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Annamlo Podi ~ Spiced Lentils Powder for Rice

Annamlo Podi ~ Spiced Lentils Powder for Rice

Annam lo Podi ~ Spiced Lentils Powder for Rice
Ingredients :Yellow lentil ( Bengal gram ) : 1 cup
Red gram : ¾ cup
Split black gram : ½ cup
Moong dal : ½ cup
Cumin seeds : 1 tsp
Red chilli powder : 1tsp
Salt to taste

~ Roasted Lentils ~
Method :

1.Dry roast all lentils separately in a heavy bottom pan and fry until a golden brown color.
2.When color changes and nice aroma appears, remove from heat and let it cool completely.
3.When it cools down, mix all the roasted lentils and cumin seeds.
4.Blenderise the mixture into a coarse powder.
5.Now add salt and red chilli powder.
6.Blenderise it again.


7.Serve with plain steamed rice and dollop of ghee.
8.Store in air tight containers.

Thotakoora Pesarapappu Koora ~ Amaranth Leaves Moong Dal Stir Fry

Thotakura Pesarapappu Podi Kura ~ Amaranth Leaves Moong Dal Stir FryIngredients :

Chopped Amaranth leaves - 4 cups
Moongdal / Pesarapappu - ½ to 1 cup
Onion - 1
Green chillies : 2
Red chillies : 2
Turmeric powder : ¼ tsp
Urad dal : ½ tsp
Chana dal : ½ tsp
Mustard seeds : ½ tsp
Oil : 2tbsp
Salt to taste

Method :

Wash and soak the moong dal in water for 5 minutes. Drain and keep aside. Wash & chop amaranth leaves and keep aside. Heat oil in a vessel add mustard seeds, urad dal, chana dal and fry them. When they start to splutter add crushed red chillies, chopped green chillies, onion pieces and soaked moong dal. Let them fry until light brown color. Now add chopped amaranth leaves, Turmeric powder and little water. Mix well, cover with a lid. Let it cook completely. When it's done, add salt and stir well. Serve hot with rice or roti.. 🙂

Rava Kajjikayalu

Ingredients :Maida : 250 gms
Sooji / Semolina : 1 cup
Sugar : 1 - ¼ cups
Grated dry coconut : ½ cup
Cardamom powder : ½ tsp
A pinch of salt
Ghee : 2 tsp
Oil : 300 gms


Method :

1. Mix the sooji/semolina, grated dry coconut and cardamom powder with sugar. The stuffing is ready. keep aside.

2. Mix maida, ghee, salt and make a stiff dough by adding water as necessary. Cover with a wet cloth and set aside for one hour.


3. Divide into small lime size balls and roll each ball of dough into a small puri.

4. Put a spoon of stuffing mixture in the centre of the puri and close the edges together firmly.


5. Heat oil in a wide vessel to deep fry the kajjikayalu. Deep fry them till crisp and golden color.

6. Remove from oil and let it cool completely. Store in air tight containers.

Thotakoora Mamidikaya Pappu ~ Amaranth Leaves Mango Dal

Thotakura Mamidikaya Pappu ~ Amaranth Leaves Mango DalIngredients :

Amaranth leaves : 3 Bunches
Raw Mango : 1 medium sized
Yellow lentil / Toordal / Kandipappu : 1 Cup
Green Chillies : 3 or 4
Red Chilli Powder : ½ tsp
Turmeric Powder : ¼ tsp
Mustard Seeds : 1tsp
Urad dal : 1tsp
Chana dal : 1tsp
Salt to Taste
Oil : 2 or 3 tsp
A Pinch of Hing

Method :

Remove the stems from Amaranth leaves. Wash & chop the amaranth leaves and keep aside.
Wash & peel the mango and cut into medium pieces.
Wash yellow lentil properly with plenty of water.
Put dal, mango pieces, amaranth leaves, chopped gree chillies and two cups of water in a pressure cooker.
And cook till 3 or 4 whistles.
Turn off the flame and wait unill the pressure go off.
Remove the lentil from cooker and keep aside.
Heat oil in a vessel add mustard seeds, urad dal, chana dal and a pinch of hing. When they start to splutter add cooked dal mixture, turmeric powder, salt and red chilli powder.
Mix well and cook about 5 minutes.
Take it out and serve with hot rice & a dollop of ghee.

Maramarala Upma ~ Puffed Rice Upma

Maramaralu / Borugulu Upma ~ Puffed Rice UpmaIngredients :Puffed rice - 8 cups
Onions - 2
Tomatos - 3
Green Chillies - 4 or 5
Mustard Seeds - 1 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
A Pinch of turneric
Salt to taste
Curry leaves
Oil

Method :
Soak puffed rice for 1-2 minutes. Strain it to remove all excess water and keep it aside. Cut the onions into small pieces. Wash and cut tomatoes into small pieces and keep aside. Heat a little oil in a vessel. Add mustard seeds, urad dal, chanda dal and fry them.. When they start to splutter add curry leaves, onion pieces and chopped gree chillies. When the onions turn brown, add tomato pieces, turmeric powder and little water. Mix well, cover with a lid. Let it cook completely. When it's done, add salt and red chilli powder. Stir well and add soaked puffed rice. Now mix and cook for 1 minute or less. Remove from the flame and garnish with fresh coriander leaves. Serve hot..

  • You can also check other Breakfast recipes here
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Sorakaya Aavapettina Koora

Ingredients :
medium sized bottle gourd
Mustard seeds - 1tsp
Urad dal - 1tsp
Bengal gram - 1tsp
Mustard powder - 2 tsps
Red chilli powder - ½ tsp
A pinch of turmeric powder
Salt to taste
Curry leaves
Oil

Method :
Wash and peel the bottle gourd and cut into small pieces. heat two teaspoons of oil in a vessel. Add mustard seeds, bengal gram, urad dal. When they start to splutter add curry leaves and bottle gourd pieces & fry it. Now add turmeric powder, salt and sprinkle little water. mix well, cover with a lid. Let it cook completely. When it's done, add red chilli powder and stir well. Remove from the flame and add mustard powder. Mix well. Serve hot with rice.

  • You can also check other Curry recipes here
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Daddojanam Recipe - Curd Rice Recipe - Thayir Sadam - Mosaranna

curd rice, daddojanam recipe, thayir sadam recipe, bagala bath, mosaranna, mosaru anna,

If you are looking for more rice dishes then do check Aava pettina daddojanam, aava pettina pulihora, Rava pulihora, Pudina Rice, Miriyam Pulihora, Lemon Rice and Tamarind Rice.
Daddojanam - South Indian Curd Rice Recipe
Hari Chandana P
Prep Time: 5 mins    |  Cook time: 15 mins    |  Serves: 2Indian, South IndianMain

Ingredients:

  • ½ cup Rice
  • 1 ½ cups Water
  • 1 cup Yogurt
  • ¼ cup Milk
  • 1 - 2 Green Chillies, chopped finely
  • 1 ½ teaspoon Ginger, finely chopped
  • ¾ teaspoon Mustard Seeds
  • ¾ teaspoon Chana Dal
  • ½ teaspoon Urad Dal
  • 1 Sprig Curry Leaves
  • A big pinch of Hing
  • 2 teaspoon Oil
  • 2 Dried red chillies
how to make curd rice, yogurt rice, curd rice recipe, thayir sadam

Instructions:

  1. Pressure cook the rinsed rice with 1 ½ cups of water for 4 whistles.
  2. Lightly mash the cooked rice and let it cool a bit.
  3. When it it still warm, add milk and combine well. Let it cool down.
  4. Add the curd and salt to the rice and mix everything.
  5. Add little more curd or water to get the desired consistency.
  6. Heat oil in a pan for seasoning.
  7. Add the mustard seeds, chana dal and urad dal and let them splutter. Add the green chillies, ginger, red chilli and hing and fry for a few seconds.
  8. Add this to the curd rice and mix well.
  9. Garnish with pomegranate seeds and serve.

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Rasam Powder ~ Andhra Style

Ingredients for Rasam Powder

Ingredients:

Coriander Seeds : 3 tsp
Toor dal : 1 tsp
Cumin Seeds : 1 tsp
black pepper : ¼ tsp
Fenugreek Seeds : 3 or 4 seeds ( optional)
Red chillies : 2 or 3

Method :

Dry roast all the ingredients and grind into a fine powder.

Carrot Kobbari Koora - Carrot Coconut Curry

Carrot Kobbari Koora ~ Carrot Cococnut Curry

Ingredients :

Carrots : ¼ Kg
Onions : 2
Dry Coconut Powder : ¼ cup (or as per your taste)
Green chillies : 2 or 3
Red chilli powder : ½ teaspoon (optional)
Mustard seeds : ½ tsp
Urad dal : ½ tsp
Chana dal : ½ tsp
Curry leaves
Salt to taste
Oil : 2 tsp

Method :

Wash, peel and grate Carrots. Cut the onions into thin strips. Heat two teaspoons of oil in vessel. Add mustard seeds, chana dal, urad dal and fry them. When they start to splutter add curry leaves, onion pieces and chopped green chillies. Let them fry until light brown color. When onions turn light brown add grated carrots, turmeric, salt and little water. Mix well, cover with a lid. Let it cook for 10 about minutes. When it's done, Add dry coconut powder and red chilli powder. Mix well. Serve hot with rice or roti..

  • You can also check other Curry recipes here
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Vullipaya Kobbari Pachadi ~ Onion Coconut Chutney

Vullipaya Kobbari Pachadi ~ Onion Coconut Chutney

Ingredients :

Onions : 2 medium size
Grated Raw Coconut : ½ cup
Mustard seeds : ½ tsp
Cumin seeds : ½ tsp
One red chilli
Red chilli powder : 1 tsp
Salt to taste
Oil : 2 tsp

Method :

Grind the onion pieces to a fine paste. Lastly add grated coconut, salt and red chilli powder to the onion mixture. Blenderise it again without adding water. Take it out. heat two spoons of oil in a pan for seasoning. And add mustard, cumin seeds & red chilli. Let it sputter. Add this popu/ tadka to the onion mixture and mix well. Garnish with coriander leaves. Serve with dosa, upma, pongal or idli..

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Keeradosa Avakaya ~ Keera / Cucumber Pickle

Ingredients :

Baby cucumbers/ keera : 2
Salt : 3 tsp
Red chilli powder : 4 tsp
Mustard powder : 4 tsp
Fenugreek powder ( optional ) : 1 tsp
Peanut oil : 4 table spoons
One full lime juice

Method :

Wash the cucumbers and dry them with a cloth. Remove the seeds and cut into small pieces..Add all of remaining ingredients. Mix thoroughly with a dry spoon. Take them in a porcelain jar and set aside for 24 hours.. Serve with steamed rice and a dollop of ghee.

  • You can also check other Pickle recipes here
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Venna Vundalu - Butter balls

Ingredients :Maida : 1 cup
Rice flour : ¼ cup
Sugar : 1 cup
Oil for deep frying
Butter : 25 gms
A pinch of cooking soda

Method :Mix maida with rice flour Butter & cooking soda. Add warm water, make a soft dough. Cover it with a wet cloth and set aside for 1hour. Shape the dough into small balls. Cover the dough balls with a wet cloth for 5 mins. Heat the oil for deep frying. Fry them on low flame till light brown in color. Let it cool completely. Mix the sugar and water. The amount of water should be just enough to soak the sugar. Make a thick sugar syrup of 3 thread consistency . To test the sugar syrup, place a drop on the plate. The drop should remain as it is i.e., it should not spread. Remove from the flame and add all the deep fried balls in the sugar syrup and mix very fast. Stir.. Stir.. Stir.. and continue to stir for a few mins.. Let them cool completely... Ready to Serve.. 🙂

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