Dosakaya Koora Recipe ~ Andhra Yellow Cucumber Curry Recipe

May 24, 2013

Dosakaya Koora Recipe - A classic and healthy Andhra style curry with lemon cucumbers, onions and spices.

What is Dosakaya Kura?

Dosakaya Kura is a traditional Andhra style of making a curry using dosakaya or yellow cucumbers. It is one of the simple andhra recipes that doesn't require many masalas or spices. Cucumber curry is perfect to try during the summer season.

Yellow cucumbers are also known as lemon cucumber, dosakai and vellarikka. It is a widely used vegetable across South India and we add them to the pickles, dals, curries and sambar.

More Cucumber Recipes on the blog:

What are the ingredients?

Dosakaya or Yellow Cucumber - Make sure you taste the cucumber before you cook to avoid bitterness. If it is bitter, do not use it.

Onion - It gives the sweetness and texture to the curry. Do not skip it.

Mustard seeds

Curry Leaves

Green Chillies & Red Chillies

Is Cucumber Curry Vegan?

Yes, it is a vegan dish.

Serving Suggestions:

It tastes best when served hot with plain rice. However, it can also be served with roti or naan.

If you are looking for more Andhra recipes then do check the below recipes.

Few More Andhra Recipes:

How to Make Dosakaya Koora Recipe below:

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Dosakaya Koora Recipe

How to make dosakaya kura recipe. Traditional Andhra style yellow cucumber curry for rice.

Prep Time5

Cook Time20

Total Time25

Course: Curry, Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, authentic, cucumber recipes

Servings:

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Chopped Yellow Cucumber
2 small sized Onion
2-3 Green Chillies
2 Dried Red Chillies
½ teaspoon Mustard Seeds
½ teaspoon Chana Dal
½ teaspoon Urad Dal
1 sprig Curry Leaves
¼ teaspoon Turmeric Powder
2 teaspoon Oil
Salt to taste

Instructions

Wash, peel and cut the cucumber. Discard seeds and chop into small pieces.
Heat oil in a wok or pan, add mustard seeds, urad dal and chana dal and let them splutter.
Then add broken red chillies, curry leaves and slit green chillies and fry for a few seconds.
Add the chopped onion to it and fry until translucent.
Now add the chopped cucumber, salt, turmeric powder and little water and mix well.
Cover with a lid and cook on a low or medium flame until cucumber pieces are soft.
When it is done, remove from the flame and serve hot with rice or roti.

Notes

Taste the cucumber before you cook. If it is bitter, you should discard the entire cucumber.

Rava Laddu with Condensed Milk ~ Semolina Condensed Milk Balls ~ Step by Step Recipe

May 23, 2013

Rava Ladoo Recipe with Condensed Milk - Indian Sweet Semolina Balls with Condensed Milk!

Rava Laddu is an Indian sweet ball made with semolina or sooji. There are many variations of making this simple, delicious and easy Indian sweet. I have already posted simple versions such as rava laddu and rava coconut laddu and this is another variation with condensed milk or milkmaid. You can also check this list of 101 Diwali Recipes

Few More Laddu Recipes:

Rava Ladoo with Condensed Milk:

If you love this recipe for Rava Condensed Milk Laddu, don't forget to give it a five star rating! 🙂

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5 from 1 vote

Rava Ladoo with Condensed Milk Recipe

How to Make Rava Ladoo Recipe using Condensed Milk. An easy Indian sweet made with semolina, condensed milk, cardamom and nuts.

Prep Time5

Cook Time25

Total Time30

Course: Dessert

Cuisine: Indian

Servings: Laddus

Calories: 116kcal

Author: Hari Chandana Ponnaluri

Ingredients

1 ½ cups Semolina or Sooji
½ cup Desiccated Coconut
1 ¼ cups Sweetened Condensed Milk
less than ¼ cup Milk or as needed
½ teaspoon Cardamom Powder
Cashews and Raisins
3 tablespoon Ghee (clarified butter)

Instructions

Heat ghee in a heavy bottomed frying pan and fry the cashews until light brown color.
Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.
In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden.
Now add the coconut to it and fry for a few seconds.
Then add roasted nuts and cardamom powder and mix.
Add the condensed milk and milk to it and mix very well.
Switch off the flame.
When the mixture is warm enough to handle take a little portion of it and roll into balls.
Store them in an airtight container.
They are best to consume within 4-5 days of making them.

Nutrition

Suji Condensed Milk Ladoo Recipe with Step by Step Photos:

Heat ghee in a heavy bottomed frying pan and fry the cashews until light brown color.
Then add the raisins and fry until it plumps up. Take them out of the ghee and set aside.

In the same pan, add the semolina and fry continuously on a medium flame till they change color to light golden.

Now add the coconut to it and fry for a few seconds.

Then add roasted nuts and cardamom powder and mix.

Add the condensed milk and milk to it and mix very well.

Switch off the flame.

When the mixture is warm enough to handle take a little portion of it and roll into balls.

Store them in an airtight container.

They are best to consume within 4-5 days of making them.

Kanda Kura ~ Elephant Yam Curry Recipe

May 22, 2013

Kanda Gadda Koora ~ Simple Elephant Yam Fry Recipe:
Preparation & Cooking Time : 25 mins

Serves: 4 persons

Ingredients:

Chopped Elephant Yam: 2 cups
Onion: 2 small sized
Sambar Powder: 1 and ½ tsp
Turmeric Powder : ½ tsp
Mustard Seeds: ½ tsp
Chana Dal: ½ tsp
Urad Dal: ½ tsp
Curry Leaves: 1 sprig
Red Chilli Powder to taste
Salt to taste
Oil: 2 tbsp

Method:

1. Wash, peel and chop the yam into medium cubes.

2. In
a saucepan, add the yam, turmeric powder, salt and water and
cook until yam pieces are tender. Drain and set aside.

3. Heat oil in a pan
and add the mustard seeds, chana dal and urad dal and let them
splutter. Add the curry leaves and fry for a couple of seconds.

4. Add the length wise chopped onions and fry until translucent.

5. Now add the cooked yam, red chilli powder and sambar powder to it.

6. Sprinkle a handful of water and mix well. Cook without the lid on a low
flame for 10 minutes.

7. If the curry sticks to the pan, add little more
water. Stir occasionally.

8. Adjust the salt and switch off the flame. Serve hot with rice.

Black Eyed Beans and Soya Chunks Kebab Recipe

May 20, 2013

Lobia and Soya Nuggets Kabab / Tikki Recipe:
Preparation & Cooking Time : 30 mins
Makes: 8 - 9 kebabs

Ingredients:

Black Eyed Beans: ½ cup
Soy Chunks / Nuggets: ½ cup
Onion: 1 small sized
Grated Ginger: 1 tsp
Green Chillies: 4 -5, finely chopped
Garam Masala: 1 tsp
Coriander Powder: ½ tsp
Cumin Powder: ½ tsp
Amchur / Dried Mango Powder: 1 tsp
Finely Chopped Coriander leaves
Salt to taste
Oil for shallow frying

Method:

1. Wash,
rinse and soak the beans in lot of water overnight.

2. Drain
water
and pressure cook for 3 - 4 whistles with fresh water. Drain and allow it to cool.

3. Soak
the soy chunks in hot water for 15 minutes and squeeze out the water
completely.

4. Grind the cooked beans and soy chunks into a paste and set
aside.

5. Heat 2 teaspoons of oil in a wok. Add the grated ginger and
finely chopped green chillies and stir for a couple of seconds.

6. Then add
the finely chopped onion and fry until translucent. Remove from the
flame.

7. Combine the ground mixture, sauteed onions, salt, coriander powder,coriander leaves, cumin powder, amchur and garam masala in a bowl.

8. Mix very well
and shape into medium sized patties.

9. Heat little oil in a pan for
shallow frying. Shallow fry the kebabs on a low flame until both sides
are golden brown. Serve hot with tomato sauce.

Eggless Cinnamon French Toast Recipe | Easy Bread Recipes

May 16, 2013

Easy Eggless Cinnamon French Toast Recipe:
Preparation & Cooking Time : 15 mins

Serves: 3 persons

Ingredients:

White / Brown Bread Slices : 6 - 8
Milk : ½ cup
Custard Powder (vanilla flavour) : 2 tbsp
Sugar : 2 tablespoon or as needed
Powdered Cinnamon: 1 tsp
Ghee / Oil : As needed

Method:

1. Combine the
warm milk with custard powder, cinnamon powder and sugar in a bowl.

2. Mix well until
the sugar dissolves completely and set aside.

3. Dip the bread slice
quickly both sides in the custard milk and place the slice on the hot
pan.

4. Add ghee / oil around the edges and roast it both sides on a low flame until the toast is
golden brown color.

5. Remove from the pan. Sprinkle with powdered sugar and serve warm.

Sorghum Chocolate Peanut Cookies ~ Eggless Jowar Cookies Recipe

May 13, 2013

Jowar Chocolate Cookies are easy and delicious eggless cookies made with sorghum flour, cocoa powder and toasted peanuts.

Few More Eggless Baking Recipes on the blog:

Eggless Jowar Chocolate Cookies Recipe:

Print Recipe

5 from 1 vote

Eggless Sorghum Chocolate Peanut Cookies

Easy and delicious eggless cookies made with sorghum flour or jowar flour, cocoa powder and peanuts.

Prep Time10

Cook Time30

Total Time40

Course: Baking, Dessert, Snack

Cuisine: International

Servings: cookies

Author: Hari Chandana Ponnaluri

Ingredients

1 cup Sorghum Flour / Jowar Flour
½ cup Unsalted Butter softened
2 tablespoon Unsweetened Cocoa Powder
½ cup Sugar
½ cup Peanuts
2-3 tablespoon Milk or as needed
A pinch of Salt

Instructions

To toast the peanuts, preheat the oven to 180 degrees C. Spread the peanuts on a baking tray and bake them for 8 – 9 minutes.
Remove from the oven and allow them to cool. Rub the peanuts between your palms to remove the skins. Grind the nuts coarsely and set aside.
Grind the sugar into a fine powder and set aside.
Preheat the oven to 180 degrees C.
Sieve / mix the flour, cocoa powder and salt together and set aside.
In a bowl, combine the softened butter and powdered sugar and beat it until light and fluffy.
Add the mixed flour to the butter mixture and mix everything. Then sprinkle the milk little by little over it and mix it well to make a dough. The dough should be very soft.
Divide the dough into 20 – 22 equal sized balls and press each ball between your palms.
Place them on a baking tray spacing
about 1 inch apart.
Bake the cookies in the preheated oven for 15 – 18 minutes at 180 degrees C.
Then remove them from the oven and let them cool down for 2-3 minutes before taking them off the baking tray. They will be soft when taken out but will firm up once they cool.
Place them on a wire rack to cool. Store in an airtight container.

Notes

You can use any nuts instead of peanuts.

Quick Oats Upma | Indian Recipes with Oats

May 10, 2013

Quick Indian Oats Upma Recipe:

Preparation & Cooking Time : 15 mins

Serves: 2 persons

Ingredients:

Oats: 1 cup
Onion: 1
Turmeric Powder: ¼ tsp
Green Chillies: 2 - 3
Lemon Juice: 1 tablespoon or to taste
Mustard Seeds: ½ tsp
Chana Dal: ½ tsp
Urad Dal: ½ tsp
Curry Leaves: 1 sprig
Oil: 1 tbsp
Salt to taste

Method:

1. Dry roast the oats until light brown color, set aside.

2. Heat oil in a pan and add the mustard seeds, urad dal and chana dal and
let them splutter.

3. Add the green chillies and curry leaves and fry for a
couple of seconds. Then add the finely chopped onions and fry until light
brown color.

4. Add the roasted oats, salt and turmeric powder to it and
mix well. Sprinkle very little (about 3 tbsp) water and cover with a
lid.

5. Let it cook on a low flame until it becomes soft. Open the lid and fry for a couple of minutes. Switch off the
flame and add the lemon juice. Serve hot.

Ulli Kadala Pappu ~ Spring Onion Dal Recipe

May 8, 2013

Ullikadala Pappu ~ How to Make Spring Onion Dal Recipe:

Preparation & Cooking Time : 20 - 25 mins

Serves: 4 persons

Ingredients:

Toor Dal: ½ cup
Chopped Spring Onion (greens & whites): 1.5 cups
Tomato: 1 big sized
Tamarind: small lemon sized ball
Green Chillies: 2 - 3
Dried Chilli: 1
Garlic : 2 - 3 cloves (Optional)
Red Chilli Powder: ½ tsp
Mustard Seeds: ½ tsp
Chana Dal : ½ tsp
Urad Dal: ½ tsp
Cumin Seeds: ½ tsp
Turmeric Powder: ¼ tsp
Hing: ⅛ tsp
Oil: 2 tsp
Salt to taste

Method:

1. Soak the tamarind in water for 10 minutes, then squeeze the extract out of it and set aside.

2. Put

the
rinsed toor dal, chopped spring onions, slit green chillies, chopped
tomato, turmeric and one and a quarter cups of water in a pressure
cooker and
cook till 3 whistles.

3. Turn off
the flame and wait until the pressure go off.

4. Add the tamarind extract, salt and red chilli powder to the cooked dal and allow it to cook for 5 minutes.

5. Heat a teaspoon of oil
in a pan. Add the mustard seeds, chana dal, urad dal and cumin seeds
and let them splutter. Then add the garlic, hing and broken red chilli and fry for a few seconds and switch off the flame.

6. Pour this seasoned ingredients over the dal and combine well.

7. Serve hot with rice or roti.

Eggless Bread Custard Pudding Recipe

May 6, 2013

Eggless Bread and Butter Pudding with Custard Recipe:

Preparation & Cooking Time : 30 mins

Serves: 2

Ingredients:

Bread Slices: 3
Milk: ¾ cup
Sugar: a little less than a half cup or to taste
Custard Powder: 1.5 tbsp
Unsalted Butter: 1.5 tbsp
Vanilla Essence: ½ teaspoon (Optional)
Handful of raisins

Method:

1. Preheat
the oven to 200 C.

2. Grease a baking tin with butter and set aside.

3. Cut
the bread slices into pieces and arrange them in the tin without leaving
space.

4. Combine the milk, butter and sugar in a vessel and heat until
warm. Add the custard powder and vanilla essence to it and combine well.

5. Pour this over the bread slices. Top with raisins and set aside for 5
minutes.

6. Bake it in a preheated oven for 20 minutes or until golden and crisp on top.

7. Cut and serve warm.

Poha / Atukula Vada ~ Flattened Rice Fritters

April 26, 2013

If you are looking for more recipes with poha (flattened rice) then do check methi poha, coconut poha, aval laddu, atukula payasam, batata poha, poha vadiyalu, atukula pulihora and sweet poha.

Poha / Avalakki / Aval Vadai / Flattened Rice Vada Recipe:

Preparation & Cooking Time : 25 mins

Serves: 4 persons

Ingredients:

Thick Poha / Flattened Rice / Beaten Rice: 1 cup
Onion : 1 big sized
Besan / Chickpea Flour: 1 - 2 tbsp
Rice Flour: 1 - 2 tbsp
Grated Ginger : 1 tsp
Green Chillies: 3, finely chopped
Turmeric Powder: ¼ tsp
Cumin Seeds: ½ tsp
Handful of chopped Coriander leaves
A pinch of hing (Optional)
Oil for deep frying
Salt to taste

Method:

1. Wash
the poha and rinse. Soak the flattened rice in about ½ cup of water
for 10 minutes until it gets soft.

2. Peel and chop the onion into small
pieces and set aside.

3. Now mash the soaked poha. Add all the remaining ingredients
except oil. Mix very well to make a dough.

4. Add little water if
necessary. If the mixture is very sticky, add some more rice flour or
chickpea flour.

5. Heat oil in a fan for deep frying.

6. Divide the dough into small lemon sized balls and shape them into patties.

7. Deep fry them in hot until golden brown color and crispy.

8. Remove from the oil and serve hot with chutney or tomato ketchup.

You might also like to check these recipes:

Cardamom Lassi ~ Punjabi Sweet Lassi Recipe

April 24, 2013

If you are looking for more lassi recipes then do check this cucumber lassi and mango lassi.

Punjabi Cardamom Sweet lassi Recipe:

Preparation & Cooking Time : 5 mins

Serves: 3 persons
Ingredients:

Fresh Yogurt: 2 cups
Water: ½ cup
Sugar: 6 - 7 teaspoon or as needed
Cardamom Powder: ½ tsp
Almonds and Pistachios for garnish
Ice Cubes

Method:

1. Take
the yogurt, sugar, water and cardamom powder in a blender.

2. Blend it
until smooth and frothy.

3. Pour the lassi into glasses.

4. Add the crushed
ice cubes to it and garnish with finely chopped nuts.

5. You can also chill
the lassi in the refrigerator.

6. Serve chilled.

You might also like to check these beverage recipes:

Aratikaya Palakura Koora ~ Plantain Spinach Curry with Lemon

April 22, 2013

Aratikaya Palakoora Kura ~ Plantain and Spinach Curry Recipe:

Preparation & Cooking Time : 25 mins

Serves: 5 persons

Ingredients:

Chopped Plantain: 2 cups
Chopped Spinach : 2 cup
Onion: 1 big sized
Mustard Seeds: ½ tsp
Urad dal: ½ tsp
Chana Dal: ½ tsp
Dried Chillies: 3 - 4
Turmeric Powder: ¼ tsp
Lemon Juice to taste
Salt to taste
Oil: 1tbsp

Method:

1. Wash, peel and chop the plantain into pieces. Add them to a bowl of water to prevent discoloration.

2. Heat oil in a wok, add the mustard seeds, urad dal and chana dal and
let them splutter. Then add the broken red chillies and fry for a few
seconds.

3. Now add the chopped onion to it and fry them until translucent.

4. Remove the plantain pieces from the water and add them to the skillet.

5. Add the chopped wet spinach, turmeric powder and salt to it. Mix very
well and cover with a lid.

6. Allow it to cook on a low flame. When it is
done, switch off the flame.

7. Add the lemon juice to it and combine well.
Serve with rice or roti.