Menthi Potato
This dish has the goodness of menthi and potato. Rich in fiber vitamin C,, A and B, Also rich in iron. Very easy to cook and tasty side dish. Good for growing children and pregnant women.
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Alu 65
Potatoes done differently tastes great children will love it and you will love to cook it so easy and takes less time too.
Sambar Anamu Easy Method
Sambar Annamu (Easy Method)
It is a easier form of making bisibelebath a variation and as tasty.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Ingredients
- 2 glasses Rice
- 1 glass Tur Dal (kandhi papu)
- 1 cup Tamarind Juice
- 10 Dry Red Chilies
- 21/2 tsp Chana Dal
- 1 tsp Coriander seeds
- 1 tsp Urad Dal
- 1 tsp Cumin Seeds
- 1/2 cup Desiccated Coconut dried
- 1/2 tsp Turmeric
- 11/2 tsp Salt
- 2 tsp Ghee
- 3 tbsp Oil
Instructions
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Wash the rice and dal thoroughly and pour six glasses of water and let it soak for one hour and then cook it on high flame till the water boils and then on low flame till the water is evaporated and rice gets cooked nicely.
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Then fry the dried chilies, coriander seeds, cumin, urad and channa dal and grind them into powder and keep aside. the dried coconut should also be ground.
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Soak a small orange sized tamarind ball in water for 1/2 an hour and then pulp it with your hand and filter the water and keep aside.
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Now take a pan add oil and temper with 1/2 tsp mustard, 1 tsp each of urad and channa, 7 curry leaves, and 2 pinches of hing(asafoetida) and fry for some time. Now add the tamarind juice and the boiled vegetables if you like and cook for 10 minutes till the oil surfaces.
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Now add the masala powder and the coconut powder add salt and turmeric and cook for another 5 minutes and add this to the rice add ghee and cashew nuts and mix well and cook for another 5 minutes and garnish with coriander leaves and serve hot.
Mango Rice (Mamidikaya Anamu)
Very tasty. Mangoes are available only in summer so you should not miss this rice during summer season. You should use raw mangoes they are cooling and rich in vitamin C and A.
Bisibelebath Andhra Style
A dish which hold all the nutrients in it. it has rice for carbs, it has dal for proteins and it has vegetables for fiber and nutrients. It is tasty too more tasty than sambar and rice cooked separately. It is time consuming as you …
Vangi bath Rice
Vangibath Rice With Brinjals
Quite tasty a different rice item to have and since brinjal curry is mixed no need to make a curry again you can eat it with papad or mixture or vadiyalu (fitters) or curd chutney.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3
Ingredients
- 11/2 glass Basmati Rice
- 5 Brinjals
- 2 Onions
- 2 Tomatoes
- 3 Green Chilies
- 2 tsp Sesame Seeds
- 2 tsp Coriander Seeds
- 11/2 tsp Fried Chana Dal
- 3 tbsp Raw desiccated coconut
- 5 Garlic Cloves
- 3 Cloves
- 5 Cinnamon pieces
- 3 tbsp Oil
- 1/2 Lemon
- 1 tsp Chili Powder
Instructions
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Wash the rice and cook it and keep aside(Boil rice in 3 glasses water in high till water boils then in low flame till the rice is done).
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Fry sesame seeds,and coriander seeds, first and grind them also grind fried channa dal, coconut, 1 onion, and garlic and keep aside.
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Then wash and cut the brinjals into medium sized pieces. Then take a pan add 1 tbsp oil and add cloves and cinnamon and add brinjals and fry with lid closed for 7 minutes keep checking once brinjals are cooked switch off and keep aside.
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Now in the same pan take 2 tbsp oil add green chilies slit, onion pieces and tomato pieces and fry for 5 minutes now add masala, turmeric, salt and chili powder and fry till the oil starts surfacing then add the brinjals and fry for another two minutes.
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Then add this masala to the rice and mix well add lemon juice and mix. You can garnish with coriander leaves.
Chithranamu (Yellow Rice)
Tasty and easy rice recipe usually made on festivals. Children love it i also love it. My grand mother used to make it for every festival. I used save and keep it for the next day also.
Semiya Upma
Very easy breakfast recipe. Whenever i need to hurry i make this. Always tastes good. folloe the instructions well. I am giving the basic recipe you make the variations by add vegetables to it. peas carrots and potatoes go well with it. Capsicum is …
Easy Chole Curry Anjamma’s
Easy Cole Curry Anjamma's
I told you my mom used to collect recipes this is one of them, she got it from a cook in one of my cousins houses. It was so tasty i thought it would take much time and many ingredients would be needed but i was surprised to learn that it was so easy and need very few ingredients. So take advantage and try this very delicious and nutritious dish. All of us know chana is high in protein, fiber iron, Vitamin 6 and calcium. Its powder is good as face pack and also be used to wash hair to strengthen it.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Ingredients
- 11/2 cup chickpeas
- 2 Onions big
- 4 tomatoes
- 1/2 cup Tamarind juice
- 1/2 tsp Clove and Cinnamon Powder
- 1 tsp Garam Masala (any brand or home made)
- 3/4 tsp Ginger Garlic Paste
- 3/4 tsp Cili Powder
- 1 tsp salt
- 1/2 tsp Turmeric
- 3 tbsp Oil
Instructions
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Soak the chickpeas in water overnight and in the morning boil them in the cooker for 10 to 15 minutes and keep aside.
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Soak a big ball of tamarind(bigger than a table tennis ball) in water and when it softens pulp it with your hand and strain the liquid and squeeze out the liquid from the pulp also. If you haven't used much water it should come to half a cup.
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Cut the onions and tomatoes into small pieces. You can also grind them into a paste it gives more gravy.
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Now take a pan add oil and season it with mustard and cumin seeds and curry leaves when they start to splutter add ginger garlic paste fry for a minute and then add tomato and onion paste, salt, chili powder, turmeric, clove and cinnamon powder( keep this handy always 1 part cloves and 2 part cinnamon powder in air tight jar) and garam masala powder and fry for 5 minutes.
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Keep stirring in between. the masala should fry well till it gives out a tasty aroma and the oil comes to the surface now pour tamarind juice if needed you can add a little water and mix well. leave it to cook for 10 minutes with the lid closed. Stir in between.
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Now switch off garnish with coriander leaves and serve hot. Tastes good with rotis, pulkas, parathas, chapaties.
