MASALA CHAAS / BUTTER MILK/ MAJJIGE

Butter milk is more enjoyed in Summer. It is very popular all over India in different variants of the same recipe.

 

INGREDIENTS

2 to3 glasses of butter milk

1 tea spoon mustard seeds

1 table spoon oil

½ table spoon asafetida

2” piece of grated ginger

1 table spoon chopped fresh coriander leaves

1 sprig curry leaves

Salt to taste

METHOD

1. Heat oil in a pan, when it is hot, add mustard seeds, when they start to splutter, add curry leaves and asafetida, fry for few seconds.
2. Add this to the butter milk and also add coriander leaves, grated ginger and salt.Mix well

    

3. Serve it in glasses

KEASARI BATH \ RAVA KESARI

INGREDIENTS

1 cup chiroti rava

10-12 raisins

5-10 cashew nuts (optional)

1 cup sugar

A pinch kesari colour

3-4 spoons ghee
1 tea spoon cardamom powder 
3 cups milk

METHOD

1.       Fry the rava with I table spoon ghee in a frying pan until it turns to light golden yellow colour.

2.       Fry raisins in a ghee

3.       Boil milk in a pan, when it starts to boil, add orange colour, rava, let it cook for 2 minutes, then add sugar, cardamom powder,raisins and ghee  and mix well.

4.       Serve hot

DESKINNED HYACINTH BEANS CURRY / HISIKIDA AVAREKALU SARU

INGREDIENTS

1 Cup deskinned hyacinth beans

1 table spoon red chilli powder

½ table spoon coriander powder

1 medium size onion sliced

½ table spoon mustard seeds

2 table spoon oil

Salt to taste

MASALA TO GRIND

2 medium size onion chopped

1 big size tomato

10-12 garlic cloves

1” ginger piece

2-3 sprig fresh coriander leaves

½ cup grated coconut

4 cloves

1” cinnamon

METHOD

1. Grind all the ingredients for masala to a smooth paste with little water and keep aside.

2. Heat oil in a kadai, when it is hot add mustard seeds, when they start to splutter, add onion, fry the onion until it becomes translucent. Now add deskinned hyacinth beans, fry for few minutes. now add chilli powder, coriander powder and salt, fry for some more minutes.

3. Add ground masala, fry the masala for 5-8 minutes, until oil comes out. Now add 2-3 cups water cook covered in a medium flame until  the beans turns to soft.

4. serve it with a chapathi or dosa or idli steamed rice

SIMPLE FISH FRY

INGREDIENTS

4-5 fish slices (vanjram fish)

 1 ½ table spoon chilli powder

2 table spoon tamarind juice

4 table spoon oil

Salt to taste

METHOD

1. Clean and wash fish pieces under water
2. Mix chilli powder, salt and tamarind juice and make paste.
3. Coat the fish slices with this masala and marinate for 10- 15 minutes.

4. Fry the fish slices on a tava by applying few drops of oil on both sides in a low flame until the fish is cooked.

   5. Serve it as a side dish

YAM FRY / CHAMADUMPA VEPUDU / SUVARNA GEDDE PALYA

INGREDIENTS

¼ kg yam/ suvarna gedde

1 medium sized chopped onion

½ table spoon chilli powder

1 table spoon tamarind juice

1 tomato chopped

6-8 garlic cloves

1 sprig curry leaves

2 table spoon oil

½ tea spoon mustard seeds

1 table spoon Bengal gram

1 table spoon chopped fresh coriander leaves

Salt to taste

METHOD

1. Remove the outer skin of yam and cut into 1’ size pieces
2. Add chopped yam, onion , tomato, tamarind juice, chilli powder, garlic ,coriander leaves, salt and one cup water in a pressure cooker and cook it for 2-3 whistles. Allow it to cool
3. heat oil in a pan, add mustard seeds, when they start to splutter, add Bengal gram and curry leaves , fry it for few seconds. Now add cooked yam along with water. Cook it in a medium flame until the water evaporates and the masala should be coated to yam pieces.




4. Serve it as a side dish with sambar rice or rasam rice

INDIAN GROCERY NAMES IN HINDI, TELUGU, KANNADA AND TAMIL

CAPSICUM RICE \ BELL PEPPER RICE

INGREDIENTS

11/2cups rice

2 capsicum cut into any shape

2 medium onions, sliced

4 tablespoon oil

1 teaspoon mustard seeds

A pinch of asafoetida

1 sprig of curry leaves

1 teaspoon split Bengal gram

½ teaspoon turmeric powder

1 tablespoons tamarind juice

Salt to taste

MASALA POWDER

1 tea spoon oil

2 tablespoon split Bengal gram

2 tablespoon split black graml

1table spoon peppercorns

1 tablespoon of poppy seeds

2 cloves

2 green cardamoms

5 dried red chillies

METHOD

 1.      Wash and boil the rice in plenty of water till three-fourth done. Drain well .

2.      Heat  1 tea spoon of oil and lightly fry the masala powder ingredients. Cool and grind to a coarse powder.                

3.      Heat the remaining oil and add the mustard seeds, curry leaves, split Bengal gram, asafoetida. Fry till well-roasted and light brown colour. Add the onions and sauté till they turn pink.

4.      Add the capsicum and stir fry on high heat till they are half done. Sprinkle the turmeric powder and salt, mix.  and Add the tamarind juice. Add the masala powder and cook till the  capsicum are almost done.

5.      Mix the rice thoroughly in the capsicum masala and toss over lower heat, sprinkle two tablespoon of water, cover and cook till the rice is soft and completely cooked.

 6. Serve hot with coconut chutney or raita