Mango Pulihara

currypot123.blogspot.com

Yay,Mango season is here.I will show you the recipe of Pulihora with green mango

Preparation Time:20 min 

Cooking Time: 20 min

Yield:  Serves 10 people

Ingredients:

mango 1 big

oil 1 tbsb.

turmeric 1/2 tsp.

zeera seeds 1/2 tsp.

mustard seeds 1/2 tsp.

asofoedita 2 pinches

Urad dal 1 tsp.

chana dal 1 tsp.

cashews 10 no's

green chillies 5 slit length wise

red chillies 3

rice sona masuri or basmati 3 cups

salt according to taste

peanuts 1/2 cups

Method

Wash the rice and soak it in water for 1/2 hr.

Cook the rice  and allow it to cool

Wash the mango and peel the green skin

Grate the mango leaving the hard seed

You need about 3 cups of grated

mango>Add the salt to grated mango

Put a pan on a stove  and when the pan is heated add the oil to the pan

Add the Zeera and mustard seeds and saute them

Add the red chillies saute them till they change color

Add the green chillies,the dals and cashews and fry them till they are lightly colored

Switch off the stove

Add the grated mango to the tempering

Add this to the cooked rice and mix it all throughly
Mango pulihora is ready. Enjoy.

Purnam(Sweet filled rice fritters)

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This is all time favorite sweet for all Indian festivals .
Preparation Time: 4 hours soaking time and 10 min to grinnd the batter
Cooking time:30 min to cook dal,20 min to prepare the filling,20 min to roll the fritters in batter and fry them in oil
Yield : about 7 to 8 fritters
Ingredients:
Chana dal 1 cup soaked in water for 4 hours

brown sugar or jaggery 1 cup
rice 1/4 cup soaked in water
1 tbsp. of clarified butter
urad dal 1/8 cup soaked in water for 4 hours
cardamom powder 1/2 tsp.
oil for deep frying
Method:
pressure cook the chana Dal for 3 whistles with 6 cups water
let it cool down and take it in a strainer
blend the dal in a mixie
take a pan ,heat it and add the blended dal and brown sugar and mix it all very well

add 2 tsp of clarified butter to the prepared filling
let it cool down and make lemon size balls

grind the rice and urad dal to a fine paste of med. consistency.

heat oil in kadai
roll out each ball in the rice batter and put it in frying oil
fry them in the oil on med. heat

take them on a paper towel
fry them batches
serve them hot with clarified butter sprinkled on top

 

Dhadojanam(Curd Rice)

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This is a rice recipe with curds.This is a good option for picnics on a hot summer day
Preparation Time:5 min
Cooking time:15 min
Yield :5 persons
Ingredients:
rice :1 cup
water 3 cups
curds 4 cups
salt according to taste
green chillies: 4 slit lengthwise
for tempring:
oil 1/4 tbsp.
clarified butter 1/4 tbsp
zeera 1 tsp.
mustard 1/2 tsp
asofoedita a pinch
curry leaves 5
cashews 5
for garnish
cilantro 5 sprigs chopped
Method:
Soak rice in water for 1 hr
add water and cook rice till it is done
let it cool down

add curds to the cooked rice, mix it well

add the cut green chillies and salt
take a pan and heat it
pour the oil and ghee after it is heated add the tempering ingredients 1 by 1 and fry them

let the tempering cool down and mix it to the rice
garnish with cilantro

Saggubiyyam vadiyalu

Pitla/Potato in a besan gravy

Preparation Time 10 min.
Cooking Time: 30 min
Yield: about 400 gms of curry

Ingredients:
Potato 2 med size
onion 1 big

besan 1/2 cup
turmeric 1/4 tsp.
chilly powder 1/2 tp,
salt to taste
coriander powder 1/2 tsp.
green chillies 3
Red chillies 2
zeera 1 tsp.
ginger garlic paste 1 tsp.
oil 1 tbsp.
for garnish :
curry leaves 5
cilantro 5 sprigs  chopped

Method

1. Wash and peel potatoes and cut them into small pieces about 1/2 inch size.Keep the potato pieces in water ,they will not turn black.
2. cut the onion and green chillies into small pieces
3. take besan in  a small bowl and add 1 cup water to form a smooth batter without any lumps



4. add 2 tsp, of oil to the besan batter.
5. heat the pan put oil and when the oil is heated add the zeera
6. when zeerea splutters add the turmeric and green and red chillies 
7. add the potato and onion pieces and cook them for 1 min,
   
8. cover and cook for 5 min.
9. add the ginger garlic paste,salt ,coriander powder and chilly powder and mix them all well
10. add 2 cups water and let it cook for 5 min,
11. mix the besan paste slowly to the curry and  cook for another 5 min,
    
12. switch off the stove and garnish with curry leaves and cilantro
13. Enjoy with puri or chapathi
     
 

Butter Corn

Preparation Time:20 min.
Cookintg Time: 10 min.
Yield: serves 5 people
Ingredients:

fresh corn :3
butter 2 tsp.
salt to taste
pepper powder 1/4 tsp.
cilantro 5 sprigs (chopped)

Method :
cut the corn or take out with the hand off the cob
heat a frying pan and add the butter
when the butter is heated add the corn
saute it for 5 min
add the salt and pepper powder and saute the corn for 5 more min. or until tender
switch off the stove and garnish with chopped cilantro
enjoy as a healthy evening snack
 

Ugadi Pachhadi

This is a recipe reflecting our different expierences in life.We in life at different phases of our life expierence happiness, bitterness ,tough and hard times. This Pacchadi  is made on Ugadi Day ,which is the Telugu  New Year .This recipe has all tastes  signifying that life is a bouquet of all  expierences
Ugadi Pachhadi  has all the 6 tastes .Ugadi Pachhadi has sweet,bitter,salty,sour,pungent and astringent tastes.

Preparation  Time:1 hour
Cooking time  :No cooking required
Serves 10 people

Ingredients:
1 cup Jaggery
1 cup  mango pieces
tamarind small ball size of a lemon soaked in warm water
1 tsp neem flowers
 fresh coconut pieces  1/2 cup
salt accoring to taste
red chilly powder 1/2 tsp or according to taste

Method:
cut the jaggery into small pieces and soak it in 1 cup water
clean and peel the mango and cut into 1/2 inch pieces
squeeze  the juice from the tamarind and keep aside
pluck the petals from the neem flowers
Take a new pot or a big bowl and add the  above ingredients
add to it salt and chilly powder
add 2 cups water
first offer it to God and drink it with all the family members in small glasses