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Goduma Ravva Daddojanam ~ Broken Wheat Curd Baath

Goduma Ravva Daddojanam ~ Broken Wheat Curd Baath


Ingredients :Broken Wheat / Wheat Rava : ½ cup
Yogurt : 2 cups
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Cumin Seeds : ¼ tsp
Green Chillies : 3 or 4
Finely Chopped Ginger : 1 tsp
Dried Red Chillies : 2
Curry Leaves : 2 sprigs
Turmeric Powder : ¼ tsp
A big pinch of hing
Salt to taste
Oil : 2 tsp

Method :

Bring a cup of water to a rolling boil. Add the cracked wheat to the boiling water. Cover with a lid and let it cook completely. Stir occasionally. Turn off the flame, let it cool completely. Heat two teaspoons of oil in a pan and add the mustard seeds, chana dal, urad dal and cumin seeds and let them splutter. Now add the finely chopped ginger and chopped green chilies to it and fry for a minute. Then add the curry leaves, red chillies and hing and fry for another few seconds. Switch off the heat and let it cool down. Mix the cooked wheat ravva, salt, turmeric powder, yogurt and seasoned ingredients. Mix very well and serve.

  • You can also check other Breakfast recipes here
  • Check out other Wheat recipes here
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Jack Fruit Milkshake


Ingredients :Chopped Jack Fruit : ½ cup
Milk : 1 to 1.5 cups
A big pinch of cardamom powder
Sugar to taste
Ice cubes

Method :In a blender, add the chopped jack fruit, sugar, cardamom powder and milk and blend until very smooth. Then add the ice cubes and blend it again for a few seconds. Pour the milkshake into glasses, garnish with finely chopped jack fruit and serve immediately.

Kobbari Kothimeera Pachadi ~ Coconut Cilantro Chutney


Ingredients :Chopped Fresh Coconut : ½ to ¾ cup
Fresh Coriander Leaves / Cilantro : ½ cup
Green Chillies : 3 or 4
Dried Red Chilli : 1
Mustard Seeds : ¼ tsp
Cumin Seeds : ¼ teaspoon Urad Dal : ¼ tsp
Chana Dal : ¼ tsp
A pinch of hing
Oil : 2 tsp

Method :

Heat a teaspoon of oil in a pan. Add the split green chillies and fry for a minute and switch off the heat. Allow it to cool and set aside. In the same pan, add and fry the coriander leaves for a few seconds and turn off the flame.Put the chopped coconut, coriander leaves, green chillies, salt and little water in a blender and grind into a smooth paste. Transfer the chutney into a bowl and set aside. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When they start to splutter, add the red chilli and hing and fry for a few seconds. Add this tadka to the chutney and mix well. Serve with idli, dosa , pongal or upma.

 

  • You can also check other Chutney recipes here
  • Check out other recipes of Coconut here
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Corn Palak ~ Corn in Spinach Gravy

Ingredients :Chopped Spinach : 2 cups
Chopped Onion : 1 cup
Boiled Corn : 1 cup
Tomato : 1
Ginger Garlic Paste : 1 tsp
Garam Masala : 1 tsp
Cumin Seeds : ¼ tsp
Oil : 1 tbsp
A pinch of turmeric powder
Red Chilli Powder to taste
Salt to taste

Method :

Blanch the chopped spinach in boiling water for a few minutes and drain the excess water. Grind the blanched spinach and chopped tomato to a puree and set aside. Heat oil in a wok and add the cumin seeds and let them splutter. Now add the ginger garlic paste and fry till the raw smell goes off. Add the chopped onions and fry till the onions are translucent.Then add the spinach puree, salt, turmeric powder, garam masala and red chilli powder and cook for 4 to 5 minutes. Add the boiled corn kernels and little water and cook for 8 to 10 minutes. Switch off the flame and serve hot with roti or paratha.

  • You can also check other Gravy Curries here
  • Check out other recipes of Corn here
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I am sending this recipe to" WWC - Corn for Dinner Event" hosted by Revathi and started by Sanjeeta.

Puffed Rice Mint Baath

Ingredients :Puffed Rice : 4 to 5 cups
Fresh Mint Leaves : 1 cup
Onion : 1 big sized
Finely Chopped Tomatoes : ½ cup
Split Green Chillies : 4 or 5
Cashews : 10 - 15
Cumin Seeds : ½ tsp
A big pinch of turmeric powder
Salt to taste
Oil : 1 tbsp

Method :

Soak the puffed rice in water for a minute and drain it to remove all excess water and set aside for a few minutes. Wash and grind the fresh mint leaves into a coarse paste and keep it aside. Heat oil in a wok and add the cumin seeds and fry till the seeds to begin to splutter. Add the split green chillies and cashews, continue frying for a minute. Then add the chopped onion and fry until light brown color. Add the chopped tomato, mint paste and turmeric powder and let it cook completely. When it's done, add the soaked puffed rice and salt and mix well. Remove from the fire and serve hot.

  • You can also check other Breakfast recipes here
  • Check out other recipes of Mint here
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Guava Milkshake

Ingredients :Chopped Guava Fruit : 1 cup
Boiled and cooled milk : 1.5 cups
A pinch of cardamom powder
Sugar to taste
Ice cubes

Method :

In a blender, add the chopped guava, sugar, cardamom powder and milk and blend until very smooth. Add more milk if you want a thinner consistency. Then add the ice cubes and blend it again for few seconds. Pour the milkshake into glasses, garnish with finely chopped guava fruit and serve immediately.

Mamidi Pandu Majjiga Pulusu ~ Quick Mango Buttermilk Stew

Ingredients :Chopped Ripe Mango : 1 cup
Sour Buttermilk : 1 cup
Green Chillies : 4 or 5
Dried Red Chilli : 1
Besan Flour : 1 tsp
Rice Flour : 1 tsp
Mustard Seeds : ¼ tsp
Cumin Seeds : ¼ tsp
Curry Leave : 1 sprig
A pinch of hing
A big pinch of fenugreek seeds
A big pinch of turmeric powder
Salt to taste
Oil : 1 tsp

Method :

Wash and chop the mango into medium size pieces and set aside. Don't peel the mango skin for this stew recipe. Combine the buttermilk, salt, split green chillies, turmeric powder, rice flour, besan flour, mango cubes and a cup of water in a cooking vessel. Let cook for 15 minutes on a low flame. When it's done, switch off the flame and set aside. Heat a teaspoon of oil for seasoning. Add the mustard seeds, cumin seeds and fenugreek seeds and let them splutter. When they stop to tossing, add the curry leaves, hing and dried red chilli and let them fry for a few seconds. Then turn off the flame and add this seasoning to the mango stew and mix until well combined. Serve with warm rice and a dollop of ghee.

  • You can also check other Stew recipes here
  • Check out other recipes of Mango here
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Dahi Chura Recipe ~ Traditional Bihari Breakfast Recipe - Makar Sankranti Recipes

Dahi Chura is a healthy and delicious recipe made with flattened rice / poha, yogurt, jaggery, fruits and nuts. It is a traditional Bihari breakfast that is usually served during Makar Sankranti festival. This simple dish can also be served as a snack or dessert. You can use any of your favorite fruits and nuts to top this dahi chura.

Few More Makar Sankranti Recipes:

How to Make Bihari Dahi Chura Recipe Video Below:

Print Recipe

Dahi Chura - A Bihari Breakfast Recipe

How to Make Bihari Dahi Chura Recipe with video. A traditional Makara Sankranti Breakfast dish made with poha.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Dessert
Cuisine: Indian
Keyword: Indian breakfast, Makar Sankranti Recipes, Traditional
Servings: 2
Author: Hari Chandana Ponnaluri

Ingredients

  • 1 cup Yogurt
  • ¾ cup Poha
  • 3 tablespoon Jaggery
  • Fruits and Nuts to garnish

Instructions

  • Wash poha with water and drain completely.
  • Keep it aside for a few minutes or until it is soft.
  • Combine the yogurt and jaggery in a mixing bowl and mix everything well.
  • Add the soaked poha to the yogurt mixture and mix together well.
  • Garnish the dahi chura with chopped fruits and nuts and serve.

Video

Notes

You can use your favorite fruits and nuts.
You can also replace jaggery with honey.
Use a pinch of cardamom powder if you want.

Dosakaya Senagapappu Kura ~ Lemon Cucumber Curry with Chana Dal

Ingredients :Chopped Lemon Cucumber : 1 cup
Chana Dal : ¼ cup
Green Chillies : 3 or 4
Dried Red Chilli : 1
Grated Dry Coconut : 1 tablespoon ( Optional )
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 Sprigs
A pinch of turmeric powder
Salt to taste
Oil : 2 tsp

Method :

Cook the chana dal in a pressure cooker till 2 whistles and set aside. Wash, peel and chop the cucumber into small pieces and keep them aside. Heat oil in a cooking vessel and add the mustard seeds, chana dal and urad dal and let them splutter. Now add the green chillies, red chilli and curry leaves to it and fry for a few seconds. Then add the chopped cucumber, salt, turmeric and little water and mix well. Cover with a lid and let it cook completely. Now add the cooked chana dal and grated coconut and mix well. Fry for 2 minutes and turn off the heat. Serve hot with rice or roti.

  • You can also check other Curry recipes here
  • Check out other recipes of Cucumber here
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Carrot Milkshake


Ingredients :Grated Carrots : 1 cup
Milk : 1.5 cups
Sugar or honey to taste
Ice Cubes

Method :

Cook the grated carrot for 5 minutes and allow it to cool. In a blender, add the carrots, sugar and milk and blend until very smooth. Then add the ice cubes and blend it again for few seconds. Pour the milkshake into glasses, garnish with grated carrot and serve immediately.

  • You can also check other Beverage recipes here
  • Check Out other recipes of Carrot here
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Dondakaya Ulli Karam ~ Tindora Curry with Spiced Onion

Ingredients :Chopped Tindora / Ivy Gourd : 1 cup
Choped Onion : 1 cup
Dried Red Chillies : 6 or 7
Mustard Seeds : ½ tsp
Chana Dal : ½ tsp
Urad Dal : ½ tsp
Curry Leaves : 1 sprig
A big pinch of turmeric powder
Salt to taste
Oil : 1.5 tbsp

Method :

Wash and chop the ivy gourd into small pieces and set aside. Peel and chop the onions into small pieces and keep them aside. Heat two teaspoons of oil in a pan. Add and fry the onions till they get light golden color. Now add the red chillies and let them fry for a few seconds. Switch off the flame and allow it to cool. Grind the fried onions and chillies into a coarse paste and set aside. Heat remaining oil in a frying pan and add the mustard seeds, chana dal, urad dal and let them splutter. When the seeds stop popping, add the curry leaves and fry for a few seconds. Then add the chopped ivy gourd, salt and turmeric to it. Mix well, cover with a lid. Let it cook completely. When it's done, add the ground onion and fry for a few minutes. Switch off the flame and serve with rice or roti.

You might also like to check these curry recipes:

 

Meal Maker Masala Vada ~ Soya Chunks Vadai

Ingredients :Chana Dal : ½ cup
Soya Chunks / Meal maker : ½ cup
Onion : 1
Green Chillies : 3 to 5
Ginger : 1 inch piece
Garlic Cloves : 2 or 3
Curry Leaves : 2 sprigs
A pinch of turmeric powder
Salt to taste
Oil for deep frying

~ Meal Maker Masala Vada on a Rainy Day ~
Method :

Soak the chana dal in water for 2 - 3 hours. Soak the meal maker in hot water for 30 minutes and squeeze all excess water. Grind them in a blender and set aside. Drain and grind the chana dal, garlic cloves, green chillies, curry leaves and ginger to a coarse paste by using a little water. Combine the finely chopped onions, meal maker, chana dal mixture, salt and turmeric powder in a wide bowl and mix very well. Heat oil in a pan for deep frying. Take lemon size ball of chana dal mixture, flatten them a little and deep fry them in hot oil till golden color on both sides evenly. Remove and place them on a tissue paper. Serve hot with tomato ketchup and a cup of Tea.