Monday, April 25, 2011

Carrot Pickle(Carrot Avakaya)

Hai friends today i am coming with the Carrot Pickle.Here in Dallas the summer is approaching so i started to make pickles.So this year i tried this carrot pickle.As usual mango avakaya,Tharugu Magaya.Last week i tried the carrot pickle it came out good and very tasty.We love it.Its very easy to prepare u all can do it.Ok lets go tot the recipe.


Carrot-1 lb or 3 to 4 carrots
Mustard powder-1/2 cup
Fenugreek Powder(Menthi podi)-1/4 th tsp
Chilli powder-1/2 cup
Salt -less than 1/2 cup
Sesame Oil-1 cup
Turmeric powder-little pinch


Oil-2 tsp
Mustard seeds-1 tsp
Jeera -1 tsp
Red red chilli pieces-few
Curry leaves few
Hing little pinch


First clean the carrot and peel the skin and keep it aside.
Now cut the carrot into havles and place them on the chopper and press it now we can get the chopped carrot.Do all the carrot like this.
Now place them on the paper towel or on the plate and make it dry for 1 hour.

In the mean time we have to prepare the Mustard and Methi Powder.
Methi Powder
First dry roast the methi seeds.Fry this until it changes the colour  and nice aroma will come.
Keep this aside and make it cool.Later blend to smooth powder.

Mustard powder
Take the Mustard seeds in the blender and make it powder.Keep this aside.

Lemon juice
Take the lemon and cut the lemon into half and squeeze the juice and keep it aside.


Take the wide and dry vessel.To this add the carrot pieces.
To this add the Turmeric,Fenugreek powder,Mustard seeds,chilli powder,salt and mix it well.
Now to this add the oil and mix it well.
Finally add the lemon juice and mix it.(Here u can taste it add the whether it tastes good or not)
Cover this and keep it aside for 3 days.Twice a day we have to mix this.
After 3 days we have to season this.
Now place the small pan and heat it.To this add the oil and heat it.
When it gets heat add the mustard seeds,jeera and fry it when it starts to pop add the dry red chilli pieces,curry leaves and hing.take off from the heat and make it cool and then add to the pickle.
Finally the carrot pickle is ready.Take this in the clean and dry jar store in the jar.
Enjoy this with the Dosa ,Roti or curd rice.
I hope u all like this pickle.

Thursday, April 21, 2011

Munagaaku podi(Drumstick Leaves spicy powder) and few awards

Hai friends today i am coming with the Munagaaku Spicy Powder(drumstick leaves powder).This i saw in the TV.I really like this recipe so when i saw the drumstick leaves in the shop soon i pick the leaves and came home and tried this recipe.It came out good.So want to share with u.Ok lets go to the recipe.


Drumstick leaves-2 to 3 cups
Urad dal-1/2 cup
Dry red chillies-6
Dhaniya(coriander seeds)-3 to 4 tsp
Jeera-2 tsp
Garlic cloves-5
Tamarind-small goosberry size
Salt-Acc to our taste
Oil-1 tsp


Place the pan and heat it.To this add the oil and urad dal.
When the urad dal changes colour to light brown.
To this add the Dhaniya,Jeera and the dry red chillies fry this for 1 minute.
After 1 minute take out from heat and keep it aside to cool.
Now take another pan and heat it when it gets heat add the drumstick leaves and heat it.
Fry until the water gets evaporated in the leaves.
Finally take the blender and add the roasted spices and blend to the fine powder.
Now add the tamarind and garlic blend it again.
To this add the salt and blend it again.
Finally add the drumstick leaves and blend to fine powder.
Now take this powder in the Airtight box.
Serve this with steam rice by adding ghee and this powder.Mix it well and enjoy.

I got this awards from the Shobha  .She is having nice blog and go through her recipes.I hope u all love her recipes.

Friday, April 15, 2011

Bobba Tea(Bubble Tea)

Hai friends today i am coming with Bobba Tea.I have tasted this recipe in the mall and i love it.Last year i tried and tasted this recipe today i want to share this recipe with u.

 Bubble Tea is a colorful blend of sweetened tea or juice with sweetened cooked tapioca pearls and often a creamy addition or flavoring syrup or powder, shaken until well mixed. Bubble tea was originally named for the frothy bubbles that form when it is correctly mixed. Another, older name for this drink, which first became popular in Taiwan, is "Pearl Tea". Nowadays, people often refer to the tapioca pearls as the bubbles, but authentic bubble tea in also made with coconut jelly.

Usually served with a huge straw big enough to suck up the tapioca pearls, this refreshing drink can be offered hot or cold. Substituting soy milk, milk, cream or half and half, or sweetened condensed milk instead of non dairy creamer varies the texture. You can use tea, juice or water for your base. Each cup of liquid usually has 2-3 tablespoons of tapioca added. Variations include blending your drink with ice or frozen fruit before adding the tapioca to make a bubble shake or smoothie. The sweetener may be a commercial syrup or powder or your homemade syrup made with white or brown sugar or fructose.


Topioca Pearls -1 cup
Water -8 cups
Crushed ice-1 cup
Milk-1 cup
Condences milk-1/2 cup

For Tea decartion

Tea-1  tsp
Water 1 cup

For Syrup:

 white sugar-1 cup
 brown sugar-1 cup
 water -2 cups


How to cook Bubble Tea Pearls:

Never use less than 6 cups of water for each one cup of dry tapioca pearls. 8 or 10 to one is better.

Most people like the pearls a little soft on the outside but a bit chewy. If you like your pearls tender all the way through, measure them, then cover with water and soak them for a few hours before draining and cooking.
Bring the cooking water to a vigorous boil in a large pot.
Stir in the tapioca pearls slowly, so they do not stick together or sink into a clump. The tapioca pearls will soon rise to float in the water.
As soon as they float, boil covered for about 20-30 minutes depending on the size of the tapioca pearls. Stir two or three times during cooking.
Turn the heat off and let the tapioca sit in the cooking water for another 25 minutes. Stir two or three times during soaking.
Rinse the cooked tapioca pearls in tap water until the water runs clear and drain.
Cover with bubble tea sugar syrup or brown sugar syrup, stir to coat. Refrigerate covered if not used right away; they will keep three or four days before they get too mushy.
When you want some bubble tea, boil a cup of water and warm some refrigerated tapioca pearls for about 3-5 minutes. Then stir into the drink. Enjoy!

How to make sugar syrup:

Mix both sugars and water in a large pot.

Cook at medium to high heat.
As soon as the sugar dissolves and the mixture boils remove from heat.
Let cool and refrigerate or serve.

How to prepare Tea Decartion:

Mix water and tea powder in a large pot.
Cover cook at medium heat.
As soon as it comes to a boil, time it, boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as a base for pearl tea drinks.

Now all the prepared liquids and boba ready.

How to serve the Bobba Tea.

Take the serving glass or the shaker.

First add the 2 tsp of bobba in the glass.
To this add the 1 tsp of sugar syrup,1 tsp of tea concentrate,2 tsp of condenced milk cover it and shake it well or mix well with the spoon.
To this we can add the milk or water again mix well.
Finally add the crushed ice or ice cubes.
Serve this with chill or hot.

Tuesday, April 5, 2011

Onion Chekkalu

Hai friends today i am coming with Onion chekkalu(Onion Rice Crackers).This  is one of the andhra tea time snack. It's a bit spicy and crispy. One day i have some onions in the fridge when i was prepareing for chekkalu i added the onions and tried it came out good and my all family and my friends loved this recipe.So want to share with u.Here is the recipe.

Rice Flour - 2 cups
Onions-1(OOps missed the onion in this pic)
Chana Dal -1/2 cup
Chilli & Ginger paste -1 Tsp
Chilli Powder -1 Tsp
Salt -1 Tsp
Turmeric pwd-1/4 tsp
Butter -2 Tsp
Curry leaves - few
Oil - For deep frying
Water - Enough to knead the dough


First clean the chana dal and soak this for 1 hour.
Chop the onions and keep it aside.


Take a wide bowl and add the ingredients one by one rice flour,soaked chana dal,chopped onions,chilli ginger paste,chilli powder,salt,turmeric,butter,curry leaves.
whisk it well and slowly add the water by mixing well.(Dont add too much of water)
In the mean time we have to heat the oil for deep frying.
Now make the dough into small balls. Place the small balls of dough on a flat ziploc pouch and press with the fingers or u can use the mortal and press the dough and it forms like chekkalu as shown in the pic.
Do all the dough like that when the oil gets heat add the chekkalu one by one and fry untill it changes to light brown.
Take out from the oil and place on the paper so that it absorbs excess oil.
Allow the chekkalu to cool and then store in the air tight box.This will be good for 15 days.
This we can enjoy at evening tea time.

Add required amount of onions dont add too much of onions it gives bitter taste to chekkalu.

I hope u all like the chekkalu.