BENDAKAYI FRY LADYSFINGER VEPUDU

BENDAKAYI FRY 

INGREDIENTS

250 GMS Bendakayi or Okra

½ tsp spoon - Urdh dal

½ tsp spoon - Chenna dal

½ tsp mustard seeds

½ tsp Turmeric

1 tsp corriander powder

1 tsp chilli powder

8 pieces of green chilli

Few curry leaves

1/2 Cup sliced onons

1/2 cup sliced tomatoes

salt

2 spoons oil

Grated coconut

1 tsp Sambar powder

DO IT YOURSELF - LETS DO IT

wash and dry 250 grams bendakaya (okra or bhindi or ladysfinger) with a clean kitchen towel. Slice the bendakaya to rounds of desired size. 

Take a frying pan.

Heat 2 spoons oil

add ½ tsp mustard seeds, ½ tsp cumin seeds & ½ tsp urad dal 

add few curry leaves

Saute till the mustard seeds crackle and the urad dal turns golden.

Next add slit or chopped green chilies.

Then add ½ cup chopped onion And ½ cup chopped tomatoes

Mix the spice powders (Turmeric, Corriander powder & Red Chilli powder) with the rest of the ingredients.

Add the chopped bendakaya and salt as per your taste

stir well again and at intervals of 3 to 4 minutes for uniform cooking, saute on a low flame covering the pan with a lid.

Add grated coconut and sambar powder. Sambar powder adds taste to the fry

switch off the flame when the okra is done and cooked well.

Serve bendakaya fry as a side dish with curd-rice, sambar-rice or rasam-rice. This goes well with chapatis and rotis aswell

ARISELU JAGGERY KAJJALU RECIPE STEP BY STEP HOME MADE

 ARISELU

Ingredients

Makes Approx 75 Nos

1. 1.5 KG Rice for making Flour

2. 1.5 KG Jaggery

3. 20 Nos - Elachi

4. 2 Table spoons Til Seeds/Nuvvulu

5. 1 Litre Oil for frying

6. 4 Spoons of Ghee

MAKING AT HOME

1. Soak 1.5 Rice for about Six hours

2. Drain the water completely and cover with a kitchen towel

3. Leave aside for about 1.0 Hour

4. Grind the rice to smooth flour

5. Mix 20 Pieces of elachi with Sugar

3. Grind them into a smooth power

4. Slice Jaggery into coarse powder

6. Take a heavy bottomed vessel

7. Add sliced Jaggery and 2 to 3 spoons of water

8. Boil in a low flame until thick consistency

9. Check the consistency by dropping in cold water

10. The jaggery paste should not stick to fingures

11. Switch off the flame

12. Add Elachi powder and til seeds

13. Mix well and add 4 spoons of Ghee

14. Now slowly add rice flor to make it a soft dough

15. Heat oil in a pan

16. Deep fry the pressed ariselu

17. Squeeze the excess oil using Ariselu pressing machine

18. Home made yummy Ariselu is now ready

WATCH THE STEP BY STEP PROCEDURE IN MY VIDEO BELOW

Mirchi Ka Salan Recipe for Paratha

 Delicious Mirchi Ka Salan

Goes well with Paratha, Chapati, Roti, Naan, Dosa and idly aswell

Do it Now

For Detailed Procedure Watch My Video Below

South Indian Rasam

 

Masala Poori Recipe At Home

 

MASALA POORI

VERY POPULAR SOUTH INDIAN STREET FOOD; NOW IN OUR KITCHEN

LETS DO IT

INGREDIENTS

SET # 01 (FOR COOKING)

1 Cup white peas/Green peas

Water for soaking

2 nos small potatoes

Pinck of Turmeric

4 Cloves

Water as needed for cooking

SET#02 - FOR MASALA PASTE:

2 tea spoons – Oil

1 spoon saunf

2 small/medium onions sliced

1 slice Ginger

4 Pods garlic

1 small cup corriander

SET # 03 – MASALA CURRY

2 Spoons Oil

1 Spoon cumin seeds

1 bay leaf (Optional)

½ spoon chilli powder (You can use chillies aswell if needed more spice)

½ spoon Corriander powder

½ spoon cumin powder

1 spoon garam masala powder

1 cup water

salt as per taste

SET#04 SERVING – I PLATE

5 Puri

1 Spoon Tamarind Chutney

1 Spoon Mint Chutney

2 spoons tamotoes finely chopped

2 spoons onions finely chopped

few corriander leaves finely chopped

Chat masala for sprinkling

Spicy sev

LETS DO IT!!!

MASALA PURI GRAVY PREPARATION:

• In a large bowl take 1 cup white peas/Green peas and soak in enough water for 8 hours.

• take soaked peas in the cooker and add 2 potato, ½ tsp turmeric and ½ tsp clove.

• add 3 cup water and pressure cook for 6 whistles.

• mash the potato slightly, adjusting the consistency as required. keep aside.

• now prepare masala paste by heating, 2 tbsp oil and saute 1 tsp fennel.

• also add 1 onion, 1 tsp ginger garlic paste and saute slightly.

• further, add 1 tomato and saute until the tomatoes turn soft and mushy.

• cool completely and transfer to a blender.

• add ½ cup mint and ¾ cup coriander.

• blend to smooth paste adding water if required. keep aside.

• in a large kadai heat 2 tbsp oil and ¾ tsp cumin, 1 bay leaf and 1 inch cinnamon. saute until spices turn aromatic.

• now add ½ tsp chilli powder, ½ tsp coriander powder, ¼ tsp cumin powder and ½ tsp garam masala.

• saute on low flame until spices turn aromatic.

• further, add in boiled white peas and mix well.

• add 1 cup water and 1 tsp salt.

• mix well adjusting consistency as required.

• cover and simmer for 10 minutes, or until the flavours are well absorbed.

• masala puri curry is ready to enjoy.

MASALA PURI ASSEMBLING:

• firstly, in a plate crush 5 puri used to prepare pani puri.

• pour in a ladleful of prepared masala puri gravy.

• now top with 1 tsp tamarind chutney, 1 tsp green chutney and 2 tbsp spicy sev.

• also, top with 2 tbsp tomato, 2 tbsp onion and 1 tsp coriander.

• finally, enjoy masala puri recipe sprinkling chaat masala if required.

Rumali Roti at Home

 

RUMALI ROTI

Easy To Make RUMALI Roti at HOME

INGREDIENTS

1. 1/2 cup all purpose flour

2. water as required

3. 3/4 cup milk

4. 2 cup whole wheat flour

5. salt as required

6. 1 teaspoon ghee

LETS DO IT

1. Take a large bowl and add whole wheat and all purpose flour together. The proportion of wheat and all purpose flour shall be in 1:3 (or) you can add complete all purpose flour.

I always recommend to use mix of wheat and all purpose flour for a healthy recipe

2. Add salt as per your taste, oil and mix with the dough thoroughly.

3. Add some warm milk in little quantities. Warm milk will make the roti's soft.

4. As the dough is well kneaded, keep aside and cover it with a moist cloth and allow the dough to rise.

5. For soft roti's make sure you keep the dough covered for atleast 30 minutes.

6. Take the dough balls and using a rolling pin make the roti's as the way you want

7. Mix salt and water in a small bowl, this is needed to sprinkle on the tawa.

8. Take an inverted tawa on a medium flame, when it becomes hot, drizzle the salt water and spread the roti on the inverted pan.

9. Allow the roti to cook, till you observe bubbles emerging and flip the sides and roast properly.

10. Roast the roti from both the sides until it becomes light brown from the edges.

11. Serve hot! - Fold like a kerchief which in turn is called as RUMALI

NOTE: Cold roti's are difficult to chew. So Serve as you cook