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July 26, 2014

Semiya Pulihora Recipe - Vermicelli Pulihora Recipe - Varalakshmi Vratham Recipes

If you are looking for more festival recipes then do check Poornam Boorelu, Bobbatlu, Rava Pulihora, Rava Payasam, Pesara Garelu, Javvarisi Payasam, Lemon Rice, Kova Kajjikayalu and Sesame Mawa Laddu

And here's a full list of Varalakshmi Vratham Recipes.

Semiya Chintapandu Pulihora / Vermicelli Pulihora  
Prep Time: 5 mins    |  Cook time: 15 mins    Serves: 2 

Author: 
Cuisine: South Indian 
Recipe type: Breakfast 

Ingredients:
  • 1 cup Vermicelli / Semiya
  • Gooseberry sized Tamarind (approx. 1/2 tbsp)
  • 2 Green Chillies or as needed
  • 2 Dried Red Chillies
  • 3/4 tsp Mustard Seeds
  • 1/2 tbsp Chana Dal
  • 1/2 tbsp Urad Dal
  • 1.5 tbsp Peanuts
  • 1 Sprig Curry Leaves
  • 1/8 tsp Hing
  • 1/4 tsp Turmeric Powder
  • 1.5 - 2 tbsp Oil
  • Salt to taste
Instructions:
  1. Soak the tamarind in water for sometime. Squeeze the extract out of it and set aside. 
  2. Bring 3 cups of water to a boil. Add the vermicelli and let it cook for 4 minutes or until soft.
  3. When the vermicelli is cooked, turn off the flame and strain. 
  4. Rise the cooked vermicelli with cold water and strain the water completely. 
  5. Spread the vermicelli on a wide plate and set aside.
  6. Heat oil in a pan. Add the mustard seeds, chana dal, urad dal and peanuts and fry them until golden brown color.
  7. Add the slit green chillies, red chillies, curry leaves and hing and saute for a few seconds.
  8. Then add the turmeric powder and tamarind extract to it.
  9. Cook the mixture until oil gets separates.
  10. Add the salt and mix. Turn off the flame.
  11. Combine the cooked vermicelli and tamarind mixture well and serve.
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July 25, 2014

Poornam Boorelu Recipe - How to make Poornalu - Suzhiyam - Step by Step Recipe - Varalakshmi Vratham Naivedyam Recipes

If you are looking for more festival recipes then do check Semiya Payasam, Pala Munjalu, Pulihora, Daddojanam, Paramannam, Bellam Pongali, Chana Dal Payasam, Rava Pulihora and Bobbatlu

And here's a full list of Varalakshmi Vratham Recipes.
 
Andhra Poornam Boorelu / Sugeelu / Suzhiyan / Poornalu Recipe  
Prep Time: 15 mins    |  Cook time: 45 mins    Makes: 28 - 30 

Author: 
Cuisine: South Indian 
Recipe type: Dessert 

Ingredients:
  • 1/2 cup Urad Dal
  • 1 cup Raw Rice
  • 1.5 cups Chana Dal
  • 2 Cups Jaggery, powdered
  • 1/2 cup Grated Fresh Coconut
  • 1/2 tsp Cardamom Powder
  • A pinch of Salt
  • Oil for deep frying
Instructions:
  • >Wash and soak the urad dal and rice overnight or 4 - 6 hours.


  • Drain the water and grind the urad dal and rice to a smooth paste by adding little water.

    • It should be like a thick dosa batter.
    • Add a pinch of salt to and mix well.
    • Keep it aside.
    • Wash and pressure cook the chana dal with just enough water to cover the dal. It should be cooked and hold shape. You can also cook the dal in a vessel.
    • Drain all the water completely. Make sure that there is no water.
    • Let it cool.
    • Grind the dal into a powder and set aside.
    • Combine the jaggery and little water in a pan and let the dissolves completely.
    • Add the ground chana dal, cardamom powder and coconut to the melted jaggery.
    • Mix everything until combined.
    • Cool until the mixture thickens.
    • When the mixture becomes like a dough, switch off the flame.
    • Let the mixture cool completely.
    • Divide the mixture into 28 - 30 round shape balls and set aside.
    • Heat enough oil in a pan for deep frying.
    • Then dip the each chana dal ball in the prepared urad dal batter and let it coat evenly.
    • Drop them gently in the hot oil. Deep fry till golden brown color.
    • Drain them on paper towels and serve.

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    July 22, 2014

    Mullangi Perugu Pachadi Recipe - Radish Yougurt Chutney Recipe

    Ingredients:
    • 1 cup Grated Radish
    • 1.5 cup Yogurt
    • 1 tsp Grated Ginger
    • 1 - 2 tsp Green Chillies, finely chopped
    • 1/2 tsp Mustard Seeds
    • 1/4 tsp Chana Dal
    • 1/4 tsp Urad Dal
    • 1/4 tsp Cumin Seeds
    • 1 Dried Red Chilli
    • 1 Sprig Curry Leaves
    • A big pinch of Turmeric Powder
    • Salt to taste
    • 1 tbsp Oil
    Instructions:
    1. Heat a tablespoon of oil in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. 
    2. Then add the finely chopped green chillies and grated ginger and fry for a few seconds.
    3. Now add the curry leaves and broken red chilli and saute for another few seconds.
    4. Add the grated radish and turmeric powder and saute for 5 minutes or till the raw smell goes off.
    5. Cover the pan with a lid and let it cook for about 5 minutes or until soft. Sprinkle little water if required.
    6. Remove from the flame and let it cool completely.
    7. Combine the sauteed ingredients, yogurt and salt in a mixing bowl and mix everything until well combined.
    8. Serve with rice or roti.

    Lemon Tea Recipe - How to make Lemon Tea - Nimbu Chai Recipe - Sulaimani Tea Recipe

    lemon tea recipe, how to make lemon tea, nimbu tea, lemon chai, how to make sulaimani tea
    If you are looking for more beverage recipes then do check Iced Lemon Sabja Tea, Iced Tea, Ginger Tea, Watermelon Rooh Afza Juice, Shikanji, Mango Kesar Lassi, Papaya Milkshake and Sweet Lassi.  

    Indian Lemon Tea Recipe  
    Prep Time: 0 mins    |  Cook time: 5 mins    Serves: 3 - 4 

    Author: 
    Cuisine: Indian 
    Recipe type: Beverage 

    Ingredients:
    • 2 cups Water
    • 1 tbsp Tea Powder
    • 1 tbsp Lemon Juice
    • 2 tbsp Sugar or as needed
    how to make nimbu tea, nimbu chai recipe, how to make lemon tea at home, recipe for lemon tea, lemon chai
    Instructions:
    1. In a saucepan, bring water to a boil.
    2. Add the tea powder and let it simmer for a minute.
    3. Turn off the flame and add the sugar and lemon juice to it and mix it well until the sugar dissolves completely.
    4. Strain the tea through the strainer into a bowl.
    5. Pour the tea into cups and serve hot.
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    July 17, 2014

    Mullangi Palli Pachadi Recipe - Radish Peanut Chutney Recipe for Idli Dosa - Indian Chutney Recipes

    verusenagapappu mullangi pachadi, peanut radish chutney for idli dosa, chutney recipes, how to make radish peanut chutney, radish recipes
    If you are looking for more chutney recipes then do check Carrot Chutney, Radish Chutney, Peanut Coriander Chutney, Sorakaya Pachadi, Mint Peanut Chutney, Onion Peanut Chutney, Tomato Onion Chutney and Mango Moong Dal Chutney.

    Radish Peanut Chutney Recipe  
    Prep Time: 5 mins    |  Cook time: 20 mins    Serves: 3 - 4 

    Author: 
    Cuisine: South Indian 
    Recipe type: Side dish 

    Ingredients:
    • 1 cup Grated Radish
    • 1/2 cup Peanuts
    • 1 inch piece of Tamarind
    • 2 - 3 Dried Red Chillies
    • Salt to taste
    • A pinch of Turmeric Powder
    • 2 - 3 tsp Oil
     To Temper:
    • 1.5 tsp Oil
    • 1/4 tsp Mustard Seeds
    • 1/4 Chana Dal
    • 1/4 tsp Urad Dal
    • 1/4 tsp Cumin Seeds
    • A pinch of Hing
    • A few Curry Leaves
    Instructions:
    1. Heat a pan on a low - medium flame, add and roast the peanuts till they turn brown. Let them cool completely.
    2. Remove the skin of the peanuts completely and set aside.
    3. Heat oil in a pan, add the red chillies and fry for a few seconds. Remove from the pan and set aside.
    4. In the same pan, add the grated radish and turmeric.
    5. Saute on a low - medium flame for 5 minutes or till the raw smell goes off.
    6. Cover with a lid and cook for another 5 minutes or until soft. Sprinkle little water if needed.
    7. Turn off the flame. Add the tamarind to the cooked radish and keep it aside to cool.
    8. Grind the roasted chillies and peanuts to a powder.
    9. Add the sauteed radish and salt and grind everything.
    10. Add water and grind to a smooth paste.
    11. Transfer the chutney to a bowl.
    12. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter.
    13. When the seeds stop popping, add the hing and curry leaves and turn off the flame.
    14. Pour it over the chutney and combine well.
    15. Serve with idli, dosa, pongal or upma.
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