Showing posts with label Andhra Recipes. Show all posts
Showing posts with label Andhra Recipes. Show all posts

Thursday, April 14, 2016

Oats Rava Ladoo Recipe | How to make Oats Rava Ladoo

Oats Rava Ladoo is a delicious yet simple sweet dish to serve. It's easy to make & consumes very less time in making. This ladoo consists of oats, sooji for the grainy texture, sugar & other few ingredients to make it flavorful. There are different variations in oat ladoo's, but today I'm sharing the easiest recipe here. Make & enjoy this dish for Sri Rama Navami. 

You can make these healthy Ragi Oats LadooRagi Rava ladoo or try these other recipes like Rava Ladoo, Besan ladoo & Thokkudu Ladoo for this Ram Navami festival.

Prep Time - 10mins
Cook Time - 10mins
Serves -14 Ladoo's

Oats Rava Ladoo Recipe 
  • 1Cup Oats
  • 1/2Cup Sooji
  • 1&1/2Cup granulated Sugar
  • 1&1/2Cup grind coconut
  • 1/4Cup ghee
  • 2Tsp elachi/Cardamom powder
  • 1/4Cup Cashews
Cooking Directions
  1. Grind sugar to smooth powder & keep aside.
  2. Heat pan with 1Tbs ghee. To that add cashews & fry them to light brown in color. Transfer them to a bowl.
  3. Next add 1tbs ghee to pan. Add in oats & fry them on low heat while stirring continuously. Oats should turn to light brown in color. Switch off heat & transfer them to a bowl.
  4. Now add 1Tsp of ghee to pan. To that add sooji & fry it on low flame for few seconds. Once you can feel the nice aroma while frying sooji, switch off heat & transfer it to a bowl.
  5. In a big bowl take oats, sooji, sugar, coconut, elachi powder, fried cashews & left ghee.
  6. Now mix them well using your hand or a spatula. Rub ghee to your palm & scoop up a little mixture to form ladoo.
  7. Make ladoo's with rest of the mixture. Store them in a air tight container for freshness & enjoy them.
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Monday, January 12, 2015

Madatha Khaja

Happy Sankranthi to All !!!
Madatha Khaja or Tapeswaram Khaja is a delicacy of Andhra Pradesh & originated from the district of Kakinada. These khaja's have been my favorite sweet since my childhood. I learned & mastered making them perfectly from my mom.
While growing up I was the little helper on busy days in the kitchen to my mom. Though I was never allowed in kitchen for a daily cooking stuff, but when the tedious cooking for festivals have to be done & which doesn't involves standing near the stove or handling any hot stuff I was allowed to help her. That's when I got a chance of learning in rolling the dough, cutting them & shaping them.
Lately, I was craving & dreaming about this sweet & decided to make them for Sankranthi. My husband gave a helping hand in frying & soaking them in sugar syrup, which made my job very easy in making them. We ate few fried khaja's without soaking them as they were irresistibly good to eat. It was fun making them together with my hubby & also the loved them the way they turned out.
Prep Time: 2hrs {sitting time + making kaja's}
Cook time: 30mins
Yields : 40 to 50 khaja's
500g or 3&1/2Cups maida / All-purpose flour
1/4Tsp baking soda {optional}
1/2Cup ghee
1/2Cup curd
1/2Tsp salt {optional}
1Water {use some more if needed}
Oil for deep frying
1/4Cup rice flour
1/4Cup butter @ room temperature {not melted one}
Sugar Syrup 
4Cups sugar
1Cup water
1Tsp elachi powder
- In a large pan add maida, baking soda, salt & mix them. Add in ghee & curd to the flour mixture. Mix them well. Now the mixture will be little wet, but you still need some more liquid to form a dough.
- Add in little by little water while making dough. The dough should be firm, smooth & not sticky. Cover it with a wet kitchen towel & let it sit aside for 1hr & no more than that.

Making Sugar Syrup
- After waiting for 1hr now it's time to make the sugar syrup. In a wide deep pan {we need depth & width to a pan because it will fit more khaja's while soaking them} add sugar & water to it.
- Keep the sugar water on medium heat & bring the syrup to string consistency. It will take around 10 to 15mins to get to that stage. Add in powdered cardamon & switch off heat.

Making Kaja's
- Now take the dough & divide it to 4 equal balls. Dust the surface with rice flour where you are rolling the  dough.
- Pick a dough ball & roll it thin, as shown in the picture. Apply ghee to the rolled dough & sprinkle rice flour all over the rolled dough.
- Roll the dough as shown in the figure & cut the khaja's as shown above. Next take one khaja & roll them lightly as shown above to make them long. Repeat the same with rest of the dough & proceed to frying them. {You can make the khaja's in 2batches}

- Heat pan with oil for deep frying. Once the oil is hot add in the first batch of khaja's & fry them to golden brown in color.
- Once the khaja's are fried to perfect color add them to the sugar syrup. Allow them to sit for 5mins & in that time the khaja's will coat in sugar syrup perfectly.
- Remove them on to a plate & allow them to dry for 15mins or till they are totally cool.
- Arrange them in a air tight container & enjoy them for a long time. They will be good for 3 weeks or more.
- After staying for few days in a air tight container, sugar syrup on khaja's will slightly crystalizes. Nothing to panic & enjoy the sweet little one's.
- You can skip adding soda totally. This is the first time I added & should say that there was no difference.
- Add a pinch of salt to the the maida, along with curd & ghee if you want to eat them as they are without dipping in sugar syrup.
- Don't allow the dough to rest for more than 1hr.
- I used brown sugar instead of regular white sugar. It's your choice. The syrup making process remains the same.
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Monday, November 10, 2014

Lemon Rasam | Nimma Rasam

Lemon Rasam
Rasam is a comforting & appetizing dish form Southern India. They are various versions of rasam dishes & one of those is "Lemon Rasam". The preparation is all same as the regular rasam & the only difference is we add lemon juice instead of tamarind pulp for the tanginess in dish.  
Lemon Rasam
Prep Time-5mins
Cook Time-45mins {Pressure cooking + Stove top cooking}
Pairs well with rice, curry & ghee.
1/4Cup toor dal 
2Tomatoes chopped 
1Medium drumstick chopped to 4 pieces 
1/4Tsp turmeric 
Few curry leaves 
2&3/4Cup water
1Tbs lemon juice
2Tsp rasam powder
1Tsp sugar
Salt to taste
1Tbs oil 
1Tsp mustard seeds
1Tsp jeera/cumin
Few curry leaves
1/2Tsp hing 
- Pressure cook toor dal, tomatoes, drumstick's & curry leaves with 3/4Cup water to 2 whistles. Allow it to cool before transferring to a vessel.  
- Mash the dal & add rasam powder, salt, sugar along with 2Cups water. 
- Bring them to boil & adjust salt if needed. Cook for 5mins one low heat & switch off heat.
- Heat pan with oil. To that add mustard, cumin & curry leaves. Once the mustard starts jumping add hing to pan & switch off heat. 
- Add tadka & lemon juice to rasam. Mix them well & rasam is ready to serve. 
- Serve with warm rice & a dollop of ghee.
- Don't heat rasam after adding lemon rasam.
Lemon Rasam
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Chakkara Pongali | Sweet Pongal

Chakkara Pongali
Chakkara Pongali, as the name says Chakkara means sugar & Pongal means the boiling of milk. This pongal is generally made for sankranthi festival, but at my grand mom's place it was made for almost all festivals. This is one of the sweet dishes which is on high demand among kids. Generally when I visit my mom, she gives me options of my favorite dishes which she can cook for me & for me it's always Chakkara Pongali
I made this sweet on one of 9days of Navratri festival as a prashad to goddess. The one ingredient I missed is "Edible camphor/Pacha Karpooram" which is not available for me in near by Indian stores, but addition of that will make this dish much tempting & flavorful. Chakkara Pongali is little dry in consistency when compared to rice pravanam or rice kheer dishes.
Enjoy !!!
Chakkara Pongali
Prep Time-1hr5mins {Soaking + arranging things needed}
Cook Time-30mins to 45mins
1Cup rice
2Tbs chana dal
2&1/2Cups milk
1Cup sugar
2tbs water
2Tsp cardamon powder
1/4cup ghee/butter
2Tbs cashews
1Tbs raisins
2Tbs finely chopped coconut pieces
- Soak rice & chana dal for 1hr. After 1hr strain water & keep aside.
- Next in a deep pan take 2cups milk & bring it to boil. Add strained rice & chana dal to milk.
- Cook on low heat until the rice absorbs milk, then add in left 1/2Cup milk. by now rice will be almost cooked.
- Cook on low heat till the rice is cooked well. It might take around 15mins for a perfect cooked rice.
- Mean while in a bowl bring sugar & 2tbs water to boil. Allow the mixture to come together to a thick consistency. Switch off heat & mix it with cooked rice.
- Place the pongal pan on stove. Now cook on low heat till the little left liquids disappear & it becomes thick. Switch off heat.
- Mean while heat a pan with ghee. To that add cashew, coconut pieces & raisins. Fry them till cashews are lightly browned, raisins are puffed & coconut pieces are lightly browned.
- Mix with the cooked pongal & chakkara pongali is ready to serve.
- You can pressure cook the rice, but it will mess up the stove when milk spills out. So for me it's a big no. 
- Coconuts add a nice flavor to this sweet. You can skip them if you are not a fan of them.
- Don't reduce the ghee/butter content, it brings yum taste to the dish.
Chakkara Pongali
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Saturday, June 7, 2014

Coriander Peanut Chutney

Coriander Peanut Chutney is a delicious chutney accompanies well with any South Indian Tiffins & also pairs well with rice too. In this chutney peanuts are the star & they can be felt in every bite along with other ingredients. This is a mildly spiced chutney & can be adjusted as per your requirements. 

Prep Time-10mins | Cook time-10mins | Serve-3people
1/4Cup peanuts
2Cups chopped cilantro / 1Bunch coriander leaves
2Tomatoes chopped
2Green chili's sliced
2Red Chili's
2Garlic cloves chopped
1Small onion chopped
1Tbs oil 
2Tsp oil
1/2Tsp mustard 
1/2Tsp jeera
2Red chili's 
- Heat pan with oil, peanuts & red chili's. 
- Fry peanuts till they turn light brown. 
- Transfer peanuts & red chili's to a bowl. 
- To the same pan add onions, garlic & green chili's. 
- Fry them on medium heat & to pan add tomatoes.
- Cook for 2mins or till tomatoes are just soft enough. 
- Now add in cilantro to pan & cook for 2secs. {Don't over cook cilantro}
- Switch off heat & allow it to cool. 
-  Now grind peanuts & red chili's to a smooth paste.
-  Next add the veggies & grind them smooth chutney. 
- Heat a pan with oil & to that add mustard, jeera & red chili's. 
- Once mustard starts jumping add seasoning to chutney. 
- Serve chutney with Idli, dosa & vada or enjoy it as you like.
- Add little water if needed while grinding. 
- Add cilantro to pan before switching off heat. 
- You can add a little tamarind for a much tangy taste. 

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Wednesday, June 4, 2014

Egg Pulusu | Kodi Guddu Pulusu

Egg Pulusu

Egg Pulusu is spicy tangy dish from Andhra Pradesh. Gravy for this dish is simple & very basic. Eggs are the star of this dish & when you use a fried egg the texture of it will make this dish much tempting. 

Egg Pulusu
Prep Time-10mins | Cook Time-30mins | Serves-2people
4Eggs boiled
1Onion finely chopped
1Tomatoes chopped
2Garlic cloves sliced
2Green chili's sliced half
Few curry leaves
1/2Tsp turmeric
1Tsp Red chili powder {Adjust as needed}
1Tbs Tamarind pulp
1Tbs pulusu powder { Use coriander cumin powder}
1&1/2Cup water
1/2Tsp sugar
1Tbs oil
Salt to taste
To Fry Eggs 
1Tsp oil
1/4Tsp turmeric
1Tbs oil
1Tsp jeera
1Tsp mustard seeds
2Red chili's cut equally
1/2Tsp hing {asafetida}
Few curry leaves
Egg Pulusu
- Heat pan with 1Tbs oil. 
- Add garlic & onion to pan. Fry for few seconds. 
- To the pan add tomatoes, green chili & curry leaves. 
- Close it with lid & cook till tomatoes are soft. 
- Mean while heat pan with 1Tsp oil. Add turmeric & boiled eggs to pan. Fry them on both sides to light brown.
- Once tomatoes are soft add water, tamarind, pulusu powder, turmeric, sugar & salt.
- Check salt & spiciness in the dish. Add chili powder as needed. 
- Slit fried eggs in the middle & drop them in to tamarind gravy. Bring gravy to boil & keep cook it for another 5mins. Switch off heat.
- Heat a small pan with oil. 
- To that add mustard, jeera & red chili's. 
- Once the mustard jumps add hing & curry leaves to pan. 
- Switch off heat & add seasoning to pulusu.
- Serve it with rice & a dollop of ghee.
- Ignore the pulusu powder if you want to. 
- Gravy should be little thick & shouldn't be like watery. 

Egg Pulusu
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Tuesday, June 3, 2014

Rasam | Charu | Saaru | How to Make Rasam

Rasam is a well known South Indian dish & without it the meal is never complete. This is a comforting simple dish which is healthy, appetizing & helps with good digestion.
Rasam has many variations, based on the region & state. I'm sharing my mom's rasam recipe, which is little sweeter & tangier. Curry leaves & Coriander leaves or any one these leaves will add a lovely flavor to the dish. 
Rasam powder is the main ingredient in this dish. This powder is packed with flavors from different herbs & which are released in to rasam when it is added. Adding rasam powder at initial stage will make this much flavorful. 
Other rasam dishes
Pappu Charu | Toor Dal Rasam
Ulava Charu | Horse Gram Rasam | Hurali Saaru | Kollu Rasam

Prep Time-5mins | Cook Time-30mins | Serves-3people
2Tomatoes finely chopped
3Cups water 
2Tsp rasam powder
2Tsp tamarind pulp / Small ball of tamarind {adjust as needed}
1/4Tsp turmeric
2Tsp jaggery powder / 1Tsp sugar {adjust as needed}
Few curry leaves 
Salt to taste
1Tsp mustard 
1Tsp jeera
Few methi seeds
1Tbs butter/oil
1/2Tsp hing {Asafetida} 
2Garlic cloves chopped
- Take a vessel with water & to that add tamarind pulp & dissolve it completely. 
- If using the tamarind as itself, wash with little water & them soak it in 1cup of water for 30mins or till it gets soft. Squeeze water out of tamarind & use it part of 3cups water. Adjust the flavor as needed.  
- To that add turmeric, curry leaves & chopped tomatoes. 
- Add salt, rasam powder & bring to boil. Cook till tomatoes are soft & perfect. 
- Now add sugar & adjust salt if needed. {Don't switch off heat}
- Heat pan with butter. 
- Add mustard, jeera & methi seeds to pan. 
- Once the mustard starts jumping add hing & garlic. 
- Switch off heat mix it to boiling rasam. 
- Switch off heat to rasam.
- Serve with rice & dollop of ghee. 
- You can add both curry & cilantro leaves to the boiling rasam. 
- Don't over boil the rasam. 
- Once the tomatoes are done, it means rasam is ready.
- You can add tomato puree instead of sliced tomatoes.

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Thursday, May 15, 2014

Omelette in Mug

Omelette in Mug

Omelette in Mug - Yes, you read it right. I made an omelet in mug & it was awesome. I came across this recipe in a food site & decided on trying it. I like the traditional way of making omelet but, this way it reduces the make time & less messy too.
This omelette is made of egg whites, but you can also use a whole egg if you like. Egg whites are filled with protein & I love getting protein through food rather than powders. I avoided using oil in this dish & off course you are free to use it. If you want to use oil, grease the mugs with some oil as needed. Using a microwave simplifies & takes less time in cooking. In this dish we microwave it for just 2minutes & the omelette is ready.

Omelette in Mug

Prep Time - 5mins | Cook Time-2minutes | Serves-2people 
5Egg whites
1/2cup finely chopped onions 
1Tsp red chilli powder {cayenne pepper}
pinch of turmeric
1/4Tsp garam masala powder {optional} 
Salt to taste
Few coriander leaves to garnish
- In a bowl add above ingredients other than coriander leaves. 
- Mix them well. Adjust salt & spiciness if needed. 
- Take 2mugs & fill them up half the way. 
- Now microwave it for 1minute.  Take it out & mix the ingredients. 
- Now microwave for another 1minute.
- If you find any liquid then microwave again.
- Garnish with coriander & serve. 
- Microwaving time varies with instrument. Adjust time as needed. 
- You can add veggies if you like. 
- Always use bigger mug. 
- Grease the mugs if you like to. 
- You can use whole egg with out discarding yellows.

Omelette in Mug
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Monday, January 27, 2014

Menthi Avakaya | Mango Pickle

Mango Pickle

Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.
The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.

Mango Pickle

Prep Time-40mins | Cook Time-5mins | Yields-4 servings
2Cups grated mango
5Tbs red chili powder (Adjust according to taste)
2Tbs methi powder 
2Tbs oil 
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
- In a bowl mix mango,chili powder, methi powder & salt. 
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed. 
- Heat a pan with oil & to that add mustard seeds & red chili'. 
- Once the mustard starts jumping add hing & curry leaves to pan. 
- Switch off heat & add it immediately to the mango mix. 
- Mix it well & store it in refrigerator. 
- Serve it with rice & a dollop of ghee.
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.

Mango Pickle

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