Nifty Hands
Lakshmi’s Domain

TOOR DAL CHUTNEY
INGREDIENTS
Toor dal - 1 cupCumin - 1 tspRed Chillies - 10 nosSalt - 1 tspTurmeric - a pinchGarlic pods - 2 - 3 nosWater - 11/2 cupsPREPARATION
Heat a pan and roast toor dal along with cumin , redchillies and garlic pods. Then add salt and turmeric . Allow it to cool . Now […]

Continue reading “KANDI PACCHADI / TOOR DAL CHUTNEY” »

GONGURA PAPPU INGREDIENTS
Gongura - 2 bunchesChana dal - 4 cupsSalt - 2 tspReachillipowder - 2 tspOil - 1 tbspMustard seeds - 1 tspCumin - 1 tspUrad dal - 1 tbspRedchillies- 3 - 4nosGarlic pods - 3 nosWater - 4 - 5 cupsTurmeric - a pinch of itCurry leaves - 5 nos
PREPARATION
Remove the leaves from […]

Continue reading “GONGURA PAPPU / DAL” »

STUFFED TOMATO CURRY
INGREDIENTS
Tomatoes - 9 nosPotatoes - 2 nosPeas - 1cupOnions - 2 nosOil - 2 tbspGingergarlic paste - 1 tbspCurry leaves - 4-5 nosCumin - 1 tspSalt - 2 tbspRedChilli powder - 2 tbspTurmeric - pinch of itAmchur / dry mango powder - 1 tspGaram masala - 1 tsp
PREPARATIONMicrowave cook onions, potatoes, and peas […]

Continue reading “STUFFED TOMATO CURRY” »

PUDINA CHUTNEY
INGREDIENTS
Mint - 2 bunchesChana dal - 1 tbspUrad dal - 1 tbspMustard seeds - 1/2 tspFenugreek seeds - 1/2 tspGarlic pods - 3 nosGreen chillies - 2 nosRed Chillies - 10 nosOil - 3 tbspTamarind puree -1/2 tsp
PREPARATION
Remove the pudina leaves from the twigs and wash them well and leave in a strainer to […]

Continue reading “PUDINA CHUTNEY” »

RADDISH PULUSUINGREDIENTS
Radish - 3 nosTamarind puree - 2 tspGreen Chillies - 2 nosRedchillies - 3 - 4 nosSalt - 2 tspRedchilly powder - 1 tspGarlic pods - 3 nosOil - 1 tbspWater - 4 cupsTurmeric - a pinch of itCorn powder - 1 tbsp
PREPARATION
Cut raddish in circular shape and pressure cook for 2 whistles. […]

Continue reading “RADDISH PULUSU” »

BHENDI CURRYINGREDIENTS
Bhendi - 1/2 kgOnions - 2 nosGinger garlic paste - 1 tbspSalt - 1 tbspRedChilli powder - 1/2 tbsp Curry leaves - 3 - 4 nosOil - 1 tbsp
PREPARATION
Microwave cook bhendi for about 15 min . Heat oil in a pan and fry ginger garlic paste to golden red.Add curry leaves. Fry onions also […]

Continue reading “BHENDI CURRY” »

SORAKAYA PAPPUINGREDIENTS
Tuvar dal - 3 cupsSorakaya pieces - 11/2 cupsSalt - 11/2 tspRed chilli powder - 1 tspGreen Chillies - 2 - 3 nosCurry leaves - 10 nosOil - for tadka - 1 tbspWater - 4cupsAsfoetida - 1/4 tsp
PREPARATION
Pressure cook dal along with the sorakaya pieces with 4 cups of water. Then heat pan and […]

Continue reading “BOTTLE GOURD DAL / SORAKAYA PAPPU” »

CORN MUFFINS
INGREDIENTS
Cornmuffin mix - 1 packMilk - 1/3 cup of the mixMuffinmould - 1Little butter for greasing the mould
PREPARATION
Preheat oven for about 10 min at 450 degrees. Parallely mix corn muffin mix with 1/3 cup of milk and mix well . Grease the muffin mould with butter .Transfer the mix into the moulds with […]

Continue reading “CORN MUFFINS” »

GOBI MANCHURIAN

INGREDIENTS
Gobi flower - 1 no
Corn Flour - 1 cup
Besan - 11/2 cup
Onions- 3 nos
Green Chillies - 4 nos
Ginger - 1 piece
Garlic - 3 pods
Oil - 1 tbsp
Oil for deep frying
Vinegar - 1 cup
Tomato Ketchup - 3 cups
Salt - 2 tsp
Red Chilli powder - 1 2 tbsp
Food Colour - Red - 1/4 tsp
PREPARATION

Cut gobi into […]

Continue reading “GOBI MANCHURIAN” »

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- […]

Continue reading “KHATTA PONGAL” »