Pesarattu / Greengram Dosa

Pesarattu is my husband's favorite breakfast and the combination is with allam chutney. Many people from Andhra love this. Recipe as follows.

                                                                         

INGREDIENTS:

1. Greengram - 1 cup
2. Onions    -1
3. Green Chilies - 3
4.Ginger - Small piece
5. Salt - To taste

PROCEDURE:

1. Soak green-gram whole night. Grind it with salt and few water. Don't make it too watery or too thick. Add chopped onions, chopped green chilies, Copped ginger in to the batter and mix well.Take a Nonstick pan. When it became hot,  sprinkle water on the pan when it starts making noise. Take a ladle of batter spread it in a circle with out lumps.

                                                                             

2.Take a spoon oil and spread at edges.

                                                                           

3.Cook till the Dosa turns brown, crispy.Turn the Dosa and cook for a minute. Remove the Dosa on pan and serve with Ginger chutney.

                                                                               

NOTES:

1. Don't ferment the batter as Dosa or Idli batter. It will get spoiled.

2. Use Immediately or after grinding keep it in refrigerator.

3. You can sprinkle Chopped onion,chilies,Ginger on Dosa top rather than mixing in batter.

Onion Dosa

Hello Friends..... I am going to share Onion Dosa recipe today... Here we go..

                                                                               

INGREDIENTS :

1.Dosa batter
2. Oil
3. Onions -2

                                                                                 

PROCEDURE:

1. Batter should not be too thick and should not be too watery. Take a pan when it became hot, sprinkle water on the pan when it makes noise. Take a ladle of batter spread it in a circle with out lumps. And sprinkle chopped onions on it.

                                                                               

2.Take a spoon oil and spread at edges.

                                                                                 

3.Cook till the Dosa turns brown, crispy and fold over to semicircle. Remove the Dosa on pan and serve with palli chutney / peanut chutney.

                                                                                  

Karam Dosa

Hello Friends..... I am going to share Karam Dosa recipe today... Here we go..

                                                                             

INGREDIENTS :

1.Dosa batter
2. Oil
3. Karam podi

PROCEDURE:

1. Batter should not be too thick and should not be too watery. Take a pan when it became hot, sprinkle water on the pan when it makes noise. Take a ladle of batter spread it in a circle with out lumps. And sprinkle karam podi on it.

                                                                             

2.Take a spoon oil and spread at edges.

                                                                               

3.Cook till the Dosa turns brown, crispy and fold over to semicircle. Remove the Dosa on pan and serve with palli chutney / peanut chutney.

                                                                               

Crispy Dosa

Hi everyone I'm back with Crispy Dosa. This is South Indian famous breakfast. And here is the recipe.

                                                                               

                                                                               

INGREDIENTS :

1.Dosa batter
2. Oil

PROCEDURE:

1. Batter should not be too thick and should not be too watery. Take a pan when it became hot, sprinkle water on the pan when it makes noise. Take a ladle of batter spread it in a circle with out lumps.

                                                                                 

2.Take a spoon oil and spread at edges.

                                                                                   

3.Cook till the Dosa turns brown, crispy and fold over to semicircle. Remove the Dosa on pan and serve with palli chutney / peanut chutney.

                                                                           

Quick Oats Payasam / Oats kheer

Hi friends, Today I'm going to post Oats Payasam / Oats Kheer. As the name itself indicates that Payasam is made from Oats which helps in managing weight. If you feel like having sweet, you can try this recipe because it takes less time to prepare and healthy too :) Lets go to recipe !!

                                                                               

SERVES : 2

INGREDIENTS:

1. Oats -                          1/2 cup
2. Milk -                          1 cup
3. Ghee -                          2 spoons
4. Elaichi / Cardamom -    1
5.Cashew nuts -                5 to 6 (Optional)
6. Kismiss-                      5 to 6(Optional)
7. Saffron-                         1 or 2 (Optional)
8. Sugar -                          1/2 cup
9. Salt -                              A generous pinch

PROCEDURE:

1. Take a pan, add ghee. When it become hot add cashew nuts and kismiss. Fry for a minute and keep it aside.

                                                                               

2. In the same pan fry Oats for a second.

                                                                               

3. Add milk & sugar boil for 3 to 5 minutes.

                                                                           

4.Then finally add fried dry fruits, pinch of salt and saffron. Off the stove.

                                                                             

NOTE:

1. If you want you can reduce or increase sugar amount.

one more shot :

                                                                                 

Andhra style chicken pakodi

For the first time I am going to a post Non- Veg recipe for you all. My husband generally likes boneless chicken. So I use to prepare chilly chicken, Chicken pakodi, chicken 65 and many more. Today I am going to prepare Chicken pakodi for all of my blog viewers & for my husband too. Hmm but we are going to have that mouth watering yummy chicken pakodi.

                                                                                                                                                                 

 INGREDIENTS:

 Serves : 2 to 3

 1. Boneless chicken -     1/4 kg
 2. Oil -                           1 spoons (To add in flour)
 3. Salt -                         To taste Roughly 1 spoon
 4. Jeera powder -          1 spoon
 5. Green chilies -           2 to 3
 6. Onion -                     1 medium sized
 7. Ginger garlic paste -  1 spoon
 8. Vinegar -                  1 spoon
 9. Curd -                      1/2 cup
10.Lemon juice -           1/2 spoon
11. Besan Flour -          1/2 cup
12. Coriander Leaves - 10
13. Tasting salt            - 1/4 spoon (Optional)

 PROCEDURE:
 1. Cut chicken to small pieces, add 1/2 spoon salt, Jeera, Ginger garlic paste, Vinegar, curd, Lemon juice marinate and keep in refrigerator for more than 2 hours.

                                                                           

 2. Add salt, tasting salt & water in Besan flour and make thick paste(if we mix marinated chicken then it will become more watery so you need to make thick paste) , then leave it for an hour(If we leave that mixture for an hour your pakodi will cook fast with nice color with out adding artificial color).

                                                                                 

 3. Add onion, Coriander Leaves and green chilies in Besan flour.

                                                                                   

 4. Take marination chicken and add in Besan flour paste.

                                                                                   

 5. Take a pan add oil for deep fry, once it became hot (you can check it by dropping batter in oil, If it is hot    it will come up)use spoon to drop portions of batter in the oil. Fry until it became golden brown color.

                                                                                   

 6. Severe with ketchup if you like.

One more shot for u all :)               

Yummy right try in your kitchen                                                                    

Mamidikaya Mukkala Pachadi or Instant Mango Chutney

Hi friends, I am back with our traditional Mamidikaya mukkala pachadi or Instant Mango chutney, which is favorite for many people in India and especially from Andhra. I am big fan for this chutney, Whenever I just starts thinking about this chutney my mouth started watering and I am so happy because for lunch I am going to have this La La La La La :)

                           
SERVES : 3

INGREDIENTS :

1. Raw Mango -                1 small (I took small mango)
2. Salt              -                1  spoon or To taste
3. Chilly powder-               1 spoon
4. Turmeric Powder-          A generous pinch
5. Mustard powder-            1/4 spoon (Optional)

FOR SEASONING:

1.Oil -                                     2 spoons
2.Hing -                                  A generous pinch      
3.Mustard seeds-                    1/4 spoon
4.Jeera -                                  1/2 spoon
5.Curry leaves-                        5 to 6
6.Red Chilies -                         2
7.Coriander  leaves -              10 (Optional)    

PROCEDURE:        

1. Cut mango in to small pieces with out seed.

                                                                           
2. Add salt,chilly powder,turmeric and mustard powder.

                                                                           

3. Mix all ingredients well.

                                                                             

4. Take a pan , add oil when it became hot add things under seasoning except coriander leaves ( mustard seeds,jeera, red chilies, curryleaves & hing).

                                                                               

5. When it starts spluttering off the stove, add these to mixed mango pieces. Here is your yummy chutney ready.

                                                                               

NOTE:

1. Don't fry mango pieces.
2.If you store in refrigerator it will be there for an week.
3. I bought a small mango you can double ingredients if you bought a big one.

                                                                             

                                                                             

Majjiga charu / Buttermilk rasam

      Hi friends, I know after a long break I am posting a recipe. But I am back with so many new varieties of dishes which I learnt both in Germany & India and also with some Mock tails.  From now on I decided to post five recipes a week.

 Majjiga Charu / Buttermilk Rasam is one of the popular Andhra dish. Preparation time is just 5 minutes not more than that. You can try this when you are really tired and want to prepare some thing quickly. Taste wise it is heaven.
           

                                                                             

Ingredients :

Curd -                1 cup
Salt -                  1 or 1/2 spoon
Rasam powder - 1 spoon
chilly powder-     1/2 spoon
Pepper powder - 1/4 spoon

For seasoning :

Curry leaves -         5 to 6
Red Chilies -          2
Jeera -                   1/2 spoon
Mustard seeds -    1/4 spoon
Green chilies -         2
Hing                     - A generous pinch
oil          -                1 spoon

Procedure:

1. Take curd and make butter milk by adding 1 & 1/2 cup of water.

                                                                             


2.Take a pan add one spoon of oil when it became hot add things under for seasoning.

                                                                               
3. When you heard spluttering noise add all other ingredients except buttermilk. Mix all ingredients and off the stove

                                                                             
4. Add above mixture to butter milk.

                                                                           

5. Mix properly and here is your yummy Buttermilk Rasam is ready.

                                                                               
Note:

1. Don't boil buttermilk. You won't get perfect taste and also it will form curdles.