RAGI SANKATI

  Ragi is one of the Health food for reducing weight and controlling Diabetes and a cooling the body

RAGI SANKATI

INGREDIENTS:
 
Ragi flour - 2 cups
Rice - 1 cup
Water - 7 cups
Salt - for taste

METHOD:
 
Soak rice in water for 1 hour.

Boil 7 cups of water in a heavy bottomed vessel. Drain the rice and add it to the vessel when the water boils. Allow it to boil until the rice gets well cooked.

Simmer the stove and add salt and ragi flour as a heap on top of the rice. Do not mix it, close with a plate and cook for 10-15 mins in medium flame.

Once done remove from flame and immediately mix well with a wooden masher or large wooden ladle until it is all well mashed and combined.

Once it becomes warm roll make large balls of it.

Serve it warm with chicken gravy, mutton gravy,sambhar or butter milk.

Delicious and super healthy ragi sankati is ready :) Enjoy the healthy dish :)

LEMON RICE

LEMON RICE

 Ingredients:
1 cup raw rice, cook rice with each grain separate
8-10 curry leaves
juice of 3 lemons (approx 6-7 tbsps) adjust
3-4 tbsps roasted peanuts
salt to taste

Tadka:
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp channa dal
2 Red chillis
pinch of hing
4 green chillis,
1/4 tsp haldi/turmeric pwd/pasupu 
Roasted chana dal powder(putnalu)-3tbspn optional


Method:

Heat oil in a vessel, add the mustard seeds,cumin seeds and as they 
begin to sizzle, add channa  dal and allow them to turn 
slightly red, add curry leaves, green chillis, 
red chillis and stir fry for few more secs. 
Add asafoetida and turmeric pwd, roasted peanuts and 
combine. Turn off heat.
Add salt,green chillie paste and 3/4th of the lemon 
juice and combine well. Add the seasoning and combine 
that it coats the rice well.
Taste and if you feel that it needs more tang, add more 
lemon juice accordingly.
Add Roasted gram powder (optional)

Serve with any curry.

DONDAKAYA ALASANDALA KURA (Ivy Gourds and cow peas curry)

DONDAKAYA ALASANDALA KURA
    

 Ingredients:

 250 gms /1/4 kg Dondakayalu/Ivy Gourds Sliced

 250 gms /1/4 kg Alasandalu(cow peas )

 1/2 tsp mustard seeds

 1/2 tsp cumin seeds

 10-12 curry leaves

 2 large onion, finely sliced

 2 large tomatoes, finely sliced

 11/2 tsp ginger garlic paste

 2 tsp red chilli pwder 

 2 tsp coriander pwder

 1/4 cup grinded fresh coconut

 1 tsp garam masala

 salt to taste

 1 1/2 – 2 tbsps oil

DIRECTIONS:- 1:First take the alasandalu (cow peas ) soake overnight and boil it with salt and enough water. The alasandalu should be cooked but not mashy. 

2:Put the oil in the pan and once heated add whole red chillies and mustard seeds. when the seeds crackle add cumin seeds ,then add the onions and little salt  when the onions are slightly cooked add the turmeric powder add the curry leaves. Then add the tomatoes, red chillie powder, coriander powder  ginger garlic paste mix it and add the dondakayalu to it. add some water and salt to it.
Cover the pan and let it cook till the tomatoes and dondakayalu are cookes for  15 mins.

3:Then  add the cooked alasandalu with its water.add coconut paste and garam masala. let it cook for another 10 to 15 mins till everything is cooked and mixed well. The curry should not be too thin or too thick but of saucy consistency.
When cooked garnish it with corianderleaves. 

Serve it hot with rice or chapathies

Millet rice. Korra annam

 

Ingredients:
millet (korralu, foxtail millet)--1 cup
water--2 cups
salt  to taste
Method:
Take millets,water &salt in a bowl Cover the bowl with a lid and cook it,
If this is your first time, take some time&follow the cooking process of the grains,after 5-7mins you can see water boiling,thn simmer the flame &cook till all the water evaporates and the millets are soft& supple like cooked rice now,turnoff the flame.  
Serve hot with,peanutchutney&ghee or any other gravys & dhals as per your choice.

Tomato Dhal-Tomato Pappu.

Ingredients
Toor dal (split red gram) – 1 1/2 cup
Onion--1 big size [cut big pcs]
Tomato – 2 Big
Green chillis – 10 nos
Oil 1 tsp
Cumin seeds – 1 tsp
Mustard seeds – 1 tsp
Turmeric – a pinch
Curry leaves 5-6
Dry red chilly-1
Taste maker powder – 1/2 tsp
Ghee/Butter – 1 spoon
Salt to taste
Method:
1.Wash toor dal and put it in a pressure cooker. Add 1 1/2 cup water,turmeric powder,Onion, tomato       pieces and green chillis. Cook until 2 whistles
2. Heat 1 tsp oil & ghee in a vessel
3. Add mustard ,cumin seeds and Dry red chilly and let it splutter add curry leaves,Taste maker powder
4. Add cooked toor daal in it,add salt.
 Serve hot with white rice, chapati , roti [jonna rotta]/korra annam.

add ghee to hot rice or korra annam mix with this pappu & enjoy.

LadiesFinger Pakora Fry (thalimpu/porial)

LadiesFinger Pakora Fry is Andhra special,soft ladiesfinger mixed with crisp pakora's is a soft& crunchy side dish for lunch time..For all the ladiesfinger lovers this will be a treat to your taste buds,with lots of spice.

Ingredients: LadiesFinger:1/4kg
                  CashewNuts:10nos
                   Peanuts:10 nos
                   CurryLeaves:1 strand 
For Pakoras: BasinFlore(saynagapindi/kadalamavu):1cup
                     TymolSeeds(vamu/omam):1/4 tsp
                      RedChilliePowder:1/4tsp
                      Cooking Soda:1 pinch
                       Oil:for deep frying
                       Salt: to taste.

Method: Take a kadai add 3tbs of oil,add finely sliced ladiesfinger,until it is cooked well.keep it seperately.
For Pakoras:make a thick batter of basin flore with  water & ingredients, in a thick kadai heat oil for deep frying.take a portion of batter with hand&put small balls like marbles,fry til golden brown.

deepfry cashewnuts,peanuts&curryleaves keep aside.take a kadai put the ladiesfinger,pakoras,nuts,curryleaves,chilly powder,jeera powder&salt,saute well,slit few pakoras with the ladle.fry for sometime.serve hot with sambar rice/rasam rice/pappu/curd rice.   

TasteMaker-For All Dishes.

This TasteMaker is just with two ingredients but, Really Making Wonders To All Kinds Of Dishes.Specially Dhal Varaties & Gravys.This was told to me by my sister,i tried it&it is adding good flavour to food.I strongly advice everyone to prepare this&use it,you can really taste the difference in your usual recipe."i belive if you start using this you will not buy any masalas from shops".

Ingredients:  Jeera-1cup
                      Fenugreek seeds-1/2 cup
Method: In a hot dry pan,fry the ingredients for just 5-7min,you can smell the real aroma of fenugreek with jeera.Allow it to cool,take it in a mixer & run it to a dry very fine powder,let it to cool store it in an air-tight container.it remains fresh until it is stored dry.

Use 1/4 spoon of this tastemaker at the end of the seasonings(popu) mix it &then add the seasonings to dhal varieties.Add this to gravys (veg&non-veg) bring it to a boil &thn serve. you can adjust the quantity of the tasemaker as per ur taste and quantity of the food.

i never knew that jeera & fenugreek powder enhances the flavour of the food,i just cant explain more in words you got to experience it by your self.........

Pappula podi (Putnala podi) ,Vorchakadalai podi.Spicey ChickPea Powder.

Paruppu Podi/Pappula Podi an authentic Andhra delicacy,termed as Parrupu podi in Tamil and Pappula Podi in Telugu.Bascially a dry powder that's prepared using chickpea /dalia ,which acts as a major ingredient and few other spices.In some parts of Andhra this is also called gunpowder. We add it to season the curries and also to prepare chutneys and to spread on dosas, idly, pongal and upma. Pappula Podi not only spicey but also adds a mild sweetness to the preparation.  If you are used to tur dhal &gram flour preparations, try this one instead. You will be delighted.

Ingrediants:
1 cup - Pappulu
6 to 8 - dried red chillies
½ tsp- salt or to taste
4 garlic cloves

Method:

Take pappulu, chillies,  garlic and salt in a clean and dry mixer jar or food processor. Grind to fine powder. This is a dry preparation and do not add water. Store the powder in a clean, dry, airtight container. This will stay fresh as long as it remains dry.

The following are the most common ways you can relish the Pappula Podi:
* Add  Podi to  cooked rice. Add a teaspoon of ghee. Mix and make small rounds.Eat.
* Add a tablespoon of Podi to cooked rice and dal (tomato or spinach etc). Add a teaspoon of ghee. Mix and eat.
* Prepare dosas and spread the pappula Podi on the dosa for podi Dosa.....very tasty!!!
* coat the Idly, Upma and pongal morsels in Pappula Podi, and eat.

*  add pappula Podi to vegetable curries. Cabbage, bell pepper, green beans, with these vegetables taste great spiced with pappula Podi. sprinkle one tablespoon of this powder before turning off the heat.

pappula podi chutney:
 Add roasted onion, garlic and few branches of fresh coriander leaves to Pappula Podi, along with about half glass of water. Grind to smooth to make an instant chutney.

Instant pappula podi chutney:
mix pappula podi with curd and make it to a chutney consistensy it tastes good with chapathi,dosa,idly.....yummy........

Tip:in a dry kadai slightly heat the pappulu&red chillies.to get a very fine dry powder.

Wheat Rava upma.

Even though Wheat Rava upma is very easy to prepare, there is no compromise in its taste. Its melt-in-the-mouth, soft texture and the great aromas will be a great treat to your taste buds. The dish tastes best when it is served hot.So don’t miss this one out  Its a true South-India dish.

                                                                 

Wheat Rava Upma Ingredients :

WheatRava : 1 cup
Channa dal : 1 tsp
Mustard seeds : 1/2 tsp
Green chillies : 2-3
Onions (chopped) : 1/2 cup
Curry leaves : 1 strand
Coriander leaves (chopped) :2tsp
Oil : 2 tbs
Water : 2 1/2 cup
Salt to taste


Preparation Method :Place a pan on the stove and heat the oil
Add mustard seeds,  channa dal  fry til golden brown, Be careful here as the mustard seeds start to splutter as soon as they are dropped in oil.To this, add chopped green chillies and fry for another minute.Now, add chopped onions and fry it till the onions start turning transperent. , add water ,salt and let the mixture boil for 5 more minutes (approx.). Now add the wheat rava  to this liquid  mixture and start stirring briskly. Also make sure that no lumps are formed during the stirring process.Cover the vessel with a lid for about 6-8 minutes or till it is fully cooked. Next, reduce the flame and add the chopped coriander leaves and some curry leaves and mix it a little. Turn off the flame.
 Rava upma is ready. Serve hot with pappula podi(paruppu podi)&lime,chutney or sugar.

optional:if required add finely sliced tomatos, fresh green peas,carrots cut into small cubes,french beans cut into small pieces to the oil after adding onions.&follow the same procedure after that. 

 

Tip:this recipe is highly recommended for diabetic patient&diet concious people.                                                                                                       

Buggani (Puffed Rice Upma) Andhrapradesh Breakfast

A simple and common dish, prepared with puffed rice or(pori) (borugulu) , it’s traditionally served as breakfast in our Rayalaseema region.In Nandyala,A.P my hometown in India, we buy freshly made puffed rice from street vendors.Here in Chennai in grocery shops.

Recipe:
Puffed rice:2cups
One big onion - finely chopped lengthwise
4 green chillies - made into paste
1 tsp each of salt and oil
Pinch of turmeric
Popu
1/2 tsp each of cumin, mustard seeds,5 pods garlic, few curry leaves and one red chilli
extras
1 tablespoon of roasted chickpea powder (Kondai kadalai maavu) (putnala pappu podi)
1/4 cup of roasted peanuts
1 lime

Buggani needs hot, spiciness from green chillies. So don’t hesitate to add enough green chillies.

Preparation:

First, take a big vessel, fill half of it with tap water and add puffed rice to the water. Because of lightweight, they will float. Using your hands push them under water for few seconds. Let them soak in water. Exactly after 5 minutes, remove them from water by taking handfuls and firmly squeezing the water from them by pressing the hands together tightly. Remove them all from water in this way and put them in a colander.

In a large frying pan over medium heat, heat one tsp of oil and do the popu (frying the mustard seeds, cumin,garlic, red chillies and curry leaves in oil). Add onions, sauté them until light brown, then add green chilli paste, sauté it till it turns from bright green to light green colour, don’t brown it. Finally add a pinch of turmeric and salt. Stir them all once and turn off the heat.

Add this hot onion mixture immediately to puffed rice along with roasted peanuts and roasted chickpea powder. Mix them all together and add salt if needed. That’s it. Serve them as soon as you prepare them

Just before eating, squeeze few drops of lime. We usually serve this Buggani along with few pieces of finely chopped onions (washed in water beforehand), some more roasted peanuts, and a lemon wedge.