26. Methi Chaman:

Ingredients1 cup Palak puree(boil palak, make puree in a mixer)1 cup chopped fresh methi leavespaneer 200gms(cut into cubes)one onion chopped3 flakes garlic crushed1 chopped green chilly, a small piece of ginger chopped2 tbsp oilsaltfresh cream(optional)PreparationHeat oil. Add onion, chopped garlic and ginger and fry till onions are done.  Add chopped Read More …

25. Dosakaya Pachadi

Ingredients medium size cucumberone small oniongreen chillies 6green coriandera little tamarindsalt1 tbsp Chanadal, 1 tbsp urad dal, 1/2 tbsp mustard1 tbsp oilMethodput the cucumber directly on low flame and cook it like baingan for bartha.  Allow it to cool.  Peel off the skin, cut into pieces.  Heat one tbsp oil Read More …

24. Cabbage curry with mustard paste:

The ingredients Cabbage    1/2 Kg(finely chop)Tamarind paste  (2 tbsp)Bengal gram( chana dal) -1 tsp, Black gram(urad dal)-1 tsp, Mustard(rai)-1/2 tsp, Red Chillies-2(cut into pieces), Asafoetida(hing)-1/4 tsp1 tbsp mustard ground to pasteOil 2 tbspFew curry leaves, and 2 slit green chilliesSalt as per taste, haldi(turmeric)-a pinchMethod:Boil chopped cabbage and keep it aside.  Do not over Read More …

Mudda Pappu – A good way to start the Traditional Andhra Meal

Ingredients Turdal-1cup Salt-to teast Water-2 ½ cups Kandi Pappu is very rich in protien. Kandipappu is also called with different names in different indian languages Bengali- Arhar dal English – Red Gram/yellow lentils Hindi -Arhar dal Gujarati- Tuver Dal Kannada- Togri Bele Malayalam- Thvara Parippu Marathi- Tur Dal Tamil- Thuvaram Read More …

21. Kandipodi(Turdal Powder)

THE INGRADIENTS Turdal (kandipapu ) – 2cups Chanadal-1cup Redchilly-10pieces Jeera(cumin)-1/4spoon Garlic slices -7or8 Hing (Asafetida)-1spoon Salt-to taste The method 1. Dry fry the turdal in a pan without oil and keep it aside. 2. Similarly dry fry the chanadal without oil 3. Dry fry the jeera, red chili, Hing, salt Read More …

20. Kakarakaaya( Bitter Gourd) Pulusu

THE INGRADIENTS Kaakara kaaya(Bitter Gourd) -2 ( cut into smaal pieces) Besun – (chick pea floor) -1 tb spoon Onion large -02 (cut in to small pieces) Tamarind (chintha pandu) – of the size of lemon (You need to make a syrup with this. Use this syrup instead of water Read More …

18. Dondakaaya (IVY Gourd) Stuffed curry

Dondakaaya is available abundantly in India. It has verity of names in all the languages. It is called with different names in India. It is humble, not so costly vegetable. It is also called as Kundru. It is very good for diabetics Other names for the Kundru vegetable: Ivy Gourd, Read More …

17. Tokkudu Laddu or Bandar laddu

Bandar is also called as Machilipattanam. This town is once famous for its port and now is capital fof District Krishna. I an not sure how this sweet is named after this town, but it is very famous only with that name. The other name of Thokkudu Laddu is common Read More …

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16 .Tomato Bajji

Tomato is used improve the appetite. this is good for blood, and gives helthy skin.This snakck is a bit sour, and hot. Very good on the taste buds.Ingradients1. Oil – Enough to deep fry the Bajji2. Basun (Bengal Gram Powder) ( Sananga Pindi) – 1 Cup3. Rice Powder – 3 Read More …