INSTANT PEANUT CHUTNEY

INSTANT PEANUT CHUTNEY||(PALLI CHUTNEY)

Peanut also called as ground nut is very rich in protein. This chutney goes well with idly, dosa, pesarattu and utappam.

There are some many ways to make this peanit chutney, here am sharing the instant one.Unlike other chutneys, it can be had with or without adding tampering. The colour of the chutney may vary depending upon how the peanuts are roasted.

PEANUT/PALLI CHUTNEY

The main key of this chutney is, groundnuts/peanuts should be roasted on low flame till they splutter a bit. Then the remaining process takes  only few minutes.

INGREDIENTS:

1. Peanuts  1cup
2. Green chillies 4
3. Tamarind  small lemonsize
4. Salt as required
5. Jeera 1tsp
6. Oil 1tbsp 

RECIPE;

• Roast the peanuts , on low flame for about 15minutes.
• Add oil.
• Add chillies and tamarind.Fry for a few minutes.
• Add jeera and salt.
• Grind it to a fine paste by adding half cup water. Adjust the consistency.

TIPS:

• Add a small piece of fresh coconut, while roasting the peanuts, to have coconut peanut flavour.
• This chutney tastes good with almost all types of dosas.
• If you wish you can also add tampering.(Heat up a pan, add oil, 1 tsp of urad dal, some curry leaves, 2 red chillies) 

SERVING TIPS:

Serve this chutney with dosa, idly, wada or uttappam.

For complete video recipe: https://youtu.be/tiOLk5VCgRM


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HOMEMADE GINGER-GARLIC PASTE (SHELFLIFE =1 MONTH)

Homemade Ginger Garlic paste/Allam velluli paste

Ginger garlic paste is a 'must have' in every Indian house, as it is  one of the main ingredient in all our recipies.Here am going to show you, the traditional way to prepare the paste in few easy steps,which I learnt from my mother.

Now-a-days,  we live in a society where everything is polluted. If you had tasted the store bought ginger-garlic paste, you might have noticed that.Few days back I have read an article related to adulterated ginger garlic paste racket. They mix some kind of acids, rocksalt and other unwanted materials,which are hazardous to health,to  prepare the paste.So, inorder to be safe and protect ourselves from such things, we need to afford sometime to prepare some home food.

Ginger-Garlic Paste

To make ginger garlic paste,is not a big deal. It  hardly takes 2 hours.First you need to get them from market, clean, peel the skin, grind and store.Thats all, and your paste is ready to add a great flavour and aroma to all your recipies.
 But the key lies in its storage.That's very simple than you think. We are not going to use any artificial preservatives here,instead with all natural ingredients we are going to give it a shelf life of one month. 
 
These two flavorful treasures are superstar therapeutic foods to have on hand in your kitchen.
Garlic has been used for thousands of years as a remedy for many different ailments, including intestinal disorders, flatulence, worms, respiratory infections, skin diseases, wounds, and symptoms of aging. Modern research indicates that garlic may help improve heart health in a number of different ways. It is a blood thinner that helps to lower both high blood pressure and blood triglycerides. Garlic also has anti-inflammatory properties-one particular study identified four different sulfur compounds in garlic that help reduce inflammation.
Several population studies also show an association between an increased intake of garlic and a reduced risk of certain cancers, including colon, stomach, esophagus, pancreas, and breast cancer. Additionally, garlic is a triple threat against infections, offering antibacterial, antiviral, and antifungal properties. Garlic has even been found to be effective at killing antibiotic-resistant bacteria, including MRSA.

Ginger root has a long history of being used as medicine in Asian, Indian, and Arabic herbal traditions. In China, for example, ginger has been used to aid digestion and treat stomach upset, diarrhea, and nausea for more than 2,000 years. Ginger also has been used to help treat arthritis, colic, flatulence, motion sickness, morning sickness, painful menstrual periods, and the common cold. Ginger is an effective anti-nausea agent, likely because of its carminative effect, which helps break up and expel intestinal gas.

Ginger contains potent anti-inflammatory compounds called gingerols and helps treat some inflammatory conditions. Daily ginger use has been found effective for relieving muscle pain following strenuous exercise, and also has provided relief from pain and swelling in patients suffering from rheumatoid arthritis, osteoarthritis, or general muscular discomfort. In addition, a study in Cancer Prevention Research found that regular supplementation with ginger led to reductions in inflammation markers in the colon within just a month, suggesting that ginger may have potential as a colon cancer prevention agent.
In ayurvedic tradition, ginger is thought to warm the body and help break down accumulation of toxins in the organs, particularly in the lungs and sinuses. It can help promote healthy sweating, which can assist detoxification during colds and flus. Plus, research has found fresh ginger is effective against the human respiratory syncytial virus.
During winter, when you have sore throat ,hot ginger tea  will help you heal soon. Now coming to the recipe..

INGREDIENTS:

1. Ginger 200grms
2. Garlic 250grms
3. half lemon
4. salt 1tsp
5. oil 3 tbsp 

STEP 1:Clean the ginger.

As ginger is a root, it is obviously covered with mud. So to clean it, first soak the ginger in water for atleast 15min.Then feel off the skin, using a spoon.Clean it again, cut into small pieces and air dry them for half and hour, so that the extra moisture will be faded.

 

STEP 2: Clean garlic

 Separate the cloves and peel off the skin and be patient. 

STEP 3: Grind them into fine paste(NOTE:  DO NOT ADD WATER )

STEP 4:  Now add salt,oil and lemon juice. Mix well.Transfer the mixture  to an air tight container or a glass jar. You can refrigerate(or place in room temperature) and use the mixture upto one month. The mixture may have slight colour variation over time,but it tastes the same.

Watch video:
https://youtu.be/Rc4ZYzKTikY




TIPS:

1. Do not use moist spoon while using the paste.
2. Be sure that the container is dry before you transfer the paste.
3. As it is homemade, it has more spicy flavour.So use the paste as required.
4. Peeled ginger skin can be used (instead of ginger), to prepare ginger tea. 

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PERUGU PACHADI/CURD CHUTNEY

PERUGU PACHADI/CURD CHUTNEY

If you got bored of having plain curd, here is a super yummy recipe to give it a spicy touch. Perugu pachadi/ Curd chutney is one of our traditional recipe, which has many nutritional values.Curd is very healthy for any age group when taken in minimal amounts.

This recipe can be made with both sweet curd or sour curd.

INGREDIENTS:

1. CURD 1CUP
2. GREEN CHILLIES 3
3. JEERA 1TSP
4. MUSTARD 1TSP
5. SALT (AS REQUIRED) 
6. ONIONS 1
7. CORRIANDER
8. GARLIC CLOVES 2
9. TURMERIC POWDER HF TSP
10. OIL 1TBSP

RECIPE: 

• Beat the curd and  keep aside
•  Take a kadai,add oil
• Add jeera and mustard.Let them splutter
• Then add green chillies.
• add garlic cloves
• add turmeric powder and put off the flame
• add beaten curd, corriander and onions.

TIPS: 

• If you like, add some jeera powder, it  adds a good flavour.

SERVING TIPS: 

• Perugu Pachadi can be served with steamed rice along with any fry curries. 

watch the video: https://youtu.be/JJV3SKDDdMc

 

If you like the recipe,do comment, subscribe and share..

EGG GRAVY/KODIGUDDU PULUSU (TELANGANA STYLE)

EGG GRAVY/KODIGUDDU PULUSU

(TELANGANA STYLE) 

Kodiguddu pulusu/egg gravy is a very popular dish in telangana,which is cooked in tamarind sauce.As I am a non vegiterian I would like to include egg in many of my recipies.

Studies show that having 2 eggs for breakfast completes one's protein need for that day. Either it is boiled or  made an omlette, eggs are very healthy and are loaded with proteins and minerals.

INGREDIENTS:

• 4-5 boiled eggs
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp jeera/jilakarra 
• 1tsp ginger garlic paste
• 4 medium size onions finely chopped
• 3-4 vertically slit green chillies/chopped
• 7-8 curry leaves
• salt - as per taste
• 2 tsp red chilli powder
• ½ turmeric powder(haldi)
• 2 tbsp freshly chopped coriander leaves
• small lemon size tamarind juice extract
• hf tsp methi powder
• hf tsp jeera powder
• hf tsp coriander powder

RECIPE:

• Firstly, in a cooking vessel, add oil and heat it.
• Into it, add jeera,mustard seeds and let them crackle.
• Into it, add chopped green chillies and finely chopped onions.
• Saute until the onions turn soft and brown for few minutes.
• Add ginger  garlic paste, saute for2 minutes.
• Add turmeric powder
• Add coriander leaves and curry leaves and saute.
• Now add the boiled eggs and fry till the colour changes slightly.
• Remove the eggs. 
• Now add tamarind extracted juice into it.
• Add salt as per taste.
• Add red chilli powder,mixwell
• Now add  jeera powder and methi powder. Let it boil for 5 min.
• Add the fried eggs into it.
• Add tamarind extracted juice into it.
• Cook until the pulusu/tamarind gravy comes to a boil.
• Add coriander powder
• Put on low flame and cook for 5-10 minutes.
• Switch off the flame.Garnish with corriander leaves.
• Serve hot with steamed rice. 

TIPS: 

1. Slightly slit the eggs with a fork,before frying, so that it obsorbs the gravy well.
2. If you find the gravy too thick add a cup of water along with tamarind juice and let it  boil.
3. Adding corriander leaves  in any (pulusu) gravy curries gives it a nice flavour.

SERVING TIPS:

• Egg gravy tastes  good with steamed rice and also pulkas.

Here is the video tutorial..

If you like the recipe please do comment, subscribe and share... 

Burger sauce

BURGER SAUCE 

Burger sauce is a very easy recipe made with only 2 ingredients. It tastes really good and yummy.

INGREDIENTS :

1. Veg mayonnaise 1tbsp
2. Tomato ketchup 1 tbsp

RECIPE:

• In a small plate add both the ingredients.

  

• Mix well. Ta  da your burger sauce is ready. 

  

TIPS:

• Instead of veg  mayonnaise you can also use any flavoured mayonnaise to enhance the taste.
• Can also use this sauce to make burgers (aloo tikki burger) and sandwich

If you like the recipe please do comment, subscribe  and share..

CRISPY ALOO TIKKI RECIPE| POTATO PATTIES RECIPE

CRISPY ALOO TIKKI | POTATO PATTIE

 Aloo tikki is a popular North Indian snack that can be made in many ways. Either deep fried or shallow fried it tastes really good.

The recipe is very easy.Once prepared you can store the patties by freezing them for 2 to 3 days.

They can be served with greenchutney or tomato ketchup.

Another healthier way to have them is to prepare a aloo tikki burger

 INGREDIENTS:

for veg patties / potato patties / aloo tikki:

• 1 tsp oil
• ¾ tsp jeera / cumin seeds
• ½ onion, finely chopped
• 1 garlic clove, finely chopped
• ¼ cup peas, fresh / frozen
• 3 potatoes, boiled and pealed
• 1 tsp kashmiri chilli powder, adjust according to your spice level
• ¼ tsp turmeric powder
• ½ tsp coriander powder
• salt to taste
• ¼ cup thick poha / beaten rice / avalakki, washed
• ½ cup oats/bread crumbs
• oil for shallow fry

for maida-corn flour paste

• 1 tbsp corn flour
• 2 tbsp maida / plain flour / all-purpose flour
• ¼ cup water 

RECIPE:

• In a large kadai add a tsp of oil along with cumin seeds. allow them to splutter.

• Now add chopped onions and saute for a minute.

• Add finely chopped garlic and continue to saute till the raw smell disappears.

• Add some peas and fry till the peas are cooked well.

• Now mash the boiled potatoes with your hand. mix well with peas.

• Time to add spices. add chilli powder, turmeric powder, coriander powder and salt.

• Mix well and mash using a potato masher. make sure there are no chunks of potatoes left out.

 

• add some washed poha so that it absorbs extra moisture present in the aloo.

• combine everything well. and allow the mixture to cool completely before you make patties.

• now take a handful of mixture and give a nice round shape. slightly press uniformly to make patties. adjust the size according to the size of burger bun.

• dip each patty in corn-flour maida paste. cover on both the sides.

• then coat the patty in breadcrumbs. alternatively, you can also use semolina / rava.

• heat oil for shallow frying. meanwhile, dust the excess bread crumbs. place them carefully in the medium hot oil.

• when one side is golden, flip and fry the other side. drain the patty on kitchen paper towels to remove excess oil.

 

TIPS:

• after preparing the patties, cover then with a thin foil and place in the freezer, when required, place them in room temperature for about20 min and fry them by coating maida-cornflour and oats.
• when you serve the patties with burger,add lettuce,tomato , burger sauce, onions and cheese.

SERVING TIPS:

• Aloo patties can be served with green chutney /tomato ketchup as a evening snack.
• They can also be served with burger (aloo tikki burger).

If you like the recipe please do comment and share..

ALOO TIKKI BURGER (VEG BURGER/POTATO PATTY BURGER)

ALOO TIKKI BURGER

If you love burger, just like me and wanna make it yourself, then your are at the right point.Once in a while I do try bakery bought items at home. It's not tough, but requires some planning.If you plan you can make them in minutes. 

Aloo tikki burger, is a  delicious combination of soft burger bun with Indian aloo tikki,which is shallow fried in butter.

INGREDIENTS:

1. 1 Burger buns
2. 1 Aloo Tikki
3. 2tbsp of Burger sauce
4. 1 cheese slice
5. 2 slices of tomato  
6. 2 slices of onions
7. 2 tbsps of butter  a
8.  

RECIPE:

Cut the burger bun into half.Apply butter and toast inside.

 

Apply burger sauce,one side. Place the tikki.Add tomato and onion slices. Add cheese slice.Again apply burger sauce, close the burger.

 

AlooTikki Burger is ready.Serve it with tomato ketchup and potato chips.

 

Tips:

• Add slices cucumber or lettuce to enhance the taste.
• Instead of normal veg mayonnaise you can add flavoured mayonnaise.
• Use whole wheat or multigrain bun to make it more healthier..

Serving Ideas:

• Serve it as a snack or light evening dinner. 

If you like the recipe please do comment, subscibe and share...

Egg Fried rice (street style)

EGG FRIED RICE (STREET STYLE)

Whenever I thought of eating something not so spicy,I do opt for  Egg fried rice. This dish is adopted from the Chinese Cuisine and very easy to prepare. Sometimes we do end up with leftover rice, and to have it we need to make it tastier. So this is a better option, to make leftover rice healthier and tastier.

You can also have it with Indo-chinese recepies like Manchurian.(If you want to have it somewhat spicier) 

Here is the recipe...

INGREDIENTS:

1.  1 cup of basmathi rice cooked (you can use normal rice also)
2. 2 eggs
3. 1medium sized carrot 
4. hf capsicum 
5. 2 green chillies
6. 4 cloves of garlic
7. 1 tbsp of pepper powder
8. 1tbsp of soya sauce
9. 2 tbsp of tomato sauce
10. 2 tbsps of spring onions  green
11. 2 tbsps of spring onions white
12. 1 tbsp of oil 

{Note: all the veggis and garlic should be finely chopped}

RECIPE:

Take a bowl n beat the eggs thoroughly.keep aside

Take a wide pan, add oil, put the flame on medium. 

 

Then add garlic, saute it a minute, add chillies, spring onions whites,saute for a couple of minutes.

 

Then add carrot and capsicum. Add salt. Cook until done.

 Then add beaten eggs and fry them for 5 minutes. Add rice, pepper powder, soya sauce and cook. Fry for 5 more minutes. Check the taste. Garnish it with spring onion greens.

 Now your egg fried rice is ready to serve (With tomato sauce).

If you like the recipe pls do comment and share.. 

HEALTHY OATS BREAKFAST(IN 5 MIN)

 HEALTHY OATS BREAKFAST(IN 5 MIN)

Oats,are a whole grain food,known scientifically as AVENA SATIVA. They are among the healthiest grains on earth.They're a gluten-free whole grain and a great source of important vitamins, minerals, fiber and antioxidants.Having oats regularly aids to weight loss, lower blood sugar levels and a reduced risk of heart disease.I personally use them for dosas n idlys.

Eating  oats in breakfast is a great way to start your day.I know that having oats alone doesn't sounds n taste good.

I have tried many recipies with oats, both sweet n hot. Sweet dish is anyways sweeter, as i love sweets i can have it without any complient.But when it comes to hot , i have tried masala oats, oats upma n all. But hardly i can have them only once. As it doesn't taste good.

After many trials , finally i came up with a healthy breakfast recipe with oats, nuts n loads of fruits.

If u are aiming to loose weight then this recipe will help you. 
  

Ingredients:

1. 250 grms of rolled oats (Saffola plain oats)
2. 50 grms of cashews (optional)
3. 50 grms of kismiss
4. 50 grms of badam
5. 50 grms of walnuts
6. 50 grmd of pista
7. 2 tbsp of sugar (optional)

Take a large pan, put all the ingrediants in except sugar. Fry on low flame. Till the oats become slightly brown n leaves a nice aroma.Switch off the flame n add sugar.
Store this mixture in a air tight container.

Recipe to prepare breakfast:

 Take a medium size bowl, add 3 to 5 tbsps of oats mixture. Add half a cup  of  hot milk. Leave it on for 5 min. Top it up with fruits of your choice. This tastes good with apple n banana.(my choice).If u wish u can add a tbsp of honey for extra sweetness. 

If you like the recipe, pls do comment  and let me know.....  

  

Egg Biryani(Hyderabadi style)

EGG BIRYANI [hyderabadi style]

Whenever i think of preparing biryani, i usually feel the aroma of basmati grains, n the spices used to prepare it{even now}. To make a perfect biryani is not a rocket science, but it requires lot of patience and interest. Here is a perfect recipe to make a delicious ,lip smacking hyderabad style egg biryani.

 Note: If u r making it for the first time , do start with only 1 r 2 cups of rice. Once u gain confidence then u can go for higher quantities.
                                                                  

Ingredients:

[serves two] 

1. 2 cups of basmati rice{I use India gate}
2. 4 eggs
3. 3 large onions (thinly sliced vertically)
4. 2 tbsp of ghee{if u want u can have more}
5. 1 n hf tbsp of oil
6. 1 1/2 tbsp of biryani masala
7. 4 cloves,4 cardamom, 3 bay leaves
8. 2 tbsp of shahijeera
9. 1 inch cinnamon
10. 1 star anise
11. 1 tsp gingergarlic paste
12. hf tsp turmeric
13. 3 tbsps of yogurt
14. 1 tbsp chilli powder
15. 4 chillis
16. 1 cup of mint leaves/pudina

Recipe:

                                                    Wash n soak rice for hf n hr.
 

 Take a vessel, add around 7 cups of water.Add all the spices, cinnamon, bay leaves, shahijeera,  cardamom,n cloves. 

 Bring to boil. Add salt n check the taste. Remember that the water should be salty.

Then add rice n cook until done. Strain it keep it aside.

Simultaniously, boil eggs, peel off, pierce it with a fork n keep aside.

Take a thick bottomed vessel, add ghee.

Then add sliced onions, add some salt n fry them on slow flame till golden brown..Once done , remove half of the onions , we will be using them at the end.

If u want u can add brown onions, i don't hv time to make them separately so i added in the recipe itself.If u feel that u r using more oil, u can remove it here.

Then to the remaining fried  onions, add slit green chillis,add ginger garlic paste, fry for some time. Then add turmeric powder.
 

 

 

 Add boiled eggs, fry for 5 min more.

Then add curd, mint leaves,chilli powder, biryani masala. Now your biryani gravy is ready. You can check the taste here. If it is gud, then ur biryani is perfect. Then add cooked rice,  put ghee to the sides of the vessel. Here u should add the remaining brown onions,mint leaves.Cover the vessel , n put a weight on it so the steam stays inside. Keep the flame low n cook for 5 min.

Ta da ur egg biryani is ready..