Carrot Senagapappu koora ~ Carrot Curry with Gram Dal

July 6, 2009

Ingredients :Carrots : ¼ kg
Gram dal : ½ cup
Onions : 1 big
green chillies : 2 or 3
Mustard seeds : ¼ tsp
Cumin seeds : ¼ tsp
Urad dal : ¼ tsp
Oil : 3 tsp
Red chilli powder : 1 tsp
Turmeric powder : a pinch
Salt to taste

Method :

Clean, wash and boil gram dal with water in pressure cooker till soft. Cool, remove, drain excess water and keep it aside. Wash and peel the carrots and cut into small pieces. Heat a little oil in a vessel. Add mustard, cumin seeds, urad dal. When they start to splutter add curry leaves, chopped onions and chopped green chillies and fry them. when onions turn light brown add carrot pieces, turmeric and sprinkle little water. Mix well, cover with a lid. let it cook completely. After cooking the carrot for 10 minutes, add boiled chana dal, salt and red chilli powder... stir well... serve with hot rice.

You can also check other Curry recipes here
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Sambar Powder ~ Andhra Style

July 3, 2009

Ingredients :one cup of coriander seeds
half cup of chana dal ( Split Gram dal )
¼ teaspoon of fenugreek seeds
5 or 6 red chillies
A small piece of dry coconut
one teaspoon Oil

Method :

Chop the coconut into small pieces and set aside. Heat one teaspoon of oil in a pan. Add and fry coriander seeds, chanadal, next fenugreek seeds and finally red chillies to light brown color. remove it from the flame. when it cools down, add chopped coconut and grind into a fine powder. store in a airtight container.

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Palakoora Pachadi ~ Spinach Chutney

June 29, 2009

Ingredients for Spinach ChutneyIndredients :Two big bunches of Spinach/Palakura
One Onion ( cut into big pieces )
A little tamarind
1 teaspoon of Coriander seeds
1 teaspoon of urad dal
6 or 7 red chillies
¼ teaspoon of mustard seeds
¼ teaspoon of cumin seeds
A pinch of turmeric
3 or 4 fenugreek seeds
salt to taste
6 teaspoon of oil

Method :

Remove the stems from spinach and wash it. Cut spinach leaves into pieces and keep aside. Heat 5 teaspoons of oil in a pan. Add coriander seeds, urad dal, red chilli, fenugreek and fry until golden red. Remove them to a plate. In the same pan add spinach, tamarind, turmeric and fry them on low flame for 5 minutes. Stir and cook till spinach is completely cooked. When they turn light green, take it out. Grind the fried ingredients to a fine paste. Then add spinach and grind into a fine paste. Lastly add onion pieces to the spinach mixture. Blenderise it again. Take it out and add salt. Heat one spoon of oil in a pan for seasoning. And add mustard, curry leaves one red chilli and cumin seeds. Let them sputter. Add this popu to the chutney and serve with hot rice or roti.

You can also check other Chutney recipes here
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Radish Sambar / Stew ~ Mullangi Pulusu

June 21, 2009

Ingredients :

Radish : 1 medium sized
Toor Dal : ½ cup
Tomato : 1
Tamarind : lemon size ball
Mustard Seeds : ½ tsp
Cumin Seeds : ¼ tsp
Sambar Powder : 1 tsp
Red Chilli Powder : 1 tsp
Turmeric Powder : ⅛ tsp
Hing : ⅛ tsp
Salt to taste
Oil : 2 tsp
Chopped Cilantro

Method :Soak the tamarind in water for 10 minutes. Then squeeze the tamarind extract out of it and keep aside.

Pressure cook the rinsed toor dal with one cup of water till 3 whistles. Then turn off the flame and wait untill the pressure go off. Remove cooked dal from cooker. Wash, peel and cut the radish into medium slices and cook separately. Heat oil for seasoning. Add Mustard, cumin seeds, red chillies, curry leaves and a pinch of hing. While it pops, add tomatoes, turmeric, sambar powder, tamarind juice and one glass of water. Mix well and cover with a lid. Let it cook for 10 minutes. Add the cooked dal, radish, salt and red chilli powder and mix well. Let it simmer for about 5 to 10 minutes. When it's done, switch off the heat and garnish with fresh coriander leaves. Serve with rice.

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Bell Pepper Halwa

June 19, 2009

yes, what you heard is exactly correct. This is not a spicy recipe as you think. It's a very delicious and yummy sweet. I have prepared this recipe with Green bell peppers. You can use other bell peppers also. Here is the recipe..

Ingredients :

Green bell peppers : 6 medium size
Sugar : 1.5 cups
Milk : 1 or 2 cups
Ghee : 50 gmsCardamom : 2 pads

Method :

Wash the peppers and grate it. Squeeze the water from the grated capsicum / peppers and keep aside. Next.. Soak the grated peppers in the hot water for up to 5 minutes. Now wash it in separate water. Squeeze the water out and keep aside. Melt the ghee in a wide pan. Add and fry cashews to golden color first, and then add raisins to golden balloons. Take it out..In the same pan, add and roast the grated capsicum in it for 10 minutes. When color changes add a desired amount of milk. Boil the milk on low flame with constant stirring to avoid scorching and breaking of milk. When milk evaporates add sugar and cardamom powder. Stir properly.. Love that aroma of the cardamom... When a little water evaporates, add 1 table spoon of ghee. cook for sometime till the sugar dissolves completely. When little syrup remains in it remove it from the flame and spread in a greased dish. Decorate with cashews, raisins and chopped almonds..Now It's absolutely Yummy..

If mawa has to be added, add it after all the water of sugar evaporates. The mawa has to be roasted a little..

This recipe goes to AFAM - Bell Peppers guest hosted by Priya, event started by Maheswari... 🙂
and also goes to JFI- Chilli .... event started by Indira ...

Mamidikaya Pappu ~ Mango Dal

June 6, 2009

Ingredients :Raw Mango : 1
Toor dal : 1 cup
Green chillies : 2
Red chiies : 1 or 2
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Chana dal : ½ tsp
Urad dal : ½ tsp
A pinch of hing
Red chilli powder (Optional)
Turmeric powder : ¼ tsp
Salt to taste
Curry leaves
Oil

Method:Wash and peel the mango. Cut the mango into medium pieces.
Wash toor dal properly with plenty of water.
Put dal, mango, finely chopped green chillies, turmeric powder and two cups of water in a pressure cooker. and cook till 3 or 4 whistles.
Turn off the flame and wait until the pressure go off.
Remove the dal from cooker and keep aside.
Heat oil in a vessel, add mustard seeds, cumin seeds, urad dal, chana dal, red chillies and a pinch of hing.
When they start cracking, add curry leaves, cooked dal mixture and salt.
Mix well and cook about 5 minutes.
Take it out and garnish with fresh coriander leaves.
Serve with hot steamed rice and ghee.

You can also check other Dal recipes here
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Homemade Potato Chips

June 1, 2009

Ingredients :
Potatoes
Oil for deep fring
Salt to taste
Redchilli powder

Method :

Wash and peel the potatoes. Slice them very thin and round. Heat oil in a kadhai for frying the potato chips. Fry till golden and crispy. Next sprinkle salt and redchilli powder.. Crispy potato chips ready to serve.. 🙂

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Mango Kesari - Mango Sheera

May 30, 2009

Mango Kesari Recipe or Mango Sheera Recipe - Super easy, soft, delicious, and flavorful Indian dessert/halwa made with mango pulp, semolina, ghee, cardamom, saffron, and nuts. Can be prepared in just 15 minutes!

mango kesari or mango semolina pudding topped with saffron, cashews and raisins, served in two bowls.

What is mango kesari or mango sheera?

Mango kesari or mango sheera is a delicious Indian dessert or pudding made from semolina and fresh mango pulp, flavored with cardamom and saffron. It is soft, delicate and one of the flavorful Indian dessert recipes.

Indian semolina pudding is also known as sooji ka halwa and kesari bath. There are many variations of making classic kesari and mango kesari is one of them.

If you are looking for more Kesari recipes then check the below recipes:

Why we love this recipe

Super easy and very quick to make!

Requires basic pantry ingredients!

Perfect to make for dinner parties and festivals.

Creamy, soft and delicious!

Ingredients:

Sooji / Semolina: If you are using pre-roasted rava or sooji, skip roasting it in the ghee.

Mango Pulp: I have used fresh mangoes in this recipe. Choose the sweet and ripe mangoes.

Ghee: Ghee is clarified butter. It gives a great flavor and taste to the halwa. If you are vegan, replace it with coconut oil.

Sugar: You can also use brown or cane sugar. Add a little more sugar if you feel your mangoes aren't sweet enough.

Saffron: Totally optional.

Nuts: I have used cashews and raisins. You can use your favorite nuts or whatever you have.

Cardamom: Do not skip adding cardamom. It adds a wonderful flavor to the dessert. Use freshly crushed or ground cardamom seeds for a better flavor.

Mango sooji ka halwa served in a grey color bowl topped with fried cashew, raisin and saffron.

Can I use canned mango pulp?

Yes! you can replace fresh mango with an equal quantity of canned mango pulp. However, you may need to reduce the sugar a bit as canned mango pulp contains added sugar.

How long can I store it for?

It keeps well for 2-3 days in the refrigerator.

A cardamom infused mango semolina pudding also known as mango sheera served in grey color bowls with cashews and raisins.

Serving suggestions:

It can be served cold or warm.

You can shape the halwa into small pieces or fluff it with a fork and serve as a dessert or snack.

It is a perfect sweet to make during festivals such as Varalakshmi vratham, Navaratri and Ganesh Chaturthi.

Tips:

Roasting the semolina and liquid ratio is very important to make the perfect and soft halwa.

Wait for the water-mango to boil thoroughly before adding the roasted rava / sooji/ semolina to make the halwa soft.

Make sure the semolina or rava is cooked completely before adding sugar. Otherwise, it will remain uncooked.

Choose the ripe and sweet mango for the best taste and flavor.

Step by step instructions

Heat one tablespoon of ghee in a pan. Add and fry cashews.

When the cashews are lightly browned, add raisins and continue frying till golden brown color.

Remove the fried nuts from ghee and set them aside.

In the same pan, add semolina/sooji.

Saute continuously on medium-low flame until it becomes light golden brown color.

Transfer the roasted semolina to a plate and keep it aside to use later.

In the same, combine mango puree, saffron and water.

Mix it well together using a whisk or spatula.

Bring it to a rolling bowl.

Slowly add the roasted semolina to the boiling mango-water mixture and stir constantly to avoid lumps.

Then add 3 tablespoons of ghee and give it a stir.

Cover the pan with a lid and let it cook over low heat for 4-5 minutes.

Once it is completely cooked, give it a stir.

Add sugar and cardamom powder to the cooked semolina and mix well.

Sugar will dissolve at this stage. Keep stirring and let it cook for a couple of minutes.

Finally, add the fried nuts and one tablespoon of ghee on top and combine well.

Few more Indian dessert recipes:

Mango sheera recipe video below:

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Print Recipe

Mango Kesari - Mango Sheera Recipe

Soft, delicate and delicious Indian dessert or pudding made with mango pulp, semolina, ghee, saffron, cardamom and nuts.

Prep Time5

Cook Time10

Total Time15

Course: Dessert, Snack

Cuisine: Indian, North Indian, South Indian

Keyword: Indian Mango Recipes, mango kesari recipe, Mango Recipes, mango sheera recipe

Servings:

Calories: 295kcal

Author: Hari Chandana Ponnaluri

Ingredients

½ Cup Semolina
½ Cup Mango Pulp
½ Cup Sugar
1.5 Cups Water
½ Teaspoon Cardamom Powder
A pinch of Saffron (optional)
15 Cashews
15 Raisins
4-5 Tablespoons Ghee

Instructions

Heat one tablespoon of ghee in a pan and roast cashews. When they are light golden color, add raisins and continue roasting until they are golden brown color.
Take the roasted cashews and raisins out of the ghee and set them aside.
In the same pan, add semolina and roast over a low flame until it is light golden color.
Remove it from the pan and keep it aside.
In the same pan, combine mango pulp, saffron and water and mix well.
Bring it to a rolling boil. Slowly add the roasted semolina to the boiling mango-water mixture and stir constantly to avoid lumps. Add 3 tablespoons of ghee and combine it.
Cover it with a lid and let it cook for 4-5 minutes over a low flame.
Once it is cooked, give it a stir and add sugar and cardamom powder.
Keep mixing and cook for another couple of minutes.
Finally, add fried nuts and one tablepoon of ghee and mix well.
Serve warm or cold.

Video

Nutrition

Gobi Curry

May 29, 2009

Ingredients :
Cauliflower - 1
Tomato - 1
Onions - 2 medium
Red chilli powder - 1 ½ teaspoon
Turmeric powder - ½ teaspoon
Salt to taste Oil - 3 tablespoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1 tsp
Green chillies - 3
Curry leaves

Method :

Boil some water in a pan and add 1 teaspoon salt. Thoroughly wash the whole cauliflower and put it in the pan.
Cover the lid for few minutes. Take it out. This is done to remove any insects which creep out. Use this tip in all gobi recipes.
Now heat some oil in a pan. Add cumin seeds and mustard seeds.
When they start cracking, add onions, green chillies and curry leaves.
When the onions turn brown, add cauliflower pieces and fry it.
Now add tomato, salt, turmeric powder, redchilli powder and mix well.
Add little water. After it gets cooked take it off the flame. Serve hot with rice or chapathi... Enjoy!!

Carrot Halwa

February 17, 2009

Ingredients:

1 ½ tablespoons ghee

3 cups grated carrot

2 cups whole milk

1 ½ cups sugar, (or to taste)

3 cardmom pods,

powderedcashews and raisins

Method:

1. Melt the ghee in a wide pan. Add and fry raisins to golden balloons first, and then cashews to gold color. Take them out. In the same pan, add and fry the carrots for 4 to 5 minutes.
2.Add the milk and reduce whole milk on a medium flame to one cup.
3.Add the sugar into the pan and cook down until thick and it begins to the come off the sides of the pan. And the consistency should not be too milky. So heat for 10 minutes on medium flame.
4.Add cashews, golden raisins and cardmom powder.
5.Stir and serve warm or cold.

Wheat flour Dosa ~ Goduma Dosa

January 16, 2009

Ingredients:

Wheat flour - 1 cup
Rice flour - 1 cup
Cumin seeds - 1tsp
Salt to taste
A pinch of Cooking Soda
Oil

Method:

Mix the wheat flour with salt, cooking soda, cumin seeds and water. Make the dough into the consistency of normal dosa dough. Pour one ladle mixture on the dosa tava and spread it evenly. When it turns brown, turn the other side slowly and cook well. Serve hot with Coconut chutney.

You can also check other Breakfast recipes here
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Besan Ka Ladoo | Besan Laddu Recipe

January 9, 2009

Besan Ke Laddu ~ Besan Laddu Recipe:
Preparation & Cooking Time: 35 mins
Makes about 10 -12

Ingredients:

Besan / Chickpea Flour : 1 cup
Melted Ghee : ½ cup
Powdered Sugar : ¾ cup
Cardamom Powder: ½ tsp
Cashews or Raisins: 10

Method:

1. Heat
ghee in a wide pan and add the chickpea flour.

2. Stir it continuously on
low flame for 20 minutes or till you get a nice aroma from it.

3. Switch
off the flame and let it cool completely.

4. Then add the powdered sugar
and cardamom powder to it and mix well.

5.Shape the mixture into round
balls and garnish with ghee roasted cashews or raisins.

You can also check other Laddu recipes here
Check out other recipes of Besan here
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