Beans Patoli

Patoli is a Traditional Andhra dish and is very tasty and healthy. This dish is made with only lentils (moong dal and chana dal) My mom frequently made this dish and is a  favorite of our  family.I have made a variation by adding french beans and one of the lentil.  

This post is specially for my friend Archana!!!!!

Ingredients
1. Beans - 250g
2. Moong Dal - 1 cup
3. Ginger - 1" piece
4. Green Chillies - 2-3
5. Salt- to taste
6. Turmeric - 1/4 tsp
Seasoning Ingredients
1. Chana Dal - 1 tsp
2. Urd Dal - 1 tsp
3. Mustard - 1 tsp
4. Curry leaves - a sprig
5. Oil - 2-3 tbsp

Preparation Method
1. Soak Moong Dal in hot water for 30 mins. 
2. Drain Water and grind to a coarse paste along with ginger and green chillies. 
3. Now cook this paste in a pressure cooker for 2-3 whistles.
4. Wash, Chop and boil the beans with little salt and keep aside.
5. Heat oil in a pan.Add mustard, chana dal, urd dal and curry leaves
6. Add the cooked beans and dal salt and turmeric and cook covered for 5 mins.
7. Garnish with coriander leaves

Notes

• When cooking the moong dal in the cooker make sure you add only a little water(2-3 tbsps)
• Once the moon dal is cooked.. it will be hard.. Mash it with your hand..
• If the Dal becomes watery then heat oil in a pan and fry this dal till all the water evaporates.
• The cooked dal must be dry when adding to the curry.
• Onions also can be added..After the seasoning and before adding the beans and dal

Bellam Appalu (Rice flour crunchy Sweet)

      Bellam Appalu is an authentic dish of andhra,also made for festivals. This sweet dish is the favorite of lord hanuman. 
     
      This sweet prasadam with a crunchy outer layer and smooth inside  tastes really great and i bet you cannot resist eating them... I remember, during my childhood, making garlands of this sweet and offering at the Hanuman temple. 
     
       As usual, i tried making this only after marriage and messed up the water and flour proportions this time.. We have to make sure that water is taken exactly the same as the flour i.e. 1:1.. may be 4-5 tbsp of water more may be added for dissolving the jaggery...

The recipe follows!!! All the best...

Ingredients
1. Rice Flour - 100g
2. Water - 100ml
3. Jaggery - 50g 
4. Salt - a pinch


Preparation Method
1. In a vessel mix water, salt and jaggery.Bring it to boil till the jaggery is completely dissolved.
2. Add the flour slowly stirring continuously without forming any lumps.
3. Once the mixture starts to thicken, turnoff the flame.

4. Cool the mixture and knead to form a soft dough5. Make small ball out of the dough and press into a disc.

6. Deep fry in oil and drain excess oil on a paper towel

Enjoy!!!!!

Poornam Boorelu

     Boorelu is one of the most popular sweet prepared in the homes of andhras often offered as naivedyam during many festivals like the Navratri,Ugadi(Telugu new year) etc. 

     This sweet my mom and grand mom used to make on festivals which then i did not want to eat (I wonder why myself now) but was forced to as it was a prasadam..

     

 I first made this sweet after marriage with my mom constantly on phone during the preparation but still the inner filling (poornam)  was bursting out of the cover.. i did not know what went wrong as i followed the instructions word to word..Then my mom asked if i made the dosa batter as thin as i use for dosa... and YES!!! i had done that..i corrected it by added a little of rice flour but this time my outershell became hard as the proportion of rice was more.. 

     So friends, please ensure that the rice dal (Dosa) batter[recipe for Dosa batter below] is thick enough to coat the poornam balls evenly so that there is no leaking of the filling in the oil.. The proportion of the Dal:Rice is 1:11/2... Here goes the recipe..Try and enjoy!!

Ingredients

1. Dosa batter - 1 cup
2. Chana dal - 1/2 cup
3. Sugar  - 1/2 cup
4. Eilachi powder - 1 tsp
5. Oil - deep fry 

Preparation Method
1. Soak Chana dal over night. Drain water and grind to a coarse paste. 

2. Make small patties of this paste and steam them in a idli maker for 15 mins

3. Cool and smash these steamed patties,Mix sugar and Eilachi powder.

4. Make balls of this mixture and keep aside.

5. Now dip these balls in the dosa batter and deep fry..

Ready to serve!!!!



Tips
1. While deep frying always keep the flame low.
2. Recipe for Dosa Batter:
    Soak 1 cup Urd Dal and 11/2 cups of rice over night. Grind with little water the next morning.

Dondakaya curry

Dondakaya (ivy gourd in english)  is  a  small greenish vegetable with white lines and widely consumed vegetable and available throughout the year in india. This vegetable can be prepared in a variety of ways and of all the most common way is stir fry. 

In today's recipe the finely sliced vegetable is infused with a tempering of mustard seeds and stir fried in a coarsely powdered masala. This stir fry is very simple to make and goes well with steamed white rice. 

Ingredients
Dondakaya - 500g
Onions - 3 medium sized
Turmeric powder - 1/2 tsp
Salt  - to taste
Mustard seeds - 1tsp
For the masala powder
Peanuts - 1/2 cup
Chana dal - 1/4 cup
Coriander seeds - 2 tbsp
Cumin seeds - 2 tbsp
coconut - 2 tbsp
Red chilles - as per taste 
(i used 4 chilles)

Preparation method
1. Dry roast all the masala ingredients except coconut 
2. Once done add the coconut,fry for a min,cool and grind.
3. Slice the gourds in small rounds and chop the onions.
4. In a pan heat oil add mustard seeds,allow them to splutter.
5. Add the onions,gourd pieces turmeric and cook for 5 mins
6. Add salt and keep covered on low flame till done.
7. Now add the masala powder and cook for 2-3 mins.
8. Garnish with coriander leaves....... 

Gutti Vankai koora (stuffed Brinjal)

Gutti Vankai koora or stuffed Brinjal curry is a traditional Andhra curry. This dish can be made with either the small round purple brinjals or  the green ones. The dish tastes the best only if the brinjals are fresh and tender. The one I am posting today is made with the small purple ones.

Stuffed brinjals can be made with a variety of stuffing ... the one I am posting is my favorite and very simple to make.... I am using the pressure cooker to make the process easy but make sure that you switch off the stove at the first whistle and release the pressure immediately!!!! try and Hope you like it 

Ingredients

For stuffing

Peanuts - 1 cup

Sesame seeds - 1 cup

Coriander seeds - 1 Tbsp

cumin seeds  - 1/2 Tbsp

methi seeds - 4-5 seeds

Dry red chilles - 5-6

Tamarind -  little
Salt - to taste

Brinjals - 10-12

Red Chilly powder - to taste

Turmeric - 1/2 tsp.

Prior preparations

1. Dry roast all the stuffing ingredients (except salt), grind to paste add salt and keep aside

2. Make a + slit in the brinjals and stuff half of this paste in them

Preparation Method

1. Heat oil in the pressure cokker. Add cumin,mustard and hing.

2. Add the remaining half of the paste along with 1-2 cups of water
3. Add haldi,redchilly powder and jaggery. Mix and cook for 5 mins
4. Now place the brinjals in this gravy.Pressure cook for 1 whistle
5. Release the pressure immediately
6. Transfer to a serving bowl and garnish with coriander leaves

Serve hot with rice and tomato rasam....

Mixed vegetable curry

Here comes one more recipe that is simple tasty and very fast to make. This goes well with rice, rotis and pooris as well.... Try out !!!!!!

Ingredients

carrot 1 chopped
cauliflower florets 1/2 cup
green peas 1 cup
beans chopped 1/2 cup
potato 1 chopped
onion 1 chopped
tomato 1 chopped
garlic ginger paste 1 tsp
garam masala 1/2 tsp
turmeric powder 1/2 tsp
red chilly powder 1/2 tsp
coriander powder 2 tsps
curry leaves few
coriander leaves chopped few
cumin seeds 1 pinch
mustard seeds
oil and salt

Preparation Method

1. Cook all the vegetables with enough water, turmeric powder and salt.

2. Heat oil, splutter mustard seeds and cumin seeds

3.  Add onion add ginger garlic paste and fry till transparent.

4.  Add tomato,coriander powder,red chilly powder,turmeric and salt.Cook till oil leaves sides

5. Then add curry and coriander leaves and the cooked vegetables.

6. Sprinkle garam masala and mix well.

7. Cook on low flame till all blends well...

Beans peanut powder Curry

Simple and tasty to eat. I love the french beans.They are thin and a little long. They taste wonderful and here is the simple,healthy and colourful recipe to make.This goes well with Roti and even Rice.Try out this simple and tasty curry.

Ingredients

1. Beans,potato,carrot - 2 cups
2. Onion - 1 large sliced
3. Tomato - 1 large chopped
4. Ginger garlic paste - 1 tbsp
5. Coriander powder - 1-2 tsp
6. Sesame seeds pwdr - 1 tbsp
7. Peanut powder - 2 tbsp
Seasoning 
Mustard seeds  -    1 tsp
Cumin seeds     -    1 tsp
Curry leaves     -     few
Green chilly      -     1 big sliced

Preparation method
1.  Heat oil in pressure cooker. Add seasoning ingredients.

2. Add onions and fry till soft.

3.Add ginger garlic paste. Fry till raw smell goes.

4. Add Tomatoes and fry till soft and everything mixes well.

5. Add all powders, turmeric and salt.

6. Add sufficient water and bring to boil.

6. Close lid and pressure cook for 3 -4 whistles.

Serve hot with rice or rotis......

Rava Ladoo

             These Sweet ladoos made of Semolina and coconut is an Indian specialty traditionally made during almost all festivals that would remind each of us of our childhood days.Every year my mother used to make Rava ladoo for my birthday as this is my all time favourite sweet.. I made this ladoo first time after marriage for my birthday following her recipe. 

Preparing the Rava ladoo is very simple and easy but every ingredient should be cooked with lots of patience to get the perfect rava ladoo.Note that while roasting the semolina make sure the flame in simmered completely or else there are chances for the rava to get burnt. Milk can be added if the rava mixture is dry while making ladoos. Add milk slowly as the mixture would become soggy if all the milk is added at one go. 

Go on and make the ladoos...All the best!!!!

Ingredients                      

Grated coconut - 2 cups

Rava/Semolina - 1 cup

Sugar - 1 cup

Ghee - 3 Tbsp

Milk - 3-4 Tbsp

Cardamom - 5 pods(powdered)

Preparation Method

1. Heat 2 tbsp of Ghee in a wide pan.Fry the rava till golden brown and keep aside

2. Add the remaining ghee and roast the coocnut in the same pan. 

3. Add the roasted rava, sugar and cardamom powder and mix well for 2-3 mins.

4. Switch off stove and keep closed for 10-15 mins

5. Make ladoos and DONE!!!!!!

Soya Mixed Veg Curry

Ingredients
1. Soya Chunks -1/2 cup
2. Vegetables - 2 cups Boiled
(Potato,carrot,cabbage,beans)
3. Onion - 2 med
4. Tomato - 1 large
5. Ginger garlic - 1Tbsp (grated)
6. Garam masala - 1/2 Tbsp
7. Red chilly powder- 1/2 Tbsp
8. Salt - to taste
9. lemon Juice - 1/2 lemon
10. Coriander Leaves - To garnish 


Preparation Method
1. Boil Water with little salt. Switch off and add soya to this and keep closed for 5 mins
2. Drain and wash with running water. Squeeze well. Cut each chunk into quarters.
3. Heat 1/2 Tbsp of oil in a pan and add chopped onions. After slightly fried add Ginger garlic
4. Once the raw aroma goes add tomato little salt and fry till tomatoes are mushy.

5. Add the soya chunks followed by garam masala and  red chilly powder. Fry for few minutes so that the chunks are slightly roasted.

6. Add all the boiled vegetables and 2 cups water and salt. Mix well. 

7. When it come to boil switch of stove and add lemon juice and garnish with coriander leaves.

Tastes excellent with Rotis!!!!!!!

mamidi allam mukkalu (Mango ginger pickle)

This pickle is my all time favourite. My mom used to make this regularly in the season we get this...!!!!
This is the first time i made this and yessssssss came out good..ofcourse not as good as yours amma!!!

Ingredients

1. Mango Ginger  pieces- 1 cup
2. Salt - to taste
3. Chilly powder - 1 tsp
4. Carom seeds(vaamu) - 1/2 tsp
5. Lemon juice - of 2 lemons
6. green chillies - 2



Preparation method
1. Mix together all the above ingredients except lemon juice in a bowl.

 2. Add lemon juice and give a nice mix. Keep aside for 5-6 hours ..

The pickle is ready to serve!!!! It goes well with pappu annam with neyyi (dal rice with ghee)

Simple Sambhar

Ingredients

1. Tuvar dal - 1 cup
2. Onion - 1 large
3. Tomato - 1 large
4. Sambhar powder - 2- 3 tsp
5. Tamarind - lemon sized ball
6. Salt - to taste
7. Turmeric - 1/2 tsp
6. Coriander leaves - for garnish
Seasoning
Methi seeds - 1/8 tsp
Mustard seeds - 1/2 tsp
Asafoetida - 1/4 tsp
Red chilles - 2-3
Curry leaves - few


Prior preparations
1. Boil the dal, slightly mash and keep aside
2. Soak tamarind in 1/2 cup water,extract juice and keep aside

Preparation Method
1. Heat oil in a pan and add the seasoning ingredients.Fry till the seeds splutter

2. Add onions and fry till soft.

3.Add tomatoes, turmeric and salt. Cook till tomatoes are soft. 

4. Add Tamarind juice and bring to boil.  

5.Add Sambhar powder and mix well. Boil for 2-3 mins and simmer  for 10 mins. 

6. Finally add chopped coriander leaves and cook for other 5 mins.

Serve hot with rice and papad ..... :)

Palak Paneer

Ingredients
Palak paste - 1 cup
Onion paste - of 1 med sized
Onion - 1 large sliced
Paneer pieces - 1 cup
Dhaniya powder - 2 tsp
Garam masala - 1/2 tsp
Red chilli powder - to taste
Salt -to taste
Jeera - 1 tsp



Preparation Method 
1. Boil water. Add cleaned palak and close lid for 5 mins. Grind to paste and keep aside.
2. Heat oil in a pan and add jeera.fry till seeds splutter

3. Add sliced onions and fry till transparent.

4. Add onion paste and fry till raw smell goes.

5. Add all the dry powders and fry till all mixes well.

6. Add palak paste and fry for some time.

 7. Add little water and let cook for few minutes.

 8. Add Paneer pieces and mix well. Cook covered for a minute or 2.

Serve hot with chapatis !!!!!!