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Korra Biyyam Mamidikaya Pulihora ~ Millet with Raw Mango

Korra Biyyam Mamidikaya Pulihora ~ Millet with Raw Mango

Korrabiyyam Mamidikaya Pulihora ~ Foxtail Millet with Raw Mango Recipe:
Preparation & Cooking Time : 20 mins
Serves: 4 persons 
 Ingredients :Foxtail Millet / Korra Biyyam / Thinai: 1 cup
Raw Mango : 1 small sized
Mustard Seeds: 1 tsp
Chana Dal: 1 tsp
Urad Dal: 1 tsp
Peanuts: 1 tbsp
Green Chillies:4
Dried Red Chillies: 4
Turmeric Powder : ½ tsp
Curry Leaves : 2 sprigs
Hing / Asafoetida: ⅛ tsp
Oil: 2 tbsp
Salt to tasteMethod:1. Put the rinsed millet and two cups of water in a pressure cooker and cook till 3 whistles.

2. Wash, peel and grate the mango and set aside.

3. Spread the cooked millet on a wide
plate and allow it to cool.

4. Heat oil in a pan for seasoning.
Add
the mustard seeds, chana dal, urad dal and peanuts and let them
splutter. Fry the seeds till light brown color.

5. Add the slit green
chillies, red chillies,
curry leaves and hing to it and fry for a couple of seconds.

6. Then add
the turmeric powder and grated raw mango to it and fry for a couple of
minutes.

7. Now add the cooked millet and salt and combine. Switch off the
flame and serve.

 

Ponnaganti Aaku Kandipappu Koora ~ Water Amaranth Leaves Lentil Stir Fry

Ponnaganti Aaku Kandi Pappu Koora ~ Water Amaranth Leaves Stir Fry Recipe:
Preparation & Cooking Time : 20 - 25 mins
Serves: 4 persons

Ingredients :

Ponnaganti Aaku / Water Amaranth Leaves : 4 cups, chopped
Toor Dal: ¼ cup
Dried Red Chillies : 4 - 6
Mustard Seeds: ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Turmeric Powder : ¼ tsp
Oil: 1 tbsp
Salt to taste

Method:

1. Put the rinsed toor dal in a pressure cooker and sprinkle with a handful of water. 

2. Pressure cook it for 3 whistles. The important thing for this recipe is the dal should not be overcooked. 

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

4. Then add the washed and wet leaves, salt and turmeric powder
to it. 

5. Combine well and cover with a lid. Allow it to cook on a low
flame. 

6. When it is cooked, add the cooked toor dal and mix. 

7. Switch off the flame and serve with rice or roti.

Nan Khatai ~ Eggless Indian Cookies Recipe

If you are looking for more eggless cookies recipes then do check this ragi jam cookies, bajra almond cookies, wheat cashew butter cookies and jowar chocolate cookies.

Nankhatai ~ Eggless Indian Cookies Recipe:

 

Preparation & Cooking Time : 25mins

 

Makes about 16 - 18 cookies

Ingredients :

All Purpose Flour / Maida : 1 cup
Powdered Sugar : ¾ cup
Ghee : ½ cup, softened but not melted
Cardamom Powder : 1 tsp
Chopped Almonds for garnishing

Method:

1. Preheat
the oven to 180 degree C.

2. Combine the flour, powdered sugar, ghee and
cardamom powder in a mixing bowl.

3. Knead it for 5 minutes to make a smooth
dough.

4. Divide the dough into equal size balls and place on a baking
sheet.

5. Press each ball lightly and garnish with almonds.

6. Bake the
prepared cookies for 15 to 18 minutes at 180 degree C.

7. Then remove from
the oven and let them cool down for 2-3 minutes before taking them of
the baking sheet.

8. Allow them to cool on a wire rack and store in a
airtight container.

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Teepi Sajja Rottelu ~ Sweet Bajra Roti Recipe

Bellam Sajja Rotte ~ Sweet Pearl Millet Roti Recipe:
Preparation & Cooking Time : 15 - 20 mins
Serves: 2 persons
Ingredients :Pearl Millet Flour / Sajja Pindi : 1 cup
Powdered Jaggery : ¾ cup
Wheat Flour : 2 tbsp
Grated Dry Coconut : 1 tbsp
Cardamom Powder : ½ tsp
Oil / Ghee

Method:

1. Add
a very little water to jaggery and cook until the jaggery melts.

2. Combine the pearl millet flour, wheat flour, cardamom powder and grated
coconut in a mixing bowl.

3. Add the melted jaggery to it and make a soft
dough. Add little more water if required.

4. Divide the dough into lemon
sized balls.

5. Now flatten each dough ball on a greased banana leaf or
plastic sheet to form a small and thick circle.

6. Place it on a
heated tava / pan and cook on a medium flame.

7. Add a little oil or ghee
around the edges. Carefully flip the roti and cook on the other side.
Serve as a snack.

 

Bhinda Sambhariya ~ Gujarati Style Stuffed Okra Recipe

Gujarati Style Stuffed Bhindi ~ Bhindi Sambhariya Recipe:
Preparation & Cooking Time : 40mins
Serves: 4 persons
Recipe adapted from: Tarla Dalal
 
Ingredients :Small Okra : ¼ kg
Oil : 4 tsp
Hing / Asafoetida  : ¼ tspFor Stuffing:Grated Fresh Coconut : 3 tbsp
Chopped Coriander Leaves : 3 tbsp
Ginger and Green Chilli Paste : 2 tsp
Sugar : 2 tsp
Coarsely ground roasted peanuts : 1 to 2 tbsp
White Sesame Seeds : ½ tbsp
Turmeric Powder : ½ tsp
Garam Masala : ½ tsp
Coriander Powder : 1 teaspoon ( You can also make dhaniya powder at home )
Cumin Powder : 1 teaspoon ( You can also make jeera powder at home )
Amchur / Dried Mango Powder : 1 teaspoon ( Amchur powder recipe )
Oil : 2 tsp
Salt to taste

Method :

1. Wash
the okra and pat dry them. Cut the top of the okra and make a slit
along the length of each okra.

2. Combine all the stuffing ingredients in a
bowl.

3. Stuff the each okra with this mixture and set aside.

4. Heat oil in a
pan and add the asafoetida. Then add the stuffed okras. Cover with a
lid and cook them on a low flame.

5. Turn them occasionally so they cook evenly. Cook until they are
soft.

6. Switch off the flame and serve hot with rice.

Palakura Murukulu ~ Spinach Sev Recipe

Palakoora Janthikalu / Murukulu ~ Palak Sev Recipe:
Preparation & Cooking Time: 30 -40 mins

Ingredients :

Spinach : 2 bunches
Chickpea Flour / Besan : 1 cup, heaped
Rice Flour : 1 cup
Green Chillies : 6 - 8
Cumin Seeds / Ajwain Seeds : 1 tsp
Hing : ¼ tsp
Salt to taste
Oil

Method :

1. Blanch the spinach leaves in boiling water
for a few minutes and drain the excess water.

2. Grind the spinach and green chillies into a smooth paste and set aside.

3.
Combine the besan, rice flour, salt, hing and 2 tablespoons of hot oil
in a mixing bowl. Then add the ground spinach and mix very well.

4. Make a soft dough by adding the water little by little.

5.Knead the dough till very
soft. The dough
should be soft and smooth.

6. Take a small portion of dough and fill
in the murukku /
chakli press.

7. Carefully press the murukku press over the hot
oil. Deep fry them on a
medium flame until light golden color, turn over to fry on both
sides evenly.

8. Drain them in a tissue paper. Cool down completely and
store in a airtight container.

 

Homemade Coriander Powder or Dhania Powder {Video}

Coriander seeds are very flavorful and healthy spice and it has a very important place in Indian cuisine. We use whole coriander seeds and roasted coriander powder in our everyday Indian cooking to make chutneys, curries, gravies and stews. Coriander powder will add flavor to the dish and improve digestion. This coriander powder or dhania powder can be made in bulk and store in an airtight container for about 6 months.

How to Make Homemade Coriander Powder or Dhania Powder Recipe Video:

Print Recipe

How to Make Coriander Powder or Dhania Powder at Home

How to make Homemade Roasted Jeera Powder Recipe for Indian curries and gravies.
Cook Time10 minutes
Total Time10 minutes
Course: Condiments
Cuisine: Indian
Author: Hari Chandana Ponnaluri

Ingredients

  • ¼ cup Coriander Seeds

Instructions

  • Heat a pan over a medium-low flame and dry roast the coriander seeds until they are fragrant, crisp and slightly golden brown color.
  • Keep stirring to avoid burning the seeds.
  • Remove from the flame and let them cool completely.
  • Grind them to a fine powder and store in an airtight container.

Video

YouTube video

 

 

 

 

Tomato Pesara Pachadi ~ Tomato and Moong Dal Chutney Recipe

Pesara Pappu Tomato Pachadi ~ Moong Dal & Tomato Chutney for Rice:  
Preparation & Cooking Time : 20 mins

Serves: 5 - 6 persons

Ingredients :

Moong Dal : ½ cup
Tomatoes : 3
Whole Dried Red Chillies : 6 - 8
Cumin Seeds : ½ tsp
Mustard Seeds : ¼ tsp
Urad Dal : ¼ tsp
Hing : ⅛ tsp
Curry Leaves : 1 stem
Oil : 2 tbsp
Salt to taste

Method :

1. Heat a teaspoon of oil in a pan. Add the moong dal and roast
them on a low flame till they turn into golden brown color.

2. Add in red
chillies and cumin seeds. Fry for another 2 minutes on low flame. Remove
from the flame and allow it to cool.

3. In the same pan, heat a tablespoon
of oil and add the chopped tomatoes. Cook until they are soft and
pulpy. Switch off the flame and let it cool completely.

4. Grind
the roasted moong dal mixture into a
coarse powder. Add the cooked tomatoes and salt to it.

5. Grind into a little
coarse
paste by adding water little by little. Transfer the chutney into a cup
and keep
aside.

6. Heat remaining oil in a pan for seasoning. Add the mustard seeds
and urad dal and let them splutter. When it turns golden brown color add
the curry leaves and hing.

7. Remove it from the heat and pour over the
chutney. Combine well. Serve with rice, papad and a dollop of ghee.

 

Gongura Pulusu Kura Recipe ~ Sorrel Leaves Lentil Curry

Andhra Gongura Pulusu Koora ~ Sorrel Leaves Lentil Curry Recipe:

Preparation & Cooking Time : 20 mins
Serves: 4 persons

Ingredients :

Sorrel Leaves : 2 cups, packed
Chana Dal : ¼ cup
Onion : 1 big
Green Chillies : 3 - 4
Rice Flour : 1 tsp
Red Chilli Powder : ¼ teaspoon (Optional)
Mustard Seeds : ½ tsp
Urad Dal : ½ tsp
Cumin Seeds : ½ tsp
Turmeric Powder: ½ tsp
Hing : ⅛ tsp
Oil : 2 tsp

Method :

1. Wash the pressure cook the chana dal with ½ cup of water for 3 whistles.

2. Peel and chop the onion into big pieces.
Put the rinsed sorrel leaves, chopped onion, slit green chillies,
turmeric powder and water in a vessel.

3. Cover with a lid and let it cook
completely.

4. Now add the cooked chana dal, rice flour, salt and red chilli powder and mix.

5. You can add more water if you want a
little more gravy. Cook for a couple of minutes and remove from the
flame.

6. Heat oil in a pan for seasoning. Add the mustard seeds, cumin
seeds and urad dal and let them splutter.

7. When it turns golden brown
color add the hing and turn off the flame.

8. Pour this seasoned
ingredients over the cooked mixture and combine well.

9. Serve hot with
rice, papad and a dollop of ghee.

You might also like to check these similar recipes:

Gutti Vankaya Senagapindi Kura ~ Besan Stuffed Baby Eggplants Recipe

Senagapindi Gutti Vankaya Koora Recipe ~ Stuffed Baby Brinjals with Chickpea Flour:
Preparation & Cooking Time : 15 - 20 mins
 
Serves: 4 persons

Ingredients:

Baby Brinjals / Eggplants : 18 - 20
Chickpea Flour / Besan : ½ cup
Cumin Powder / Cumin Seeds: ½ tsp
Red Chilli Powder : 1 tsp
Salt to taste
Oil : 3 tbsp

Method :

1. Combine the chickpea flour, one tablespoon of oil, salt and red chilli powder in a mixing bowl and set aside.

2. Wash
the brinjals and make a plus shape slit and stuff them with the
chickpea flour mixture.

 

3. Heat two tablespoons of oil in a pan and add the
stuffed eggplants.

4. Cover it with a lid and cook them on a low flame.
Turn the eggplants occasionally so they cook evenly.

5. Cook until they are
soft. Switch off the flame and serve hot with rice.

 

Bendakaya Kobbari Karam ~ Okra with Dry Coconut

Bhindi Curry with Dry Coconut ~ Bendakaya Kobbari Karam Recipe: 
Preparation & Cooking Time : 15 - 20 mins

Serves: 4 persons

Ingredients :

Lady Fingers / Okra : 25
Dry Coconut Powder : 3 tbsp
Red Chilli Powder : ½ teaspoon or to taste
Turmeric Powder : ¼ tsp
Garlic Pods : 1 or 2 (Optional)
Oil : 1.5 tbsp
Salt to taste

Method :

1. Wash the okra and dry them. Remove the ends and chop into long pieces.

2. Heat oil in a frying pan. Add the chopped okra and turmeric powder to it and stir well.

3. Fry
for a minute and cover with a lid. Let them cook on a low flame, stirring occasionally.

4. Cook till the okra turns soft.
When it's done, add the dry coconut powder, crushed garlic, salt and red
chilli powder to it and fry for 2 - 3 minutes.

5. Switch off the flame and
serve with rice.

 

Alasandala Guggillu Recipe ~ Seasoned Black Eyed Beans

Alasanda Guggillu ~ Seasoned Black Eyed Beans Recipe :

Preparation & Cooking Time : 20 mins
Serves: 2 - 3 persons

Ingredients :

Black Eyed Beans / Lobia : ½ cup
Mustard Seeds : ½ tsp
Cumin Seeds: ½ tsp
Urad Dal : ½ tsp
Dried Red Chillies : 3
Curry Leaves : 1 sprig
Hing: ⅛ tsp
Oil : 1 tsp
Salt to taste

Method:

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

2. Drain water
and pressure cook for 3 or 4 whistles. Drain and keep the cooked beans aside.

3.Heat a teaspoon of oil in pan for seasoning.
Add the mustard seeds, urad dal and cumin seeds and let them splutter.

4. Add the broken
red chillies, curry leaves and hing and fry for a few seconds. Now add
the cooked beans and salt. Saute for a couple of minutes. Serve as a snack.