Buttermilk

Today’s recipe is a very easy and healthy drink, especially for hot weather and it is good for health!

Ingredients:

  1. 1 cup curd
  2. 2 cups water
  3. Salt
  4. Lemon
  5. Jeera
  6. Curry leafs (optional)
  7. Coriander
In the mixer, add curd, grind it for 3 seconds, and after that, add water, salt, jeera, lemon, curry leafs and coriander. Mix it very well and keep it in the fridge for 1 hour.
After 1 hour, your buttermilk is ready! Serve with the ice cubes. After keeping the  buttermilk in the fridge, it absorbs all the flavours from the ingredients, and in case you wouldn’t want to drink the added ingredients, you can filter it, because the flavours will stay!

Gunta Ponganalu with Peanut Chutney

Preparation for Ponganalu Batter

Wash 1 cup of rice, 1/2 cup urad dal, 1/2 tablespoon of menthi seeds and 2 tablespoons of chenna dal all together, and soak for 4 hours. Grind to prepare the ponganalu batter. It should pour consistently. Cover the batter and keep it aside overnight. Note: the longer the batter is kept aside, the better the taste of the ponganalu, it will be a little sour.

In the mixer, add green chillis and rock salt, grind it, and add this to the ponganalu batter. Then, add jeera, chopped onions, coriander, turmeric and curry leaves, and mix all together very well.
Now, take the ponganalu pan and place the pan on stove over a medium flame and put oil in each compartment. When the pan is hot, take a spoon and fill the compartments with the ponganalu batter. When brown spots appear at the edges, gently lift the ponganalu with a spoon, turn the ponganalu, and when both sides turn brown in colour, take them out.
Now, your ponganalu is ready serve with peanut chutney!

Preparation for Peanut Chutney

First, take a pan, place it on the stove, add peanuts, fry it over a very slow flame, and keep it aside.
In the pan, add half a spoon of oil and add green chillis. Fry it for 2 minutes and keep it aside. Next, take little tamarind and soak it in water for 5 minutes.
In the mixer, add all the items (peanuts, green chillis, tamarind, salt, and add some water. Grind it until it becomes smooth. Now, pour it in a bowl.
Now, make thadka by adding oil, mustard seeds, jeera, curry leaves and red chillies. Add this thadka to the chutney.
Now, your peanut chutney is ready to serve with ponganalu, dosa, or idly!

Vada and Sambar

Crispy and delicious vada that goes very well with coconut chutney and sambar. These urad dal vada are also know as Garelu in Andhra.

Preparation of Vada

First, clean the urad dal and soak it for atleast 3 to 4 hours. Wash and drain the dal, and grind it with pepper, salt, and a little water to form a thick fluffy paste. Then, add 1 table spoon of rava – if you add 1 or 2 tablespoons upma rava, the vadas will become very crispy!
Heat the oil in a pan over a medium flame. Then, wet your hands, take small balls from the batter. Put this ball on a plastic cover, flatten it, and make a hole in the center using your finger. Gently put the vada in to the oil,
fry it and flip it until both the sides turn gold in colour. Then, take it out.
Now, your hot vada is ready to serve with sambar and chutney!

South Indian Dahi Vada (Perugu Vada)

Ingredients:

  • Urad Dal
  • Curd (Dahi)
  • Pepper
  • Salt
  • Mustard Seeds
  • Jeera
  • Turmeric Powder
  • Curry Leafs
  • Red Chillies
  • Coriander Leaves

Preparation of Dahi Vada

First, clean the dal and soak the dal in an adequate amount of water for around 2 to 3 hours. In a mixer, grind the dal, along with pepper and salt until it forms a thick paste.

Preparation for the Yoghurt Sauce

Take a bowl, add the curd, mix it very well, and add some salt. Next, take a pan, add oil and heat the oil. Then, add mustard seeds, jeera, curry leafs, turmeric powder and red chillies, and fry it. Add this to the curd, mix it, and keep it aside.
Heat the oil in a pan over a medium flame. Then, wet your hands, take small balls from the batter. Put this ball on a plastic cover, flatten it, and make a hole in the center using your finger. Gently put the vada in to the oil,
fry it and flip it until both the sides turn gold in colour. Then, take it out.
Keep the vadas in a bowl, and add water. Take them out after 1 minute and then squeeze out the excess water by putting the vada in between both your hands.
After removing the excess water, put the vadas in the yoghurt sauce, leave it for 1 hour, and add coriander leafs. Now, your dahi vada is ready!

Jeera Rice with Wet Chicken Manchurian

This dish is my daughter’s favourite. It is very light and tasty!
  • Preparation of Jeera Rice
Add oil, butter or ghee. After heating the oil, add 3 cloves, 1 small cinnamon stick, jeera, 1 bay leaf, and some peas. Fry it for some time, add 2 cups of basmati rice and fry it for 3 minutes over a slow flame. Add 4 cups of water and some salt and close the cooker. After 3 whistles switch of the gas.
  • Now, your jeera rice is ready!
  • Preparation of Wet Chicken Manchurian
First, cut the chicken as very small pieces and add salt, turmeric, red chilli powder, dhaniya powder, garam masala, gram flour, corn flour, plain flour, 1 egg. Mix it very well and leave it for 30 minutes.
  • In the meantime, prepare the gravy.
Cut very small pieces of onions, garlic, green chilli, capsicum, spring onions, and coriander. Take a bowl, add 2 tablespoons of corn flour and add water. Mix it and keep it aside.
Now, fry the chicken and keep it aside.
Now, take a pan, add oil and heat it. Then, add jeera, curry leafs, onions, garlic and green chilli, fry it for some time until the onions become light brown in colour. Then, add capcicum and spring onions, and fry it for some time.
After that, add 2 tablespoons of soya souce. Add the corn flour water which you kept aside, mix it very well, add some water, and boil it for 5 minutes. Then, add the fried chicken, boil it for 10 minutes, and finally, add the coriander.
  • Now, your wet chicken manchurian is ready!

Mushroom curry

Preparation  of curry
Add oil and after heat the oil add one by one mustard seeds,jeera,curry leafs, onions, fry it in slow flame.
Cut the Mushrooms in 4 piece
When onions becoming light brown colour add  chopped tomatoes and add salt fry it for some time and add ginger garlic paste ,garam masala fry it for 2 mins
After 2 mins add mushrooms, red chilli powder, dhaniya powder, and mix very well and fry it for 5 mins
After 5 mins add some water  and put a lid and boil the curry for some time and check the mushroom is cooked or not.when its cooked add coriander   your delicious spicy mushroom curry ready.
Ready to eat very delicious spicy mushroom curry serve with Roti and Rice also good.

Bengali Rasgulla

Rasgulla is a juicy milk based dessert loved by people all over India. These tiny juicy balls are addictive, delicious & are made during festive times.

PREPARATION OF RASGULLA

First, add half a litre of boiled milk and add 1 spoon of vinegar.
After adding the vinegar, the milk will become like this.
Filter the milk and vinegar like this and dry it for 15 minutes.
Now, the paneer is ready. Add 1 spoon of plain flour and mix it.
Mix it like this for 10 minutes.
Make it like chapati atta.
After that prepare small balls and keep it to the side.
Sugar syrup preparation.
Add 1 cup of sugar, 2 cups of water, elaichi and boil it.
Add the balls and boil it over a medium flame for 20 minutes.
Leave the dessert outside for 4 to 5 hours. Now, your sponge rasgula is ready, and you can keep it in the fridge for one week. Serve it cold for the best taste!

Prawn Biryani with Mutton curry and Raita

Preparation for Prawn Biryani
Fried prawns, onions, green chilli, cut tomatoes, mint leafs, and all biryani spices.
Add oil, butter, onions and all the biryani spices. Fry until the onions become brown in colour.
Add the tomatoes and salt. Fry for 4 minutes and add mint leafs. Fry it and add ginger garlic paste. Fry for 2 minutes.
Now add the fried prawns and fry for 2 minutes.
Now add 2 cups of Basmati Rice and fry it over a slow flame for 5 minutes. Add biryani powder, coconut powder and dhaniya powder and stir.
Add 4 cups of water.
Wait for 3 whistles and then turn off the gas.
Your Prawn Biryani Is Ready!

Spicy Tomato Chutney

Tomato Chutney is a spicy South Indian dish made with tomatoes, garlic and chillies.

Preparation of Tomato Chutney

Ingredients:

  • Chopped Tomatoes (10)
  • Mustard Seeds (1/4)
  • Jeera (1/2 tbs)
  • Methi Seeds (1/4 tbs)
  • Chenna Dal (1 tbs)
  • Urad Dal (1 tbs)
  • Red Chillies (6)
  • Green Chillis (10)
  • Garlic Cloves (5)
  • Coriander (handful)
  • Curry Leaves (10)
  • Oil (4 tbs)
  • Sesame oil ( 4 tbs)
Add 1 spoon of oil, jeera, urad dal, chenna dal, methi seeds, red chillies and garlic. Fry it over a slow flame and put it aside.
In a pan, add chopped tomatoes, green chillies and salt. Then, add 2 tablespoons of oil, mix it very well, and fry it for 10 minutes.
After 8 minutes, add coriander and leave it for 2 minutes.
Put everything in the grinder jar.
Now, make thadka by adding sesame oil, mustard seeds, jeera, curry leaves, and red chillies .
Finally, add your thadka made with mustard seeds, jeera, curry leaves, red chillies and garlic.

Serve this chutney with Idly or Dosa and enjoy the taste of delicious spicy tomato chutney!