Idle Upma Recice

Idle Upma Recice:

As the name clearly suggests, it's upma made with idli. this can be the proper way to pack up leftover idlis. What do you do with the idlis lying in the icebox from the previous night's dinner and is rock solid within the morning? straightforward, it transforms into this delicious upma for breakfast. It's morphed so well that it tastes higher than the actual idlis. There ar such a lot of ways that to prepare this upma. you'll be able to simply dice the idlis into tiny items, do some tempering and fry the idlis. Add some vegetables thereto or prepare a tomato-onion gravy and mix the pieces of idli thereto and even more. the following technique is my grandmother's version of preparing idli upma with few changes by me.

Ingredients:

Idle's-7

oil-2 tsp

chana dal-1 tsp

curry leaves-8

mustard seeds-1/4 tsp

raw peanuts-

toor dal -1 tsp

onion-1 chopped

green chilli-2

grated ginger-1 tsp

turmerick pwd-pinch
salt to taste

Method:

1.Take 7 Idle's Break it from your hand and mix it well to prepare Idle upma.keep it a side.

2.Take a pan and Add 2 tasp spoons of oil and leave it for 2 min it will hot and addMustard seeds and chopped onions and green chilli's leave it some time it turn gold colour.

3.After that add raw peanuts,chana dal,toor dal,turmerick pwd,salt to taste,grated ginger 1 tsp
and leave it for 2 min.

4.last you will Add breaked Idle into that pan and mix it well until warm.

5.hot hot special idle upma ready to eat.

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Maramaralu Upma Recipe

Maramaralu Upma Recipe:

Maramaralu upma, that is also called mandakki upma, puffed rice upma, or pori upma, is one in every of the puffed rice recipes that may be ready in no time. If you're about to make an instant breakfast or a lightweight evening food, then the maramaralu upma may be a cooking that may meet your wants.

The dry cereal upma wants solely the everyday ingredients. What about the taste? it's wonderful. Add the roast gram powder to scale the style of this food even higher.

Garnish the dish with coriander leaves and recent coconut gratings and with a few drops of juice to add another tasty dimension to the current instant upma.

Ingredients:

maramaralu-8

oil-2 tsp

chana dal-1 tsp

urad dal-1/2 tsp

mustard seeds-little bit

turmeric pwd-2 pinch

green chilli-2

onion -1

curry leaves-10

 lemon juice-to taste

for garnish coriander leaves

Method:

Look for burned dry cereal or rice husk that will be gift within the maramaralu / puffed rice and discard such rice.

Add maramaralu to implement utensil with regarding 5 to 6 cups of water.

Rinse the maramaralu within the water utensil.

If you use Mysore puri / puffed rice (thick variety), soak it in water for about 5 minutes.

Remove the maramaralu from the water, using your hand(s) and press the ingredient tightly to get rid of excess water.  

Keep the maramaralu on a plate. when removing all the maramaralu from the water, discard it.

Rinse the maramarulu in water once more and repeat Step three.

Chop the onion and green chilies.

Heat oil in a thick-bottom vessel.

Add mustard seeds. once these begin to splutter, add channa dal and urad dal.

Fry until the dals turn golden-brown.

Add curry leaves, sliced onion and green chilies.  

Fry until the onion chops become golden brown.  

Add turmeric.

Keep preparation till there is no raw smell of turmeric.

Add puffed rice and salt.

Mix slowly until maramaralu becomes hot.

Add juice. Mix.

Switch off the stove.

Garnish with coriander leaves and coconut gratings

Maramaralu / pori / mandakki upma is ready.

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Onion Pakoda Recipe

Onion Pakoda Recipe:

For most for us Indians, the proper and comforting food throughout cold weathers or season could be a very popular and comforting Indian snack, Pakoda or Pakodi. Best enjoyed over a hot cup of tea, the cripsy and spicy Pakodi makes tea time one thing special, almost sort of a bonding time between family and friends.
Its not simply atmospheric condition or rains that makes American state crave for pakodas, I will have all year around as area unit|they're} not solely tasty however may be ready in an exceedingly bit and with ingredients that are sometimes offered within the pantry.
Prepared from a batter of besan , rice flour, onions, curry leaves and inexperienced chillis, Pakodas area unit deep deep-fried until they attain a fine looking golden brown color. each soft pakodas and exhausting pakodis  may be ready from a similar batter and its the feel of the batter that makes them soft or exhausting.

Go to any busy crossing in an exceedingly city or town and one is certain to search out streets  lined by hawkers, preparation the food right before your eyes and commerce hot pakodis. Here in Andhra, a well-liked snack that sells alright is that the the tender kind of pakodi called gatti ulli pakodi, wherever the batter is ready by exploitation little or no water. The less water wont to combine the flours, the more durable the batter is, to arrange crisp gatti pakodi which may be keep in air tight containers for many days.

Ingredients:

1 1/2 cups Gram dal pwd

½ cup rice flour

5 green chillis, finely chopped

4 large onions, sliced

2 spring onions (optional)

2 tbsp melted ghee

15 sprigs curry leaves

salt to taste

pinch of baking soda

oil for deep frying

Method:

1Combine each the flours with salt, soda, green chillis, curry leaves and onions. Add the liquefied ghee and blend well with fingers. mix well until u have a breakable texture.

2 Add few tablespoons of water and blend well that it forms a tough batter. Don’t add too much water.

3. Heat enough oil in a very deep pan. It ought to be piping hot. Use your fingers to drop the batter within the oil to create small fritters. reduce heat to medium and deep fry until they turn golden brown. Use a ladle to stay turning the fritters in order that it cooks on all sides.

 4.Once they turn golden brown, take away them on to absorbent paper. Store in air tight containers and function evening snacks over a hot cup of masala chai.

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Bellam Payasam / jaggery Payasam

Bellam Payasam / jaggery Payasam:

Learn how to form Senaga Pappu Payasam recipe at home. Senaga pappu payasam may be a traditional Andhra dish that we tend to prepare for several festivals. Preparation of Senaga pappu payasam is  simple and takes very less time to try to to.

If you discover this Senaga Pappu Payasam formula is useful then please share together with your friends. Here we've got given list of ingredients and procedure on the way to create Senaga Pappu Payasam recipe, so anyone will create this Senaga Pappu Payasam terribly simply with none experiance on creating this recipe.

Ingredients:

Senaga pappu-1 cup

jaggery-1 cup

milk-2 cup

cardamon pwd-1/2 tsp

cashew nuts-5 gm

ghee-3 tsp

Method:

1.Preparation of Jaggery payasam.

2.Soak Senga pappu in water for15 min, and cook in pressure cooker for up to 3 whistles (soft).

3.Heat a pan, add ghee and toast the cashew haywire and raisins until golden brown. take away from pan, keep aside.

4.In a significant round-bottom vessel, add the jagghery powered and water and let it cook for 7-8 minutes on low flame.

5.Add the toasted chana decalitre together with left over liquid and let it slowly simmer for 6-7 minutes, stirring it once in a while.

6.Turn off heat. Add the low fat milk and mix. On low flame, allow the payasam to cook for 4-5 minutes.

Add the cardamom powder cooked cashews. Serve heat or chilled.

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Chakara Pongali Any Festival Special

Chakara Pongali Any Festival Special:

Ingedients:

sugar-half cup

raw rice-1 cup

ghee-3 tsp

dal-1/2 cup

cashew nuts-10 gm

raisin-5 gm

a pinch of edible camphoe(pachha karupuram)

Method:

1. In a pan, heat a teaspoon of ghee on medium flame. Add and roast the moong dal till light-weight golden color. turn off the flame and put aside. 

2. place the rinsed rice, cooked moong dal andadd 3  cups water in a pressure cooker and cook until 3 whistles. 

3. shut down the flame and wait till the pressure go off. 

4. Heat the ghee in an exceedingly pan. Add and fry the cashew batty and raisins. put aside once the nuts turn golden brown color.

5. combine the sugar and 1/2 cup of water in an exceedingly vessel and cook on a low flame until the sugar melts. 

6. currently add the deep-fried rice, edible natural resin, deep-fried cashews, raisins and clarified butter and blend well. 

7.Cook for five minutes and turn off the flame. chakara pongal is ready

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Home Made Sorakaya Pappu Curry

Home Made Sorakaya Pappu Curry:

Ingredients:

sorakay--1/2 kg

moong dal-1 cup

green chilli-6

cumin seeds-1/2 tsp

zeera-1/4 tsp

salt for taste

termeric pwd-1 tsp

oil-3 tsp

curry leaves-10

onion-1

tomatoes-3

tarmarind-take lemon size

Method:

1.Take Sorakaya clean it, peel it and chopped into small species .

2.Take  moong dal,soak it for 10 min and clean it, next light a stove keep dal into that stove and add chooped sorakaya and add water into that leave it for 15 min.

3. After that Add green chili's,termerick powder,tomatoes and tamarind leave it for 10 min it will be cooked

4.put off the stove and add salt for taste blend it for thick paste well mix the above cooked vegetables.

5.take a pan put it into the stove and add  3 spoons of oil and heat it for 2 min after that add onions chopped and cumin seeds,curry leaves and leave it for 3 min it will turn redish color.

6.after add the sorakaya paste into the oil and leave it 2 min.sorakaya pappu is ready to eat rice or chapati or roti..   

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Egg Curry Recipe

• Egg Curry Recipe:

Egg Curry may be a hearty, delicious recipe that will amaze both your family and friends. straightforward to prepare and cook, this direction is that the good selection for vegetarians or all healthy food lovers. Loaded with vitamins and nutrients, this Egg curry may be a veritable supply of health and energy, whereas using rather low-cost ingredients and an uncomplicated method.

Notes of coriander and turmeric are delivery a spinach puree back to life, jazzed up with tomatoes and recent cream and topped  with delicate fragrances of cumin and  ginger. This dish is to die for!

Ingredients:

• 5 eggs, boiled hard
• 2 bunches of spinach leaves, 
• 3 medium tomatoes, pureed
• ½ tsp of red chilli powder
• 1 tsp of coriander powder
• ¼ tsp of turmeric powder
• ½ tsp of cumin powder
• 1 pinch of salt or as per taste
• 2 tbsp of ginger paste
• 2 tbsp of garlic paste
• 4 medium onions, chopped
• 2 tbsp of oil

Method:

1. Place a pan over medium heat and add the oil. once the oil is heated, add in the garlic paste and also the ginger paste. provides it a good stir and cook the mixture till the ginger paste and garlic paste fragrance disappears, then add the onion paste and cook the mixture till golden brown.

2. Add within the tomato puree and let it simmer for a while, until the oil separates from the mixture.

3. when the water has gaseous, add the spinach puree and provides it a decent stir. Cook the mixture for concerning five to six minutes or as required.

4. Add within the masalas: the red chili pepper powder, coriander and turmeric powder, cumin powder, then salt as per style. provide the mixture a powerful stir therefore all the spices are going to be evenly spread at intervals the curry. Cook it for one more a pair of or three minutes, whereas not forgetting to often provides it a stir, because it has the tendency to stick to the pan.

5. Meanwhile, slice the eggs lenghtwise and set them aside.

6. provide the curry another stir, then add the recent cream and provides it another vigorous stir.

7. Gently place the egg halves within the pan, over the curry and convey the mixture to a boil.

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