Mamidikaya pappu / Mango dal

Hi..
                      
                 time to cook :1/2 hour|| serves  3  to 4 persons|| cuisine:Andhra
I will say about the easiest and mouth watering mango dal….too tasty if we eat in rice with ghee..hmmmm…
                Ingredients:

1 mango (not fully required…half is enough if it is too sour)
1 tomato
1 cup dal (Toor dal (kandi pappu) / moong dal  (pesarapappu)
tamarind  small ball (optional if mango is not sour)
Onion 1
green chillies 3 or 4
turmeric powder
1/2 tsp chilli powder
1 tsp salt to taste  

                                                  Talimpu/tadka/seasoning:                  

                                              oil 2 tspns
                                              redchillies 3 ( yendu mirchi)
                                               garlic cloves 4 ( vellullipayalu)
                                                 mustard seeds 1/2 tsp( aavalu)
                                                 cumin seeds 1/2 tsp (jeelakarra)
                                                 fenugreek seeds  1/4 tsp(menthulu)
                                                  curry leafs 10 to 15 ( karivepaku)
                                                 Asafoetida  1/4 tsp (inguva)

Preparation:
peel the mango and cut into  medium cubes.
cut the onion into slices
press the tamarind to ball ( not too hardly..jus like that)

Take a pressure cooker , wash dal and pour 3   cups of water. Add all the ingredients ( Mango cubes, onion slices, tamarind, sliced green chillies, salt, turmeric powder,chilli powder ).close the cooker and wait for two to three  whistles and off the stove.

            

Now wait till the pressure  is gone completely, open the lip ..u can c the dal is cooked completely..now check salt..if it is less you can add salt to enough.Now you can get all the tastes salt, spicy and sour..if u feel something is missing…add that a bit and let it cook openly…if Dal is very tight..you can add some warm water or normal water and let it boil openly ( when you add something don't forget to check the taste …to see whether something is less or more)  or if the dal is  very loose don't worry…later it  becomes tight…that's it…now its the time to keep tadka / seasoning / talimpu…the final touch.

take a pan ..heat oil and keep all the ingredients of tadka to it and Waite till mustard seeds split. now add curry leaves n hing / inguva / Asafoetida   to it..mix it n pour that tadka  into dal..just mix it and taste it..hmmm its done..

               

Can be served rice n ghee (superb combination) …can also be served with rotis….

Actually tamarind is not required in mango dal coz mango is already a sour one..but if the mango is not sour enough we can add either tamarind or citric salt (nimma uppu) or amla powder (usirikaya podi) to dal to maintain the sourness.

Ragi Malt / Ambali / Sodi jaava / Millet

 

Hi..

                   

Today i am going to say you about the preparation of ragi malt / sodi jaava / Ambali. Its a kind of health drink .Many verities of sweets and snacks are made out of this Millets.

            This finger millet (ragulu/sodulu)  contains rich set of vitamin B ,Iron, Zinc ,Folic acid and Potassium.It is the richest source of calcium providing 8-10 times more calcium than wheat and rice….. In India from ragi they prepare a ragi malt & they feed the baby from 8 months as a solid food. they don't use the cereal.

Here i am going to say you the  variation of salt and sweet Ambali.You can have it as a breakfast pourage or  as a drink.

Ingredients
pre&cooking: 15 mints  || serving : 2 persons   || cuisine : Indian
  large mouthed vessel 
2 cups of water 
1 cup of ragi flour

Method of preparation:

             Basic Ragi Mix:

                                   

Bring water to boil..in the mean while add little cold water to ragi powder and Mix it up..this avoid any lump formation when added to hot water. Add this mix to water while boiling..mix it well and let it simmer for 5 mints..remember if it is not cooked fully some floor kind of thing will be remained back..so cook it fully and also adjust water..if  you want add more water if it is thickening..That's it our basic preparation is done

sweet breakfast pourage:

                              

    To make this sweet pourage.. Take the above ragi preparation in a bowl ,add jagree or brown sugar just to sweeten it a little bit.If we want we can add crushed nuts to it like cashew nut, almonds, Resins etc…Mix it well..Wow!! our sweet  and healthy pourage is ready to have..:-)

Ragi malt / sodi jaava / ragi drink:

                       

To make this drink..Take the above basic ragi  mix preparation in a bowl add  a pinch of salt., add yogurt (curd) to it and mix it. You can also Mix milk instead of curd to it..nicely mix it and pour it in  a glass  and serve. Here not only curd we can also mix sugar or honey as per our taste..

Sodi Annam / Ragi Mudde /Finger Millet

                     

Hi all…

   This ragi Mudde is a very favorite dish in Karnataka…many people used to have this ragi mudde daily in their lunch. Even in Andhra Pradesh   people like to eat this..this is also called sodi Annam in telugu. My grand ma used to prepare this sodi Annam and force us to eat with curd rice mainly in summer.

                 This finger millet (ragulu/sodulu)  contains rich set of vitamin B ,Iron, Zinc ,Folic acid and Potassium.It is the richest source of calcium providing 8-10 times more calcium than wheat and rice….. In India from ragi they prepare a ragi malt & they feed the baby from 8 months as a solid food. they don't use the cereal.

Ingredients
  pre&cooking: 15 mints  || serving : 2 persons   || cuisine : Indian
large mouthed vessel
3 glass of water
2 cup of ragi flour
salt to taste
one drop of oil
one wooden stick / long steel spoon

Preparation                  

Put 3 glass of water. bring the water to boil & add salt &oil to it.Instead of directly pouring the ragi floor to water you can mix it in cold water make a tick dough & add to boiling water( to avoid forming lumps)...stir it with wooden stick so that it can  free from lumps (muddalu). After mixing well still it becomes soft like dough. Bake it well for 5 minutes by covering lid. after five minutes you find white vapors. Remove it from stove & make a small ball of ragi..(By wetting you hands with little water, press the dough and make them to a round shaped balls) & sever the ragi with sambar... while serving with sambar you can use ghee with sambar.

 

This ragi mudde or sodi mudda can be taken with any curry  and even curd.

In my opinion, it takes some time for any one to get adjusted to the taste of these ragi balls, but once you get used to it, they taste delicious  :-)

Palakura pappu / spinach dal fry

       

Hi…

Today i am going to write the recipe of pappu with spinach / Pala Kura…usually this recipe is same for almost all types of dal /pappu. This pappu can be made of kandi pappu (Toor dal) or pesarapappu (moong dal). I feel  Moong dal is more tastier than Toor dal.
I heard many of my friends saying that cooking dal curry is    a   big deal..but trust me..its a very very simple , easy and can be made quickly. For making dal curry or any other cooking by using dal is quiet comfortable if we have pressure cooker.If we use open vessel for cooking ..not an issue..it takes more time to cook..that's it!
                                      Ingredients:                                             

preparation &cooking:30 mints ||  Serving :3-4 persons || cuisine:Andhra

                                       
   1 cup toor dal (kandi pappu)  
1 bunch spinach  medium size(palakura katta)
1 Chopped onion
1 chopped tomato
4  green chilly  (long cut)
Small lemon size tamarind ball
Red chilli powder 1   tspn
Turmeric powder 1/2 tspn
                            Tadka/Talimpu/ Seasoning
                                   oil  2tspns
                                  Jeera 1/2 tsp
                                 Mustard seeds /Avalu 1/2 tsp
                                 crushed garlic cloves  3
                                 Dried red chilli  2-3
                                curry leaves
  Wash dal in pressure cooker or in the cooking vessel in   which you  are going to cook. Now  add chopped spinach leaves  , chopped onions, tomato, tamarind,salt,chilli powder,turmeric powder and finally add  3 cups of water to it.Now on the flame and keep it high or medium.Waite for 3 whistles and off the stove.Waite till the lid opens. Now stir dal well  to see the cooking consistency. taste dal to  check salt ..if salt is less add as required..if you feel  not enough spicy..we can adjust it By adding more dry chillies in tadka /talimpu or you also can add little chilli powder and let it cook openly for few minutes.
        Here we come to the final stage of cooking.Take a pan for tadka /talimpu add oil and let it heat. Now reduce flame to low and add  Crushed garlic cloves.Waite for few seconds  ..add broken red chilli, jeera, mustard seeds /avalu,let the mustard seeds spilt indicating that our talimpu has done. now you can add  hing(optional)to nice flavor . .add curry leaves to it an off the stove..now pour this talimpu in dal and mix it…haa that's it..palakura pappu is ready.
serve it hot in rice with ghee…hmmmm its tasty…it can be served with rice and rasam or chapati

Palakura pappu /spinach dal curry.
Health tip:Spinach in combination with tomato is not good for health..it leads to the formation of stones in kidney.
(But for taste tomato is used with spinach)

Feed my fish

                                      

 

Hi  frndz…

  you can the some fishes on my blog..they are hungry fishes…when ever you visit my blog just feed them..oh..don't get surprised..:-)

    jus click near the fishes..haa.now the food is provided by your click..that's it…

   have fun…:-)

Bangala dumpa iguru /Alu curry / potato stir fry

Hi ..

    Potato curry can  be very easily  and quickly made.. .In Andhra it is most liking dish for all most all ..from kids to elders.. It is preservable and doesn't   spoil soon. In all most all the  homes potatoes will be their in their kitchen.

Before starting our day ..we usually keep thinking what to cook for today...particularly when we don't have any greeny vegetables  ..then  this potato flashes in our mind..This curry is also made when a guest comes to our house for lunch  and  if  we don't have time to go market and get the veggies n all..then this potato will save us.

                                   This potatoes can be cooked in variety of ways...here i am giving the recipe of iguru (stir fry), which doesn't have loose gravy. It is very tasty and colorful.

                    Bangaladumpa Iguru Recipe
                      prep&cooking : 30 minutes  ||cuisine: Andhra
                  

ingredients:

                                                                                   3 large potatoes 
                                                                                  1 large onion
                                                                  3 garlic cloves
                                                                  4 chillies
                                                                 1 spring curry leaves
                                                                 Turmeric powder 1 tsp
                                                                 Chilli powder 2 tsps
                                                                 Salt to taste

                                                      Talimpu / Seasoning / Tadka

                                                          Oil 5 tspns

                              Chana dal / pachi senaga pappu  2 -3 tsps
                    Uraddal /  minapappu 1 tsp
Mustard seeds / aavalu 1/2 tsp
                                                      Red chillies dried 3
Jeera 1tsp

 
                                            
                                   Cooking Procedure:
Boil potatoes , peel them n cut into small cubes. ( for boiling     potatoes  cut                                              them into two halves n boil them either in the pressure cooker or open pan             covered with a lid.

                                          If cooker is used to boil then off the flame after one whistle else if cook in open   pan then you can check  the soft of the potatoes)

                            Heat the oil in kadai . Reduced the flame to low. Crush the garlic cloves  and add it to heated oil , Waite for few seconds you can see  changes its color and you can feel the essence of garlic. Now add broken red chillies and all the ingredients of tadka which i mentioned above. fry the chana dal to nice gold color but don't let them turn dark, it tastes bitter and spoils if  it turns black. Now add chopped onions ,chopped green chillies and curry leaves. stir them well.Waite for 5 minutes.Add salt , chilly powder and turmeric to it. stir it well and add potato cubes to it. Mix it well and let it cook for 5 to 10 mints and off the flame.

    Ha that's it..our Bangaladumpa iguru is ready to eat. :-)

     It can be served hot with rice and rasam  / chapati , Masala   dosa.

                                   Bangaladumpa iguru

Tips:

hi..this left over curry is used for stuffing in alu parata or alu bonda or samosa.

                                        

                            

yard long beans / barbati curry..

Hi..
 Today  i prepared barbati( yard long beans) curry..its was tasty...i never cooked or tasted it before..when i first saw it in the grocery store i just ignored it..but my hubby placed it in cart saying that it is one of his favorite dish n its healthy too..so for the first time i tried it today..it was awesome..tasted really good...i made it with the combination of tomato...
 This yard long beans also called as asparagus bean, Chinese long bean,garter bean, snake bean, yard long bean.

                                          Barbati / yard long bean recipe:
                              preparation&cooking: 30-40 minutes
                                                             1bundle serves :4 members
                                                               cuisine:Andhra 
                                            
                              
                                                    
Ingredients: 

•  1/2 bundle long yard(chop them to 2 inches of  size)
  
•      Finely chopped onions
•      chopped tomatos
•      chopped  green chillies 
•      Turmeric powder/Pasupu 1/2 tsp
•      Chilli powder  1tsp
•       Salt  to taste
  

 


                                                   
 

 

                                                                                                   Talimpu / tadka:

                                             Oil  2 to 3  tspoons
                                             Garlic 3 cloves
                                             Dried chillies 3
                                                                   Avalu/ Mustard seeds 1/2 tsp
                                                                                     Chena dal/pachi senga pappu     1/2  tsp 
                                                                    Urad dal /minapappu 1/2 tsp 
                                                             Jeera/Jeelakarra  1/2 tsp
                                       Onions  2
                                        Curry leafs
                                                                                              Green chilly 3 (based on    spicyness u can eat)

    

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Talimpu/popu/tadka..

Hi...
  i would like to start my blog on cooking with talimpu/seasoning/tadka..

   For all most all Andhra curries starts or ends with  talimpu / tadka...which gives the actual taste to the food n also  good look... moreover it contains all the ingredients which are healthy.. they are used for healing some of  the minor health problems ...this healing is usually said as vantinti vaidyam and  here Mother is Doctor..

   

 

Basic tadka for all veg curries includes:

          

   Oil  as required..

  2/3 garlic cloves

  Red chillies

  Chana dal / pachi 

  senagapappu

  Urad dal / minnapappu

  Jeera/jeelakarra

  Mustard seeds / avalu

   

   

 The other ingredients of tadka /seasoning/talimpu for non-veg curries or masala curries includes the following:

 

       Asafoetida / Inguva                                                                                               

  

              Bay leaf / Masala aku / biryani aku

                                 

             

              Black pepper / Miriyalu

                

                     

       Cardamom/ Elachi /Yaalukalu

              

         

          Cinnamon /  Dalchina chekka

              

             Cloves / Lavangam

             

              Coriander seeds / Daniyalu

             

              

               Cumin seeds / Jeelakarra

               

             

              Fenugreek / Menthulu

              

              

             

               Garlic / Vellullipayalu

               Ginger / Allam

               

               Poppy seeds / Gasalu /Gasagasalu

            
              Red chilli / yendu mirapakayalu

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HELLO FRNDZ...

Hi...

this z my first blog...i wish to blog on cooking...hope u wll enjoy it n encourage me....

thanku...urs..sari