Hey its summer we need to cool down out temperature as it is hot hot summer. We have a ultimate recipe in Telugu for this. For brakefast. . best substitute in summer. Ingrediants--- whole raggi r raggi powder 3 spoons, barley 2 spoins, curd n salt as per u'r taste. ( it seves for 2 people). Add 4 to 5 glasses of water to get two glasses of raggi jawa. Take whole raggi before night n soak in water. Next day. Drind it with water and roasted barley. N drain it add lots of water for filtering. Next heat it on a stove with think vessile. Stir continueslly for 30--40min till it is think. Pour n a glass with a curd n little salt. Some people add onions also. Its yummy.
Dossakaya. S most of them don't like it but it is our traditional vantakam. K Doosakaya rottu pachadi Ingredients. Dossakaya-- 1 big Onion-- medium Green chillies-5 to 6, Jeera 2 clove garlic Termaric Nuvvullu 1 spoin Tamarind-- 1 lemon size Salt as per taste Oil-- 2 table spoon inaf Curry leaves as per u'r taste Mustered, jeera, udar dal, sannaga pappu, red chilli for tempering. Method: Soak tamarind Add 1 spoon of oil add peeled n cutted dosakaya and onion In to it. Fry green chillies, garlic,jeera, nuvvullu. Add them to rubbu Rolll. Or mixer ginger. With tamarind n salt. Don't over smooth it. Next add one spoon of oil and temper it add mustered seeds, udaral, red chilli, sannaga pappu, curry leaves. Add one hem to pachadi and have it for rice r chapathi
@Lathasv Latha, if you want to reduce the bitter from the Kakarakaya, while you add salt to the kakarkaya pieces, add 2 to 3 table spoons of tamarind water.......tamarind will remove the bitterness and give a good taste to the curry. try once and give me a feed back
My fav tamato rottu pachadi Edhi veskoni. Annam thintey super asallu. Ingredients. 4 red tamatos Coriander , mint leaves Green chillies 6 Tamarind optional. I don't prefer. Salt as per taste. 2 r 3 garlic clove Jeera Oil 2 spoons For temper Curry leaves Muster seeds 2 red chilli Method. Fry tamatto, chilli, saperatly , clove, jeeracoriander n mint with 2 spoon oil And grand it Add 1 spoon oil , muster seeds, curry leave#, red chillies and temper to yummy tamatto chutney
I am visiting IL after a long time.... Andariki Durmuki nama Samvastara subhakakshalu Today I made Pala Purilu for the festival Just sharing the recipe for it: for making puri: ----------------------- 1 cup sooji 2 tb Maida pinch of salt 1 tb spoon oil water for kheer: 2 tb spoon gasagasalu (poppy seeds) 1 tb spoon kaju and badam 2 tb spoon coconut 1 cup milk 5 -6 tb spoon sugar cardomom powder Mix the ingredients under puri section and keep it in fridge for 30mins Mean time soak poppy seeds, kaju, badam and coconut in milk or water and grind to smooth paste. keep the milk on stove after boiling add the above paste and stir continuously without lumps, the mixture becomes thick then add sugar, cardmom powder and stir for another 10mins and switch off the stove. Later make small puri and immediately dip into the kheer and keep side. Repeat for all the puris...serve warm
On the occasion of Sri Rama Navami, I thought of sharing this recipe with you guys. This we make it as Naivedyam for this festival. VADAPAPPU Ingredients: 1. Pesara pappu / Moong dal - 1 cup 2. Fresh Coconut - grated or make small pieces 3. Green Chillies - 3 or 4 make small pieces 4. Raw Mango - Cut into small pieces 5. Salt - To taste 6. Oil for seasoning - 1 tsp 7. Seasoning Ingredients ( jeera & mustard seeds & curry leaves) Preparation: 1. Clean, Wash & Soak Moong dal overnight 2. Morning rinse and drain the water completely. 3. Mix chopped green chillies, chopped mango pieces, grated or chopped fresh coconut & salt to the moong dal 4. Take a small pan and heat the oil, add the seasoning ingredients and fry 5. Now add the seasoning to the moong dal and mix and enjoy
Thank You so much for sharing this recipe @kcb Will be very useful to any IL's wanting to make this naiveydam in future. I too prepared it today along with Panakam and Chalimidi
STUFFED KAKARAKAYA (BITTER GOURD) FRY: Ingredients: 1. Kakarakaya – ½ kg 2. Oil – 4 to 5 tbsps 3. Butter milk (to remove the bitterness from kakarakaya) 4. Salt 5. Turmeric 6. Stuffing Ingredients: · Pachchisenagapappu / chana dal – 2 tsps · Minappappu / urad dal – 1 tsp · Peanuts – 2 tsps · Jeera – ¼ tsp · Red chillies – (depending on your spice level) · Turmeric · Tamarindi – lemon size · Salt Preparation: 1. Grate the hard part of skin of kakarakaya, wash and slit in the centre 2. Take kakarakaya in a pan and and the butter milk and little bit salt & turmeric and boil till the water evopates & kakarakaya is cooked and soft. Remove on a plate and let them cool. This process removes the bitterness from kakarakaya. 3. Dry roast all the stuffing ingredients mentioned above and grind them to a coarse powder. 4. Stuff the powder into the kakarakaya. 5. Take a kadai / pan, heat the oil and place all kakarakaya and roast them till brown and the outer skin is crispy. Turn the kakaraya occasionally carefully. Enjoy with hot rice, daal / sambar