Monday, November 29, 2010

Gongura Pacchadi -Version2

Hai friends today i am coming with the gongura pacchadi.I got this recipe from one of my friend Prasanna.One day when i am talking to her she told about this recipe  soon i felt mouthwatering and cant wait to try this recipe.I tried this recipe and we all enjoy this recipe .I hope u all love this.Lets go the recipe


Gongura Leaves-1 bunch
Green chillies-7 to 8(Acc to ur taste)
Coriander seeds-2 tsp
Tamarind -small lemon size
Curry Leaves-few
Garlic-15 to 20 pods
Ginger-small piece
Salt to taste
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Dry red chilli pieces-few
Oil-3 tsp


First remove the leaves from the stems and keep it aside.
Now clean well with water and drain the water.
Now in the cooker take all the leaves,tamarind,ginger ,green chillies ,turmeric and little water.
Cook this for 3 whistles.Wait until the pressure goes and gets cool.
IN the mean time we have to dry roast the coriander seeds.Fry until it changes the colour to light brown.Switch of the heat and keep it aside.
Now take the blender and add the cooked leaves,coriander seeds,few curry leaves,garlic,ginger and salt.Blend to smooth paste.
Now place another pan  and heat it.Add 1tsp of  oil to it and add the blended paste and fry until all the water gets evapourated .
Place the another add 2 tsp of oil .To this add 1 tsp of chanadal and 2 tsp of chopped garlic and fry until the chandadal changes the colour.Now add the mustard seeds and fry it when it starts to pop add the jeera
,few dry red chilli pieces,curry leaves mix it well.
To this add the chopped onions and fry until it changes to transparent.
At finally add the gongura paste and mix well.Fry for 1 minute.
Now transfer the paste to serving bowl.
Servin this with steamed rice.

Sunday, November 21, 2010

Paani Poori

Hai friends today i am coming with one of the most popular snack called Paani poori.This is one of the north famous snack.This is street snack.Now a days even in village also we can see this on road side.Here we dont get like this naaaa.Everybody has their own style some prepare different in water and some prepare different in curry.Every time i used to buy poori's from store and prepare the curry and paani in home.If i dont have curry i prpeare salad that means onions and tomatoes and have it.Without curry also we can have only with that water.We can prepare the paste for paani in home or we get the instant powder that we just mix with water and have.Today i am coming with full procedure.I really enjoy but i did not get the pooris as good.Ok lets go to the recipe.


For poori:

Semolina(suji or Goduma ravva)-3/4 cup
Maida-1/4 cup
Salt to taste
Oil-1/2 tsp
Oil for deep frying-2 cups
Water required to mix the poori.


Chilli powder-1 tsp(Acc to ur taste)
Salt to taste


Coriander-1/2 cup
Mint or Pudina-1/4 cup
Green chillies-3
Ginger small piece
Black salt-1/2 tsp
Salt to taste
Chilli powder-1/4 tsp
Tamarind pulp-1/2 cup
Jaggery-1 small cube(3 tsp)
Water-3 to 4 cups
Jeera powder-1 tsp


Take a deep bottomed bowl and add the sooji and salt mix well.
To this add the luke warm water and mix well like the coarse like crumbles now add the maida and mix well.
It forms like a smooth and firm dough and knead it for 5 minutes.(By adding the maida it absorbs all the moister)
Pour 1/2 tsp oil in hands and knead again with the oil hands for 2 minutes.
Keep this dough aside for 20 minutes.
After 20 minutes sprinkle some maida on the surface and take some portion of dougha nd roll like chapathi as shown in the pic.
The chapathi should be thick or thin .It should be in middle.
Now take the cookie cutter or any sharp edged cap and cut it like small circles.Do all the dough like this.
Place the oil for deep frying .The oil should be very hot.While frying the poori's press with spoon so that it may puff.
Fry all the poori's on batches.Take out from the oil and place on the paper to absord all the oil.
All poori's may not puff some are like papad that we can use for sev poori or papdi chat.
Keep all the poori's in air tight box use when ever we want.(OOOOOOOOOOOOOOOps miss the pic)

How to prepare the Paani:

First we have to prpeare the paste .To this we have to take the jar and add the coriander,mint,green chillies,ginger and grind to the paste.
Take 4 cups of water in a big bowl to this add the grinded paste,jeera powder,black salt,chat masala,salt,chilli powder,pepper and jaggery soaked in the tamarind pulp.
Mix it well and keep it aside.

For stuffing:

Boil the potatoes in the oven or cooker with skin.
When it gets cooked make it cool and peel of the skin.
Mash the pototoes well to this add the chilli and salt powder mix it again.
To this add the onion pieces mix it well keep it aside.

Now all the items are ready.Its time to have it.

Take one poori and make a hole and stuff some curry and dip this stuffed poori in the paani and keep the whole poori in ur mouth Hmmmmmmmmmmmmmmmmmmmmmm.Its really heaven.Have like this with all pooris.

Tuesday, November 16, 2010

Aratikaya koora(Plantain fry)

Hai friends How r u guys.Now a days i am not posting but last week i got troat infection i cant talk more time if i talk i got fever due to headache.Now i am feeling better.So cant post the recipes frequently.Today i am coming with the simple and easy curry.This is very tasty with the rasam rice.Ok lets go to the recipe.


Raw plantain-2
Green Chillies-2
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Urad dal-1/2 tsp
Chana Dal-1/2 tsp
Turmeric little pinch
Salt to taste
Chilli powder Acc to ur taste
Oil -1 tsp
Curry leaves-few


First peel the skin of the Plantain and keep it aside.The peel is used for the curry.
Now chop the plantain ,green chillies,curry leaves and keep it aside.
Place the pan and heat it.When it gets heat add the urad dal,chanadal and fry until it changes the colour.
At this time add the mustard seeds and make it pop when it starts to pop add the jeera,chopped jeera and curry leaves.
Now add the chopped and cleaned plantain  and  turmeric powder mix well and cover this cook for 2 minutes.(This cooks quickly beccause it was chopped into small pieces)
Add the salt and chilli powder to the cooked plantain and fry for 30 seconds.
Nowswitch off the heat and tranfer to the serving bowl.
Serve hot with rasam rice.
I use Vidalia Chop Wizard  chopper.This dont need electricity.But we dont put the whole vegetable or fruit we have to slice and use it as i shown in the pic.This is very good for potatoes,pepper,chayote,tomatoes,onions like so on.I hope u like it.

Friday, November 12, 2010

Nuvvula Podi(Sesame seeds Powder)

Hai friends today iam coming with the simple recipe called Nuvvula Podi.This i had during my childhood.Yesterday when i am talking with her she told about this podi.I asked her the recipe she told its very simple.I got the recipe and tried it .It came out good.This is very good for bones.It gives nice energy to the bones.I hope u all try this recipe.Ok lets go to the recipe.


Sesame seeds-1 cup
Salt to taste
Chilli powder -1 tsp(Acc to ur taste)


First place the pan and heat it .
When it gets heat dry roast the sesame seeds until the seeds turns to light brown.
When the seeds changes the colour switch off the heat and make it cool.
Now the seeds gets cooled and take them in the blender .
To this add the salt and chilli powder and blend to fine powder.
Store this in the airtight box use when ever u want.

How to take:

Take the steamed rice and the podi and the oil.
Mix well and have it.

I hope u all like it.

Wednesday, November 10, 2010

Chicken Bone soup

Hai friends today iam coming with the Chicken Bone soup.I never tried this soup before but when my hubby bought this i search for the recipe but i did not get best recipe for the chicken bone soup.I mostly found the mutton bone soup.I found this recipe from the Easytocook Shama's blog.She tried with the mutton but i tried her recipe with the chicken.It came out good so i want to share the recipe.


Chicken bones-1 lb
Dry red chillies-4(U can use acc to ur taste)
Garlic-3 pods
Jeera-1/2 tsp
Salt to taste
Oil-2 tsp


First clean the chicken bones and keep it aside.
Now cut both the onion and tomato into chunks.
Take the jar and add the tomato,onion pieces,red chillies,jeera,garlic,peppercorns and blend to smooth paste.
Now place the cooker and add the oil.
When it gets heat add the chichen bones and turmeric an dmix well cook this fro 5 minutes.
Now add the paste and mix well cook again this for 5 minutes.
Now add the 2 cups of water and salt.
Cover the lid and cook for 4 whistles.
After that switch off and and wait untill the pressure goes.
Serve it hot in the bowl and have it while it is hot.

Friday, November 5, 2010

Deepavali Subhakankshalu------------Cashew Stuffed Gulab Jamun

Hai friends Happy Diwali to all my Blogger friends.I hope u all have safe Diwali.Today is a wonderful day and full of lights.Its full of lights sweet and everything.We really missing the Diwali celebrations.Here there is nothing we really missing the crackers.Today i prepare Gulab Jamuns.Its cashew stuffed Gulabjamuns.This i got from Harichandana.I really got tempted while i saw the pic soon i got into my kitchen and search for all the ingredients.I got everything and give a try.It came out perfect.Here is the recipe.


Instant Gulab jamun mix-1 cup
Cashew-1/2 cup
Sugar-2 cups
Milk-t mix the gulab jamun
Water-1 cup
Elachi powder-1/4 tsp
Saffron-little pinch


For Sugar Syrup:
Take deep bottomed vessel add the sugar water and make it boil when it is boiling add the elachi and saffron and make it boil to half string consistency and switch off the heat.Keep it aside.

For Cashew Paste:

First blend the cahsew.Place the small apan and add the 4 tsp of water and 1 tsp of sugarand make it boil.When its

For Jamuns
First take one bowl and add the Gulab Jamun mix and milk mix like the chapathi dough .
Keep this aside for 15 minutes.
In the mean time we have to heat the oil for deep frying
After 15 minutes take out small amount of dough and make small balla with all of the dough.
Now the oil is ready to fry the jamuns.
Drop one by one into the oil .This should be done in batches and in low heat.
Fry this until the jamuns turns to brown.Soon we have to transfer this balls to the sugar syrup.
Do all the balls like this.
Now the Jamuns should sok in the syrup for 30 minutes.
Serve this on hot or cold.