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Andhra Special Chintakaya Pappu

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Chintakaya pappu or raw tamarind dal is a popular Andhra delicacy made during the season of fresh tamarind. Raw tamarind is a very  important ingredient in Indian Kitchen specially in southern part of India because of the health benefits as well as it is a treasure of anti - oxidants and dietary fibers. The sour and lightly sweet taste of tamarind gives a unique taste and flavor to any dish it is added.

Today for day 3 I will posting a dish from Andhra Pradesh, another South state. Here goes the recipe....




Ingredients:


Chintakayalu ( Fresh / Raw Tamarind ) 15

Toor dal 1 cup
Green chili 4
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste



For tempering


Udad dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/2 tsp
Red chili 2
Curry leaves 4


Preparation:


Wash fresh tamarind thoroughly and presser cook them with 1 cup water for 3 whistles. 
Once the presser is release completely open the lid and mash the tamarind with potato masher or for better results use your hands. 
Separately in presser cooker wa…

Chettinad Potato Fry

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Today I will be posting yet another delicious and popular  dish from Chettinad region located in Sivaganga district of Tamil Nadu. Chettinad cuisine is perhaps the most renowned fare in Tamil Nadu. It uses a variety of spices and the dishes are made with freshly ground masalas. 

For day 2 under the theme " Pick 1 state and do 3 dishes ", I will be posting a popular dish names Chettinad Potato Fry or Chettinad Urlai Roast. It is made with baby potatoes and freshly ground masala. This is a simple yet spicy and delicious side dish perfect to go with rasam or sambar rice. Check out the list of ingredients and procedure for this recipe...


Ingredients:


Boiled Baby Potatoes 10
Chopped onions 1/4 cup
Udad dal 2 tsp
Red chilies 5
Black pepper 1 tsp
Salt to taste


For Tempering:


Udad dal  1/2 tsp
Chana dal 1/2 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Curry leaves 6
Asafoetida 1/4 tsp
Oil 2 tbsp


Preparation:


Dry roast 2 tbsp  udad dal, red chili and black pepper till they turn light brown color.
Let …

Kerala Style Beans Thoran

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Today we are starting with 4th week of Blogging Marathon. My theme for the week is "Pick 1 and do 3". It means pick 1 state and do 3 dishes. But the states have to fall under the geographical regions - South Indian states, North Indian states, Western Indian States or Eastern Indian states.
I choose South Indian States and will be posting 3 dishes from South states - Kerala, Tamil Nadu and Andhra Pradesh. For day 1, I will be posting a very popular dish from Kerala- Beans Thoran.

Beans Thoran is a simple and nutritious kerala style beans side dish for rice. This dish is packed with flavors of fresh coconut, garlic and green chilies. This is one of the dish served for Onam Sadya. Coconut based thoran can also be made with carrots, cabbage and pumpkin. 





Ingredients:

Green beans chopped 2 cups
Chopped green chili 1 tsp

For Coconut masala mix:

Grated coconut 3/4 cup
Cumin seeds 1/2 tsp
Garlic cloves 2
Turmeric powder 1/4 tsp
Shallots 2
Salt to taste

For Tempering:

Chopped shallots 1
Curry leav…

Pasta Pulao

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Pasta is a type of Italian food typically made from an unleavened dough of durum wheat flour, mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. Rice flour or legumes such as beans or lentils are also used in place of wheat flour to yield a different taste and texture as a gluten free alternative. Pasta is a stable food of Italian Cuisine.

Today i am going to give pasta an Indian touch and prepare a simple, spicy Pasta Pulao. This is a quick and tasty one pot meal which you can make for weekday dinners or for Lunch boxes too. Add your favorite veggies or your favorite meat too with some spices. A very different pulao dish which is typically made with rice, we will replacing pasta in place of rice. You can use any type or any shape of pasta, I have taken pasta shells for this dish. 

Pasta Pulao goes to Week 2, day 2 Of Blogging Marathon 107 under the theme " One pot meals ".






Ingredients:


Pasta  2 cups
Tomato Puree 1 1/2 cup
Cauliflo…

Palak & Chana Pulao / Spinach & Chickpeas Pulao

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One pot meals are always so simple and less time consuming meals. With the holidays approaching you might want to spend more time with your family rather than spending much of your time spending in the kitchen. On the other hand, when my family is eating a single dish I want the meal to be tasty, filling and a healthy one too. Today's recipe is one such dish where you have chickpeas which are high in protein and spinach which is loaded with tons of nutrients. 

Spinach and Chickepeas pulao goes to the Week 2, Day 1 of Blogging Marathon 107 under the theme " One Pot Meals ".



Ingredients:


Basmathi rice  2 cups
Spinach 2 cups
Chana  ( Chickpeas )1 cup
Green chili 2
Tomato sliced 1 medium 
Onion sliced  1 medium
Ginger garlic paste 1/2 tsp
Cinnamon 1 inch stick
Cardamom 3
Cloves 4
Bay leaf 1
Garam masala powder 1/2 tsp
Turmeric powder 1/4 tsp
Chopped cilantro
Salt to taste
Oil 2 tbsp



Preparation:


Wash and soak chana ( chickpeas ) for 8 hours or over night.
Wash and soak basmathi rice for 30 minut…

Instant Poha Uttapam

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Uttapam is a type of dosa from South India. Unlike a typical dosa which are crisp and thin, uttapam is thick with toppings such as tomatoes, onion, green chilies, capsicum, coriander and carrots. These Uttapams are often served with sambar or chutney. Uttapam is made with lentils and rice soaked overnight then made paste and fermented for 6-8 hours to make the uttapam. 

Today I will be showing you a quick and easy Instant uttapam recipe with poha, sooji and curd. You can add your favorite topping and serve hot with any chutney and sambar.  Instant Poha Uttapam recipe goes to Week 1, Day 3 of BM 107 under the theme " Instant Dishes".


Ingredients:


Poha 1 cup
Sooji / Semolina 1 cup
Curd 1 cup
Water 1/2 cup
Salt to taste
Chopped onion 1/4 cup
Chopped green chili 1 tsp
Chopped cilantro 1/4 cup
Grated carrots 1/4 cup
Oil


Preparation:


Wash and soak poha in water for 5 minutes.
Drain the water and grind it to smooth paste.
Transfer it to mixing bowl, add sooji and curd.
Add salt to taste and mix.
In …

Instant Peda

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Peda is a sweet dish originating from Indian Sub continent. Traditionally Peda is made with khoya, sugar along with flavoring ingredients like saffron, cardamom powder and pistachio nuts. Khoya is made with evaporating full cream milk till all the water from milk is evaporated and only solid cream like mixture is left which is called Khoya. Sugar and other flavors like kesar or chocolate are added and cooked till all the moisture is evaporated. It takes a lot of time to make khoya and add other flavoring ingredients to make peda. 

Today I will be preparing Instant peda which can be made in just 30 minutes. With very few ingredients you can make a delicious sweet dish. This recipe goes to week 2, day 2 of Blogging Marathon 107 under the theme " Instant Dishes".



Ingredients:


Milk powder 1 1/2 cup
Condensed milk 1 1/2 cup
Milk  1/3 cup
Butter / Ghee 1 tbsp
Pinch of Saffron
Cardamom powder 1/4 tsp


Preparation:


In a mixing bowl add milk powder and milk, mix to make a smooth paste.
In a non …

Instant Sooji Vada

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Vada is a deep fried savory snack which is very popular all over India, specially South India. Typically vada is made by soaking lentils, ground to paste and deep fried in oil till crisp. Traditionally  vada's  are made of  soaking lentils for about 6-8 hours. Today I will be preparing Instant vada's which can be made in just 30 minutes. 

Instant Vada is made of sooji and curd as main ingredients. This recipe goes to Week 1 Day 1 of Blogging Marathon 107 under the theme " Instant dishes".





Ingredients:


Sooji / Semolina  1 cup
Curd 3/4 cup
Chopped green chili  1 spoon
Chopped cilantro 1/4 cup
Chopped onion 1/4 cup
Chopped / Crushed ginger 1/2 spoon
Chopped curry leaves 6-8
Cumin seeds 1/2 tsp
Salt to taste
Eno fruit salt 1/2 tsp
Oil for deep frying


Preparation:


In a mixing bowl add sooji and curd. 
Mix well, add little water to make a thick batter.
Add chopped cilantro, ginger, green chili and salt to taste.
Also add cumin seeds, chopped onion and set aside for 5 minutes.
The mixture sho…

Mullu Muruku

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Muruku is a crispy and crunchy snack which is very popular all over India. Mullu means thorn. These muruku are in a shape of mullu / thorn so that's why then name mullu muruku. These delicious snacks are made specially during Diwali and Krishna Astami. My kids love these snack in any shape they are made. I have added besan along with rice flour in this recipe. Where as udad flour or sago flour are also added for few variations of Muruku.

This recipe goes to Week 4 day 2 of Blogging Marathon 105 under the theme " Diwali Savories and Sweets".






Ingredients:


Rice flour 3 cups
Besan / Gram flour 1 cup
Carom seeds 1 tsp
Sesame seeds 1 tbsp
Chili powder 1 tbsp
Salt to taste
Butter / Ghee 4 tbsp
Oil for deep frying


Preparation:


In a large mixing bowl add all the ingredients and mix well.
Add warm water to make a semi stiff dough.
Heat oil for deep frying.
Add  mullu muruku plate in the muruku maker and fill it with the dough.
Once the oil is hot, turn the flame to low and  gently press the muruk…

Kajjikayalu - Version 2

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Kajjikayalu are a very popular snack from Andhra Pradesh. These are prepared in other parts of India too with different kind of filling. They are called Karanji / Gujiya. I have posted a  different variation to this recipe few years ago. Today's recipe is similar to that but with addition of roasted peanut and sesame powder. These are crunchy, sweet and delicious snacks which can be made in any occasion. I have prepared these simple yet yummy snacks for this Diwali. 

This recipe goes to Week 4, Day 1 of  Blogging Marathon 105 under the theme " Diwali Savories and Sweets".



Ingredients:


Maida / All purpose flour  1 cup
Wheat flour 1/4 cup
Sugar 1 tbsp
Salt 1/4 tsp
Oil  2 tbsp


For the filling:


Sooji / Semolina 1 cup
Roasted and powdered peanuts 1/2 cup
Roasted and powdered sesame seeds 1/2 cup
Sugar 1 1/4 cup
Dry coconut powder 3/4 cup
Chopped cashews 1/2 cup
Raisins 1/2 cup
Butter / ghee 1 tbsp



Preparation:


In a large pan heat butter or ghee.
Add cashews and raisins, saute till cashew nuts t…

Methi Malai Matar

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Methi Malai Matar is a simple yet delicious side dish which goes very well with any Indian bread or fried rice. Fresh cream gives this dish a nice rich and creamy taste and look. Very less spices used as this dish is on a slight sweeter side. Am sure your kids and family will love it. This dish goes to day 3 week 2 of BM 105 under the theme " Easy side dishes for rice / roti". Check out the ingredients and procedure.




Ingredients:


Methi / Fenugreek leaves 2 cups
Boiled green peas 1 cup
Butter 1 tbsp
Garam masala 1 1/2 tsp
Cumin 1 tsp
Kasuri methi 1/2 tbsp



Ingredients for gravy:


Large onion chopped
Large tomato chopped
Fresh cream / heavy cream 1 cup
Green chili 2
Ginger garlic paste 1/2 tbsp
Cashew nuts 10
Sugar 1 tsp
Salt to taste
Oil 1 tsp




Preparation:


Heat  1 tbsp oil in a pan, add chopped onions and cashews. 
Once onions turn light pink in color add chopped tomatoes, green chili, ginger garlic paste.
Cook till raw smell disappears, add sugar and salt to taste.
Cook till tomatoes turn soft. 
Swi…

Beerakaya Kura

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Ridge gourd / Beerakaya / Turai / Luffa is  a tropical and sub tropical vines in the cucumber family. In Andhra we add lots of chana dal to this vegetable along with some spices to make a spicy masala curry. It can also be used to make chutney with lots of chilies and sesame seeds. As this veggie is on slight sweeter side to make it a spicy curry or chutney lots of green chilies are added. 
Today I will be making a simple gravy curry which can go well with plain steamed rice or rotis. For week 2 day 2 of BM 105 here comes Andhra  Style Beerakaya Kura.




Ingredients:


Beerakaya / ridge gourd peeled and chopped 2 cups
Onion chopped 1/2 cup
Green chili 2
Garlic cloves 6 chopped
Curry leaves 4
Chana dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Oil 1 tbsp
Chopped cilantro 1 tbsp


Preparation:


In a presser cooker heat oil and add mustard seeds.
Once the mustard seeds crackle add cumin seeds, chana dal, red chili, curry leaves.
Saute for …

Sorakaya Pappu Kura

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Sorakaya or bottle gourd or Calabash is harvested  young to be consumed as vegetable. It can be cooked with dal / lentils or cooked as it is with some spices. Lauki as it is called in Northern part of India is also used to make kheer, dessert made of milk and sugar.

Today I will be preparing a simple curry made with bottle gourd and dal along with some spices. Its goes very well with steamed rice or roti. This recipe goes for day 1, week 2 of BM 105 under the theme " Everyday easy dish for Rice / Roti". 




Ingredients:


Toor dal 1 cup
Bottle gourd peeled and chopped 1 cup
Onion sliced 1/4 cup
Green chili 2
Turmeric powder 1/2 tsp
Chili powder 1 tsp
Salt to taste
Chopped cilantro 1 tbsp


For Tempering:


Udad dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Curry leaves 4
Oil 1 tbsp


Preparation:


Wash toor dal thoroughly, add 2 cups water along with turmeric and green chili in a presser cooker.
Cover and cook for 3 whistles on medium flame.
Meanwhile in a pan add 1 tbsp and add mustard se…

Round Up for 26 Indian Sweets & Snacks

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What an amazing month long  marathon it was, I enjoyed  this theme as much as I enjoyed the last Mega Marathon which we had in April ( 26 delicious Biryani / Khichdi / Pulao recipes)  Actually my family specially my kids loved and enjoy this theme more than anyone. They love fried snacks and it was easy for me to choose and make the dishes according to their taste.  All the recipes are very simple and easy to make except 2 or 3, so give it a try. Thanks to Valli who comes up with such a wonderful themes for us every month. She cooked 72 dishes for her 2 blogs, where as rest of us cooked  26. Hats off to her. 





Below you can check out all the sweets and snacks which I posted this month. 

                                                            Week 1 : Indian Sweets 

Day 1  Madata Khaja



Day 2 Qubani Ka Meetha




Day 3 Bellam Pakam Garelu


Day 4 Bandar Halwa


Day 5 Khajur Barfi



Day 6 Jalebi



Week 2 - Rajasthani Dishes
Day 7 Jodhpuri Mirchi Vada



Day 8 Papad Ki churi