Amaranthus Tomato recipe

This recipe is normal one .Making this curry with tender amaranthus leaves is best for good taste.Adding tomatoes gives little bit sourness to the curry.Some people feels that eating amaranthus(thotakura ) is equal to eating grass.They do not like to eat plain amaranthus that type of  persons may like to  eat this recipe because of adding tomatoes and   more garlic cloves.

Ingredients

amaranthus leaves	2 cups
tomato	2
onion	1
green chillies	3
oil	1 spoon
mustard seeds	1/4 spoon
cumin seeds	1/4 spoon
chanda dal	1/2 spoon
curry leaves	few
turmeric	pinch
salt	to taste
red chiili powder	1/2 spoon
dry chillies	2
garlic cloves	5

 Preparation

Wash amaranthus with water and soak in salt added water for 20 minutes.
Then cut amaranthus into small pieces.
Take a cooking vessel and add amaranthus leaves pieces and 2 cups of water,1/4 spoon of salt and cook till amaranthus become tender.
Wash tomatoes,onion and green chillies and cut into small pieces.
Remove layer of garlic cloves.

Method

1.Take a cooking vessel or kadai.Put it on the flame.
2.When kadai is heated add oil.
3.When oil is heated  then add mustard seeds.When mustard seeds started to splutter then add dry chilli pieces and cumin seeds and fry for 1 minute.
4.Add chana dal and fry till dal become golden colour.
5.Then add garlic cloves and fry for 1 minute.
6.Add curry leaves.Immediately add finely chopped onion and green chilli pieces.
7.fry for 4 to 5 minutes in low or medium flame.
8.Add tomatoes.saute it.
9.Take a mixing bowl and add boiled amaranthus pieces,salt,turmeric,and red chilli power and mix all well.
10.Add this in to the curry when tomtoes are semi cooked.
11.Stir well.and fry for 5 minutes.
12.Taste the curry if salt is enough or not.
13.If not add some more salt and saute the curry and put off the flame.
14.Amaranthus tomato fry is ready to eat with steam rice....Enjoy..

Keep in the mind

Take special care to when you wash green leaf vegetables.Compulsory soak in crystal salt added water for 15 to 20 minutes.
Adding tomatoes are option.
Be careful when frying garlic cloves.they may be splutter and jumped up from the oil if not remove the layer properly or  not crushed correctly.

Green Ginger Garelu

Garelu(vada) recipe is our traditional one and every one like to prepare this one in festivals and some special occasions.Very healthy  and protein food  for children if we use black gram dal instead of  urad dal.Taste also nice.In olden days only onions and green chillies used to add  in the garelu batter.In green ginger garelu I added mint leaves,coriander leaves,curry leaves that gives green colour to the  garelu.....

Ingredients

urad dal(black gram dal)	1/4 kg
moong dal	50 grs
oil	for deep fry
mint leaves	1 cup
coriander leaves	1 cup
curry leaves	few
ginger	25 grs
green chillies	5
onion	1
salt	to taste

 Preparation

Wash urad dal with water 2 or 3 times then soak for 3 hours.
Wash moong dal and soak for 1 hour.
Take a blender and add soaked urad dal and moong dal,some salt and 4 spoons of water and make a coarse paste.Do not add more water that make batter thin.Thin batter can absorb excess of oil and difficult to do vada shape.
Wash coriander leaves ,mint leaves,curry leaves and cut them into small pieces.
Clean the ginger and peel it and once again wash with water.Then cut into pieces.
Wash green chillies and cut into pieces.Add ginger and green chilli pieces into mixie jar and make a coarse paste.
Wash onion and cut into small pieces.
Take a big mixing bowl.Add urad dal batter,finely chopped onion,mint leaves,coriander leaves,curry leaves and ginger green chilli paste and mix all well.Then taste the batter if salt is enough or not.If not add more salt  and mix well.

Method

1.Take a kadai and put on the flame.
2.When kadai is heated add oil for deep fry.
3.Take a polythin sheet or milk cover.
4.Take a small portion of the batter and make a ball and put on the cover and pat with fingers and make vada(gari) shape and make a hole in the middle of the vada.
4.When oil is heated place this vada in to the oil and fry till it become light golden colour.
5.Then turn into another side and fry that side also.After that remove the vada from the oil.
6.Place this vada on paper napkin for absorb excess of oil.
7.Green ginger vada is ready to eat...Enjoy to eat with coconut chutney or tomato chutney or ginger chutney....

Keep in the mind

Adding onions are option.For prasadams some people do not like to add onions.So with out onions we can prapare this vada also.
Adding mint leaves gives aroma and nice taste  to the vada.
We can add ginger and green chilli pieces with out making a paste.

Andhra Pappu Chekkalu

This is traditional snack item  in adhra and  in olden days people used to prepare this snack item with the combination of  sweets like boondi  laddu,sunnundalu,ravva laddu,......This  is easy snack but should have  idea about dough and frying the chakkalu.Do not make dough thin and do not fry till dark colour appears. When you eating this chakkalu, fried chana dal crushed between our teeth and gives yummy taste.Traditional food is always nice...

  

 Ingredients

rice flour	1/2 kg
salt	1 spoon
cumin seeds	1/4 spoon
ginger	1 inch  piece
green chillies	4
chana dal	75 grs
butter	75 grs
oil	1/2 kg for deep fry

 Preparation

Wash the rice and soak for 12 hours.After that drain the water completely and add in the mixie jar and make a fine powder.This is rice flour.Flour should be fine powder and should not have any lumps.
Wash chana dal and soak for 2 hours.Then drain the water and keep it aside.
Wash green chillies and ginger and Peel the ginger and cut into small pieces.
Take a mixie jar and add green chilli pieces,ginger and salt and make coarse paste.
Take a big  mixing bowl and add rice flour (with out lumps),ginger, green chilli paste,cumin seeds,soaked chana dal and butter and mix well.
Take a vessel and add 2 cups of water and heat it.When water is heated put off the flame.Then add this hot water little by little in to rice flour mixture and make a dough.Do not add total water.Taste the dough.If salt is not enough add some more salt and mix the dough very well.
Take a small portion of the dough make it as flat shape(  wishing shape).Do all like this remaining dough.

Method

1.Take a thick bottom kadai and put on the flame.
2.When kadai is heated add oil for deep fry.Put the flame in high.
3.When oil is heated put the flame on low or medium.
4.Then place flat shape chakkalu in to oil and fry till they become brown colour.
5.When one side become brown colour then turn into other side and fry that side also till brown colour appear.
6.After that remove this chakkalu from the oil and place them on  paper napkins for absorb excess of oil.
7.Fry all chakkalu like this.Keep to cool them.
8.When they become to room temperature, store  in air tight container.

Keep in the mind

Making dough is important.Do not add more water.Adding little by little you may understand the consistency of the dough and make the dough perfectly.Thin dough can absorb excess of oil.
Adding butter is optional.If you feel high calorie then add 3 to 5 spoons of hot oil and mix the mixture.
Some people like to add curry leaves when making the dough.Adding curry leaves is optional.Of course it's gives nice taste to the chakkalu.

Potato Mint Milk Gravy Recipe

Many people favourite vegetable is potato.Either north or south all of them like to eat potatoes with rice or roti.We can prepare many varities with potatoes.Potato is the main vegatble in vegetable pulao,Manchurian  dishes..It is also children favourite one to eat as chips and fries.This cream milk potato gravy curry is looks like kurma and taste also resembles like that.But preparation is very easy and simple not like kurma.Only few ingredients are enough to prepare this recipe.

Ingredients

potato	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
mint leaves	few(1/4 cup)
oil	1 spoon
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
cream milk	1 cup

Preparation

Wash potatoes with plenty of water.After that peel them and once again clean with water.Then cut into medium size pieces.And put these pieces in salt added water till use in cooking.
Wash onion and green chillies.After that cut the onion into small pieces.
Split the green chillies into two pieces.
Wash mint leaves and coriander leaves separately and keep them aside.
Make ginger garlic paste.

Method

1.Take a cooking vessel and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add finely chopped onions and splited green chilli pieces.fry till  they become to golden colour.
4.Then add ginger garlic paste.fry for 1 minute for removing raw smell.
5.After that add mint  leaves and fry for 2 to 3 minutes in low flame.
6.Drain the water from potato pieces and add these pieces into  cooking vessel.
7.Add turmeric,salt and red chilli power and saute well.Keep to cook  till 1/2 of potatoes are cooked.
8.Then add cream and  raw milk and mix the curry well.
9.Taste the  curry if salt and spicy is enough or not.
10.If not enough add some more salt and red chilli powder and stir the curry well and keep to cook till potato pieces are cooked well.
11.Finally add  finely chopped coriander leaves and put off the flame.
12.cream milk potato curry is ready to eat with roti or rice.Enjoy ......

Keep in the mind

Add cream and unboiled milk.If not having , add low fat milk also.But cream milk gives nice taste to the curry at the same time gives high calories to the body.
Adding mint leaves gives nice aroma to the curry.Do not forget to add mint leaves.If not, add dried mint leave powder also.

Garlic Beans Masala Fry

 Broad beans vegetable is famous in india especially in andhra.It is use to make many  variety recipes like tomato beans gravy curry,potato beans fry,cauliflower beans, and adding in mixed veggie curries and vegetble pulao also.It is packed of full nutrients and fiber content that very useful to increase our health and removes constipation.Beans seeds have full of protein that very essential one for  growing children.Do like this spicy curry  to eat all memebers of family even beans hater also.... 

Ingredients

beans	1/4 kg
onion	1
green chillies	4
oil	1 spoon
mustard seeds	1/4 spoon
dry chillies	2
cumin seeds	2 spoons
chana dal	1/2 spoon
urad dal	1/2 spoon
curry leaves	few
garlic cloves	15
turmeric	1/4  spoon
salt	to taste
red chilli powder	1/2 spoon
grated coconut	3 spoons

Preparation

Wash Indian broad beans with water and remove the  thin fiber along both sides of beans.And cut the beans into 2 small pieces.If bean is small in size do not need to cut into 2 pieces.
After that take a cooking vessel and add beans and 2 cups of water and 1/2 spoon salt and keep boiling till beans become tender.
After that drain the water and keep them aside.
Remove upper layer of  garlic(optional).
Take mixie jar add garlic cloves,red chilli powder,1 spoon of cumin seeds,1/4 spoon of salt and make a fine mixture.
Wash onions and green chillies and cut them into small pieces.

Method

1.Take a thick bottom vessel or kadai and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add mustard seeds.
4.When they started splutter then add cumin seeds and dry chillies and fry for 1 minute.
5.Then add urad dal(splitted urad dal) and chana dal.fry till  dals become golden colour.
6.Add  curry leaves.
7.After that add finely chopped onion and green chillies.
8.Fry till they become to light golden colour.
9.Then add boiled broad beans.
10.Add turmeric,some more salt and saute and fry for 5 minutes.
11.Then add garlic  and red chilli powder mixture and mix well.
12.After 5 minutes taste the fry if salt is enough or not.
13.If not add some more salt.
14.Finally add grated coconut and fry for 2 minutes then  put off the  flame.
15.Indian broad beans fry is ready to eat with steam rice.enjoy.....

Keep in the mind

Adding ginger garlic paste is optional.It gives the routine flavour to every recipe.
Adding crushed or mashed mixture of garlic and red chilli powder and cumin seeds gives different taste and aroma to the curry.
Adding grated coconut is optional.If coconut is not available at the time of preparation no need to worry.You can prepare with out grated coconut there is no change of taste of fry.
Do not for get to add salt at the time of boiling beans.

Sweet Puri Preparation

This is very easy and quick preparing sweet and not expensive one also.We can prepare this sweet as prasadam for god Sai baba and goddess Katyayani Devi.We can make  this sweet in different shapes like diamond shape,round biscuits shape and ball shape also.Adding dry fruit pieces and elachi increase the taste of the sweet.If you like ,you can fry this puris in ghee also(instead of  oil).

Ingredients

 

wheat flour	1 cup
rice flour	2 spoons
sugar powder	3/4 cup
ghee	2 spoons
oil	for deep fry

Preparation

Take a mixie jar and add sugar and make a fine powder.
Take a mixing bowl and add wheat flour and rice flour.And add sugar powder and mix all well.Then add melted ghee and mix well.Then add water little by little and make chapati dough.Keep it aside for 15 minutes.
If you like elachi flavour you can add elachi powder(1/4 spoon) also.
Take small portion of dough and make a ball then do chapati shape with chapati roller. Remaining dough also do like this.and make puris.

Method

Take a kadai and put on the flame.
2.Add oil for deep fry.
3.When oil is heated place the puries in the oil and fry till they get brown colour then turn the puries another side .
4.That side also fry till they get brown colour.
5.Place the Fried puries on the kitchen towels(paper napkins).
6.This is very easy and simple sweet to prepare with in daily kitchen glossary  items.

Keep in the mind

Adding elachi is optional.
We can add dry fruit pieces also. when mixing the flours then add dry fruit pieces.
Some people can make this sweet with jaggery instead of sugar.That is also very tasty.

Methi flavour Mixed Vegetable Recipe

This recipe is very good in taste and like to eat with roti or rice ...feel in different and rich in taste.Adding more vegetables  gives essential nutrient to the body.Adding cashew nuts and fresh cream gives rich taste and texture to the dish and children also like to eat this recipe.Adding kasuri methi gives methi flavour that gives restaurant style like methi chaman dish flavour.... This is one of the best recipe to prepare for any  occasions and definitely enjoy to  eat with steam rice or roti or paratas.... 

Ingredients

carrot	1
potato	1
beans	10
green peas	1/2 cup
sweet corn	1/4 cup
onion	1
cauliflower florets	1 cup
oil	2 spoons
kasuri methi powder	1 spoon
green chillies	4
ginger garlic paste	1/2 spoon
tomato puree	1 cup
cashew nut paste	2 spoons
turmeric	1/4 spoon
salt	to taste
red chilli powder	1 spoon
fresh cream	1 spoon
coriander leaves	few

 Preparation

Wash all vegetables and put them in salt adding water for 20 minutes.
Peel the carrot and potato.
After that cut vegetables into medium size pieces.
Take a cooking vessel and add all vegetable pieces and 2 cups of water and  1/2 spoon of salt and cook till veggies become tender.
Drain the water and keep veggies aside.
Wash coriander leaves and cut into small pieces.Keep them aside.
Soak cashew nuts for 15 mintues then boil for 5 mintues.
After that add in mixie jar and make a paste.
Roast the kasuri methi for 5 minutes in low flame and make a fine powder.
If you do not have ready  made tomato puree then take 5 tomatoes and boil them after that put in the blender and make a paste.This is  home made  tomato puree.

Method

1.Take a thick bottom vessel or kadai.
2.Put on the flame and after vessel is heated add oil.
3.When oil is heated add finely chopped onion and green chillies.fry till onions become golden colour.
4.Then add ginger garlic paste.fry for 1 minute.
5.Add tomato puree and cook for 5 minutes.
6.Add turmeric,salt,red chilli powder and cashew nut paste and mix all well.and cook for 5 minutes.
6.Add boiled vegetable pieces and kasuri methi powder and saute well and add 1 cup of water and cook for 5 to 10 minutes in low flame.
7.Taste the curry if salt is enough or not.If not add  some more salt and mix well.
8.Finally add fresh cream and coriander leaves and mix the curry and put off the flame.
9.This is very delicious recipe and enjoy to eat with rice or chapati....

Keep in the  mind

Kasuri methi powder available in the super markets.
Making  Tomato puree at home is very easy. cut  tomatoes  and  make a paste and cook for some time to remove raw smell.This is one method.
But best method is first boil  the tomatoes for 5 to 10 minutes then  make them fine paste.(remove the  upper layer of the tomatoes).
Use fresh cream to add in the recipe.After adding the cream put off the flame.Do not keep to cook longer time after adding the cream.

Ridge gourd tur dal recipe Andhra style

We know many dal varities like tomato dal, spinach dal, Thotakura papapu etc.This ridge gourd tur dal recipe is good in taste like other dal varities.We can add moong dal instead of tur dal if you like.That one also nice taste and gives relief from if we feel boring to add tur dal for dal preparations and adding moong dal also good for health.

Ingredients

ridge gourd	1/4 kg
tur dal	150grs
tamarind	3 flakes
turmeric	1/4 spoon
salt	to taste
red chilli powder	1/2 spoon
tomato	1
onion	1
green chillies	2
oil	1/2 spoon
ghee	1/2 spoon
mustard seeds	1/2 spoon
garlic cloves	5
cumin seeds	1/4 spoon
curry leaves	few
dry chillies	2
coriander leaves	few

Preparation

Wash tur dal with water and soak for 30 minutes.
Wash ridge gourds  with water.And peel them and once again wash with water and cut into small pieces.Before cutting the ridge gourd taste it if it is bitter or not.
Wash onion,green chillies and tomato and keep them in salt adding water for 15 to 20  minutes.
Then cut onions ,green chillies and  tomato into small pieces.
Wash coriander leaves and curry leaves and cut coriander leaves into small pieces and keep them aside.
Remove the layer of the garlic and mash them with chapati roller pin.

Method

1.Take a pressure cooker and add soaked tur dal and 2 cups of water and cook for 3 to 4 whistles.
2.Take a cooking vessel and add ridge gourd pieces,onion pieces,green chillie pieces,tomato pieces,turmeric ,salt,red chilli powder,tamarind flakes and 3 cups of water and cook till veggies become tender.
3.Remove the cooker lid when pressure is completely removed. 
4.Mash the dal and add this to cooking veggies and mix all well.and cook for 10 to 15 minutes.
5.Taste the dal if salt and  sour is enough or not.If not add more salt and lemon juice(1 spoon) if need.
6.Take a pan and put on the flame.
7.After heating the pan add oil.
8.When oil is heated add ghee.
9.When ghee is melted add mustard seeds.
10.When mustard seeds started to crackle add dry chillies and cumin seeds.
11.Fry for 1 minute and add crushed garlic cloves and fry for 1 minute.
12.Finally add curry leaves and coriander leaves and put off the flame.
13.Add this to ridge gourd dal and mix all well.
14.This curry is good combination for rice or chapati.

Keep in the mind

Do not forget to taste  every ridge gourd before cutting it because some ridge gourd has bitter taste.It will spoil the taste of the curry and curry also become bitter.
Adding coriander leaves is optional.
We can add moong dal  instead of tur dal also.
Easy method is also available.Use pressure cooker.Add all ingredients except salt and tamarind and cook for 4 to 5 whistles.
After pressure completely remove from cooker,open it and add salt and tamarind flakes and cook for 10 minutes and if need add 1 cup of water also.finally add seasonings.

Dasara Navaratrulu Naivedyalu Alankaralu

దుర్గమ్మ అవతారములు - ప్రసాదాలు 

1.Swarna Kavacha Durga devi(స్వర్ణ కవచ దుర్గా దేవి )              1/10/2016    
      
 Prasadams:  Ravva kesari, Chalimidi, vadapappu,Payasam

Saree colour: Goddess Durgamma wear Gold colour saree 

2.Bala Tripura Sundari( బాల త్రిపుర సుందరి )              2/10/2016        
   
Prasadams: Senagalu,Sweet boondy, Payasam

Saree colour: Light pink colour 

3.Gayatri Devi(గాయత్రీ దేవి)                              3/10/2016  
       
Prasadams:   Lemon rice,Ravva kesari

Saree colour: Orange colour

4.Annapurna Devi(అన్న పూర్ణ దేవి)                         4/10/2016    
      
  Prasadams:  Garelu,Pongal

Saree colour: Sandal wood colour

5.Katyayani Devi(కాత్యాని దేవి)                               5/10/2016   

Prasadams: Sweet puris(rice flour and jaggery)
  
Saree colour: Blue colour

6.Lalitha Tripura Sundari Devi(లలిత త్రిపుర సుందరి దేవి)     6/10/2016     

 Prasadams: Pulihora,Pesara boorelu,  Sweet pongal,curd rice 
    
Saree colour:Pure Gold  colour
                     
7.MahaLakshmi Devi(మహా లక్ష్మి  దేవి)                        7/10/2016     

Prasadams:   Kheer(Sheerannam),

Saree colour: Pink colour

8.Saraswathi Devi(సరస్వతి దేవి )                           8/10/2016  

Prasadams:   Chakkera pongal,wheat  payasam,Atukulu Bellam, Sanaga pappu,Coconut,

Saree colour:White colour

9.Durga Devi(దుర్గ దేవి) (దుర్గాష్టమి )              9/10/2016  

Prasadams: Garelu,Lemon rice     

Saree colour:Red colour


10. Mahishasura Mardani(మహిషాసుర మర్దని )               10/10/2016                      

Prasadams: Pulihora,Panakam,Curd rice

Saree colour: Brown and red colour hand loom sari

11.Raja Rajeswari Devi(రాజరాజేశ్వరి దేవి)                   11/10/2016  

 Prasadams: ladoo,Burelu,Pulihora

Saree colour: Green colour

Keema Vada(Mutton balls)

This Keema vada is high calorie food better to take only in occasionally. Of course this is very yummy dish.Non veg hated children may be like to eat this one as snacks because there is no piece to recognize as this is non veg variety.Of course elders can find it but children not.We can prepare veg vadas with plantain just  in the place of keema.It is also very tasty.After deep frying of any snack dish, place them on paper napkins(kitchen towels) to remove excess of oil.That is much better to decrease in take of  calories and fat.

 Ingredients

keema	1/4 kg
onion	1
green chillies	4
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
coriander leaves	few
roast chana dal	50 grs
cinnamon	1 inch pieces
cloves	4
elachi	1
coriander seeds	1/4 spoon

 Preparation

Wash keema carefully with water using net.
Wash onion and green chillies and cut into small pieces.
 Take a mixie jar and add cloves,elachi,coriander seeds,cinnamon and make a fine powder.Keep aside.
Take Roasted chana dal and make a fine powder.Keep aside.
Wash coriander leaves and cut into small pieces.
Take a blender add keema,salt,turmeric,red chilli powder and blend it .
Take a big mixing bowl and add blended keema ,masala powder,ginger garlic paste,roasted chana dal powder,finely chopped coriander leaves,finely chopped onion and green chillies and mix all well.If need add little water and make dough.

Method

1.Take a kadai and put on the flame.
2.Add oil for deep fry.
3.Take a small portion of keema dough and make a round ball and press the middle of the ball.Make vada shape.
4.Do remain dough like this.
5.Place this keema vadas to hot oil and fry in medium flame.
6.Do not use high flame that changes the colour of the vada immediatly even not fry inside.
7.If you put the flame completely in low that may be  keema vadas absorbs oil a lot. so put the flame starting in  medium  and after 2 minutes put it on low.
8.If one side of vada changes the colour to brown then turn it other side.
9.Put this vadas on kitchen paper napkins to remove the  excess of oil.

Keep in the mind

Wash keema very carefully because it is drain out with water easily.So use net to clean keema.
We can make keema vadas with out onion also.
Roasted chana dal useful as binder.You can add egg yolk also for binding.
Boiled keema is also use for making keema vada or balls. 

Sesame Jaggery Sweet Balls

This sweet is very good for every one even weight losing people and diet control persons also eat this sweet without fear.This sweet is not like normal sweet which one has rich calorie and fat.For preparing this sweet no need to  add more ghee(you can avoid that 2 spoons of ghee also if you think about calories).In olden days there was no many sweet shops available like present days.People used to prepare sweets or any recipes at home  only.In my childhood days I had eaten this type of sweets which are  made with jaggery not sugar. jeedilu, verusenaga vundalu,maramarala vundalu,..In those days  small shops(killi kottu) existed in near the schools and bus stands.They sold this type of sweets and hots.

Ingredients

sesame seeds(white)	1cup
jaggery	1 1/4 cups
ghee	2 spoons

Preparation

Clean the  white sesame seeds which  may be has some small white  stones.
Mash the jaggery pieces.

Method

1.Take a thickened bottom vessel or kadai and put on the flame.
2.After heating the kadai add sesame seeds and roast until nice aroma coming from the sesame seeds that is the indication of the 
fry of sesame seeds and it will become to light golden colour also.
3.Take a blender or mixie jar and add roasted sesame seeds and make a coarse powder.
4.Then add mashed jaggery and make a fine mixture.
5.Then add  blended mixture to mixing bowl.
6.Add melted ghee and mix all well.
7.If you like more sweet add 2 to 3 spoons of sugar powder.
8.Take a small portion of sesame and jaggery mixture and make a round shape ball.Do remain mixture like this.
9.Healthy sweet sesame jaggery balls is ready to eat....

Keep in the mind

sesame seeds are very good to increase bones strength and gives iron to the body.
There is many methods to prepare sesame sweet balls.
This is one of the simple and easy method.
You can make jaggery syrup and add roasted sesame seeds and mix well and make balls after cooling the mixture.This is another method.In this method we have to know the jaggery syrup consistency to prepare this sweet.
If you do not  like to make sesame powder you can add sesame seeds to  mashed jaggery  pieces and mix well and make balls.

Creamy Cauliflower Masala curry

We can prepare many varities with cauliflower like gobi tomato ,gobi fry,gobi manchuria ,gobi egg curry ......Cauliflower is one of the best veggie to increase resistance and  gives good health to our body. Cauliflower masala curry taste is equal to non veg curries tastes.This is nice varity for veg people.We can add coconut milk for getting kurma taste and texture.Instead of coconut milk add cream or butter...

Ingredients

 

cauliflower florets	1 cup
tomato	2
green chillies	3
oil	1 spoon
onion	1
ginger garlic paste	1/2 spoon
turmeric	pinch
salt	to taste
red chilli powder	1/2 spoon
cloves	2
elachi	1
coriander seeds	1/2 spoon
poppy seeds	1 spoon
cashew nuts	5
coriander leaves	few
cream	1 spoon

Preparation

wash onion,green chillies and tomatoes with water and cut them into small pieces.

Take a vessel with 1 cup of water and put on the flame.When water is boiling add cauliflower florets and put off the flame.Keep them in that hot water for 15 minutes.This is the best way to kill worms which are exists in below the cauliflower florets.After that drain the water and keep the florets aside.

Make  ginger garlic paste.

Take a mixie jar and add cloves,elachi,coriander seeds and make a fine powder.Then add poppy seeds and cashew nuts and make them also fine powder.Add 5 spoons of water and make a fine masala paste.

Wash coriander leaves and cut them into small pieces and keep them aside.

Method

1.Take a cooking vessel or pan and put on the flame.

2.When vessel is heated add oil.

3.After heating the oil add finely chopped onions and green chillies and fry for 5 minutes or till onions become to light golden colour.

4.Add ginger garlic paste and saute for 1  minute till  remove raw smell of the ginger garlic paste.

5.Then add tomato pieces and cook for some time.

6.Add turmeric,salt and red chilli powder and  keep to cook until water in the tomatoes coming out.

7.Then add cauliflower florets.stir well and add masala paste.

8.Put the lid and stir now and then.

9.Add 1/2 cup of water and stir the curry and taste it if salt and spicy is enough or not.

10.If not add more salt and red chilli power and mix all well.

11.Add cream and cook the curry till tomatoes and cauliflower florets become tender.

12.Finally add  coriander  leaves and put off the flame.

13.This curry is good combination for rice or chapathi.

Keep in the mind

Care to clean the cauliflower florets.Because some tiny insects present in the  cauliflower florets.We should remove or kill them before adding florets to the curry.

Use hot water to get rid of insects.

We can add tomato paste or puree instead of tomato pieces.

Remove the layer of tomato and add in the blender and make a paste.

For removing layer of tomatoes put tomatoes in hot water for 15 mintues.Then layer of tomatoes can easily  remove.

We can add masala powder instead of masala paste also.
Add coconut  milk instead of cream.That gravy also yummy...

Natu kodi(Pandem Kodi) pickle

Natu kodi chicken is well known in south india especially in andhra many people have the tradition to eat Natu kodi in some festivals  like dasara,kanuma and deepavali.This chicken taste is different from normal chicken.Of course Cooking time is to be taken long.Better to cook in pressure pan Because Natu kodi pieces is not easily become tender like normal chicken.It has bones with flesh.That persons who will like to eat bone with flesh  is really enjoy to eat this chicken.We can prepare many dishes like  Natukodi Kurma, Pandem kodi pulusu, Natu kodi fry, Natu  kodi iguru  .This is Natu kodi pickle that one is preserve the taste of the chicken.If you want to prepare the chicken pickle,  for better taste use pandem kodi pieces rather than normal chicken pieces.

Ingredients

Natukodi (chicken)pieces	1 kg
oil	1/2kg
salt	100grs
red chilli powder	100 grs
turmeric	5 spoons
coriander seeds	100 grs
poppy seeds	50 grs
cashew nuts	50grs
cloves	15
elachi	8
dalchina chekka	2 inches
ginger	50 grs
garlic	50 grs
mustard seeds	1/2 spoon
fenugreek seeds	1/4 spoon
lemons	6

Preparation

Cut natu kodi and wash each piece under running tap water or wash with plenty of water many times.

Roast fenu greek seeds for nearly 2 minutes. 
Grind roasted fenu greek seeds and make fine powder.
Grind mustard seeds and make a fine powder.
Roast cloves,elachi,cinnamon  for 1 minute in medium to low falme.

Roast coriander seeds for 1 minute for medium flame

Roast poppy seeds for 1 minute.

Roast cashew nuts for 1 minute.

Make all roasted ingredients to a fine powder.

Cut ginger  into pieces .

Add garlic and ginger pieces in a mixie jar and  make a paste with out adding water.

Extract juice from lemons.

Method

1. Drain the water from Natu kodi pieces completely.Add 1 spoon salt and 1 spoon turmeric and 1 spoon ginger garlic paste  in these chicken pieces and mix all very well.
2. Donot add extra water.Add these pieces in a pressure pan.
3.Put this pressure pan on medium flame.
2.Cook for 5 whistles.Put off the flame.
Open the pressure pan lid after pressure completely gone off.
We can see some water is present in the pan.
Put the pan in low flame and cook till water in the chicken pieces compleltely evaporated. 
 Take a pan and put on the flame.
When pan is heated add Oil for deep fry.
After heating the oil add  boiled chicken pieces and fry in medium flame.it will take some time to fry chicken pieces deeply.
when chicken pieces became into red fried colour take them out from the oil.
Do not to fry chicken pieces till dark brown colour.That pieces difficult to eat.
Fry all Natu kodi pieces like this.Keep all pieces aside.
In that oil add ginger garlic paste and fry for 2 minutes.put off the flame.
Take a big mixing bowl.Add turmeric, red chillie powder,salt,coriander seeds powder, poppy seed powder,cashew nut powder ,fenugreek and mustard seeds powder,elachi and cloves powder.
Mix all very well and  add fried chicken pieces and mix well.
Add  lemon juice  in this mixture.
Add ginger garlic paste which is fried in the oil.Add this paste along with oil.
Mix all very well.
Taste the pickle if salt is enough or not.
If not enough add some salt and mix  the pickle well.
Cool to room tempearature.After that store in air tight jars and kept in fridge for long losting.

Keep in the mind

Natu kodi pieces has bone with flesh not like normal chicken pieces which has  more flesh rather than bones.
Do not fry chicken pieces in high flame.Fry only medium or low then pieces with bones also fried well then we can eat bones also easily.
Do not add water when Natu kodi pieces are cooking.
Do  not roast mustard seeds.
Fry ginger garlic paste in the oil till raw smell completely gone off.
Adding cashew nut and poppy seeds can increases the taste of the pickle.

Remember one thing while preparing pickle do not use wet hands and wet vessels and wet ingredients.