VANGI BATH

VANGI BATH

INGREDIENTS

Brinjal - 5 nos
Rice - 4 cups
GreenChillies - 6 - 8 nos
VangibathMasala - 100 gms
Salt - 2 tbsp
Cashews - 2 tbsp
Mustard - 1 tbsp
Chanadal - 1 tbsp
Oil - 4 tbsp
Turmeric - a pinch of it
Tamarind puree - 1 tsp

PREPARATION

Wash and cut brinjal length wise into slices. Heat oil and add mustard seeds once they sizzle , add cashews, chana dal and greenchillies fry to golden red and set aside.

Fry the brinjal slices to golden red in the remaining oil. Now add salt , turmeric and rice to it. Mix well and add the tadka and vangibathmasala mix well.Add tamarind juice (add 1/2 cup of water to the tamarind puree ).Cook for 10 min.

Remove from flame and serve hot with curd raitha....

KHATTA PONGAL

KHATTA PONGAL / PONGALI

My dad and me loved it so much that when ever we went to Tirupathi we used to search for this recipe and definitely eat before we returned . That was the liking for it . Its a real good tasty recipe.


INGREDIENTS

Moong dal - 11/2 cups
Rice - 2 1/2 cups
Redchillies - 2- 3 nos
Pepper - 10 - 15 nos
Salt - 2 tbsp
Coconut powder - 2 tbsp
Green chillies - 4 - 5 nos
Ghee - 3 tbsp
Water - 7 cups
Cumin - 1 tbsp
Ginger - a small piece chopped


PREPARATION

Heat ghee in a pan and fry cumin seeds once the ghee is hot. After they sizzle , add pepper , red chillies , green chillies ,ginger pieces , curry leaves fry for a while. Then add washed and drained dal and rice and fry for about 5 min, then add salt and coconut powder , mix well. Now transfer the contents into a cooker adding water and cook for 3 whistles.







Remove from stove and serve hot with sambar or any chutney .

PEAS PULAV

PEAS PULAV
INGREDIENTS

Bay leaves - 3 nos
Peas - 1 cup
Basmathi Rice - 4 cups
Javithri - 3 and make them into pieces
Cinnamon sticls - 3 pieces
Cardamom - 10 nos
Cloves - 10 nos
Ginger garlic paste - 2 tbsp
Pudina / Mint leaves - 1/2 cup
Salt - 3 tbsp
Oil - 3 -4 tbsp
Water - 6 cups

PREPARATION

Wash and soak basmathi rice for half an hour before cooking . Heat oil in a pan andadd bay leaves and then fry all the spices and then fry mint for about 5 min. Add ginger garlic paste and fry till golden brown . Add peas and allo
w them to become soft .. cook for 5 min.





Now add rice and salt to the peas fry for a while. Add water mix well . Transfer the contents and cook in a rice cooker for about 45 min. Serve hot with Bagara Baingan or Capsicum masala...

COCONUT RICE / KOBBARI ANNAM

Kobbari Annam


INGREDIENTS

Basmathi Rice - 3 cups
Coconut grated - 1 cup
Ghee - 2 cups
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1bsp
GreenChillies - 4 - 5 nos
RedChillies - 3 nos
Salt - 1 tbsp
Curry Leaves - 1/2 bunch
Water - 5 cups
Cashew nuts - 10 nos

PREPARATION

Cook rice in a rice cooker addding 5 cups of water . Parallely heat ghee in a pan and put tadka . ie,.. in hot ghee put mustard seeds and once they pop up add jeera , urad dal , and chana dal fry till they become red and add red chillies fry for a while and add green chillies and curry leaves ..and set aside...
Add grated coconut to the rice and salt and add this tadka .



Mix well and serve with chana masala .......

KHICHDI

Khichdi made with moong dal is very tasty and nutritious as well . I learnt this recipe from my mother in law. Usually served with Majjiga pulusu .


INGREDIENTS

Moong Dal - 1 cup

Basmathi Rice - 2 cups

Water - 4 cups

Curry leaves - 1/2 bunch

Vegetables - 2 cups

Ginger garlic paste - 2 tbsp

Garam masala powder - 2 tbsp

Cloves - 5 nos

Cashew nuts - 2 tbsp

Raisins - 2 tbsp

Redchillies - 5 nos

Greenchillies - 3 nos

Onions - 2 nos

Turmeric - 1/2 tsp

Oil - 2 tbsp

Bay leaves - 2 nos

Cinnamon sticks - 2 nos

Salt - 3 tbsp

PREPARATION

Cut vegetables and slice onions and green chillies length wise. Wash and soak rice for about half an hour before cooking .

Heat oil in a pan and add bay leaves , cloves , cinnamon sticks and ginger garlic paste and fry till they turn red .Then add onions and green chillies and red chillies and fry till golden brown .

Add moong dal and fry for 5 minutes . Then add vegetables and fry for 5 minutes. Then add rice and also add salt, garam masala , turmeric , cashews and raisins , curry leaves and mix well and fry for 5 minutes.
Add water and cook in a rice cooker for about 40 min. Once cooked , serve with majjiga pulusu .

PULAV WITH CORIANDER AND MINT

Pulav made with coriander and pudina is very tasty with less spice and my kids love it !!!

I remember my childhood when I used to cook this on my father and sisters demand ...

PULAV WITH CORINADER AND MINT

INGREDIENTS

Vegetables - 2 cups

Onions - 2 nos

Mint - 1 bunch

Coriander - 1 bunch

Cardamom - 5 nos

Cloves - 5 nos

Bay leaves - 2 nos

Ginger garlic paste - 2 tbsp each

Cinnamon sticks - 2 nos

Shahzeera - 1/2 tsp

Salt - 2 tbsp

Basmathi rice - 3 cups

Oil - 2 tbsp

Water - 7 - 8 cups

PREPARATION

Cut vegetables and wash and soak rice for half an hour . Make mint and coriander paste . Heat oil in a pan and fry cloves , cardamom , cinnamon sticks and bay leaves to red. Then add ginger garlic paste and fry till golden red and also fry coriander and mint paste till it changes clolour .

Add salt and rice and fry for about 5 min . Then cook in a rice cooker for about 40 min .

Once cooked serve with curd raitha ...

PULAV WITH SOYA BALLS

Pulav made with soya is rich in protein and also very tasty . My aunt used to make it especially for me when ever I visited her with lots of affection. Something which brings lots of taste with lots of spice . Especially suited to be made in cool conditions.

SOYA BALLS PULAV

INGREDIENTS

Basmathi rice - 3 cups

Vegetables - 2 cups

Soya balls - 2 cups

Ginger garlic paste - 2 tbsp each

Pulav masala - 2 tbsp

Salt - 2 tbsp

Curry Leaves - 10 nos

Red Chillies - 4 - nos

Onions - 2 nos

Green chillies - 6 nos

Turmeric - 1 /2 tsp

Oil - 3 tbsp

Bay leaves - 2 nos

Water - 10 cups

PREPARATION

Boil water with a little salt and add soya balls to it and cook them for 10 min till they become soft.

Cut vegetables and onions and green chillies and set aside .

For Pulav Masala



INGREDIENTS

Cinnamon sticks - 2 sticks
Cardamom - 4 nos
Cloves - 6 nos
Shahjeera - 1 tsp
Jeera - 1 tsp
Coriander powder - 1 tsp


Grind all the ingredients and set aside.

Heat oil in a pan and add bay leaves and fry for a minute . Add ginger garlic paste and fry till golden brown . Then add sliced onions and red chillies as well as green chillies and fry till golden red. Add vegetables and soya balls ( drain extra water from them ). And fry till they absorb oil and add pulav masala and fry for 10 minutes.


Soak rice in water for half an hour and drain water . Add the rice to the vegatables and curry leaves . Now add salt and turmeric to it and mix well. Add enough water and cook in a rice cooker. Serve hot with raitha ...

LEMON RICE // NIMMAKAI PULIHORA

Lemon rice is an all time favourite of mine . My mother used to make it for me when I wanted to have it.

LEMON RICE

INGREDIENTS

Rice - 2 cups

Lemon - 4 nos

Salt - 2 tbsp

Green chillies - 10 nos

Red chillies - 10 nos

Urad dal - 1 tbsp

Chana dal - 1 tbsp

Mustard seeds - 1 tbsp

Asfoetida - 1/2 tsp

Turmeric - 1/2 tsp

Oil - 3 tbsp

Cashew nuts / Ground nuts - a hand full

Curry leaves - 10 leaves

PREPARATION

Cook rice in a rice cooker. Cut lemon into two and squeezed out the juice from them into a cup with two tbsp salt and sliced green chillies . Soak the green chillies in the salt and lemon juice mix till the rice is cooked .

Heat 2 tbsp oil in a pan and add mustard seeds to it . Once they splutter , add chana dal , urad dal , cashew nuts , red chillies and fry till golden red. Now add asfoetida and curry leaves to it.

Transfer the rice into a container and allow it to cool once it is cooked. Spread it across uniformly in the container and add 1 tbsp oil to it . Now mix the rice well adding 1/2 tsp of turmeric .

Add the lemon jucie along with the green chillies and mix uniformly. Then transfer the popu / tadka which we kept aside into the rice and mix well . Lemon rice is ready to serve..

PULAV

INGREDIENTS :

Cinnamon sticks - 2-3
Cardamom- 5 - 6
Cloves 7 - 8
Shahjeera - 1/2 tsp
All other pulav masale - 1 tsp
Pulav masala powder 2 tbsp
Ginger garlic paste - 2 tbsp each
Vegetables - peas , beans , carrot - 3 cups
Basmathi rice - 7 cups
Salt - 3 tbsp
Oil for cooking - 4 tbsp



PREPARATION:

Heat oil in a pan and add cinnamon, cardamom, cloves, shahjeera and other pulav masale which u get and then add ginger garlic paste and fry till golden . Now add vegetables and fry for a while. Add salt and washed basmathi rice to it along with pulav masala powder and fry for 5 min. Then transfer the contents into rice cooker and add water stir and cook. It takes around 40 min to cook . Transfer the cooked pulav into a container and decorate with coriander....

TOMATO RICE

TOMATO RICE

INGREDIENTS

Tomatoes - 6 nos

Onions - 2 nos

Chillies - 6 - 7 nos

Cloves - 4 nos

Bay leaves - 2 nos

Ginger garlic paste - 2 tbsp each

Salt - 2 tbsp

Curry leaves - 1/2 bunch

Cardamom - 2 nos

Garam masala - 1 tbsp

Basmathi rice - 3 cups

Oil - 2 tbsp

PREPARATION

Cut tomatoes , onions and greenchillies length wise . Heat 2 tbsp oil in a pan . Add bay leaves , cloves , cardmom , fry them and add ginger garlic paste fry till golden brown .

Then add sliced onions and green chillies and fry till golden brown . Add tomatoes and fry them adding salt , chilli powder , garam masala , curry leaves . Simmer and leave for a while . Wash the rice and add it to the tomatoes .

Cook in a rice cooker . Serve hot with curds...

FRIED RICE WITH PUDINA

Fried rice made with pudina tastes really good and is easy to digest too. My sis loves it a lot and so do my kids. It is not very spicy and can be enjoyed by one and all.





INGREDIENTS


Vegetable - 2 cups
Oil - 3 tbsp
Onions - 2 nos
Chillies - 4 nos
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Pudina - 1 bunch
Cardmom - 6 nos
Cinnamon - 2 sticks
Cloves - 8 nos
Bay leaves - 2 nos
Basmathi Rice - 4 cups
Water - 7 - 8 cups
Salt - 2 tbsp

PREPARATION


Cut the vegetables and wash them and keep aside.

Cut pudina leaves and grind them into a smooth paste. Cut onions and chillies length wise .In a pan heat oil and add bay leaves , cloves , cardmom , cinnamon , ginger garlic paste. Add pudina paste and fry till it leaves water . Add onions and chillies fry till golden and add vegetables and fry for a while ..

Add salt and rice and saute for a while.Transfer the contents into a rice cooker and add water . Once cooked serve with raitha .

PERUGANNAM OR DADDOJANAM

Daddojanam and Pulihora are like sisters if they are made together and the combination is awesome . It is believed that Goddess Saraswathi loves Daddojanam .




INGREDIENTS

Rice- 4 cups
Curd - 8 cups
Milk - 1 cup
Urad dal - 1 tbsp
Chana dal - 1tbsp
Pepper - 1 tbsp
Ginger - 2 tbsp Salt - 2 tbsp
Green chillies - 10 nos
Red chillies - 4 nos
Cashew nuts - 1 tbsp
Water - 8 cups
Oil - 2 tbsp
Curry leaves - hand full of them
Salt - 1 tbsp

PREPARATION

Cook rice in a rice cooker . Parallely heat 2tbsp of oil and add mustard seeds once they pop up add ural dal , chana dal , pepper green chilli pieces , red chillies , pepper balls , sliced ginger pieces and fry till all the ingredients are well fried and the add cashews and fry till they are red.
Add curry leaves and set a side. Transfer the cooked rice into a container andsmash it to make it soft while cooling it . Rice tends to absorb curds so curd must be added in excess . Milk will not allow it tirn sour so do not forget to add milk .Add curds to the rice and mix well then add milk and salt and mix thoroughly . Transfer the contents fried in oil into the rice and mix well . It can be served along with pulihora or any pickle . Milk and Curd can be added more in quantity if desired ....

PULIHORA

A very common rice item made for almost every festival of the people of Andhra. Easy to prepare and also tasty of course.

INGREDIENTS

Rice - 4 - 6 cups

Turmeric - 1tsp

Tamarind Puree - 2 tbsp

Oil - 6 tbsp

Salt - 3 tbsp

Asfoetida (hing ) - 1/2 tbsp

Redchillies - a hand full of them

Urad dal - 2 tbsp

Chana dal - 2 tbsp

Mustard - 1 tbsp

Ground nuts - 1 cup

Greenchillies - 25 nos

Curry leaves - 1 small bunch

Water - 10 - 12 cups

PREPARATION

Cook rice in a rice cooker with sufficient quantity of water .Parallely heat 3tbsp oil in a pan and add mustard seeds once they pop add urad dal , chana dal and fry them till red and add asfoetida to it and saute for a while. Then add groundnuts and fry till red . Add red chillies and curry leaves and green chillies let the flame be on medium once the chillies are all fried well simmer and put off the flame.

Once the rice is cooked transfer into a vessel which you can mix the rice freely and allow rice to cool. Then add 1 tsp of turmeric to it and 3tbsp of oil and mix well till rice turns yellow and there are no pellets of rice anywhere. Now add tamarind puree and mix properly in such a way that it adheres to all the rice . Add salt and mix well . Transfer the contents in the pan and mix so as to distribute the ingredients all over the rice. It tastes good served hot or cold whatever. It is believed that it tastes really good on the next day too and doesnt get spolied if stored in hygenic condition.

ZEERA RICE

ZEERA RICE






This is my sisi 's favorite item . Eversince I started cooking as it is not that spicy and is tolerant without much mirchi in it. I am sure people who dont eat much of mirchi and spicy food are sure to love it ....
Here it goes.....

INGREDIENTS
Shahjeera or black jeera - 4 tbsp
Onions - 4 - 5 big in size
Ginger paste - 2 tbsp
Garlic paste - 2 tbsp
Oil / ghee - 2tbsp
Basmathi rice / plain rice - 4 - 6 cups (cup size - 160 g )
Salt - 2 tbsp
Water - 8-10 cups


SERVING SIZE
FOR 8 People

RECIPE

Take about 2 tbsp of shah jeera and roast it and grind it to powder and set aside . Now wash basmathi rice and soak it in water and leave it aside. Finely chop onions lengthwise. Take a pan and add 2 tbsp of ghee / oil to it on a medium flame heat it for a while and add ginger and garlic paste to it and fry till golden and now add the left over shah jeera (2 tbsp) and allow it to fry well . Add onions and as usual fry them till red. Now add Basmathi rice strained of water and mix for a while adding 2 tbsp of salt to it. Simmer the flame and leave for 5 min.Now transfer the contents into the microwave and add water about 8 - 10cups . It takes 20 minutes to cook . Transfer the cooked Zeera rice into a serving dish and add the grounded shahjeera powder to it .

If desired decorate with fried nuts ....