Bobbarlu - 1 cup , soak in water for 5 hours Bachala Kura - 1 cup chopped fine Cumin seeds/ jeera- 1/2 tsp Rice flour - 3 tbsps Green chillies- 5 chopped fine Onions- 4 Tbsps Ginger- 1 tbsp finely chopped Cilantro - 1/4 cup chopped fine Curry leaves - few chopped Salt- as per taste Oil- for deep frying
Cooking Method:
Grind bobbarlu to a think consistency. Do not add water to it. It has to be grinded until its 70% soft. It tastes good when its not completely soft and there are fewbobbarlu in between. Take it in a bowl. Add bachala kura leaves chopped, jeera, onions, cilantro, ginger and salt together and mix well.
Heat oil in a pan for deep frying. Make sure oil has reached the right temperature for deep frying. Flatten a lemon size batter either in your palm , slowly slide the batter into the hot oil. After dropping the in the pan it should float up on the top the oil is said to be the right temperature. Now reduce the flame, and slowly drop few more in oil until the pan has space, keeping the flame on medium low. Turn it to a different side after its cooked on one side. Do not fry them on high as they change the color outside but remain uncooked inside. Fry them till a golden shade, and remove them on to an absorbent paper. Take into a serving bowl for serving.
We have a mango tree in our backyard and it started having fruits. So I decided to make Mango pickle ..first pickle for the season :)
Ingredients: Mangoes - 8 cut into pieces as needed Garlic - 1/4 cup crushed and chopped fine Ginger garlic paste - 4 tbsp Cumin seeds - 2 tbsp Mustard seeds - 2 tbsp Curry leaves - few Dry Red Chilli's - 6 Red chilli powder - 3 tbsp Red Chilli seeds - 1 tbsp Salt - 2 tbsp (adjust per taste) Ava podi / yellow mustard powder - 2 tbsp Jeera - methi ( cumin - Fenugreek) powder - 1/4tsp Oil - 1 cup
Cooking Method: Clean and cut mangoes into pieces. Heat oil in a pan. Add cumin, mustard, red chilli seeds, garlic , dry red chill cut into pieces to it. Let is stay for a minute and add curry leaves, ginger garlic paste. Let is cook until it looses the raw smell. Now add jeera cumin powder, mustard powder and stir it well. Add red chilli powder and salt to it and mix it again.You can add oil again if needed. Turn off the stove. Add all the mango pieces to this. Mix it well. Take it into a tight jar. You can warm little more oil and pour on top of the jar, if you want to store this for long time. Keep in room temperature for a day, then store in fridge Since these mangoes are initial ones from the tree they don't stay for months like the ones we have later in the summer season.
Ingredients: Carrots - 1/2 cup chopped small Cauliflower - 1/2 cup cut into small florets Tindora / Dhondakaya - 1/2 cup chopped small Garlic - 1/4 cup crushed and chopped fine Ginger garlic paste - 4 tbsp Cumin seeds - 2 tbsp Mustard seeds - 2 tbsp Curry leaves - few Dry Red Chilli's - 6 Red chilli powder - 3 tbsp Red Chilli seeds - 1 tbsp Salt - 2 tbsp (adjust per taste) Ava podi / yellow mustard powder - 2 tbsp Jeera - methi ( cumin - Fenugreek) powder - 1/4tsp Oil - 1 cup Lemon juice - 1/4 cup Water - for boiling vegetables
Cooking Method: Boil water in a pot by adding 1/2 tbsp of salt. Add carrots, cauliflower, tindora/ dhondakaya to it and let it cook for 3 minutes. Drain it and put cool water on it for few minutes. This way it prevents veggi's from further cooking. Place all the veggi's on the paper towel and let it absorb all the water and let the water evoporate. You can place this near the fan so the water evaporates quickly.
In the mean while, heat oil in a pan. Add cumin, mustard, red chilli seeds, garlic , dry red chill cut into pieces to it. Let is stay for a minute and add curry leaves, ginger garlic paste. Let is cook until it looses the raw smell. Now add jeera cumin powder, mustard powder and stir it well. Add red chilli powder and salt to it and mix it again.You can add oil again if needed. Turn off the stove. Add all the veggi's when dry with no water and lemon juice to this. Stir it well. Take it into a bowl. Stays fresh for few weeks when kept in refrigerator.
Fried rice in telugu traditional style we say bhagarannam.....we love to have bhagarannam with chicken curry for Sunday's lunch.
Ingredients: Basmathi Rice - 3 cups, cleaned and soaked for 30 minutes Onions - 1 cut length wise Green chilli's - 8 cut length wise Carrots - 1/4 cup diced Green Peas - 1/4 cup Ginger garlic paste - 1 tbsp Shahjeera - 1 tsp Cloves - 5 Cardamom - 4 gently crushed Bay leaves - 3 Anise - 3 crushed Cinnamon - 1 crushed Pudina leaves - 7 chopped Oil - 1 tbsp Butter - 2 tbsp Lemon juice - 2 tbsp Water - 4.5 cups
Cooking Method: Heat oil and butter in a pan. Add green chilli's and the whole spices. Saute for 1 minute. Add onions to it and stir it until it turns soft. Add ginger garlic paste to it and stir it. Let it stay for a minute. Add carrots, green peas to it and mix well. Cover the pan with a lid and let it cook for few minutes until the veggi's becomes soft. Turn off the stove. Clean the basmathi rice and take it into the rice cooker and add 4.5 cups of water. Add all the above mixture to it. Turn on the rice cooker...I use electric cooker. After its 3/4 done mix the rice from the bottom so that the spices and the veggi's to do stay just on the top of the rice. After its done...add 2 tbsps of lemon juice and serve it.
This is the dish that I grew eating with. My mom makes this most of the time...very easy recipe and tastes good with chapathi or fried rice.
Ingredients:
Chicken - 2 lbs cut for making curry Onion - 1.5 cups chopped Chilli Powder - 3 tsps Whole Spices - 2 cloves, 1″ cinnamon, 1 elaichi, 2 bay leaves,1/4 tsp shajeera, 1/4 tsp nutmeg powder Ginger garlic paste - 1.5 tsp Water - 1 cup Yogurt - 1/2 cup Dhaniya powder- 1 tbsp Turmeric - 1/2 tsp Oil - 4 tbsps Garam masala powder - 1 pinch Coriander leaves - 1/4 cup chopped Mint leaves - 1/4 cup Dry coconut powder - 1 tbsp Salt - to taste Cooking Method: Clean the chicken and marinate it with chilli powder, turmeric, ginger garlic paste, yogurt,salt , and dhaniya powder for 30 minutes.
Heat oil in a pan and add all the whole spices to it. let it splatter. Add onions to it and wait until it becomes golden brown color. Add turmeric, ginger garlic paste, mint leaves and few coriander leaves. Stir well. Now add the marinated chicken and mix well and close the lid. Continue to cook it until its done, mixing in between. Add a pinch of garam masala , dry coconut powder and remaining coriander leaves. Mix it let it cook for another 2 minutes and turn off the stove. Take this in a bowl and serve.
