Godhuma Kudumulu Recipe | Wheat Kudumulu | Ganesh Chaturthi Recipes

Godhuma Kudumulu Bellam Kudumulu or Godhumai vella kozhukattai is easy, healthy kudumulu or kozhukattai recipe using wheat flour where here I have used multi grain flour. Kudumulu is Andhra traditional prasadam during Vinayagar Chavithi and the same is known as kozhukattai in Tamilnadu. I have already posted the Rice flour kudumulu and this year presenting wheat flour kudumulu which is yummy and easy to prepare.

Royyala Vepudu | Prawn Fry Andhra Style | Shrimp Fry Recipe

Prawn Fry, Prawn Fry Andhra Style or Royyalu (royalla) Vepudu is easy and quick prawn fry with minimal ingredients and it taste yum. I have already posted Nadan Chemmeen Varuthathu (Kerala Style Prawn Fry) which is almost similar but in that we make paste of everything and then cook it and this recipe is very straight forward just we need some onion, spices and we are done with the yummy prawn fry.

Kodi Kura | Andhra Style Chicken Curry Recipe

Kodi Kura, or Andhra Style chicken curry flavorful chicken curry but it's very simple and taste is more like natu kodi kura ie village style chicken curry. To keep the Sunday Non-Vegetarian series today special is this very popular chicken curry in Andhra style which gets pair long steamed rice very well and makes excellent comfort meal. If you like village style chicken curry then you must try this.

Coconut Jaggery Ladoo | Kobbari Louz | Diwali Sweets Recipes

Coconut Jaggery Ladoo , Kobbari Louz (lous), Nariyal Gud Ke Ladoo, Thengai Vellam Laddu, kobbari undalu is popular Andhra ladoo recipe which is easy, health laddu made with minimal ingredients and this ladoos taste yum. Fresh coconut and jaggery is the main ingredients to make this ladoo (kobbari undalu), jaggery cooked with coconut gives sweet taste with wonderful texture and toasted sesame seeds adds slight crunch. I wanted to start the diwali sweets and snacks posts on a sweet note and what else better than these delightful laddoos.

Varagu Pesarattu | Kodo Millet Pesarattu | Easy Breakfast Recipes

Varagu Pesarattu, Kodo Millet Pesarattu, Millets Pesarattu, Kodra Moong Dal Cheela (Chilla) is healthy, gluten-free alternative to regular Pesarattu made using rice and green gram (moong dal). This pesarattu recipe is without rice and we are replacing rice with kodo millet also known as varagu in tamil, kodra or koden in hindi, in telugu,harka in Kannada, koovaragu in malayalam, kodra in marathi, punjabi, gujarati, kodo in bengali, kodua in oriya languages.

Aratikaya Vepudu Recipe | Plantain Stirfry Andhra Style

Aratikaya Vepudu, Balekai Palya, Raw Banana Stirfry, Plantain Fry, Kachha Kela ki Sabzi, Vazhakkai Varuval or whatever we may call it is easy plantain or raw banana fry in Andhra style. It's basic plantain (Vazhakkai) pan fry with basic spices, onion, ginger-garlic paste etc. In normal Vazhakkai Varuval or plantain fry we don't add onion, ginger-garlic paste etc but in this Andhra version few extra ingredients are added which enhance the taste more.

Squid Masala | Sotong Masala Curry | Squid Recipes

Squid Masala Curry, Sotong Curry or Kanava Masala, Koonthal Curry is easy masala curry made with squid or sotong in onion-tomato gravy. This squid curry is Andhra style so it's on spicy side. I didn't ate myself this squid masala but really got good review for it and that too when I cooked it first time and until now the only time.

Andhra Pesarattu Recipe | Pesarattu Dosa (Green Moong Dal)

Pesarattu or known as MLA Pesarattu is popular Andhra breakfast also known as pesarattu dosa is sprinkled with onion, green chilies usually served with rava upma and Allam Pachadi.  Pesarattu is made with green moong dal  making it wholesome, full of protein and very filling breakfast a good way to start the day.

Allam Pachadi Recipe | Ginger Chutney (for Idli, Dosa)

Allam Pachadi is one of the most famous recipe from Andhra, it can be served as a chutney as pickle.  Allam pachadi is synonyms with Pesarattu another Andhra delicacy but it also goes well with idli, dosa, paratha, pakoda etc.  Allam means ginger and pachadi means chutney in Telugu so this chutney is made with ginger, tamarind, red chilli as main ingredients and it's taste really delicious even people tasting it for first time will like this pachadi (chutney).

Bellam Kudumulu | Vella Ammini Kozhukattai Recipe | Ganesha Chaturthi Naivedyam Recipes

Ganesh Chaturthi or Vinayakar Chavithi is less than a week now I'm sure most of you celebrating this wonderful festival must be already thinking what to make for Naivedyam from Chaturthi to Visarjan day it's a tough task I agree. So make your job easy and check out collection of recipes including sweet, savory, Naivedyam recipes, rice, sundal and many more for your easy planing.

Pappula Podi | Putnala Podi | Pottukadalai Podi Recipe

Pappulu, putnala, puttukadalai, dalia or bhuna chana dal with other so many names whatever we may call it it's one of essential ingredient in South Indian Cooking though we don't much focus, in North India we get warm roasted gram or bhuna chana as a snack or sometime make it as chat and relish it as such we don't it in recipes much. Split roasted gram comes from black gram dal after a long process of soaking and roasting the dal to remove the husk and crispy.

Gongura Pappu | Khatta Bhaji Dal Recipe

I learnt to make Gongura Pappu or Khatta Bhaji Dal as called in North from my sis's mother-in-law she is one awesome cook, slow and steady with loads of patience makes everything with such love and care I guess I can never be like that for me everything is multi-tasking.  Gongura papuu (dal) is another popular recipe from Andhra, it's taste delicious and very easy to prepare just in few steps and minimal ingredients.  If you like gongura (sorrel leaves/khatta bhaji/Pulichakeerai) or sour food then you will love this humble dal too.

Erra Karam | Red Chutney Recipe

I always like spicy chutney and this red hot chutney or as it's called in Telugu Erra Karam or red chutney just fits the bill for me.  This is Prathibha's recipe from the time she posted Erra Karam Dosa I wanted to try it and I did too, it's one of spicy and flavorful dosa but the dosa talk we will do later some time for today this erra karam is our friend.  Erra means Red and Karam means Spicy in Telugu so this is red hot spicy chutney made with simple and minimal ingredients and star ingredient in this recipe is chilli.

Drumstick Masala | Mulakkada Masala Recipe

I love Andhra cuisine as it's delicious and spicy just the way I like, I have always been surrounded with people whom belongs to Andhra so it's goes hand in hand for me to taste some very good and authentic Andhra food and this drumstick masala or mulakkada masala(kura) recipe is from Andhra.  My sister does this curry so well that it's always gets finished in no time, simple combination of ingredients makes this curry unbeatable so it's important to use good quality of chilli powder to make it spicy and to get nice red color, I used byadgi chilli powder.

Gongura Prawns | Gongura Royyalu Recipe

Gongura and avakai is most popular recipes of Andhra and it's difficult to find any one in Andhra whom doesn't like both of these, in gongura (sorrel leaves) it's pachadi (chutney) and gongura royyalu is very famous apart from the other dishes.  I don't buy gongura much but whenever I do it's goes to pachadi or as this gongura prawn a recipe I follow my sister's mom-in-law recipe which never fails simple ingredients makes this curry delicious a perfect combination with steamed rice.

Avakaya | Andhra Mango Pickle Recipe

 I love pickles and can totally survive on pickles if given a choice. Avakaya or Andhra mango pickle is one of my favorite pickle along with Rajasthani mango pickle I simply love both.  Avakai+ghee+steamed rice is just heaven for me and I can eat that every day.  My BIL used to mix rice, ghee and avakai together and distribute among all and we used to fight who will get more mango pieces.

Andhra Chicken Pickle Recipe

Chicken pickle is popular Andhra pickle recipe along with mutton, prawn pickles etc. I didn't use to eat chicken pickle for long time but recently I tried and love it.  It's good change from usual chicken curry or any other chicken recipes.   I don't know why it never occurred to me to post this pickle recipe or even prawn pickle for matter though I have ample of access to these yummy pickles.

Bottlegourd Chunety | Lauki | Dudhi Chutney Recipe

I like bottle gourd, ridge gourd chutney and I make this almost every time I use both these veggie.  I use skin(peel) along with few bottle gourd pieces to make the chutney, but some times if bottle gourd is not tender then I use it mostly to make chutney or dal as making sabzi won't be nice and it take ages to get cooked. 

Eggplant Tomato Curry Recipe

After all the cakes and cookies recipes taking a break with this is a simple eggplant curry with lots of tomato,  it’s tangy and addition of peanuts and sesame seeds adds wonderful flavorful to this simple dish, this curry goes well with rice or roti.  If you are looking for change from your usual brinjal/eggplant curry then you should try this it's delicious and different.  Stay tune to know what I did with leftover of this curry.

Ingredients for Eggplant Tomato Curry [Servers 3-4 people]

Eggplant/Brinjal - 400 gms
Onion - 3 [1 cup chopped]
Tomato - 4 large [2 cup chopped]
Green Chilies - 6
Minced Ginger-Garlic - 1 tbsp
Dry Red Chilli - 2
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Turmeric Powder - 1/2 tsp
Coriander Seeds Powder - 1 1/2 tsp
Red Chilli Powder - 2 tsp
Kasoori Methi - 1 tbsp
Salt - to taste
Oil -  4 tbsp
Water - 1/2 Cup
Peanuts - 2 tbsp
Sesame Seeds - 1 tbsp

Method:

1. Chop onion, tomato and green chilies.
2.  Heat 1 tsp oil in pan or wok and sauté peanuts until light brown, add sesame seeds and sauté for 2 minutes, keep aside until cool and grind into powder.
3. In same wok add 1-2 tbsp oil and sauté eggplant until light brown, keep aside.

4. In the same wok add remaining oil, add mustard, cumin seeds, curry leaves, dry red chili and allow to splutter.  Add minced ginger-garlic and sauté until light brown.
4. Add onion and sauté until translucent.

5. Add turmeric, coriander seeds and red chili powders and mix well, cook for a minute.

6. Add tomato and cook until mashed.  Add crushed kasoori methi and cook for a minute.

7. Now add salt, cover and cook until tomatoes get mash fully. 

8. Add sautéed brinjal pieces and mix gently, add water and bring it a boil.

9. Add powdered peanuts and sesame and mix well, simmer for 2 minutes and off flame. 

Serve with rice or roti/paratha, it taste great with anything.

Have a nice day ~~

Bagara Baingan | Stuffed Eggplant Recipe

There are few things I like when it's made by others and this bagara baingan is one such thing.  I totally love this if made by my sister for BIL, there was a time I was anti-eggplant person and now it has become a regular veggie at home thanks to this bagara baingan.  

Like most of the recipes one can find multiple version of bagara baingan and this one is the most simple and easy recipe and made by my BIL and my sister way of making this is different ..sigh! I did my work by clicking the pictures asked BIL recipe for my reference as this is my favorite.

 Serves ~ 5-6
Ingredients:

Baingan/ Baby Eggplant -15-18 pieces
Oil - 2 tbsp
Cilantro - 2 tbsp Chopped
Water- 1 Cup

For Grind:
Onion  -3 Large
Ginger-Garlic Paste - 1 tbsp
Sesame - 1  tbsp
Red Chili Powder - 2 tsp
Turmeric Powder - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Salt - to taste  

Method:

1. Wash and cut eggplant making a 'X' or '+' mark and keeping the stem intact, immerse in water all the pieces until ready to use.

2. Grind all the ingredients listed under 'for grind' into smooth paste, add little (1tbsp) water only if required. 

3. Heat 2 tsp of oil in a pan or wok and fry eggplant pieces until it changes colour, keep aside.

4. In a same pan heat remaining oil and fry the grounded paste until it starts to leave oil around for 5-7 minutes in medium heat, stir in regular intervals.

5. Add eggplant pieces and stir gently and cook for 3-4 minutes.  Add 1 cup of water, cover and cook in slow flame for 5 minutes, add salt if required.

6. By now the masala and eggplant will be cooked, oil starts to float on top and the gravy will be thick.  Off the flame.  If eggplant is not cooked then simmer for 2-3 more minutes. Garnish with chopped cilantro. 

Enjoy the delicious bagara baingan with roti/paratha, plain rice or pulav.  It's just taste yummy with anything.

Have a nice day ~~