Vysya's Delicious Recipes -Dosa Corner

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Thursday, January 29, 2015

Instant Andhra Tomato Pickle - Tomato Thokku - Thakkali urugai

Tomato Pickle is an  simple & Easy  authentic pickle Recipe, made with Ripe tomatoes & seasoning. It Goes well with idli,dosa, paniyaram,chapathi,paratha's,jantikalu,chekkalu,bonda,vadai and curd rice. This recipe could be made instant within 15 - 20 minutes. 



 

                                                          Instant Andhra Tomato Pickle

 
Prep Time : 10 minutes. 
Cook Time : 20 minutes              
Recipe Category:Andhra  Recipes
Recipe Cuisine:Indian

 
Ingredients

Ripe tomato - 4 big no's.
salt - 1 tbsp.
tamarind - small lemon size
sesame oil - 1/4 cup  ( 2 tbsp + 2 tbsp) or 60 ml .
chilli powder -1 tbsp heaped.
hing -1/4 spoon.
Mustard seeds - 1/2 tsp. 
 
Seasoning Powder

Mustard seeds - 1/2 tsp.
fenugreek seeds - 1/4 tsp.

 


     Preparation
  • Soak the tamarind in water, for 1/2 an hour then grind it into a smooth paste with little water, and filter it to remove impurities and keep it aside.
  • Dry Roast mustard seeds, in a kadai and saute for few seconds till it pops.Then remove from kadai.
  • In a same kadai add fenugreek seeds, and saute till it turns golden brown and keep it aside.
  • Grind mustard seeds + fenugreek seeds to a fine powder.
  • chop the tomatoes very finely.
Method

1. Take  a heavy bottomed vessel, add 2 tbsp of sesame oil.




2. Add chopped tomatoes, make sure that chopped tomatoes coat well with oil. saute till tomatoes turns mushy. it takes nearly 10 minutes. 




3. Now add filtered  tamarind extract.


4. Saute well in a medium flame , till the oil seperates, and it gets thokku consistency.

5. Finally add  chilli powder, turmeric powder,salt, ground mustard + fennel seeds powder. Mix well, cook for 3 - 5 minutes in low flame,  till the  spices  Cooks well. 



6. Again heat the oil, add mustard seeds, when it splutters add 2 tbsp of oil. 

7. when oil is hot pour over tomato thokku, mix well. 

                                 

 
8.  Now the tomato pickle is ready. Store it an airtight container. you can store and use for minimum 2 months.

Notes

  • Don't compromise oil. It  can be more oil, not less.
  • Always use a dry spoon.
  • In a bowl you can mix one medium sized chopped onions, and  2 to 3 tsp of tomato pickle and you can also have for dosa's and idli's.it gives additional taste.
  • This pickle is a great accompaniment  for chapathi's, idli's and rice, while you are travelling.






Sunday, January 25, 2015

Boorelu - Poornalu - suyyam Recipe - Suzhiyam recipe

Boorelu (Poornalu Recipe) is a Popular authentic deep fried Andhra sweet Recipe, made during festivals like varalakshmi vratham,diwali,ugadi  and also at weddings,and in some special occasions. it is called Suzhiyan in malayalam.Boorelu or sugunta in Andhra.sukkinunde in karnataka.Now we learn the recipe.





                                 Purnam Boorelu - Suzhiyam Recipe

Prep Time : 20 minutes. 
Cook Time : 5 - 7 minutes per cycle                  
Recipe Category:Andhra  Recipes
Recipe Cuisine:Indian
Ingredients

Rice - 1 cup.
Urad dal - 1/2 cup.
salt - 1/4 tsp.
Chanadal - 1 cup.
Jaggery  - 1 cup.
coconut - 1/4 cup.

  
 Outer Coating  batter

Soak Rice and urad dal together 4 - 5 hrs or overnight with needed water and grind into a smooth paste like idli dosa batter consistency and add salt to it and mix well.


For Stuffing

Soak Chandal for 2 hrs, and pressure cook for 1 whistle with needed water directly in a cooker.Then drain the water, in a colander, and add jaggery with it, and grind into a smooth paste.

 Then add grated coconut to it and mix well.Now stuffing is ready.

Method

  • Make the Chandal into goosebery sized balls,  as shown in the picture,dip the stuffing well in batter, and coat it(i used spoon to coat), till the stuffing is covered well with batter, and coated evenly.

  •  Then deep fry it in a moderate flame, till it is well coooked and turns light golden colour.

Notes

  • you can Replace Chandal with toor dal also.
  • Consistency of batter should be thick like idli/dosa batter, if it is thin it absorbs more oil.
  • if Chandal stuffing is watery you could fry the dal  in a pan till it is thick.
  • you could take it out fully golden brown or mild golden brown according to your taste.if you want more crunchy take it out fully golden brown.




Wednesday, January 21, 2015

Kandi Podi - Andhra Gun Powder - Andhra paruppu podi

Kandi Podi is an Authentic Andhra Recipe, Packed with full of Proteins and fiber.Kandi Podi is a staple food in Andhra homes.Kandi Podi mixed in hot rice, with a dollop of Ghee, tastes awesome. Whenever, we go for Andhra Restaurants, me and my husband search for this Gun Powder.Now we learn the recipe.



                                  Kandi Podi- Andhra Gun Powder

Prep Time : 5 minutes. 
Cook Time : 15 minutes .                  
Recipe Category:Andhra  Recipes
Recipe Cuisine:Indian

Ingredients

Toor dal(kandi Pappu) - 1/2 cup.
Chanadal(Senaga pappu) - 1/2 cup.
Moongdal(Pesara pappu) - 1/2 cup.
Red chillies(Endu Mirapakaya) - 12.
curry leaves(karivepaku) - 3 sprig.
Cumin seeds(jilakara) - 1/4 tsp.
hing(Inguva) - 1/4 tsp.
salt - as needed.





    Method
  • Dry Roast Toor dal,chana dal and Moong dal separately in a kadai, till it turns golden brown colour and also you get nice smell of dal's.Then keep the dal's aside.

  • Dry Roast Red chillies and curry leaves, till red chillies turns light brown colour and keep it aside.

  • dry roast cumin, till it pops, then add hing and switch off the flame.hing gets roasted in a heat of kadai.

  • Grind everything into a little course powder with salt.Store it in a airtight Container.
  • Serve with hot rice and dollop of Ghee.

Notes
  • Dry roast the lentils seperately, so that lentils gets roasted uniformly.
  •  Adding curry leaves is optional.
  • you could add this podi to stir fry for spiciness.




Friday, January 16, 2015

Thinai Idli - korralu Idli - Foxtail Millet Idli

Foxtail millet is the second-most widely planted species of millet, and the most important in East Asia.Other names for Foxtail Millet Includes in  Punjabi: Kangni; Tamil: Tenai; Telugu: Korra; Kannada: Navane; Malayalam: Thina,Gujarati : Kang,Hindi : Kakum,Marathi : Kang, Rala;Oriya : Kanghu or Kangam.Foxtail Millet is an healthy alternative to Rice. It is Gluten-free food. It is rich in Protein, Iron, Calcium & Minerals - Manganese, Magnesium, Phosphorous.Helps to control Blood sugar & Cholesterol.Ideal food for people suffering from Diabetes & Gastric problems. Reduces risk of Heart Attack.It is Rich in Antioxidant. Now we learn to make healthy idli using Foxtail millet.

Ingredients

Foxtail Millet - 4 cups.
urad dal - 1 cup.
Fenugreek Seeds - 1 tsp.
Salt - as Needed.

Preparation

Wash and soak Millets seperately for 4 - 5 hrs. Soak urad dal + fenugreek seeds for  one hour before Grinding.

Method for batter Preparation
  • Grind urad dal seperately until fluffy like we make for normal idli.

fluffy Urad dal
  • Grind Millets seperately till a smooth paste.

Millet batter
  • Mix both the batter, and add salt. Allow it to ferment overnight or 9 - 10 hours.Fermentation depends on weather condition. Next day batter would be raised. stir with ladle, and adjust the consistency.
  • Consistency of batter is  like normal idli consistency not too thick or thin.
Method for idli Preparation
  • Boil the water in idli pan, grease the idli plate with oil, then spoon it with  batter.
  • Steam cook for 13 - 15 minutes or fork inserted in a idli comes out clean.

  • Remove the idli's from idli plate after 2 - 3 minutes, so idli's comes out well from idli plate.
  • Serve hot with any type of chutney or sambar. 
Notes
  • Refigerate the batter, and make dosa's for next day.
  • Make  uttapam's or paniyaram after  2 days by adding onions and Green chilles with tempering of mustard seeds,chanadal and curry leaves.
  • Add water little by little to make the batter, if  batter is runny you can't make idli's, but you can make dosa's or uttapam's, so don't worry. 
  • you can replace thinai idli rice with saamai, varagu or kuthiraivali rice.

Wednesday, January 14, 2015

Samai Sakkarai Pongal - Little Millet Sweet Pongal

Pongal falls on Jan 15th of this year 2015.Planned to post Sakkarai Pongal  Recipe using Millets. So I tried with Samai(little Millet). It came out well..In india Moraiyo,Kutki, Shavan are some of the names in Hindi for little millet. In Bengali it is called as Sama. In Tamil it is called Samai. In Gujarati Gajro, kuri. In Telugu, it is called as Samalu. In Marathi it is called as Sava, Halvi, vari. In oriya it is called as Suan.Now we learn to make healthy sweet Pongal.




                            

                                  Samai Sakkarai Pongal

Prep Time : 5 minutes. 
Cook Time : 20 minutes .                  
Recipe Category:Millet Recipes
Serves : 2.
Recipe Cuisine:Indian

Ingredients
Samai Rice - 1/2 cup.
Moongdal - 1/4 cup.
Jaggery - 1/2 cup.
Water - 2 cups.
Salt - a pinch.
Ghee - 1/4 cup + 1 tsp(for roasting Cashew nuts and Raisins).

Tempering
Cashews - 12.
Raisins  - 10.


Preparation
  • Soak Samai and Moong dal together for 15 minutes. 
  • Melt the Jaggery with little water in a vessel, and filter it to remove impurities, and keep it aside.Now Jaggery Syrup is ready.

Method
  • Pressure cook Samai and Moongdal together with 2 cups of water  for 1 whistle, then keep it in Sim mode for 5 minutes.Then switch off the flame.

  • When pressure subsides, open the lid and mash well.
  • Now switch on the stove. Add Jaggery syrup,then pinch of salt.Mix well. 

  • Add 1/4 cup of Ghee  little by little and mix well.
  • Pongal leaves  the sides of the kadai.Finally Garnish with Cashews and Raisins.

 Notes
  •  Serve hot.
  • you could use varagu, Thinai or  Kuthiraivali to make this Sakkarai Pongal.
  • Adding pinch of salt, enriches the taste of Sakkarai Pongal.

Monday, January 12, 2015

TAMIL PONGAL FESTIVAL RECIPES - SANKRANTHI RECIPES - PONGAL RECIPES 2017

.Makar Sankranti or Pongal  is one of the most important festivals of the Hindu calendar and celebrates the sun's journey into the northern hemisphere, a period which is considered to be highly auspicious.It is celebrated as harvest festival in south India. It is a big event for the Tamilians and the people of Andhra Pradesh. In Andra Pradesh  it is called  'Pedda Panduga' meaning big festival. The whole event lasts for four days, the first day Bhogi, the second day Sankranti, the third day Kanuma and the fourth day, Mukkanuma.




            Bhogi - Bogi festival or Bhogi is the first day of Pongal and is celebrated in honor of Lord Indra, "the God of Clouds and Rains". Lord Indra is worshiped for the abundance of harvest, thereby bringing plenty and prosperity to the land. House are cleaned and decorated with muggulu,painted with rice flour.The people assemble at dawn to light a bonfire to discard old used possessions.In the early morning, people light a sacred bonfire called Bhogi Mantalu. Children dance around bhogi mantalu, singing songs in praise of the gods and the South Indian harvest festival.

Sankranthi or Pongal  - Sankranthi is dedicate to sun God, the savior of this world with His golden rays. On this Day Newly  harvested rice with Milk is made as Pongal  and devoted to God.

Kanuma or Mattu Pongal-  Kanuma is dedicated to cattle as cowherds and shep herds, paying thanks to cows and bull.

Mukkanuma or kanum Pongal  -  Mukkanuma  people travel to see other family members.people go for sight seeing,shopping,exchanging pleasantries with relatives and friends.

I have compiled and listed some of the recipes from my blog for Pongal & Sankranthi festival






Pongal/ Sankranthi Recipes
 
Katte Pongali/Ven Pongal
Sakkarai Pongal
Paal Pongal
Pongal Pulusu/Pongal kuzhambuladd
Sankranthi Pongali
Rava Pongal

Pulagam
Medhu vadai/Garelu
Bobbatlu/Poli
Wheat Pongal
Oats Pongal

Kuthiraivali Sakkarai Pongal
Barnyard Millet Pongal

Little  Millet Sakkarai  Pongal


Saggubiyyam Payasam

Semiya Payasam
Kannum Pongal/Mukkanuma  Recipes
Tamarind Rice

Mango Rice  
Coconut Rice

Curd Rice
Lemon Rice

Sankranthi recipes - Makar Sankranthi Recipes - Sankranthi Festival Recipes By , Jan 11, 2013 Sankranthi recipes