Ingredients:

• Cooked Basmati Rice – 1 Cup
• Raw coconut – 1/4 Cup – Grated
• Tadka Seeds – 1 Teaspoon
• Green Chillies – 4 Cut into small lengths.
• Onion – 1/4 – Cut into long lengths.
• Curry Leaves – 1 stem.
• Peanuts – 1/4 Cup
• Salt to taste
• Oil as required
• Hing – 1 pinch.

Method:

1. Take a heavy bottom pan and put the oil and let it heat.
2. Put Tadka seeds, hing , peanuts and curry leaves and let them crackle.
3. Put the onion, green chillies and coconut and saute them for couple of minutes and then add the cooked rice. Mix it well and fry this for couple more minutes on medium heat.
4. Adjust the salt and serve it hot.
5. Any fried curry will go with Rice.

Ingredients:

• Chicken – 1 lb – cut into medium pieces.
• Raw Mango – 2 small – Cut into small pieces.
• Onion – 1 big – Cut into small pieces.
• Green Chillies – 2 – Cut into small pieces.
• Curry Leaves – 1 Stem
• Ginger-garlic Paste – 2 Teaspoons
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 1 Teaspoon
• Tadka Seeds – 1 Teaspoon
• Cilantro – Handful
• Special Masala powder – 1/4 Teaspoon
• Salt – to Taste
• Oil – 4 Tablespoon

Method:

1. In a pressure cooker add 4 tablespoons of oil and let it heat. Now put the Tadka Seeds and let them crackle.
2. Put the curry leaves, onion and green chillies and fry for 5 minutes.
3. Put the ginger-garlic paste and fry this until he raw smell goes off.
4. Add red chillie powder, turmeric, salt and special masala powder. Mix it well and put the chicken pieces and saute it for couple of minutes.
5. Add mango pieces and put 3/4 cup of water and put the lid on and cook this for 3 whistles.
6. Once the pressure is off, garnish it with cilantro.

It goes well with white tice & Roti.

Tags: bagara, Mango, tadka

మునక్కాయ పప్పు

Ingredients:

• Toordal(కందిపప్పు) – 1/2 Cup
• Munakkayalu(మునక్కాయలు) – 2 – Cut into 3 inch Pieces.
• Tomato – 2 Cut into medium size pieces.
• Tamarind – Small lemon size
• Tadka Seeds – 1 Teaspoon
• Onion – 1/4 cut  into small pieces.
• Clove Powder – 1/4 Teaspoon
• Ginger-garlic Paste – 1/2 Teaspoon
• Red chillies powder – 1 Teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 2 Tablespoons
• Cilantro – Handful
• Curry Leaves – 1 stem

Method:

1. Wash the toordal and pressure cook in 1 1/2 cup water for 3 whistles and keep it aside.
2. Soak the tamarind and take juice out of it and keep it aside.
3. Take a pan and put 2 Tablespoons of Oil and put the Tadka Seeds and let them Crackle and then put the Curry Leaves, Onion and saute them for couple minutes.
4. Add ginger-garlic paste and fry till the raw smell goes off. Put the red chillies powder, turmeric, salt, clove powder, Munakkayala(drum sticks) pieces, tomato pieces and put 1 cup of water and cook till it looks like gravy curry.
5. Now soften the cooked Dal with a spoon and put this in Munakkaya mix and also put the tamarind juice in it.
6. Mix everything well and cook it on medium heat for couple of minutes.
7. At this point it should look like sambar. If it looks thick, add some water and adjust the salt.
8. Bring this to a boil and then garnish it with Cilantro.

It goes well with white Rice.

Tags: Munakkayalu, pappu

Ingredients:

• Vanilla Ice cream – 3 Scoops
• Ripen sweet Mango Pieces – 1/2 Cup
• Curd – 1/4 Cup

Method:

1. Put the ice cream in fridge so that it will become soft.
2. Put the Mango Pieces, Curd and Vanilla Ice Cream in a mixer and grind it till the mango pieces become juice.
3. Pour this in  a  Glass and Enjoy.

Tags: drink, Mango

Ingredients:

• Capsicum – 2 – Cut into medium Pieces
• Daliya – 2 Tablespoons
• Dry Coconut – 1 inch piece
• Red Chillies – 2
• Salt to Taste.
• Oil – 3 Tablespoons
• Curry Leaves – 1 Stem
• Tadka Seeds – 1 Teaspoon
• Turmeric – 1/4 Teaspoon.
• Besan – 1 Tablespoon.

Method:

1. In a coffee grinder, put the daliya, coconut, Red chillies and Besan and grind it to Powder form.
2. Take a heavy bottom pan and put 2 Tablespoons of Oil and bring it to heat. Put the Tadka Seeds , Curry Leaves and Capsicum pieces and saute them for couple of minutes.
3. Put salt and Turmeric and mix it well and then cover it with a lid and let it cook on medium heat for 5 minutes.
4. Take the lid off and put 1 teaspoon of Oil and let it fry for couple of minutes and now sprinkle the ground powder and take it off from the heat and mix it gently to coat the capsicum.
5. After couple of minutes , it will look dry.

Serve this with Roties ir Rice along with Rasam.

Tags: capcicum, sukke, सुक्के

Ingredients:

• Dosa Flour – to make Dosas
• Eggs – 2
• Cabbage – 1/4 Cup – grated
• Carrot – 1/4 Cup – Grated
• Salt to taste.
• Pepper to Taste
• Oil as needed.

Method:

1. In a bowl,  put salt, pepper and eggs and beat them well.
2. Take a Dosa Skillet and put the Dosa. On top of the Dosa, put the one egg mix and spread it like dosa. Now sprinkle the cabbage and carrot mix and put the Oil all around the Dosa and little bit on top of the dosa. Cook this on medium heat.
3. Turn the Dosa slowly to the other side and Cook it for a minute and serve it hot.

This is a Gujarati Dish. I got this recipe from my friend Aruna Yeramalla. 

I loved it so much that I asked my friend for the recipe and procedure. As she lives in the same neighbourhood, she stopped by my home to show me how to make this. Thank you Aruna for sharing your recipe and secrets in making this wonderful dish.

My Family had fun & enjoyed the Handvo.I am sure I am  going to make it again and again.

This is a 2 Day & 3 step Procedure. So please review it thoroughly before start making this recipe and also please follow the steps.

I loved this recipe… I hope you will like it too…

Day # 1:

Step # 1:

Mix all the following ingredients and let it ferment overnight.

Ingredients:

• Handvo Flour – 2 Cups
• Salt – to taste
• Curd – 1/2 Cup
• Oil – 3 Table Spoons
• Warm Water – as needed to mix the flour
• Eno Fruit salt – lemon flavoured – 1 Teaspoon

*** Mix all the above in a bowl and let it ferment overnight. ***

Day # 2:

Step # 2:

Following are the ingredients needed to make Handvo besides the ferment batter.

• Sora Kaya(సొరకాయ) – 4 inch pieces – Grated
• Carrot – 1 big – grated
• Ginger-garlic Paste – 1 Teaspoon
• Green Chillies Paste – 1 Teaspoon
• Cilantro – Handful – Cut into tiny Pieces.
• Baking Soda – 1 Teaspoon
• Eno Fruit Salt – 1/2 Teaspoon.

Step # 3:

The following ingredients are for Tadka(తిరగమాత) to go with Handvo before it goes into Oven for Baking.

• Mustard Seeds – 1/2 Teaspoon
• Sesame Seeds – 1 Teaspoon
• Dry Red Chillies – 6 Cut into Half
• Oil – 3 Tablespoon

Method:

1. Preheat the oven to 400 degrees
2. Grease the Baking pan with oil.
3. From step # 2, take all the ingredients and mix them well with the fermented  Handvo batter from the previous night(Step #1) . Pour this mix into the greased baking pan and keep it aside.
4. Take a small pan and put 3 tablespoons of oil and bring it to heat. Put the tadka using ingredients from step#2(Mustard Seeds, Dry Red Chillies). Once these crackle, put this stuff over Handvo  in the Baking Pan evenly. Also sprinkle Sesame Seeds over this.
5. Now bake this for 30 minutes. Check the Pan. Handvo should look brown at this point. If it does not, leave it in the oven and bake it for another 4 minutes.
6. Once it is done, Take the pan out of the oven and let it sit on a counter top for 30-60 minutes to cool off. Once it is cool, you can cut Handvo into pieces for serving.

Sounds like too much work, but you will enjoy the final out come.

You can serve this with Green Chillies Chutney, Mint Chutney or Ketchup.

Tip: Remember to layer the batter in Baking pan of size 13X9  to get the best Handvo.  

Also, I will be trying this Handvo with other traditional ingredients and I will keep you posted with the results.

Tags: Gujarati, Handvo, sorakaya

My husband had a Fan Fare Party at work and asked me to make some food for his office party.
I asked my hubby how about “Chicken & Paste Balti” and the answer was ‘perfect’ because I had made this once before.
They had a great party at work and everyone liked it.

Try it … I am sure you will like it as well.

Ingredients:

• Small Pasta Shells – 3 cups
• Chicken – 1 Lb
• Corn Oil – 5 tbsp
• Curry Leaves – 4
• Whole Dried Red Chillies – 4
• Onion – 1, large, sliced
• Garlic Pulp – 1 tsp
• Chili Powder – 1 tsp.

• Fresh Root Ginger – 1 tsp, shredded
• Pomegranate Seeds – 1 tsp, crushed
• Salt – 1 tsp
• Tomatoes – 2 medium, chopped
• Chickpeas – 2 cups, drained
• Corn – 1 cup
• Snow Peas – 1 Cup, diagonally sliced
• Fresh Coriander – 1 tbsp, chopped
• Tomato Ketchup – 1 Table Spoon

Method:

1. Cook the pasta in boiling water, following the directions on the pack. Add 1 tbsp of the oil to the water to prevent the pasta from sticking together. When it is cooked, drain and set to one side in a sieve.
2.  Heat the remaining oil in a deep round frying pan and add the curry leaves, whole dried chillies and the onion. Fry for about 5 minutes.
3. Add the garlic, chili powder, ginger, pomegranate seeds, salt and tomatoes. Stir-fry for about 3 minutes.
4. Next add the cubed chicken, chickpeas, corn and  snap peas  to the onion mixture. Cook over a medium heat for about 5 minutes, stirring constantly.
5. Add the pasta and stir well. Cook for a further 7-10 minutes until the chicken is cooked through.
6.  Garnish with the fresh coriander.
7. Serve it hot.

Tags: balti, chicken, garbanzo, pasta

బియ్యంపిండి వడియాలు

Ingredients:

• Rice Flour(బియ్యంపిండి) – 2 Cups
• Green Chillies – 12
• Zeera – 1 Teaspoon
• Kuskus(Poppy Seeds) – 1 Tablespoon
• Sesame seeds – 2 Tablespoons
• Salt to taste

Method:

1. Grind the zeera and green chillies and keep the paste aside.
2. Take a bowl and put 2 cups of rice flour, salt and add water and mix it well like thick paste form. Make sure you add water little bit at a time.
3. Take a heavy bottom vessel and put 5 cups of water and bring it to a boil.
4. Put the zeera-green chillies paste, Kuskus, sesame seeds and 1/4 teaspoon of salt.
5. Lower the heat and put the Rice paste slowly and mix it, otherwise it will form lumps.
6. Now everything should look like upma.
7. Let it cool for 30 minutes and put this mix in a Jantikalu press and press it to your desired shapes.
8. Let it dry in hot sun for couple of days.

Deep fry them and have them as side for your lunch or Dinner.

You can have these deep fried vadiyams as snacks.

Tags: Biyyapindi, Vadiyams

మినప్పప్పు వడియాలు 

Ingredients:

• Urad Dal – 1 Cup – Soak for 2 hours
• Green Chilies – 15
• Zeera – 1 Teaspoon
• Salt – as needed
• Garlic Paste – 1 Teaspoon
• Sesame Seeds – 1 Tablespoon

Method:

1. Grind the green chilies, zeera and keep it aside.
2. Grind the Urad Dal without putting any water.
3. Add the zeera mix, salt, sesame seeds and garlic paste in ground Dal mix and mix it very well.
4. Put this in dime size Vadiyams in hot sun and let it dry for 2 days.

When ever you want to have these, Deep fry it and serve.

Tags: vadiyam