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Palakoora Bajjilu ~ Ajwain Flavoured Spinach Fritters Recipe

Palakoora Bajjilu ~ Ajwain Flavoured Spinach Fritters Recipe

Palak Bhajiya or Spinach Fritters Recipe
Preparation & Cooking Time: 25 - 30 mins
Makes about 25 - 30
 
Ingredients :

Palakura / Spinach Leaves : 25 - 30
Chickpea Flour / Besan : 1 cup
Rice Flour : ¼ cup
Ajwain / Carom Seeds : ½ tsp
Red Chilli Powder : 1.5 teaspoon or to taste
Salt to taste
A pinch of cooking soda
Oil for deep frying

Method :

1. Wash the spinach leaves and set aside.

2. Mix the chickpea flour, rice flour,
salt, carom seeds, red chilli powder and cooking soda in a bowl. Add
enough water to make a batter of medium consistency and set aside.

3. Heat oil for deep frying. Dip the each spinach leaf in the batter and deep fry them till golden brown color on both sides
evenly.

4.  Remove from the oil and serve hot with tomato sauce or chutney.

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Kobbari Undalu (Coconut Laddu) ~ Krishnashtami Special Recipes

Coconut Laddu for Gokulashtami or Janmashtami
Simple Coconut / Nariyal Ladoo Recipe
Preparation & Cooking Time: 15 - 20 mins
Makes about 12 - 14

Ingredients :

  • Finely Fresh Grated Coconut : 1 cup
  • Sugar : ½ cup
  • Cardamom Powder : ½ tsp
  • Ghee : 1 teaspoon
Method :
1. Combine the
grated fresh coconut, sugar and ghee in a heavy bottomed pan.
2. Allow the sugar to melt and
cook on a medium flame. Stir continuously until you get a thick mixture. It will take around 8 - 10 minutes.
3. When it thickens,
add the cardamom powder and mix well.
4. Turn off
the flame and allow it to cool. Shape the mixture into a round balls.

 

  • You can also check other Laddu recipes here
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How to Make Carrot Jam at Home | Homemade Carrot Jam Recipe

Homemade Carrot Jam Recipe
Preparation & Cooking Time: 25 - 30 mins
Yield : One cup

 
Ingredients :
  • Cubed Carrots : 2 cups
  • Sugar : 1 cup
  • Lemon Juice : 1 to 2 tsp

 

Method :
1. Add enough water to cover the carrot
pieces and pressure cook it for 2 whistles.
2. Switch off the flame
and
wait until the pressure go off. Remove the cooked carrots from the
cooker and let cool.
3. Drain the excess water and grind into a smooth
pulp.
4. Combine the pureed carrots and sugar in a heavy bottomed pan and
cook until a thick consistency.
5. Stir occasionally to prevent scorching.
6. The jam should be thick and easily spreadable.
7. When it's done, add the lemon juice and mix very well. Switch off the flame and let it cool completely.
8. Store in a sterilized jar in the refrigerator.
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Carrot Curry with Spiced Dalia Powder

Ingredients :

  • Chopped Carrots : 1 cup
  • Onion : 1 big sized
  • Spicy Dalia Powder : 1 tbsp
  • Mustard Seeds : ½ tsp
  • Chana Dal : ½ tsp
  • Urad Dal : ½ tsp
  • Curry Leaves : 1 sprig
  • Dried Red Chillies : 2
  • A pinch of turmeric powder
  • Salt to taste
  • Oil : 2 tsp


Method:

1. Peel and chop the onions into small pieces and set aside.

2. Heat oil in a pan and add the urad dal, chana dal and mustard seeds. Once they start to splutter, add the broken red chillies and curry
leaves and fry for a couple of seconds.

3. Add the
chopped onions and fry till the onions are translucent. Now add the
chopped carrots, turmeric powder and salt and mix well.

4. Sprinkle
handful of water, cover with a lid and cook until the
pieces become tender.

5. When it's done, add the dalia powder and mix very
well. Serve hot with steamed rice.

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Mamidikaya Borugula Pulihora ~ Puffed Rice with Mango

Preparation & Cooking Time: 10 - 15 mins
Serves : 2 - 3 persons

 

Ingredients :
  • Puffed Rice : 4 cups
  • Raw Mango : 1 small sized
  • Green Chillies : 3 - 4
  • Dried Red Chillies: 2
  • Peanuts : 1 tbsp
  • Mustard Seeds : 1 tsp
  • Urad Dal : 1 tsp
  • Chana Dal : 1 tsp
  • Curry Leaves : 1 sprig
  • Turmeric Powder : ¼ tsp
  • Hing : ⅛ tsp
  • Oil : 1 tbsp
Method :
1. Soak the puffed
rice in water for a minute and drain it to remove all excess water and
set aside for a few minutes.
2. Wash, peel and grate the mango and set
aside.
3. Heat oil in a pan and add the mustard seeds, chana dal, urad dal and peanuts.
4. Once
they start to splutter, add the split green chillies, red chillies,
curry leaves and hing and fry for a minute.
5. Then add the turmeric
powder and grated mango and fry for a couple of seconds.
6. Now add the soaked puffed rice and salt and combine well. Switch off the flame and serve immediately.
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Dates Peanuts Laddu ~ Guilt Free & Sugar Free Recipe

Preparation & Cooking Time : 20 mins
Makes 10 -12 laddus
Ingredients :
  • Peanuts : 1 cup
  • Finely chopped dates : 1 cup

Method :

1. Heat
a heavy
bottomed pan on a medium heat, slowly roast the peanuts to golden brown
color. Cool and rub the skins off.

2. Grind the roasted peanuts into a
little coarse powder and set aside.

3. Grind the chopped dates, then add
the ground peanuts and grind again until well combined.

4. Transfer the
mixture into a bowl and mix well. Shape the mixture into small round
balls and store in a airtight container.

5. Serve as a sweet snack.

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Watermelon, Ginger and Lemon Juice Recipe

Ingredients :

  • Chopped and De-seeded Watermelon : 2 cups
  • Lemon Juice : 1 tbsp
  • Grated fresh ginger : ¼ tsp
  • Sugar to taste
  • A pinch of salt
Method:

Combine all the ingredients in a blender and blend well. Refrigerate it for sometime and serve chilled.

 

Mango and Oats Porridge Recipe

 
Preparation & Cooking Time : 7 - 8 mins

Serves : 1 person

 

Ingredients :

  • Peeled and cubed mango : 1 cup
  • Rolled Oats : 2 tbsp
  • Milk : 1 cup
  • Almonds : 5
  • A pinch of cinnamon powder ( Optional )
  • Honey to taste

Method :

1. Bring the milk to boil and add the oats.
Simmer for 2 minutes, stirring occasionally.

2. Turn off the flame and add
the chopped mango, chopped almonds, cinnamon powder and honey. Combine well

3. Garnish with mango cubes and serve immediately.
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Jowar Lemon Sevai ~ Lemon Flavoured Steamed Sorghum Noodles

Preparation & Cooking Time : 35 - 40 mins
Serves : 4 persons
Ingredients : 
For the Dough:
  • Sorghum Flour : 1.5 cups
  • Salt to taste
  • Oil : 1 tsp
For Tempering :
  • Green Chillies : 4 - 5
  • Dried Red Chillies : 2
  • Peanuts : 1 tbsp
  • Lemon : 1 Large sized
  • Mustard Seeds : 1 tsp
  • Chana Dal : 1 tsp
  • Urad Dal : 1 tsp
  • Turmeric Powder : ¼ tsp
  • Hing : ⅛ tsp
  • Curry Leaves : 2 sprigs
  • Oil : 1 tbsp
Method :
1. Combine the sorghum flour, salt and oil in a wide bowl.
2. Add the hot water little by little  to the flour, mix very well with a spatula and make a soft dough. Knead it well. The dough
should be soft and smooth.
3.
Grease the idli plates with oil and set aside. Fill the sev press with
the dough and press it onto greased idli plates. Steam it for 10 -
12 minutes.
4. Heat oil in pan for tempering. Add the mustard seeds, chana dal, peanuts and urad dal and let them splutter.
Add the broken red chillies, split green chillies, hing and curry leaves and fry for a minute.5. Now add steamed sorghum flour noodles and turmeric to it and mix well. Switch off the heat and add the lemon juice to it.

6. Adjust the
salt and mix well. Serve as a breakfast or snack.

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Peanut Onion Chutney Recipe for Dosa / idlis

Pallilu & Ullipaya Pachadi
Preparation & Cooking Time : 20 mins
Serves : 3 - 4 persons
Ingredients :
  • Peanuts : ½ cup
  • Onion : 1 medium sized
  • Mustard Seeds : ¼ tsp
  • Dried Chillies : 4 - 5
  • Tamarind : 1 inch piece
  • Curry Leaves : 1 sprig
  • Hing : ⅛ tsp
  • Oil : 2 tsp
  • Salt to taste

Method :

1. Soak
the tamarind in water for 10 minutes and set aside.

2. Heat a heavy
bottomed pan on a medium heat, slowly roast the peanut to golden brown
color. Cool and rub the skins off.

3. Heat a teaspoon of oil in a pan. Add
and fry the onions until light brown color. Then add the red chillies
and fry for a minute. Remove from the flame and let it cool completely.

4. Grind the roasted peanuts, onions mixture, soaked tamarind and salt to a
fine paste using a little water.

5. Transfer the chutney to a bowl and set
aside.

6. Heat a teaspoon of oil for tempering. Add the mustard seeds and
let them splutter. When the seeds stop popping, add the curry leaves and
hing. Stir for a couple of seconds and turn off the heat.

7. Pour it over
the chutney and combine well. Serve with pongal, dosa, idli or upma.

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Moong & Spinach Dal Recipe

Preparation & Cooking Time: 30 mins
Serves : 3 - 4 persons
Ingredients :
  • Chopped Spinach : 1 cup
  • Split Moong Dal : ½ cup
  • Green Chillies : 3 - 4
  • Dried Red Chillies : 2
  • Tamarind : Gooseberry size ball
  • Mustard Seeds : ½ tsp
  • Chana Dal : ½ tsp
  • Urad Dal: ½ tsp
  • Hing : ⅛ tsp
  • Turmeric Powder : ¼ tsp
  • Curry Leaves : 1 sprig
  • Oil : 2 tsp
  • Salt to taste


Method :

1. Put

the rinsed moong dal, chopped spinach, tamarind, split green
chillies, turmeric
and a cup of water in a pressure cooker and cook till 3 whistles.

2. Turn off the flame and wait until the pressure go off. Add the salt and
mix well.

3. Heat a
teaspoon of oil in a vessel. Add the mustard seeds, chana dal and urad
dal and let them splutter. Then add the red chillies, hing
and curry leaves to it and fry for a few seconds.

4. Pour it over the
cooked dal and combine well.

5. Serve hot with roti or steamed rice, dollop of ghee and some papads.

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Ragi Roti ~ Traditional Finger Millet Flat Bread ~ Step by Step Recipe

Ragi Rottelu / Indian Finger Millet Flat Bread Recipe:
Preparation & Cooking Time: 30 mins

Serves: 2 persons

Ingredients :
  • Ragi Flour / Finger Millet Flour : 1 cup + ¼ cup (for dusting)
  • Water : 1 cup
  • Salt to taste

Method :
1. Bring a cup of water to boil. When the
water come to rolling stage, add the salt and ragi flour and mix well.

2.  Remove from the heat and cover it with a lid for a couple of minutes. Then open the lid and allow it to cool.

 

3. When the dough is still warm, knead it to a soft dough. The dough
should be soft and smooth.
4. Divide the dough into equal size balls and
set aside.5. Roll out each dough ball into a circle, using finger millet flour for
dusting.

6. Heat a pan and place the roti on it and cook for a minute.

7. Once bubbles starts appearing turn to another side and when the roti
puffs up, remove from the tava.

8. Immediately place the roti in a bowl and
close with a lid.

9. Serve hot with raita, pickle, dal or curry.

YouTube video

  • You can also check other Roti / Paratha Recipes here
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