung cakes,In my childhood my grand father wakes me up early morning 4 am and a big bonfire will be there in front of my house and Haridasu, a village singer who sing lord vishnu s stories and dance around the bonfire i use to anjoy those stories, in a winter early morning this fealing is so great.The significance of this Bhogi Mantalu is which is burnt the agricultural wastes and firewood is to keep warm during the last lap of winter.but now a days this is ban because of pollution ooh that is an other story.
After the Bhogi Mantalu we have to take a nice oil bath and wear new cloths. And Bhogi day menu will be like this Pulagam,Sweet pongali,Garelu and onion or coconut chutney and Kadambam pulusu

Pulagam:--- this one is simelar to ven pongal but we cook rice and dal with some cumin seeds and pepper corns we dont give seasoning to this
Sweet pongali :--- chakkarapongal
Garelu:--- vada made with urad dal or moong dal
Kadambam pulusu:---Mixed vegetables cooked in tamarind juice and a tab sp of toor dal and a final touch with jaggery vegetables we use for this is eggplant,pumpkin,yellow(lemon)cucumber,drumstick,sweet potato,bottle gourd no onion and no tomato all vegetables are freshly brought from fiels those days now a days from market.
And here I am with my recipe PESARA GARELU
FOR PESARA GARELU:----
Pesara pappu(moong dal):---- 1 cup
onion ---- 1 medium chopped
Green chilies -- 3 chopped
cumin seeds --- 1 tea sp
curry leaves -- a few
rice flour -- 1 tab sp
Salt to taste

OIL for frying

METHOD:----
Soak moong dal in water for 3-4 hours and grind in to a coarse paste then add chopped onion,green chilies, cumin seeds,curry leaves, salt to taste, rice flour mix well and make vadas on a plantain leaf and drop then in to hot oil and deep fry in a medium flame till golden color remove and serve with coconut or onion chutney.

For pulagam:---
Rice -- 1 cup
Moong dal --- 1/2 cup
Cumin seeds -- 1 tea sp
pepper corns -- 1/2 tea sp
Salt to taste
water --- 3 cups
Ghee -- 1 tab sp
METHOD:----
Mix rice and dal in pan wash and add water,cumin seeds, pepper corns and cook in amediun flame till done just before removing from fire add salt and ghee mix well and remove from fire and serve with coconut chutney and Kadambam pulusu.


If you want to make this in apressure cooker just wash rice and dal then add all other ingredients cover with cooker lid and cook for 3 whistles,remove from fire let it cool then open the lid and add ghee on top and serve hot
ENJOY BHOGI FESTIVAl AND BE HAPPY.

POTATO STUFFED BUNS (ALOO BUNS)

FOR BUN DOUGH:-----
Warm water --- 1/2 cup
Warm milk --- 1 cup
Egg --- 1
Butter ---- 1/4 cup
Salt -- 1/2 tea sp
All purpose flour --- 4 cups
Active dry yeast -- 2 tea sp
sugar --- 1 tab sp
Milk for glazing
MAKING DOUGH:---
In 1/2 cup warm water mix 1 tea sop sugar and yeast mix well and leave in a warm place to rise up and become bubbly.
In a big bowl add flour, salt, remaining sugar, and buttre and rub well to become a bread crumbs texture then add egg, milk and yeast mixture and make a soft dough.
Then place this dough on a floured surface and kend for 10min. or till dough become smooth and elastic.
Place the dough in the same bowl and grease little butter on top and cover and leave to rise in a warm place for 1-2 hours or it become double in size.

FOR POTATO CURRY:------
Potato --- 2 big finely chopped(or you can great the raw potato or boil potato and then mash it)
Onion ---- 1 big chopped
Green chilies --- 4 chopped
Salt to taste
Turmeric powder -- 1/2 tea sp
Red chili powder --- 1 tea sp
Garam masala powder --- 1tea sp
Oil -- 1 tab sp
Mustard seeds -- 1/2 tea sp
Cumin seeds --- 1 tea sp
curry leaves a few
Chopped coriander -- 1 tab sp
Ginger garlic paste ---1 tea sp
Lemon juice --- 1 tab sp
METHOD:----
Heat oil in a fry pan add mustard seeds let them popup then add cumin seeds, curry leaves, and fry for a sec. then add chopped onion and green chilies and fry till onion become soft.
Now add ginger garlic paste stir once and add potato,salt to taste, turmeric powder and mix well and cover and cook till potato become soft and cooked(if required sprinkle some water)
Then add red chili powder, garam masala.chopped coriander and mash well the potatoes mash well now add lemon juice and mix well and remove from the heat and let it cool
After the curry become cool make small balls out of it and keep a side(this curry should be like what we make for aloo parathas)



Now punch down the dough take it on to alightly flourd surface ans divide in to 6-8 pieces and shapr each piece in round and make depression in the center and make cup shape and keep 1 potato ball in the center and cover from all sides
Preheat the oven for 10- 15 min in 350 degrees.
Now place the potato stuffed buns in alightly greased baking sheet and cover them and again leave them for rise in a warm place.
After they rise up glaze them with milk and bake in a preheated oven for 20-- 25 min. or till golden brown.
Rmove to wire rack and let them cool.
Serve with tomato sauce or simply with peanut butter as a break fast with hot coffie or tea.
Enjoy your break fast

PURI AND ALOO KI SUBJI

INGRIDENTS:-----

Potato --- 2 medium

onion --- 1 medium chopped

tomato --- 1 medium -- chopped

oil -- 1 tab sp

Cumin seeds -- 1/2 tea

mustard seeds --- 1/2 tea sp

Ajwain --- 1/2 tea sp

Sounf --- 1/2 teasp(If you dont like sounf then replace with methi seeds)

Kalonji --1/2 tea sp

Ginger garlic paste -- 1 tea sp

salt to taste

Red chili powder --- 1/ tea sp

Turmeric powder --- 1/2 tea sp

METHOD :----

cook potatoes in water till done remove and peel the skin and mash lightly and keep a side.

Heat oil in a pan add mustard seeds and let them popup then add cumin seebs,ajwain, sounf and kalonji and stir for few sec then add chopped onion and fry till onion become soft.

Now add chopped tomato and ginger garlic paste fry till tomato become soft then add red chili powder,turmeric powder and salt to taste mix well and let it cook till oil leaves the sides of the pan.

Now add mashed potato and 1 cup water mix well and bring to a full boil and keep the flame low and cook for 5 min. this gravy should be little watery mix well and remove from heat.

serve hot with puri and halwa

FOR PURI:----

Wheat flour --- 1 cup(atta)

ghee or shortening -- 1 tab sp

Salt to taste

Hot water

grind ajwain 1 tea sp and sounf 1 tea sp in to a coarse powder and keep a side

In a bowl mix atta and salt, heat ghee and add to the atta make a soft dough with hot water like puri dough

make small balls out of this dough and make Depression in the center and make cup shape keep ajwain and sounf mixture in the center and close from all sides and press in to small puries

Heat oil in a deep frying pan and fry this puries till golden color and take them out and serve

Serve this puries with hot Aloo subji and Halwa

Enjoy your break fast

KOBBARI ANNAM (coconut milk rice)

This rice is a very good choice for lunch box and go very well with any kurma
Basmathi rice --- 1 cup
Aloo(potato) --- 1 medium cut in to cubes
coconut milk --- 1 cup (thick)
ghee --- 1 tab sp
Cashew muts -- 1 tab sp (broken)
cinamon ---- 1 inch piecs 3no.
cloves --- 4-5
Cardamom -- 4
Onion --- 1 small sliced(If you add a lot of onions to this rice then coconut flavor will disappear so very small onion is enough for this)
green chilies --- 4 cut in to small pieces
ginger garlic paste --- 1 tea sp(freshly grounded will give a better aroma)
Salt to taste
Water ----1 cup
METHOD:---
Wash rice and add 1 cup water and soak for 10 min.
Heat ghee in a pressure coker add cloves,cinamon,cardamom and let them popup then add cashew nuts, sliced onion and green chilis and fry till onion become soft.
now add potato cubes and let them cook for2 min and add ginger garlic paste and mix well
Then add coconut milk and rice with water,and salt to taste and cover with lid and cook for 2 whistles, switch off the heat and let it cool, then open the lid and mix once and serve.
Serve with ulli perugu pachadi(onion raita) and any kurma

Dont add any vegetables to this rice that will change the color and flavor
we enjoy this with Aloosubji and ulliperugu poachadi
enjoy your meal

USIRI ANNAM (INDIAN GOOSEBERRY RICE)

INGREDIENTS:----

Rice ---- 1 cup

Indian gooseberry --- 1/2 cup grated

Ginger and green chili paste --- 1 tea sp

turmeric powder --- 1/2 tea sp

Oil --- 1 tab sp

Mustard seeds --- 1/2 tea sp

Ground nuts ---- 1 tab sp (peanuts, verusenagapappu)

chanadal -- 1 tea sp

Afew curry leaves

Asafoetidea --- 1/4 tea sp (hing, inguva)

Red chilies -- 2 broken

Salt to taste

Method ---

Wash and add 2 cups water to the rice and soak for 10 min. and cook till done and spread in abig plate to cool.

Heat oil in a deep frying pan add mustard seed let them popup then add peanuts,chanadal.red chilies, asafoetidea,curry leaves,ginger and green chili paste turmeric powder stir continuously, and then add grated gooseberry mix well and switch off the heat.Add salt to taste and rice mix well to combine every thing.

Serve hot with plain curd and good choice for lunch box

enjoy your meal

This is my entry for FIC-- YELLOW at tongue ticklers

RED BEANS AND CORN SALAD

Legumes are a powerhouse food and an almost perfect food too.they contain Protein, High energy -yielding carbohydrates, fiber, folate, Iron, potassium, and even calciun. Legumes are classified as a meat alternative because like meat, they contain a high amount of protein, but no fat and no cholesterol(remember red meat contain fat)

Legumes contain 2 types of fiber, they contain soluble fiber which helps to lower our cholesterol levels,they also contain insoluble fiber which increases bulk to the waste product in our large intestine(just few days back i read in a book that a meal with beans might decrease some fat taken during the same meal).In half cup of beans contains only 80 calories so I think we can't go wrong with that.in half cup of beans also average 7-10 gms fiber with 3gms of Iron, so....... let us start adding beans in our meal several times in a week haaahha any way here I am with my recipe..............................

INGREDIENTS:----

Red beans --- 1 cup

cooked sweet corn ---- 3/4 cup

Garlic --- 2 cloves crushed

Onion --- chopped 1 small

Tomato --- 1 small chopped

Coriander leaves --- 1 tab sp chopped

Olive oil --- 1 tab sp

hot chilli sauce --- 1/2 tea sp

Salt to taste

pepper to taste

METHOD:-----

soak dry red beans in water for overnight and cook till become soft and remove water ( store this water can use this water for making rasam )

Mix all above ingredients in a salad mixing bowl and leave it for 1 hour before serving.

this will go wery well with corn bread

Enjoy your meal.

This ismy entry for SRIVALLI S Legume -love -affair at -----cooking4allseasons.started by Susan