Rama's yumminess 😋

Tamarind Rice/Pulihora TamarindRice,pulihora,puzhihogare....many names but one divine taste,one of our traditional household favourite. Tamarind Rice is  a blend of sweet,salt, sour, spice and tangy tastes.Tamarind gravy boiled in gingelly oil. Every home has its own unique recipe, here's mine... INGREDIENTS Boiled raw rice  1 cup For tamarind gojju Tamarind pulp 1cup Gingelly oil 3-4 tbsp(regular oil can also be used) Mustard seeds 1tsp Urad dal 1tsp Bengal gram dal 1 tsp Asafoetida 1tsp Curryleaves Salt to taste Jaggery 1tsp Dry red chilli 2 nos. Turmeric powder 1 tsp Peanuts 2 tbsp For masala powder Bengal gram dal 1 tbsp Urad dal 1 tbsp Methi seeds 1/2 tsp Sesame seeds 1tsp Pepper 1/2 tsp Dry Red chilli 6-7 Dhania seeds 1tbsp Method Dry roast all masala ingredients and grind it to coarse powder and keep aside. Heat oil in a pan temper with mustard seeds,urad dal and bengal gram dal, peanuts,Curry leaves, asafoetida, dry red chilli,add the tamarind pulp and bring to a boil.Add t

Ridge gourd chutney/Beerakai Pachadi Ridge gourd is a very versatile Vegetable.The entire vegetable can be used without any wastage.Its high water content,almost 80 % makes it ideal for weight loss .This Pachadi recipe is made with ridge gourd peels.The peels are good source of dietary fibre. Ingredients Ridge gourd peels 250gms Onion 2 Garlic 6 cloves (peeled) Salt to taste Red chilli powder 1tbsp Grated Coconut 1tbsp Curryleaves Mustard seeds 1 tsp Urad dal 1/2 tsp Asafoetida 1 pinch Oil 2 tbsp   Method Peel the ridge gourd skin,wash well and grind coarsely with onion,garlic,salt,red chilli powder and coconut. Heat oil in Pan temper oil with mustard seeds, Curry leaves,urad dal, asafoetida then add the ground paste to the pan and sorte in low to medium flame till the water evaporates and oil seperates, stirring occasionally.cooking time will take around 15-30 mins. This chutney can be stored for 2-3 days .It tastes good with rice and roti. Ridge gourd Ridge gourd chutney Masala 

Paneer kothu chapati Paneer kothu chapati...... spicy,tangy rotis cut into pieces and mixed and tossed with paneer masala gravy,with butter and Vegetables of our choice. Ingredients For making roti/chapatti Wheat flour 2 cup Flax seeds flour 1/2 cup Salt 1 tsp Oil 1 tbsp For making paneer sabji Paneer 250 gms Chapatti/roti 6 Onion 2 Tomato 3 Capsicum 1 Salt to taste Roasted dhania powder 1 tsp Roasted jeera powder 1/2 tsp Ginger garlic paste 1 tsp Greenchilli 3 Dry Red chilli powder 1 tsp Garam masala powder 1 tsp Butter 2 tsp Oil 2 tbsp Coriander  Tumeric powder 1 tsp Method For roti Mix wheat flour with flax seeds flour , add salt,oil and make a soft dough.Rest for 15 mins and make chapatti.Flax seeds flour is optional.  For paneer sabji For paneer masala gravy heat oil and butter in a pan add mustard seeds,after splatter of mustard seeds add chopped onion, Ginger garlic paste, green chilli chopped and saute till onion becomes translucent. Now add diced capsicum, tomatoes,  scrambled

Raw Mango Instant pickle MANGO the king of fruits, summers bring a large variety of mangoes to choose from. Thothapuri Mango has a natural  sweet and sour taste makes it most preferable for instant pickles. Ingredients Diced Raw Mango 2 nos Salt to taste Dry Red chilli powder 3 - 4 tsp Sugar 1/2 tsp Oil 2 tsp Mustard seeds ,urad dal Curryleaves  Tumeric powder 1 tsp Method Dice the  Thothapuri mango finely add salt,red chilli powder,tumeric powder,sugar ,and give a good mix.Heat a tbsp of oil in a tadka pan add mustard seeds,urad dal, curry leaves and sortey till mustard seeds splatter.Pour tadka over the mangoes and serve.Curd Rice with this pickle tastes heavenly. Pickled Raw Mango Diced Raw Thothapuri Mango

Thavillabillalu Thavillabillalu is an amazing Andhra  recipe ,its an ideal cereal- protein combo,cocount adds  good fats .Its bland,rich, crispy taste gives a  high satitety value. Ingredients Idly rice/parboiled rice  1 cup Tur dal 3/4 cup Grated Coconut 3-4 tbsp Salt to taste Oil for shallow frying Method Soak rice and dal together for 3-4 hours.Grind the mixture to a coarse paste along with coconut and salt.Grind in small batches ,in the small jar attachment,use pulse mode, don't add too much water,just sprinke few drops if required. Heat a tava add oil ,keep in low flame .Make patties and fry them on low to medium flame,cover with lid for approx 7 mins. Remove lid and turn them over and fry till golden brown on both sides.

Lemon Rice Lemon rice is simple , quick fix rice recipe.often made as prasadam,offering in Temples.Its also lunch box recipe,in our households. Ingredients Boiled raw rice 1 cup Lemon juice 2-3 tbsp Greenchilli 3-4 Salt to taste Mustad seeds,urad dal,bengal gram dal 1 tsp each Oil 3 tbsp Tumeric  powder 1 tsp Curry leaves Method Boil raw rice 1 cup and let it cool.Heat a pan add oil season with mustard,urad dal, bengal gram dal, green chilli,curry leaves. Saute for few minutes till flavours release,now add cooled rice,salt,lemon juice and mix well . Lemon rice Tempering

Rasgulla Rasgulla......white,soft,spongy, hard to resist Bengali dessert !!! Ingredients Paneer/cottage cheese 250 gms Sugar 3/4 cup Rosewater or elaichi powder Method Homemade paneer is preferred,crumble and knead the paneer to a smooth creamy dough.Make small roundels and cover with a moist cloth and keep aside. For sugar syrup add 3cups of water to 3/4 cup sugar and bring to boil in a pan,after sugar dissolves completely let it boil for another 10 mins. Now add paneer balls  to the sugar syrup( do shape the paneer once more in your palm  before dropping in sugar syrup so as to remove any cracks). Boil paneer  in sugar syrup over a medium flame for 20 mins minimum with lid closed.check for water after 10 mins , if required add more water.Your rasgullas will cook in  sugar syrup and double in size.Remove from stove ,let it cool completely,add few drops of rosewater or elaichi powder ( 1 pinch) and refrigrate for 4-5 hrs.  Cooling the rasgulla  in Sugar syrup makes them  spongy. Method

Capsicum curry Ingredients Capsicum 500gms Khus- khus(poppy seed/Gesalu) 3 tsp Grated fresh coconut 3tsp Green chilli 2 Salt to taste Oil for tempering Mustard 1/2 tsp Method For masala sorte khus-khus seeds in dry pan till they splatter and let it cool.In a mixie jar grind coconut,khus-khus, green chilli,salt to a coarse paste. For making curry heat a pan, temper oil with mustard seeds,add capsicum pieces and sorte for 3 mins ,then sprinkle some water and cover and cook capsicum till slightly soft .Now add your masala paste and cook for 5-10 mins in medium flame ,stirring occasionally.when water evaporates and raw smell is gone,curry becomes slightly dry switch off flame. Tastes good with roti and rice. Capsicum curry Masala https://youtu.be/x8B8iW5DCyA

Steamed veg Momos Indo-Chinese cuisine  is  the adaptation of Chinese seasoning and cooking techniques to Indian tastes. Ingredients For Stuffing Mixed finely chopped vegetable. 1cup(carrot,cabbage,onion) Soya sauce 1-2tsp Chilli sauce 1tsp Salt to taste Ginger garlic paste 1tsp Finely chopped green chilli 2tsp Sugar 1/3 tsp For wrap Maida 1cup Salt to taste  Water for kneading Knead a tight dough with some water and salt ,let it rest for 15 mins.For stuffing mix thoroughly all veges in a bowl ,add the sauces,salt, ginger garlic paste . Make small poori out of the dough,fill a tbsp of stuffing and make the momos by folding into half moon first than bring both the ends together and pinch them to hold the shape. Boil the steamed Momos on a greased plate in a steamer for 15 mins.your Momos are done and ready to serve . Homemade maida wraps Uncooked wrapped momos Veges Stuffing Steamed Momos

GARLIC PEPPER RICE Garlic combined with pepper a powerful immunity booster.....tasty way to good health!!! INGREDIENTS Boiled raw rice Garlic 4-5 full pods peeled Salt to taste Pepper 1 tsp Ghee for garnish Curry leaves for garnish Oil for sortey Heat oil in a Kadai add peeled garlic cloves and saute till golden brown, add curryleaves and some water to cook the garlic.when Garlic is softened add salt n pepper to taste.Mix hot rice with the Garlic masala and ur done.serve hot with a dollop of ghee . Browned garlic Garlic masala with salt n pepper Garlic pepper rice

Pesarattu Pesarattu is a tasty, nutritious, traditional Telugu breakfast.Its a good cereal protein combo to get u going on a busy day with stamina and energy!!!Rava uppma is an ideal combination for pesarattu ,very famous Andhra dish ,they stuff rava uppma inside pesarattu and fold and serve you have MLA PESARATTU Ingredients Green gram ( whole) 1 cup Raw rice 1/3 cup Green chilli 3-4 Ginger 5 inch piece Salt to taste Onion 2 Soak green gram and rice overnight seperately, grind  them with some salt Ginger and chilli to smooth paste.Add chopped onions and make dosas.I have sprouted green gram here but you could make without sprouting also.sprouting increases the nutrition value and aids digestion keeping your gut happy! Rava uppma Ingredients Rava 1 cup Green chilli 3-4 Curryleaves Mustard seeds,urad dal, bengal gram dal Oil 3tbsp Salt to taste Ginger crushed 3inch piece Water 2 cup Heat oil in a wok temper with mustard,urad and Bengal gram dal add chilli,ginger, rava and sorte till rav

 Gunta ponganalu  Made guntaponganalu today for breakfast with  left over idly/ dosa batter added finelychopped onions green chili, ginger,soaked bengal gram dhal,  curry leaves,tadka with mustard seeds.uthappam  can also be made with the same batter.

Rainy monsoon days calls for spicy and tangy chat.......  Bhelpuri  and R agada chat       Ingredients Onion  3-4 Tomato 3-4 Green chilli 3-4 Roasted peanuts 4tsp Boiled and diced potato 2 nos Raw mango 1cup Salt to taste Pepper 1tsp Chaat masala 1 tsp Amchur powder 1 tsp Black salt 1/2 tsp Coriander for garnish Sev(ompodi) or farzaan for garnish Roasted murmura ( borugulu)  Boiled green peas 1 cup For Green chutney Coriander 1 bunch Mint leaves 1/2 bunch Ginger3inch piece Garlic 2-3cloves Salt to taste Jeera 1/2 tsp Grind the ingredients to a coarse paste. For khatta-meeta chutney Tamarind pulp ( softened with hot water) Seedless dates pulp 1 cup Roasted jeera powder 1/2tsp Saunf powder 1/2 tsp Roasted dhania powder 1/2 tsp Salt to taste Grind the ingredients to chutney consistency. Bhelpuri Take a large bowl add roasted murmura (roast in a tsp of oil and tumeric until crisp), add finely chopped onion,tomato, potato,peanut, green chilli,raw mango and mix well.To this mixture add  your

 Idly with brinjal Gosthu Idly with brinjal gosthu is a delectable combo ,famous dish of chidambaram, TN Idlies Brinjal Gosthu Grilled Brinjal Ingredients for Gosthu Brinjal 500 gms Small onion 200 gms  Oil for sortey (prefer gingelly oil) Dhania powder 2tsp Red chilli powder 1/2 tsp Salt to taste Curryleaves, mustard seeds,urad dhal for tempering Tamarind juice 2tbsp Jaggery 1tsp Procedure Grill brinjal and remove skin and wash and collect the gojju (pulp),heat oil in a wok prefer gingelly oil add mustard seeds,urad dal ,curry leaves asafoetida for tempering ,sorte finely chopped onion when translucent add mashed grilled brinjal pulp and cook both for 10 mins in medium flame, when raw smell goes add tamarind juice , jaggery,salt,red chilli powder,dhania powder and sorte till oil seperates.your Gousthu is done relish with some hot steamed soft idlies.Goes well with all indian breakfast recipe