Archive for the ‘Rice’ Category

Gaarelu(uddin vada) ,Mavinakayi pulihora for my little Ganesha


My Ganesh chaturthi went well and now I am out of the hangover of the festival. Not only Ganesha was filled with festive foods but we also stuffed some ourselves. Making us a heavier than before. If we r feeling like this then how would have poor little Ganesha have felt with all those tempting food from all over the world who are celebrating this festival. I can’t imagine. Just you guys think once. So for this Ganesh chaturthi my menu is a little big than every year. I was able to photograph only these two as I forgot the semiya payasam and undraallu in the photograph. And for lunch including all these neivedyam we had rice, dal palak(paala kura pappu),tindora fry(dondakaaya vepudu),papads. See how much food I stuffed into myself and my family. But we were busy in eating somuch that we forgot taking pics and while starting I took a pic and that came to my rescue. This is my entry to RCI KARANATAKA Hosted by dear ASHA of FOODIE’S HOPE uddin vada as they and we call as gaarelu both r same but names r different. We south Indians have some similar dishes which are exactly same. And Mamidikaya pulihora as we call and in Karnataka they call mavinikaya chitranna. So these are my entries for RCI . For more info about RCI karnataka.

Uddin Vada (Gaarelu):

Ingredients:

Urad dal……………..2 cups

Ginger………………1 inch

Green chillies……..3 no

Salt……………………to taste

Oil………………………for deep frying

Method:

  1. Take all the ingredients in a blender add water if needed to blend but the batter should be thick than mashed potato. Maybe 3 to 4 tbsp of water will do not more than that.
  2. Add salt and mix well.
  3. In a pan add oil for deep frying.
  4. Take aluminum foil or ziplock cover that fits in ur hand and brush some water on it with ur hand.
  5. Then take the batter form into a ball and place on the sheet spread it little and make a hole in between looks like donut.
  6. Now deep fry this in oil that is already hot.
  7. Turn once and remove when both sides are golden brown in colour.

Note:

1. If u use mortar and pestle as we use in at home these will be very good and even in blender the batter is made good. Don’t add too much water as u don’t get them to form a shape nor will be able to drop it in oil. But while shaping it u should immerse ur hand in water and brush the plastic cover with water.

2. If we add onions to this batter it’s call ulli gaarelu or ulli vada.

Maminikaayi Chitraannam (Pulihora):

Ingredients:

Mango………………..1 (remove the skin and scrape it into pieces)

Rice……………………..2 cups .

Salt……………………..to taste

Turmeric…………….1/2 tsp

Tadka:

Oil………………………..2tsp

Red chillies…………….1

Mustard seeds……….1/2 tsp

Urad dal…………………1 tsp

Chana dal……………….1 tsp

Peanuts……………………fist full

Green chillies……………4 split lengthwise

Curry leaves…………….4-5

Method:

  1. Wash the rice and cook well and cool the rice in a plate so that the rice doesn’t stick together. Add salt and turmeric to the rice.
  2. Now scrape the mango and keep aside.
  3. In a pan add oil and one by one all the tadka ingredients in the order and let them fry till they turn golden brown now add mango and let it cook for 1 or 2 mins.
  4. Add the above mixture to the cooled rice and mix well.
  5. If needed u can add salt, turmeric

Note: I used rice cooker measuring cup and rice cooker I used ½ cup less water for my rice.

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Lemon Rice (Chitrannam)

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This is my entry for JFI Rice hosted by Sharmi of Neivedyam this month. Brain child of Indira Mahanandi.This is a great event. After trying this and that I have settled for simple lemon rice which is easy to prepare and nice way of using ur leftover rice as well. With all those dishes we can make with rice. I feel this is easy one. And can be made in a jiffy. I have to say that this is different from what we make normally. After hearing my husband I said what? Onions in lemon rice? I added onion to the tadka so it gave a little different taste to the rice which is not typical lemon rice we have in Andhra. But it tasted really good. Well my husband loves it this way and he says in Karnataka they prepare lemon rice this way but I have no idea about it. Well wherever it may originate from the taste is good and we loved it. Well it tasted good.

Ingredients:

Rice………………..1 cup

Lemon…………….1 big

Salt…………………to taste

Turmeric………….1/4 tsp

Tadka:

Mustard seeds………..1/2 tsp

Red chilies……………….2

Chana dal………………1/2 tbsp

Urad dal………………..1/2 tbsp

Curry leaves……………..4

Ginger ………………………cut into small pieces

Peanuts………………….fist full

Green chilies…………2-3 cut lengthwise

Onion……………………..1/2 cut lengthwise

Oil………………………….2 tbsp

Method:

  1. Cook the rice and let it cool.
  2. Now mix lemon juice, salt and turmeric into the rice mix well without breaking the rice.
  3. Keep aside.
  4. Now in a pan add oil and red chilies, mustard seeds, chana dal, urad dal, curry leaves, ginger, peanuts, green chilies, onions.
  5. Fry till onions r soft and peanuts and chana dal, urad dal turn golden brown.
  6. Now mix the tadka to the rice and again mix well.
  7. That’s it finished in a jiffy.

Good for breakfast, lunch, or dinner. As you wish. Great way to use leftover rice.

And last but not the least I too got an award. I am Rocking girl. Thank u Padma.


Now after I got this award I would like to give it out to all my blogger freinds.Everyone deserves it. As we all strive to make difference in our own sense in bringing out the variety of posts whatever it may be in. 

Gongura pachhadi


This is Called “Andhramata Gongura”. Gongura chutney and Mudda pappu is evergreen combination of Andhra. Well my father tells a little poetry while eating. Gongura pachhadi can be made in different ways. This is the way my grandmother and mom prepare when they are in a hurry and to make it soon for any lunch or dinner. Its shelf life is 1 week if refrigerated. But it’s authentic taste and flavor tempts us very much. There r different ways to make a pickle out of this but even this is very good. We make this as it tastes good and fresh. And the nutrients we get from this are more. It is fresh and has a very different taste. Specially made in coastal districts of Andhra as I know. And the onions in this chutney give a very special and different taste. When it is served with piping hot rice with a dash of ghee and this chutney it tastes good. And when I saw these leaves in grocery store then I grabbed a bunch so that I can make it. Then I called up my mom for recipe. Even though I make all kinds of chutneys I never prepared this one. And came to know it’s not special and I know how to do this one. I was so happy finally I could make this.

U can find more information on Gongura in Wikipedia.

Preparation time: 5mins

Cooking time: 5mins

Ingredients:

Gongura leaves/sour leaves…………4 hand full of leaves (don’t use the stem)

Red chilies (dried)………….10-12(as per spice level) toast them in a pan till it leaves flavor.

Onion……………………………1/2(small)

Cumin seeds………………….1/2 tsp

Garlic pod…………………………..1

Tempering:

Mustard seeds…………1/2 tsp

Cumin seeds………………1/2 tsp

Urad dal……………………1/2 tsp

Red chilies…………………1

Garlic pod………………..1

Curry leaves………………4

Oil………………………………1 tbsp

Method:

  1. Wash the leaves and cook in a pan covered till it leaves water and reduces to ¼ of quantity it is cooked.
  2. In a blender/chopper add cumin and garlic pod and red chilies and blend.
  3. Now add the cooked leaves and again blend adding salt.
  4. At the end add onion and blend it once.
  5. Now add the tadka/tempering to it and mix well.

Tempering:

Add tbsp oil in a pan and add red chilies, garlic, mustard seeds, cumin seeds, urad dal, curry leaves. Add them in this order and let them leave a bit flavor around and add to the chutney prepared. Don’t over fry them

Note: 1.The gongura leaves are so sour adjust the spice level based on that. It goes well with rice and ghee as any other chutney does.

2. The taste also depends on tempering for any dish.

Chicken curry(Andhra style)

chicken gravy                                            

This is my entry for Masala Magic’s Andhra cuisine RCI .

And this post is for my MOM for MOTHER’S DAY.

Every time i start writing a post i think a lot and put a little in the post in-order to make it short and simple.And sometimes i start eating up some words and other times my daughter just deletes the entire content i wrote.I will get very angry but when i look at her face which has a smile on it as the answer for my angry question i melt like ice.Though i am short tempered i make sure it doesn’t hurt her.May be this is the motherly feeling i have deep inside me.But when it comes to my Mom i used to shout on top of the world Ooh…….yes now u r telling me what i should do or eat,How i should be.May be lot of girls do this at the young age when we r growing up and don’t like their old stereotype lectures,or culture bothered discussions.whatever the reason may be i am sure once in a life we would have done that.But Moms r like ice who just try hard to make us understand what’s good whats bad so that they can protect us as far as they can.which we r experiencing right now even my daughter is just 2 yr old i can understand my Moms feelings.
“ONLY A MOTHER CAN UNDERSTAND A MOTHER”——–This saying is 100% true.
But when we get to know the value of moms in our life we r deep into ur relations and don’t find time for them living so far from them.Is this stay here worth it.When the time is right we don’t have them at ur side.We do call them and wish them but can’t express our heart out what we feel or how we feel behind the conversations of our children, hubby dear and all comes over the phone and most of all these little kids occupy larger place than us,but not the actual thing we want to talk.
I still remember the days when i am getting ready to school/college my mom and dad used to feed my breakfast doing rounds and pampering to eat little more.i can count n fingers the days i ate myself,the sleepless nights they have spent when we r ill.when we r in stage to help them we r so far away and can reach them in a instance.But hats-off to this technology which is far more better than their days.Now i just say why don’t u both quit ur jobs as we both r settled but forget the fact if they do that they feel much lonely even they have their grand kids around the life they r leading from my birth will just be gone in 1sec.what is the tribute we r giving to them after the long journey.May be we r not understanding our parents.yha we can’t help anything.

Happy Mother’s Day Mom……………..I love u……..I want a bearhug from u.
Hope i haven’t diverted the topic.sorry for this long unending post of mine.hope someone will understand me.

Coming to the recipe:

This combination is my mom’s favourite.For this MOTHER’S DAY occasion i am trying to make her favourites.She likes this dish she makes it much tastier than me but mine is not that bad,as now i too have mastered it,and after making this i jumped in joy “i too got the same taste……..”.she would have loved it if she was here.I never cooked for her if she is around she is the one who cooks and i am the one who eats.See….how shamelessly i am telling this.But when mom is r around i don’t bother of entering kitchen.But in our house there is an exception for chapatis and dosas i used make them(ofcourse after the marriage only).The tiffin section and dinner with chapatis is mine.Coming to my recipe i have to confess the masala i used is my mom’s as when i am coming to here last august  she prepared this masala though i know how to make it i used it which i store in fridge.it has long shelf time. so i am using it.This recipe of chicken curry is simple and easy and mostly made in andhra.in andhra we have different styles i can say each and every family has a different style of making.even the ingredients r same the taste varies.The coriander rice recipe u can check in previous recipe or just click here

Ingredients:

1 pound Chicken cut thighs(i found these r good for this curry)cut them into pieces as per ur wish

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

1tbsp ginger-garlic paste

salt to taste

1/2 tsp of turmeric

2tsp chilli powder

3tbsp oil

1cup water

3tbsp khus-khus powdered

3 cashew-nuts powdered (or make a paste of both khus-khus and cashews)

GaramMasala:

coriander seeds…………5tbsp

Cinnamon………………….2 inch stick

cloves………………….15

cardamom…………….2

garlic…………………….2(dried) like the ones in India which doesn’t have a lot of moisture

dry roast all the spices except garlic and powder all the ingredients and add garlic at the end.This can be stored for a long time in fridge.or it has nearly 2 months of shelf life.(depends on the garlic u use).

Chicken gravy(Andhra style)

Method:

1.Wash and cut the chicken into pieces as per ur wish.wash and drain.

2.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.

3.Add chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add chilli powder and 3tbsp of masala that we made add some water.let it cook and add khus-khus and cashew nut paste and  coriander leaves finely chopped ,cook till the u get the required consistency .

Note:The ingredients can be changed as per your taste.this is medium spicy.

This dish tastes good with rice,pulav,biryani,coriander rice,rotis,puris …….as u wish.

As this post is dedicated to my MOM i  made Amma and my favourite coriander rice & chicken gravy as the combo meal.How do u like it.

Soya Chunks Pulav

                                                          Soya Chunks Pulav               

These days people r becoming health conscious and i too think and do what is good and what is bad.Though i am not a health freak but still something is better than nothing.What do u think and in that matter only this soya chunks pulav emerged.This looks like chicken and tastes like chicken too a little but it is highly nutritious and the proteins in it i can’t resist to add this in my cooking.Though i find it better in pulav or korma.My daughter she is a great fan of these.Children r Children we can’t forcibly make them eat right so this evolved from that.she just picks the chunks and eats.i luv that……..

Ingredients:

Rice…………………….2 cups 

Soya chunks……………..1 cup (as u wish)

Mixed vegetables………2 cups

green chillies……………..2 (cut straight)

onions………………………..1

coriander…………………..1 cup(i use a lot as u wish)

Mint leaves………………..1/4 cup

coconut milk………………..small tin

oil/butter/ghee………………2tbsp

ginger-garlic paste……………1 tsp

turmeric powder……………1/2 tsp

biryani pulav masala……..2 tsp

salt…………………………….to taste

red chilli powder…………1 tsp

Note:these masalas can be changed to ur spice level

bay leaves……………….2

cardamom pods……..2

Cinnamon………………..2 inch stick

cloves…………………….5-6

water……………………..1:1 ratio including coconut milk.

Method:

1.Heat butter in a pressure cooker.Add bay leaves,cardamom,Cinnamon stick,cloves,when they let flavours out add mint leaves and coriander leaves chopped finely.

2.Now add onions cut  let then turn golden brown add ginger garlic paste biryani/pulav masala let it fry a little.

3.Now add chopped vegetables(potatoes,carrot,peas,beans,corn..etc),add washed rice and water+coconut milk 2 cups(varies depending on rice and cooking method).

4.cover and cook till 2 whistles and simmer for 2 Min’s.

Have this delicious,nutitious pulav eith raitha or any korma or chicken variety. What to say i am totally mesmerized with this rice………..what do u think.

CORIANDER-RICE

                                                          CORIANDER-RICE                                       

Coriander Rice…………..my tastebuds rise hearing this name.My mom excells in this dish.So i am presenting u this recipie today.I love to eat this with chicken curry.It tastes very good.

Ingredients:

Rice(basmati)……………3cups

Water………………………41/2 cups

Coriander or cilantro……2 bunches

Onion……………………………1

Green chilles………………..2

Ginger-garlic paste……..2tbsp

Turmeric………………………1 pinch

salt……………………………….to taste

Biryani/pulav masala………….3tbsp

For Tempering/tadka:

Oil……………3tbsp 

Cardamom………1

cinnamon stick……1 inch

Cloves……………..4

Bay leaf…………..2

Cashews………….10

Method:

1.Heat a deep pan add ghee/butter/oil  as u wish and all the tempering ingredients to it and fry until the cashew turns gold.

2.Now add lengthwise chopped onion ,green chillies and let it fry till transperent.now add ginger-garlic paste.

3.Now add finely chopped cilantro and fry it.

4.Add washed rice and water.Now add salt turmeric and biryani/pulav masala(i use everest).

5.Cover and cook for 2 whistles or 15 min till the rice is cooked.

This goes with raita,potato kurma,chicken curry.