COLORD BREAD WITH SPINACH AND CARROT

Weekly one time I bake bread for breakfast, last week when I was baking got bored with white or simple wheat bread every week and I wanted to bake some thing new. And I started searching for a new and interesting bread recipe and I came though some colored bread recipes but most of those recipes are colored with food colors. Maximum I avoid food colors in my cooking so what to do I was thinking… I wanted to make my bread more interesting and healthy. Opened my diary and searching if I got any ideas from that... long back I made colored chapatti with spinach and beetroot so now I thought why didn't I that same method in bread making hurrrrrrrry it worked and here is the beautiful colored bread with natural colors here I go………….
FOR SPINACH DOUGH:-----
Wheat flour – 2 cups
Yeast – 1 teasp
Sugar – 1 tea sp
Cumin seeds – 1 teasp (lightly roasted and crushed)
Spinach paste – 1 tab sp
Garlic – 1 tab sp crushed
Salt – 1/4 tea sp
Egg – 1 (optional)
Milk powder – 1 tab sp (optional)
Butter – 1 tab sp softened

METHOD:----
1. In 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to rise and become creamy and bubbly.
2. Now in a big bowl add butter, flour and salt and rub well then add egg, milk powder spinach paste, crushed garlic, crushed cumin seeds and yeast mixture and make soft dough
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in the same big bowl grease little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size..
FOR CARROT DOUGH:--
All purpose flour – 2 cups
Yeast 1 tea sp
Sugar – 1 tea sp
Milk powder – 1 tab (optional)
Egg – 1 (optional)
Carrot paste – 2 tab sp s
Butter – 1 tab sp softened
Salt a big pinch
METHOD
1. Same as like spinach dough in 1/2 cup warm water add yeast and 1 tea sp sugar and mix well and leave in a warm place for 10 min. to raise and become creamy and bubbly.
2. Then add flour, salt butter and rub well and then add carrot paste, milk powder, and egg and yeast mixture and make soft dough.
3. Then place this dough on a floured surface and knead for 10 min. or till dough become smooth and elastic.
4. And place the dough again in the same big bowl grease a little butter on top and cover and leave in a warm place for 1 - 2 hours or till it become double in size.

5. Now after the dough raised up punch back both dough s and knead for 2 min on a floured surface
6. Now take the spinach dough on a floured surface and roll in to a thick circle.
7. Then take the carrot dough on a floured surface and make same sized thick circle like spinach dough.
8. Now place the both circles on top of the other and roll like a swirl (like a Swiss roll) and close the both ends with little milk.
9. Place this roll in a greased loaf pan in a warm place till it became double in size.
10. In the same time pre heat the oven at 350 degree F or 175 degree c. or in gas mark 5 for 10 min.
11 Reduce the temperature to 250 degree F /120 degree C/gas mark 3 and bake for Now brush the roll with milk on top and bake it on a pre heated oven for 25-30 min. or till it turn golden color then remove from oven and leave it a side and let it cool before serving.
12. Slice the colored bread after it cool down and enjoy as a breakfast with eggs or jam or cheese.
If you want you can use All purpose flour in the place of wheat flour.
Can remove the eggs from this ingredients list if you don't like to add egg s in the dough.

DOSAKAYA MUKKALA PACHADI (CUCUMBER CHUTNEY)

Yellow cucumber is one of the favorite vegetables in Andhra pradesh which is well known as Dosakaya.according to wikipedia cucumbers are originated in India and there are many varietie s of cucumbers are caltivating in India. Espicially in andhra pradesh this yellow cucumbers are commonly used as a vegetable in curries,sambar and dosakaya pappu and dosa avakaya is very famous and also as achutney too.And according to Ayurveda cucumber is a cool vegetable, for this reason it is used widely as a treatmet to remove dark circles around eyes.Cool juices of cucumber helps to reduce body heat. We use cucumber a lot in cooking espicially as spicy chutnies and here I am with a spicy chutney recipe with yellow cucumber DOSAKAYA MUKKALA PACHADI........

INGREDIENTS:---
Dosakaya(yellow cucumber) --- 1 medium size
Green chilli s -- 5 no.
Red chillis -- 3no.
Urad dal -- 5 tea sp
Fenugreek seeds --- 5 seeds
Mustard seeds -- 1/2 tea sp
Tamarind --- 1 inch pieces -- 2no
Turmeric -- 1/4 tea sp
Asafoetida -- 1/4 tea sp
Salt to taste
Coriander leaves -- 1 tab sp chopped
Oil --- 6 tea sp

METHOD:----
1. Peel the skin of yellow cucumber cut in to half and check the taste,some times this yellow cucumber are in little bitter taste that will spoil the chutney taste.
2. So check the taste and remove the seeds in to a bowl and leave a side.
3. Then cut the cucumber in to small pieces and leave a side.
4. Now heat 2 tea sp s oil in a fry pan and add green and red chilies, fenugreek seeds and 2&1/2 tea sp s urad dal and fry till light brown color.
5. Now add salt to taste, turmeric, tamarind pieces, cucumber seeds and a tab sp of cucumber pieces to this and grind in to a fine paste.
6. Now add this paste to cucumber pieces mix well.
7. Heat remaining oil in a pan and add mustared seeds and let them popup then add asafoetida remove from heat and add this to pachadi then add chopped coriander leaves mix well.
8. Serve with hot rice and a drop of ghee...

VINAYAKA CHAVITI POOJA

VINAYAKA CHAVITI SUBHAKANKHALU - HAPPY GANESH CHATURTHI TO ALL
OM GAM GANAPATIYE NAMO NAMAHA

Vinayaka chaviti well known as Ganesh chaturthi also which is Lord Ganesha's birth day who is the God of wisdom and prosperity. Ganesh chaturthi is celebrated every year on Bhadrapada monthSuddha chaviti day means fourth day after no- moon dayand it continue for 10 days. In this festival Ganesha idol is important, I always prefer Eco friendly so in my childhood also we use to brought a clay idol now after I came hear to UAE I started making Ganesha idol by my self with terracotta clay

MY GANESHA IS GETTING READY FOR POOJA
Second important thing in this pooja is Pathri pooja (patri means leaves) and reading story of Ganesha.

And next important is neyvedayam (food offerings to God) they are...
Kudumulu --- Rice flour dumplings stuffed with coconut and jaggery mixture.
Vundrallu --- steamed coarsely grounded rice flour ball s.
Poornalu (poornam boorelu) --- deep fried lentil and jaggery mixture stuffed rice flour dumplings.
Garelu (vada) – deep fried lentil doughnuts
Chalividi – cooked rice flour and jaggery mixture.
Panakam --- jaggery, black pepper and cardamom flavored drink.
Vadapappu – soaked and moong lentils.
Palatalikalu – rice noodles cooked in milk and jaggery water.
Lemon rice – rice mixed with lemon juice.
Ohh today I am very tired so will post the recipe in my next post.
Enjoy the festival

BIRTHDAY CAKE (PLAINCAKE)

It's my husband s birthday last Thursday I made this cake. For this cake base I used old simple cake recipe which my mom use to make. In those days my mom use to blend the cake mixture with a wooden spoon for long time because we don't have mixee to powder sugar so she use to mix sugar, eggs together mix till sugar melts and the mixture became like a cream so this process use to take a long time. And also she uses to bake the cake in a pressure cooker. My mom had that 12lte prestige pressure cooker so she use to pour sand in the bottom of the pressure cooker and then arrange a steel stand preheat for 10 min. and then place the cake tin and bake in a medium flame for 10 min. and then in a low flame till nice cake smell comes out. When ever amma bake this cake we find the aroma from the gate it self mmmmm golden childhood days…………Here I go with the plain cake recipe.

INGREDIENTS: ----
Flour --- 250 gm. (all-purpose/ maida)
Sugar – 250gm.
Butter – 250 gm.
Eggs – 4 no.
Vanilla essence --- 1 tea sp
Baking powder – 1&1/2 tea sp
Milk --- 1/2 cup
METHOD:---
1. Preheat the oven at 350 degree F or 175 degree c. or in gas mark 5 for 10 min.
2. Grease a 9inch- 9 inch round cake tin and dust with little flour and leave a side.
3. In a bowl cream to gather butter and sugar and then add eggs on by one and blend till it become like a cream.
4. Then add vanilla essence and mix well.
5. Shift flour and baking powder to combine to gather and then add little by little to the eggs, butter and sugar mixture mix well.
6. Now add 1/2 cup milk and mix well till all the ingredients are combine well to gather.
7. Now pour the cake mixture in to the prepared cake tin and reduce the temperature to 250 degree F /120 degree C/gas mark 3 and bake for 30 – 40 min. or skewer inserted in to the center comes out clean.
FOR BUTTER ICING:---
Vegetable shortening --- 1/2 cup
Butter – 1/2 cup
Vanilla extract – 1 tea sp
Confectioners sugar --- 4 cups
Milk – 2 tab sp
In a bowl cream shortening, butter,
And vanilla then add sugar one cup at a time and mix well each time then add milk and beat till light and fluffy cover till you decorate the cake other wise icing will get hard.

MANUGUPOOLU

Manugupoolu is one of the variety of very famous tea time snack in allover India, well known as Muruku or mullmuruku in some places.Manugupoolu is the name of this veriety muruku in Andhra Pradesh, all the recipe is same as other muruku recipe but little different in the shape and recipe too.
This recipe is requested by some of my viewers and my fellow blogger and friend Aparna prabu of Aps kitchen, so here I go with the recipe friends check it out………………..

INGREDIENTS:----
Rice flour ---- 2 cups
Fried chick pea flour (putnalu, porikadalai, hurigadala.daliya, chutney dal, veyinchina senagapappu) - 1/2 cup (dry roast fried chick peas till little warm and grind them in to a fine powder)
Chick pea flour (besan, senagapindi, kadala mavu) --- 1/2 cup
Salt to taste
Butter – 1 tab sp (you can use oil)
Red chili powder --- 1 1/2 tea sp (according to your taste)
Vamu (Ajwain, carom seeds) --- 1 tab sp
Seasame seeds – 2 tab sp
Oil for frying
METHOD:-----
1. In a big bowl mix 3 flours, salt to taste, Red chili powder, vaamu and seasame seeds mix well.
2. Heat 2 tab sp oil in a pan and add this oil to the flour mixture and mix with a spoon. If you want to add butter then no need to melt or heat the butter just add 1tab sp butter and rub with your hand and mix well.
3. Now add enough water and knead in to a soft dough
4. In the same time heat enough oil in a deep frying pan for deep frying the Manugupoolu.
5. Fix the disc with star hole in the chakrala press ( muruku maker) and press on top of a polythene sheet.
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a very low flame.
7. If you fry them in a high flame they won't cook properly and become hard so fry them in a very low flame it will take time but result will be great and you can get yummy and crispy manugupoolu.

8. And some more tip's I want to share with you all is when you are pressing manugupoolu, press them on the back side of a round ladle and slowly drop it with ladle this prevents oil burnings on your hand.
9. Make sure you dough is soft and is enough to press through from the muruku press If your dough is hard then when you drop muruku in to hot oil they break in to smal pieces and oil will spoil. so dough should be very soft(like a sticky chapathi dough)
10. Wet your hands and dick every time when you are filling the dough in to murukumaker. This will be very help full in pressing muruku.
Hope you all like my recipe and enjoy your snack with a cup of coffee..

VENNA VUNDALU - SWEET BUTTER BALL 'S

Venna undalu is one of the special sweet for Krishna janmashtami (Lord Sri Krishna s birthday) and also a traditional sweet from Andhra Pradesh. Venna undalu- butter ball s, small sweet ball s made with butter.
Krishna janmashtami is a festival that we celebrate in India on the eighth day after the full moon day in Sravana month which falls in the month of August. Devotees of Lard Krishna observe fast for the full day till mid night (midnight is the Lord Sri Krishna's birth time till that time).On this special day we prepare some special dishes with butter and also we offer fresh butter to Lord Krishna. This venna undalu is one of the special sweet that we make especially on this auspicious day

Normally I make vennaundalu only with maida (all-purpose flour) but when I saw the recipe in Hari chandana s blog she added 1/4 cup rice flour too and they looks so nice in color and crisp. So I adopted that step from her, Thank you so much Chandana for this nice idea they came out very well and crisp not hard but soft and crisp. Check my version of making venna undalu here is the recipe………
INGREDIENTS:----
Maida (all purpose flour) --- 1 cup
Rice flour --- 1/4 cup
Salt a pinch
Butter --- 2 tab sp
Sugar --- 1 cup
Cardamom powder --- 1 tea sp
Milk – 1/2 cup
Cooking soda --- a pinch
Oil for deep frying

METHOD:---
1. Mix both flours and cooking soda, salt then add butter and mix well and rub between your palms and make like bread crumbs.
2. That should be like in the down pic. If you hold it in your hand that should become like a ball like in the pic.

3. Then add milk and make soft dough and cover with a wet cloth and leave a side for 1 hour.
4. After 1 hour remove the cloth and make small balls out of this dough and leave them in a plate again cover with the cloth and leave a side for some time.
5. Now heat oil in deep frying pan and drop this ball s in to the hot oil and fry in a low flame till nice brown in color.
6. Now in a heavy bottom pan take sugar, water and boil till sugar dissolves in to water .
7. Now remove from the heat and strain this syrup in to another heavy bottom pan (this processes is to remove any dart from the sugar).
8. Now bring back this syrup to the heat and bring to a full boil now you can see lot of bubbling and rising to the surface stir continually and cook till when you drop a bit of this syrup in to cold water it will solidify like a ball.
9. When syrup reaches this stage immediately add the fried butter balls and cardamom powder
10. Mix well to coat the syrup on the balls well and spread them on a plate (otherwise they stick to gather) and let the butter balls cool.
Then offer them to Lord Sri Krishna and then serve.

WATERMELON SAMBAR (WATER MELON IN LENTIL GRAVY)

Watermelon sambar yes what you reading are right. I made sambar with water melon. Usually I make watermelon kuttu and it taste just like white pumpkin kuttu (boodida gummadi kaya) then I got this idea of making sambar with watermelon. As I said before that white part of watermelon in very nutritious with lots of water content so I don’t want to waste it. Some how I make sure to use it every time and this time I cut the white part with little bit of red part too. Sambar taste just awesome with very little sweet taste. Check it out here how I made it………..

FOR SAMBAR POWDER:---
Coriander seeds --- 1 tea sp
Cumin seeds --- 1/2 tea sp
Black pepper corns --- 1/4 tea sp
Fenugreek seeds --- 6 seeds
Channa dal (split chick peas) --- 1 tea sp
Dry roast all above ingredients in a fry pan and add a big pinch of asafetida just before removing from heat.
Let it cool for some time and grind in to a fine powder
Cover and leave it a side.
FOR SAMBAR:----
Tuvar dal (split pigeon peas, kandi pappu) ---- 1/2 cup
Turmeric --- 1/2 tea sp
Tamarind --- 5 Gms. (1 medium size lemon sized tamarind)
Salt to taste
Red chili powder --- 1/2 tea sp

FOR SEASONING:---
Oil --- 2 tab sp
Mustard seeds --- 1 tea sp
Red chilies – 2 broken
Curry leaves – 2 springs.
1 tab sp chopped coriander leaves for garnishing.
FOR WATERMELON PIECES:----
Cut the watermelon and remove the red fruit part and peel the green skin and take the white part and cut in to 2 in size pieces.
METHOD:------
1. Soak tamarind in warm water for 10 min and extract the juice with 1 cup of water and leave a side.
2. Wash and soak dal for 1/2 hour and cook with 1/4 tea sp turmeric and cook till soft and remove from heat mash a little bit and leave a side.
3. Now add water melon pieces to tamarind juice and add salt to taste remaining turmeric and red chili powder and cook till watermelon pieces become tender and raw smell of the tamarind disappears.
4. Then add cooked and mashed tuvar dal mix well and bring to a full boil and check the salt if require adjust.
5. Now add ground sambar powder mix well and again bring to a full boil and let it cook for few min.
6. Now in a fry pan heat oil and add mustard seed and let them popup then add red chilies and curry leaves and add the seasoning to sambar and switch of the flame cover and leave a side for some time(at least for 1/2 hour)
7. Then sprinkle chopped coriander leaves on top and serve hot with rice or idli s
ENJOY YOUR MEAL.
And I am sending this watermelon sambar to Monthly Mingle-Marvelous Melons at Chew On That. and this mingle was started by Meeta of What's For Lunch Honey?

SIMPLE EGG SANDWICH

Bread and egg s are always a hit combination in breakfast. This bread butter and jam or eggs in breakfast came to India with English people I think, before that we Indian people don't know what bread is especially South Indians. What we use to have for breakfast Idli, Dosa, Upma, pesarattu in Andhra These are the special breakfast s what normally people use to eat as breakfast in villages is more healthy then this Idli, Dosa and all other things that is ragi ambali(ganji finger millet gruel), jonna sankati (porridge) or annam ganji(rice gruel). These breakfast dishes are good for health and nutritious too any way coming to bread and eggs is use to be a rich men's breakfast few years back but now a days every one like to have bread butter and jam in there breakfast and that's became like a fashion also, of course a easy idea for a working women too. But so many people I have seen having there breakfast as just 1 slice bread toast with butter and a cup of coffee or tea is it ok for a person who is walking a long way to catch a bus for going to there work place and do work for the whole day…………… I don't think sooo, what you people say? For me break fast is important, I like to take a full means heavy breakfast after that a simple salad is enough for my lunch….

Ok coming to eggs,Eggs are high in protein and very nutritious, but with high in cholesterol too 1egg a day is good for health I think with out yolk is much better isn’t it!? Now a day s we are getting Eggs with omega 3 fatty acids in market (I don't know if we are getting them in India).this omega3 eggs are made by feeding hens a diet containing polyunsaturated fat and kelp meal. The brand that is bringing this to the market they are giving this information on this egg s packet and of course there is a difference in nutritional values in each brand. I feel they taste better then normal eggs and here I am with my to day s recipe EGG SANDWICH with little spicy taste…………

INGREDIENTS:---
Bread slices ---- 4 (brown or white bread as you like)
Hard boiled egg --- 1
Coriander, mint, green chili paste – 1 tea sp (take 1 tab sp coriander leaves, a few mint leaves and 1 or 2 hot green chilies and grind with little water in to a fine paste or if you have green chutney that will be fine)
Mayonnaise or cream cheese spread --- 1 tab sp
Salt --- a big pinch
Pepper powder --- a big pinch
METHOD:----
Slice the hard boiled egg
Spread green chutney on 2 bread slices
Spread cream cheese or mayonnaise on other 2 slices
Now place the sliced eggs on the green chutney layered bread slices and close with cream cheese layered bread slices and cut in to triangles and serve with a glass of fresh orange juice and fresh vegetable salad.
Enjoy your breakfast.

VANKAYA - ALU PULUSU FROM MAHANANDI (EGGPLANT AND POTATO CURRY)

Brianjal is a favorite vegetable in all over India, especially in Andhra we know this as vankaya and we make a dry curry well known as Gutti vankaya kura . This gutthi vankaya kura is all time favorite in all Andhra homes, other curries what we make in Andhra with brinjal vankaya pulusu and vankaya bangaladumpakura(brinjal and potato curry).normally I make brinjal and potato curry as a dry curry for sambar rice or a side dish for roti. When I saw this gravy curry in Indira s place I just love the recipe and her pic. s made me drool According to wiki this delicious brinjal is native to India and a very effective in the treatment of high blood cholesterol. And here I go with the recipe…….

INGREDIENTS:----
Brinjals – 3 (green)
Potato – 1 small peeld and cut in to cubes
Ripe tomatoes --- 3 chopped finely
Onion --- 1 small sliced
Coconut powder --- 1 tab sp
Poppy seeds --- 1 tab sp ( here I didn't have poppy seeds so I replace them with melon seeds)
Ginger, garlic and coriander leaves paste --- 1 tea sp
Red chili powder -- 1 tea sp
Turmeric powder --- 1/2 tea sp
Oil --- 1 tab sp
Mustard seeds --- 1 tea sp
Cumin seeds --- 1/2 tea sp

grind poppy seeds or mellon seeds in to a fine powder and keep a side.
Cut brinjals in to medium size quater pieces and drop them in to a half a bowl of salted water ( in a bowl take some water and add a tea sp salt in that water mix well and drop this brinjal pieces this will prevent the color changing in brinjal).
Heat oil in a pan add mustard seeds and let them popup then add cumin seeds and then add sliced onion and fry till golden color
Now add chopped tomatoes and fry for a sec. and cover and cook till tomato become soft and mash.
Then now add potato cubes, brinjal pieces, salt to taste, turmeric, red chilli powder,coconut powder, poppy seed powder(or mellon seed powder), ginger,garlic and coriander leaves paste mix well and add 1/2 a cup to 1 cup water.Cook in a medium heat for about 15 to 20 min.or till potatoes are become tender.
remove from heat and serve hot with rice or with ganji.

CARROT CAKE WITHCREAM CHEESE FROSTING FOR SWEET AND SIMPLE BAKES

Sweet & simple bakes this month s baking recipe is a Carrot cake with cream cheese frosting . since I like cakes I wanted to join in this event so I don't know how to join and one day I leave a comment in there blog and they gave me the answer to join them and this months recipe is carrot cake.so I started giving my trying, first one is a big disaster i think I add a more cooking soda so it didn't come out like a loaf. and then second time it came out very well. and it is just awesome perfect sweet and every thing . Before I made carrot muffins but they are egg less(with flex seed powder)but a lot of difference in both recipes check this carrot cake recipe from sweet and simple bakes, it was so soft and delicious but only thing when I was taking the pic. s my frosting was started melting because of U.A.E s hot weather some how I managed that. and here is the recipe.....

INGREDIENTS:----
Self -raising flour --- 180 g
Bicarbonate of soda-- 1/2 tea sp
pinch of salt
Ground cinnamon --- 1 tea sp
Freshly grated net meg --- 1/2 tea sp
Mixed spice(pumpkin spice) --- 1/2 tea sp
Eggs --- 2
Vegetable or sunflower oil -- 150 ml
Soft light dark brown sugar --- 200 gms
Grated carrot --- 300 gms
Sultanas -- 100 gms
Walnuts --- 75 gms

FOR CREAM CHEESE ICING:---
Cream cheese --- 75 g
Softened butter --- 75g
Icing sugar -- 125 g
Vanilla extract --- 1/2 tea sp
FOR DECORATION:
Sprinkles or walnut halves
METHOD:---
1. Grease 13cm 23 cm loaf tin oil and line the loaf tin with grease proof paper.
2. Preheat the oven to 150 c/ 300 f/ Gas mark 2
3. Shift all dry ingredients in to a bowl and leave a side
4. Beat the eggs in alarge bowl, now add the oil,brownsugar, grated carrot, sultans and chopped walnuts.
5. Stir in all sifted dry ingredients and bring the mixture to gather with a wooden spoon.
6. Turn in to the prepared tin,smooth the top of the mixture and bake in the oven for 1 - 1 1/4 hour or till skewer inserted in to the center comes out clean.
7. Allow to cool in the tin for 10 min. before turning out on a wire rack to cool completely.

TO MAKE THE CREAM CHEESE FROSTING:--
Beat the cream cheese and butter to gather in a bowl until combined.
Ad vanilla extract, icing sugar and mix to combine using a palette knife
Spread the frosting evenly over the top of the cooled cake.
Sprinkles or walnuts halves if desired
Serve cut in to slices.

INDIAN COOKING CHALLENGE -- KHAMAN DHOKLA

When Valli announced Khaman dhokla for Indian cooking challenge, I was gone in to flash back. I had this dhokla in some restaurant in Gujarati thali and it was so soft and fluffy with spongy texture and my hubby liked it and I don't know how to make that (means I don't know the recipe).and I just wanted to try, then my first try was a big disaster because I didn't add any cooking soda or fruit salt that time. Those days Tarala dalal show is going on the TV, one day when I switch on the TV she is making this Khaman dhoka and the recipe was almost finished soon I miss the recipe... one fine day my hubby very surprisingly brought a book of tarala dala s, from that book I tried this dhokla recipe …….
Khaman dhokla is our first recipe in ICC- Indian cooking challenge so I was very exited with this recipe because this was little different then mine. I tried it for 2 times and every time it's just awesome. 2nd time when I tried last week it become more spongy, fluffy and soft and with that green chutney it was a super hit, here I go with the recipe……………..

INGREDIENTS:----
Bengal gram flour (senga pindi, besan) --- 250 gms
Curd – 1/2 cup
Water --- 1/2 cup
Cooking soda --- 1/2 tea sp
Oil – 1 tab sp
Turmeric --- 1 pinch
Green chili paste --- 2 (green chili coarsely paste)
Sugar – 1 tea sp
Citric acid --- 1/4 tea sp
Eno (green color fruit lime – 1 packet
FOR TEMPERING: ---
Sesame seeds – 1/2 tea sp
Mustard seeds – 1/2 tea sp
A few curry leaves
Grated coconut – 1 tab sp
Little water and oil to be topped on dhoklas

METHOD:----
1. Mix curd and water mix well and add besan and again mix well to get a lump less batter with Idli batter consistency. If you feel it is little thick then dropping consistency then add little more water mix well.
2. Then add cooking soda mix well and leave a side for 1 hour
3. Now pour water in an idli cooker or pressure cooker and place the plate which we use for steaming or you can use a thali too.
4. Now add citric acid, oil, salt, sugar, green chili paste, and turmeric powder and mix well. This has to be done just before pouring in to the plate
5. In the same time start boiling this water in the idli cooker or pressure cooker and bring to a full boil.
6. Now add eno to the batter mix gently (save some to dust the plate) now you can see bubbles coming out in the batter
7. Sprinkle eno on the plate, then immediately pour the batter in to the plate.
8. Place the plate in the cooker and cover with lid (if you are using the pressure cooker or pane no need to use the whistle.)
9. After some time (a few seconds) you will find the steam coming out.
10. Now keep the flame low and leave it for 5 to 7 min.
11. After 5 to 7 min remove the lid and check with a toothpick or knife .if your knife or toothpick comes out clean then your dhokla is done.
12. Then close it with lid again and leave for 1 more min. on flame, then switch off the flame.

13. Now mix 3 t sp water and oil in a small bowl, remove the dhokla plate from cooker and pour the oil and water mixture on top of it
14. Now heat oil add mustard seeds, sesame seeds let them popup and then add curry leaves and pour over the dhokla
15. If you want perfect shaped ones and not the crumbling, cut and handle gently.
16. Dhokla can also be steamed in a kadai filled with water and plated titled over it.
FOR GREEN CHUTNEY: ----
Green chilies – 5 no.
Coconut --- 2- 3 tab sp
Coriander leaves – 1 cup
Mint leaves – 1/4 cup
Cumin seeds --- 1/2 tea sp
Lime – 1 big
Salt to taste
Grind all above ingredients in to a fine paste
Remove and serve with dhoklas.

COCONUT BURFI

Coconut …… We Indians believe and use coconut in many auspicious occasions and cooking too. In South Indian cooking we use coconut a lot as chutneys, or as a masala for gravy s. coconut well known as naarikela fhalam in sanskit and naariyal in hindi, Kobbari kaya in Telugu is high in fiber and saturated fatty acids. And also very rich in B vitamin and Iron too. We make many sweets with coconut in that list this coconut burfi is one of my all time favorite.and here I go with the recipe…….

INGREDIENTS:---
Coconut --- 2 cup
Sugar --- 1& 1/2 cup
Double cream – 1/2 cup
Cardamom powder --- 1 tea sp
Saffron --- a big pinch
Ghee -- 1tab sp
Almond – 1 tab sp chopped
Pistachio – 1 tab sp chopped

METHOD:---
1. I got nearly 12 pieces with this measurement if you want more can just double the ingredients.
2. Heat ghee in a deep frying pan add coconut and fry till nice aroma comes out mix double cream and leave a side.
3. Mix water and sugar in a heavy bottomed pan, boil till it gets 2 string consistency
4. Now stir the coconut mixture in the sugar syrup and stir till it leaves the sides of the pan.
5. Now add saffron and cardamom powder mix well
6. Take out the half quantity of coconut mixture and add a few drops of red food color mix well and pour this in to a grease try and spread evenly.
And sprinkle half each chopped almonds and pistachio s
7. Now pour the Wight mixture on the top of the colored mixture and spread with a knife or a flat spoon evenly, sprinkle the rest of the chopped nuts on top and allow it to cool.
8. Now cut the burfi in to desired shape pieces.
And here is the coconut burfi is resdy
THIS DELICIOUS COCONUT BURFI GOES TO LETS GO NUTS BY PJ AT
SEDUCE YOUR TASTE BUDS AND EVENT BYAQUA
And also for priti and purva s FESTIVE FOOD ~ RAKSHA BANDHAN EVENT at Priti s INDIAN KHANA

KADALA CURRY

Chick peas ….. Well known as Kala Channa or kadala or nalla senagalu in Telugu and also well known as desi channa in India. This small nice brown colored Legume is a very good source of protein for vegetarian s and also very high in dietary fiber, very low in fat. In Andhra we use these black chick peas as a type of salad but in other parts of India people make so many delicious recipes with these chick peas. In that list this Kadala curry from Kerala is very famous as a side dish for Puttu or Aappam in the breakfast and here I go with the recipe….. Traditional KADALA CURRY…….
INGREDIENYS:----
Kadala (black chana) ---1 cup
Onions--- 2 nos
Clove--- 4 nos
Cinnamon stick-- 2 inch piece
Small onion--- 5 nos
Garlic chopped--- 1/2 tsp
Chilly powder ---1 tsp
Coriander powder--- 2 tsp
Turmeric powder--- 1/4 tsp
Grated coconut--- 1/2 cup
Curry leaves a few
Salt to taste
coconut oil – 1 tab sp

METHOD:---
1. Wash and Soak Kadala (black chana) overnight.
2. Cook in a pressure cooker, for 4 whistles.
3. Heat oil in a pan. Add cinnamon, clove and then add grated coconut and fry till coconut turns to brown in color.
4. Add small onion, garlic chopped, chilly powder, turmeric powder and coriander powder.
5. Allow it to cool and grind to a fine paste.
6.Heat oil in a pan.
7. Add sliced onion, and fry, till the onions turn brown.
8. Add few curry leaves and the grind masala and fry.
9. Then add cooked Kadala with water.
10 Let it boil, till the gravy becomes thick.
11. Serve hot with puttu.or Appam even this will go very well with plain rice or pulao (plain)

PULIYOGARE --- KARNATAKA STYLE TAMARIND RICE

Tamarind rice, Pulihora or Puliyogare is a traditional rice recipe which we south Indians prepare for some special occasions like festivals and marriage functions, but with little difference in the recipe. We Andhra people makes it with plain tamarind juice with out any masala, in Tamilnadu and Karnataka they make it with a flavor full masala powder. As Asha said there are many version s in this recipe and here I tried Asha s Karnataka style Puliyogare (Karnataka style tamarind rice) Thank you so much Asha for this aromatic yummy Puliyogare recipe we enjoyed it. And here is the recipe I didn't change any ingredient. Here I gooo………..
INGREDIENTS:----
FOR PULIYOGARE POWDER: ---
Coriander seeds – 2 tab sp
Cumin seeds – 1 tea sp
Dry red chilies – 3 no.
Mustard seeds – 1 tea sp
Fenugreek seeds – 1 tea sp
Channa dal --- 2 tea sp
Urad dal – 1 tea sp
Pepper corns – 1 tea sp
Turmeric powder – 1/2 tea sp
Asafetida – 1/4 tea sp
Roast all above ingredients with out oil in a fry pan and grind in to a fine powder and leave a side

2ND POWDER:--
Sesame seeds – 1 tab sps
Dry coconut – 2 tab sps
Dry roast these two ingredients too and grind in to a powder and leave a side.
FOR RICE:--
Sona masoori rice – 2 cups
Wash and soak rice for 10 min and cook till done and spread on a plate to cool.
FOR TAMARIND JUICE:--
Tamarind juice – 1/2 cup
Salt to taste
Sugar to taste
FOR SEASONING:--
Oil --- 1 tab sp
Mustard seeds – 1/2 tea sp
Chanadal --- 1 tea sp
Peanuts – 2 tab sp
Dry red chili – 1 broken
Few curry leaves
METHOD:----
1. Heat oil in a fry pan add mustard seeds let them popup then add chana dal, pea nuts, dry red chili and curry leaves let them fry till light golden color then add the tamarind juice and boil till raw smell disappears.
2. Now add the 1 masala and cook till it become thick and oil floats on top.
Then now add the 2nd powder, salt to taste and sugar mix well and remove from heat and let it cool
3. Add this puliyogare paste to cooked rice (according to your taste, if any left over puliyogare paste is the after you use just keep it in the fridge and you can use it when you want.) mix well to combine the rice and puliyogare paste mix well and serve with plain curd. (Yogurt)
CHECK MY ANDHRA STYLE PULIHORA HERE
THIS KARNATAKA STYLE PULIYOGARE IS FOR TRIED AND TASTED HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY ASHWINI'S SPICY CUISINE

VERUSENAGAPAPPUCHEKKA ---- PALLI CHIKKI (PEANUT BRITTLE)

Chikki is a traditional sweet across India is usually made by jaggery and peanut s or ground nuts. Some chikkis are made by using a combination of other nuts like almond, pistachios and cashew nuts also.ground nut chikki is an Indian brittle but there is a difference between brittle and Indian chikki. Generally brittle is made by sugar, corn syrup and nuts and chikki is made by jaggery and nuts, jaggery well known as Gud or Bellamu in Telugu is a traditional unrefined sugar which is made from sugar cane juice what we use in many traditional sweets in India.jaggery is a rich source of iron and it contains 50% sucrose. As per ayurveda jaggery is very beneficial in treating throat and lung infections. According to our Hindu tradition jaggery is considered auspicious in India when we are going to do a good work or starting a new or important job if you eat a of piece of jaggery and then start the work it is belief. Any way that’s about jaggery and the other ingredient in this delicious chikki is pea nut or ground nut are a rich source of protein.
Hear in this chikki recipe I used jaggey and sugar both. Because jaggery gives a soft texture and delicious taste and flavor and sugar gives a brittle ness to the chikki so…. And yeppeee this is my 400th post. Here is the recipe for verusenga pappuchekka akka palli chikki (peanut brittle)…………
INGREDIENTS:-----
Pea nuts (verusenaga pappu, pallilu, ground nut) --- 2&1/2 cups
Jaggery --- 3/4 cup
Sugar --- 1/2 cup
Water – 1/4 cup
Cardamom powder --- 1/2 tea sp

METHOD:---
1. Roast pea nuts and remove the skin and leave a side
2. Now in a heavy bottom pan combine sugar, jaggery, water and boil till jaggery and sugar dissolves in to water.
3. Now remove from the heat and strain this syrup in to another heavy bottom pan (this processes is to remove any stones or any dart from the jaggery and sugar).
4. Now bring back this syrup to the heat and bring to a full boil now you can see lot of bubbling and rising to the surface stir continually and cook till when you drop a bit of this syrup in to cold water it will solidify like a ball.
5. When syrup reaches this stage immediately add nuts and cardamom powder.
And immediately pour this in to a greased plate or try.
6 .When it is hot, make lines with a knife and leave it to cool.
7. When cooled break this in to pieces.
THIS VERUSENAGA PAPPUCHEKKA GOES TO JFI - PEANUTS AT PAVANI 'S COOK'S HIDEOUT EVENT BY INDIRA OF MAHANANDI

VEGETABLE BATH FROM FOODIE'S HOPE

This recipe I have adopted from Asha's Foodie's Hope who is well known as Ashakka. She is the inspiration for every new blogger and a great cook. I like her blog because of her traditional Karnataka recipes not only Karnataka recipes and also many international recipes we can find in her blog. Thank you so much Asha for this delicious Vegetable Bath recipe.
Asha says this one is her mom's recipe which is rice and vegetables are cooked in spicy aromatic coconut masala. And we can keep this masala in the fridge for 2 days hummm good idea.. And here I go with the recipe……….
I didn’t make any changes.

INGREDIENTS:---
Rice -- 2 cups
Mixed vegetables – 2 cups (I used carrot, potato, cauliflower, peas,)
Onion – 1 medium sliced
Oil and ghee mix – 1 tab sp
Salt to taste
For masala:--
Grated coconut – 1 cup
Green chilies – 3-4 (according to your taste)
Cloves – 4
Cinnamon – 1 inch piece
Ginger – 1 inch piece
Garlic – 5 cloves
Few curry leaves
Coriander stems --- 6 (this is to avoid green color and give a nice aroma to the rice)
Mint – 20 leaves
Add a little water to all above ingredients and grind in to a coarse paste and leave a side.

METHOD:---
Now let us see how to make this aromatic vegetable bath.
1. Wash rice and add 3 and 1/2 cup s of water and soak for 10 -15 min then cook and spread in a plate to cool and leave a side.
2. If you are using frozen vegetables the thaw them to room temperature, if you are using tin vegetables then drain the water, or if you are using fresh one s then cut them in to small cubes and cook in a little water and a pinch of salt till tender and keep a side.
3. Peel wash and slice the onion
4. Now heat oil and ghee mix in a pan add onion slices and fry till light brown color now keep the flame low and add ground masala and cooked vegetables and mix gently and cook in a low flame for 5 min.dodn't fry just heat nicely till the masala gives a nice aroma.
5. Add this masala with salt to taste to rice and mix gently to combine well.
Just add as much as masala you need and rest of the masala you can keep it in the fridge and you can use it for 2-3 days
Serve this delicious aromatic vegetable Bath with raitha and salad.
I served this with dal, raitha and pappad.
This is my entry for the event TRIED AND TASTED HOSTED BY ZLAMUSHKA'S AND THIS MONTH'S GUEST HOSTED BY ASHWINI'S SPICY CUISINE

ANDHRA PELLI BHOJANAM(SHADI KI THALI)

Marriage is a turning point in every body s life. In India most of the marriage s is arranged marriages so people start doing shopping and all other works 1 month before itself. Women in the house starts making masala powders, vadiyalu (sun dried rice or urad dal wafers) and pickles. Especially sweets Laddoo is one of the favorite sweet in pelli bhojanam(shadi ki thali, marriage feast) and also one more sweet in Andhra is famous in this feast is Ariselu. In savory s masala vada and kaarapposa (a savory snack made with chick pea flour) and bajji s will serve with rice and other Currys. Now coming to the curry s Mudda pappu (plain tour dal cooked with little salt and nicely mashed) is the dal which is must in Andhra Shadi ki thali.


Here is a lovely song about Pelli bhojanam (marriage feast)
And here I go with simple Mudda pappu recipe..........
INGREDIENTS FOR MUDDAPAPPU:----
Tour dal --- 1 cup
Ghee – 1 tab sp
Salt to taste
Heat ghee in a sauce pan or in a pressure cooker and add tour dal and fry till nice aroma comes out then add 2 cups of water and cook till dal become soft.
Now remove from the heat add salt to taste and mash it with a potato masher or a back side of the spoon, mash well and serve with hot rice and ghee and aavakaya.
And here is a traditional Shadi ki thali from Andhra

1 – Gongura pachadi (sorrel leaves chutney)
2 – Salt
3 – Bajji
4 – Masala vada
5 – Laddoo
6 – Rava kesari (semolina halwa (sweet)
7 – Aavakayi (mango pickle)
8 – Aritikaya Kura
9 – Charu (rasam)
10 – Mukkala pulusu (vegetables cooked in tamarind gravy)
11 – Paala talikalu (rice sevai payasam)
12 – Perugu (curd)
13 – Mudda pappu
14 – Vadiyalu (sun dried wafers)
15 – Plain rice
16 – Pulihora (tamarind rice)
17 – Paramannam (chakkara pongali)
18 – Majjiga
19 – Ariti pandu (banana)
This traditional pelli bhojanam goes to priyanka s shadi Ki Thali event

3ROJULA DOSA - 3 IN 1 DOSA

A few days back as my bloger friend Prathibha said making dosa is an art yes I totally agree with her, but very few people make very perfect dosa s. I can make dosas but not very perfect (I think).The Dosas one of the favorite breakfast in South India, basically dosa is a crepe made by rice and black lentils which is originated from our own southern state of Karnataka, but also very popular in all other south Indian states In Andhra cuisine dosa s are well known as Attu, Minapattu and pesarattu these two varieties are very popular. But also pullattulu and 3 rojula atlu (3 days dosa) also is a very traditional variety in Andhra break fast. Especially this 3days dosa I learn this recipe from my friends mother. You can make 3 varieties of dosas with this batter, and here I go with the recipe……………….

INGREDIENTS:---
Rice --- 3 cups (any raw rice or dosa rice but not basmati rice)
Urad dal --- 1/2 cup
Tour dal – 1/2 cup
Coconut – 1/2 cup
Salt to taste
Oil for frying dosa s
METHOD:---
1. Wash and soak rice for 3 hours
2. Wash and soak dals in water for 1 hour
3. Then grind dals in to a very soft paste
4. Grind rice and coconut in to a coarse paste and mix with urad and tour dal paste add salt to taste and mix well and leave a side for fermentation (for 8 hours or over night)
5. Heat a skillet or dosa pan in a medium heat and pour 1 ladle batter on hot pan and spread it in to a circle drizzle a little oil along the edges and let it cook for 1 min.
6. Then flip the dosa the other side and let it cook for 1more min.
7. This dosas will be very soft so be care full when you are flipping the dosa and make little thick then normal dosa
Serve with coconut chutney.

SECOND DAY:---
Make thick dosas like oothappam and add chopped onion and green chillies on top and fry both sides till nice golden color
Serve hot with coconut and fried chick pea chutney (kobbari putnala pachadi)
THIRD DAY:---
Grind 1 small onion and 3 green chilies and 1 tea sp cumin seeds in to a coarse paste and add this paste to the dosa batter mix well and make little thick dosas and fry both sides and serve hot
THIS IS MY ENTRY FOR PADMA S DOSA CORNER EVENT

DAALI THOY AND SOREKAI BOLU KODHEL FROM MANGALORE

After those two delicious and creamy Swiss dishes today I am here with typical South Indian recipes from one of the most beautiful place in South India Yes Mangalore. I like Mangalorean cuisine because it is almost like our Andhra cuisine, tangy spicy but only difference between these two cuisines is, in Mangalorean cuisine they use coconut oil for seasoning in Andhra cuisine we use ground nut or sun flower oil and in Andhra cuisine we use a very less coconut. Coming to the recipe here I am with simple Mangalore thali which include s a simple Dali thoy simple dal with coconut oil seasoning and Bolu Huli or Bolu Kodhel which is plain spicy vegetable curry/soup with Vaighanache upkari brinjal stir fried with spicy curry powder, which is almost like our Vankaya podi kura and we enjoyed the thali. And here I go with the recipes………….

DAALI THOY:---
This recipe I have adopted from Shilpa s Aayi's Recipes and here are the Ingredients for this delicious, simple Daali Thoy
Toor dal --- 1 cup
Green chilies – 3
Ginger – 1 inch piece
Turmeric --- 1 pinch
Coriander leaves – 1 tab sp (optional)
Mustard seeds – 1/4 tea sp
Asafetida – 1 pinch
Curry leaves --- 10 no.
Salt to taste
Coconut oil --- 2 tea sp (you can use any other oil but coconut oil gives a special aroma to this daal)

1. Cook dal with turmeric, green chills and finely chopped ginger and cook till dal become soft.
2. Then add salt to taste and finely chopped coriander leaves and remove from the heat.
3. Now heat coconut oil in a pan and add mustard seeds and let them popup then add curry leaves, red chilies and then Asafetida fry for a sec. and add this seasoning to the daal mix well
4. Serve hot with rice and ghee.
SOREKAI BOLU KODHEL:---
And the second recipe is SOREKAI BOLU KODHEL: A simple curry with vegetables (as per Sia s recipe here I used Bottle gourd) and I picked up this recipe from Sia s Monsoon Spice.
Bottle gourd --- 1& 1/2 cup 1 inch pieces
Rasam or sambar powder --- 1/2 tab sp
Jaggery -- 1/4 tab sp
Tamarind --- 1 inch pieces 2 no.
Green chilies – 2no.
Coriander leaves --- 1 tab sp finely chopped
Coconut oil ---- 1 tabs or 1/2 and 1/2 ghee and oil
Mustard seeds --- 1/2 tea sp
Dry red chili --- 1 no.
Asafetida – 1 big pinch
Curry leaves --- 10 no.
Garlic cloves --- 3 no. sliced

1. Soak tamarind in water and extract juice with1 cup of water and add 2 more cups of water to this tamarind juice and leave a side.
2. Cook bottle gourd pieces with salt to taste, turmeric, jaggery, tamarind water, cook till they are half cooked.
3. Now add Rasam or Sambar powder and slit green chilies and adjust the seasoning and water as per your taste (here I added 1 cup water to the gravy) and cook in a medium flame for 10 more min. s. or cook till water reduced to 2/3 rd and bottle gourd pieces are well cooked.
4. Now heat oil in a pan add slice garlic and mustard seeds, broken red chilies, curry leaves and asafetida fry till mustard seeds popup then add this seasoning to KODHEL mix well and remove from the heat, cover with a lid and leave a side for 10 min. then serve.
5. Serve hot with hot rice and papad


THIS DELICIOUS MANGALOREAN THALI IS ON THE WAY TO RCI - UDUPI & MANGALOREAN CUISINE AT SIA S MONSOON SPICE EVENT BY LAKSHMI OF VEGGIE CUISINE

SAFFRON RISOTTO

Risotto is one of the traditional rice dish in Italian cuisine and also from the Italian part of Switzerland like Ticino. This creamy rice dish with nice saffron aroma is typically from Ticino. I adopted this recipe from here and the only one thing I change in this recipe is traditionally they use white wine in this recipe I didn't use wine.And here is the recipe.....

INGREDIENTS:---
Oil --- 1 tab sp
Arborio rice --- 1 cup
Onion --- 1 medium finely chopped
Garlic -- 1 clove minced
Saffron --- 1 tea sp or 1 pak(not ground)
Chicken or vegetable stock ---2 and 1/2 cup s
Half- and- half ---- 4 tsp
Cheese --- 100 gms finely grated
METHOD:----
1. Heat oil in a pan add finely chopped onions and minced garlic and fry till soft take care that onions should not change the color.
2. Now add the rice and stir till rice turns in to translucent stir continuously.
3. Now add 2&1/2 cups of stock, saffron stir well cover with a lid and cook in a low flame for 20 min. no need to stir in between because it is cooking in a low flame, let it cook well till rice becomes soft.
4. then add cream and grated cheese mix well, check and adjust the season.
5. Serve immediately with a meat dish or salad.
I served it with some fried chicken.
This Risotto is also goes to A.W.E.D -SWITZERLAND AT CURRY LEAF S Experiments,Emotions,Experiences with food EVENT BY DK OF CHEF IN YOU