Friday, September 16, 2011

annam vadalu(rice vada)

Have you ever done vada with rice.Its quite interesting and delicious too. I used to make lemon rice or pulihora with leftover rice before night.But i got bored of doing the same every time. I wanted to give a new try with rice.Then it came to my mind,why dont we try vada with rice. Surprisingly,it turned so good,If you see the pictures you will definetely agree it.See how beautiful it is,perfect round light brown colour which makes us tempted to eat.I promise its tasty too.So,you too  give a try.....


  • leftover rice 1cup
  • 2tsp besan flour(senaga pindi)
  • 2 green chillies
  • 6curry leaves
  • 1bunch coriander
  • baking soda pinch
  • salt to taste
  • oil for deep fry
  1. First take thick bottomed pan and put oil for deep fry.
  2. In the mean time,take a bowl add cooked rice,besan flour,green chilli pieces,chopped cilantro and curry leaves,baking soda,salt mix it well with little amount of water.
  3. take little portion make round balls and press it with hand to make round flat vada make all vadas like this.
  4. check whether the oil heated.drop vadas into oil cook it in medium flame so that inner portion to get cooked well.
  5. take onto tissue paper. rice vada is ready to eat.It can be served with sauce or  any chutney

Thursday, September 15, 2011

mushroom masala

Mushroom.....As all of us know is very good for health. I was thinking to make a recipe with mushroom,then i thought why dont to make it spicy.Then this recipe came to mind,so i went to shop and bought mushroom to prepare the recipe.Trust me,it turned so good.It can be taken with hot rice or chapati. It tastes excellent with both.
Preparation is very easy what you have to make is just the paste,rest is simple.


  • mushrooms 250gms
  • 1green chilli
  • 1medium size onion
  • 1medium size tomato
  • 1cup shredded coconut
  • 6 garlic cloves
  • 2stem coriander leaves
  • 1tsp red chilli ppowder
  • 1tsp coriander powder
  • 1tsp garam masala powder
  • 1tsp ginger garlic paste
  • 3tsp oil
  • salt to taste.

  1. First make masala paste by adding shredded coconut, onion and tomato pieces,garlic cloves,red chilli,coriander powder,coriander leaves into blender and blend to make fine smooth paste.
  2. Now add oil to thick bottomed pan,add long split green chilli,ginger garlic paste fry until raw smell goes out from the paste.
  3. now add cut mushroom pieces fry it.we get water from mushrooms while frying.saute for 2-3min.
  4. Now add turmeric,masala paste mix it and fry for a min in high flame.
  5. Now add 1cup of water and salt,put in medium flame for 10min.
  6. if the oil has come up and stayed on top then it is get cooked now add garam masala,mix it and take into serving bowl.
  7. mushroom masala is ready to eat.It is yummy and tasty.

coriander chutney or kothimeera pachadi

coriander leaves is the one which we use extensively in our curries or rasams.It has sweet smelling aroma.and rich in green colour which contains Vitamin A,B1,B2 and iron. It is helps the stomach to digest easily and reduces the fever. Drinking coriander water helps to reduce blood cholestrol.So use it as much as you can in your curries,soups and etc.
Coriander chutney is very good in taste.It tastes great with hot rice and ghee. It can be used as topping for chapati or roti.

Here is recipe preparation follows:


  • 2bunch coriander leaves
  • 2green chillies
  • 1/2 tsp cumin seeds
  • 1/2 tsp urad dal
  • 1/2tsp chana dal
  • 1 red chilli
  • 3garlic pods
  • 1tsp oil
  • tamarind 1/2lemon size
  • salt to taste
  1. Add tsp oil to a pan ,add cumin seeds when it splutters add urad dal,chanadal,garlic pods,red chilli.saute it for a min,
  2. when dal turn golden brown colour remove it to a plate.
  3. Now add kothimeera which has cut the end part and green chillies to the leftover oil fry it well till kothimeera turns to light brown colour.
  4. Now take a blender add kothimeerra,green chilli and fried ingrediants taken into the plate,add tamarind,salt and blend well to a smooth  paste
  5. Coriander chutney is ready to eat with hot rice and ghee.

Wednesday, September 14, 2011

upma with broken wheat rava

When it comes to upma,what we will get in our mind is upma made with sooji rava. Though it is tasty in terms of nutrition wheat rava is the best. It  contains nutrition more than sooji rava. The preparation is just same as regular upma made with sooji rava .Instead of sooji rava we are going to add wheat rava.
Here is recipe preparation follows
  • 1cup wheat rava
  • 1medium size onion
  • 1green chilli
  • 6curry leaves
  • 1/2tsp mustard seeds
  • 1/2tsp cumin seeds
  • 2tsp oil
  • salt to taste

  1. take thick bottom pan add oil,let it get heated then add mustard cumin seeds,when it splutters add chopped onions,green chillies and curry leaves.saute for a minute.
  2. Now add 2cups water ,salt boil it till water gets rised.
  3. now add wheat rava by stirring continously with one hand and pouring rava with another hand.
  4. stir it for a min reduce it low flame put on the lid.let it cook for 2-3min.
  5. hot hot upma is ready to eat.

Tuesday, September 13, 2011

gulab jamun

Gulab jamun,ummmm........This is the favourite dessert to every indian, But i have seen most people who are scared to do this in home and prefer to go to sweet shop and get it. But its really quite easy to make.If  you make correct measurements and perfect way of frying balls then your gulab jamun turns really delious,colourful like shown in the picture.  While making gulab jamun two important factors decide the  taste and colour,these are first one is make sure your dough is not too thick or thin dough,it should be in medium portion.second one is while going to fry the jamun balls first put the oil to high flame when oil is heated well reduce it to very low. and then put the balls in have to keep on checking the temperature of the oil.
if you feel this is stress job do it in medium flame not too high or too low..
here goes the preparation of gulab jamun.
  • 1cup non fat milk powder
  • 1/4cup of all purpose flour
  • pinch baking soda
  • 1spn unsalted butter melted
  • milk to make dough
for syrup:

  • 1cup sugar
  • 1cup water
  • 2elaichi pods

  1. Take milk powder,all purpose flour,baking soda,melted butter into a bowl. knead it to smooth dough with milk set aside for 5min.
  2. with in this time,put oil for deep fry and in another take sugar and water into a bowl heat it until the sugar melts and add elaichi for flavour.
  3. let oil heat and in this mean time take dough and make into small portionsto make balls
  4. remember after frying the balls it will get double in size,so make sure what size you want while making balls itself.
  5. now put oil to low flame and add the balls fry it for 5-10min.once it gets the nice brown colour take it out and drop in sugar syrup and put the lid so that it dips and whole portion dipped into syrup.make sure you have switched off the sugar syrup yok.
  6. repaeat the process for left over balls and let it cool to room temperature.
  7. and put in refrigerator so that you can have cool gulab jamun.

Sunday, September 11, 2011

ginger garlic paste preparation

In every home ginger and garlic paste are extensively used. If you prepare this in your home it is good in quality and taste. when we bought it from shop,there is no guarantee of quality or taste to the product.sometimes it get expired and smells like.

In ginger garlic paste salt,oil are used for preservative purpose. The paste can be used for a week when put at room temperature.It can be used for a month if it is refrigerated.You can add turmeric also to this.

So prepare it in your home and make your curries delicious and tasty.

  • Ginger 100gms
  • garlic cloves 100gms
  • salt 1tsp
  • 1spn oil
  1. Peel off the outer layer of ginger and make into medium pieces.
  2. take garlic cloves and ginger pieces,salt and oil in a blender and blend it well.
  3. ginger garlic paste is ready to use. You can add turmeric also.
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