Oats aval dosa

Ingredients


2 cups beaten rice/poha/aval
1 cup oats
1/4 cup rice flour
Salt to taste
1/4 cup curds
1 green chilli finely chopped
Finely chopped coriander leaves
Oil to required


Soak the beaten rice in 2 cups water for 10 minutes. Add the rest of the ingredients except oil and little more water as required for batter and keep aside for 10 minutes.


Heat tava and pour a ladle full of water to a medium thickness dosa. Spread few drops of oil around and allow to cook on medium flame till done. Slowly invert and cook on other side as well till cooked.

Serve hot with spicy chutney/sambar of your choice.
Healthy, soft and instant dosa ready..

Potato Pulav

Ingredients 

Rice-2 cups(160 ml electric rice cooker cup)
onion-1 1/2
potato (red potato look good) - 5 nos(small size chopped in small pieces)
ginger-1.5" piece (grated)
cumin seeds - 1 1/2 tsp
cumin pwdr - 2 tsp
garam masala -2 tsp
green chillies - 3 (you could also use Jalapeno peppers)
lemon juice - juice from 1 & 1/2 lemons
Cilantro - handful
Curry leaves - 2-3 strands

 

Method 
1. Cook the rice seperately and keep it aside.
2. Heat oil in a wide vessel and splutter some cumin seeds.
3. Saute the onions, green chillies & ginger.
4. Add finely chopped cilantro & curry leaves.
5. Add chopped potato, mix it, cover and cook.
6. After the potato is well cooked, mix the cooked rice.
7. Add salt and lemon juice.
8. Atlast add finely chopped cilantro & green chilly.

Tips

- Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.

- You could also add some peanuts for some added crunch.

Cabbage Kofta Curry Recipe

Ingredients:

1 small Cabbage
3 medium, cut into four pieces Potato
1.5 inch, paste Inch size made into paste Ginger
1 tsp Turmeric powder
1.5 tsp Red Chili Powder
1.5 tsp Coriander Powder
1.5 tsp Cumin Seed Powder
2 Bay Leaf
to taste Salt
1 tsp Sugar
as reqd Gram Flour
2 small, chopped Tomato
6 tbsp Cooking Oil
4 pc, chopped Green Chili

Method:
1. Cut cabbage into small slices and boil. Drain water and allow to cool.

2. Add half of ginger paste, 1/2 tsp turmeric powder, 1/2 tsp each of coriander, cumin and red chili powder, salt, sugar, two green chili chopped and besan as reqd. to the boiled cabbage and mix thoroughly. Make into small round shaped balls. Mix salt and little turmeric powder to the potato pieces.

3. Heat 4 tablespoon oil and deep fry the cabbage balls. Deep fry the potatoes. Keep aside.

4. Heat 2 tablespoon oil add 1/2 tsp whole cumin seeds and bay leaf. Fry for 30 seconds. Add rest of the spices mixed in little water. Add chopped green chili. Cook for a minute and add chopped tomatoes and cook till well fried and good flavor of spice comes out.

5. Add about two cups water and fried potatoes. Bring to boil. Cook till potatoes are well cooked.

6. Add cabbage koftas and boil in low heat for about a minute. Serve hot with rice or paratha. May add ghee and garam masala to make it more tastier.

Read more: http://www.awesomecuisine.com/recipes/68/1/Cabbage-Kofta-Curry/Page1.html#ixzz1gF21IwfW

Indian Grocery Translations - English to Telugu

Cilantro = dhaniyalu 

cumin seeds = jeelakarra 

curry leaves = karivepaku 

chopped cilantro = kothimeer 

Coriander Powder= dhaniya powder 

Bay Leaf = Masala Aku / Biryani aaku 

Ginger = allam

Garlic= Velluli payulu / tellapaayalu 

English	Telugu
Pulses and Cereals
Bengal Gram	Senaga pappu
Green Gram	Pesara pappu
Red Gram	Kandhi pappu
Black Gram	Minappappu
Gram Flour	Senaga pindi
Corn Flour	Mokka jonna pindi
Vegetables and Fruits
Brinjal	Vankaya
Capsicum	Bengulooru Mirapakaya
Cabbage	Cabbage / Gobi
Cauliflower	Gobi puvvu /Cauliflower
Carrot	Carrot
Coriander leaves	Kothimeera
Coconut	Kobbari Kaya
Mint Leaves	Pudina
Green Peas	Bataneelu
Lemon	Nimma pandu
Onion	Ullipayalu / Yerra gaddalu
Garlic	Velluli payulu / tellapaayalu
Potato	alu gadda / Bangalu Dumpa
Tomato	RamaMulaga (Pandu/Kaya)
Banana	Arati pandu
Pineapple	Anaasa pandu
Mango	Mamidi pandu
Grapes	Dhraksha pallu
Nuts and Condiments
Aniseed	Sopu
Asafoetida	Inguva
Bay Leaf	Masala Aku / Biryani aaku
Black Pepper	Miriyalu
Cardamom	Elaichi / Yaalakkaya
Cinnamon	Dalchina chekka or Dalchini
Cloves	Lavangam
Coriander Seeds	Dhaniyalu
Cumin Seeds	Jeelakarra
Curry leaves	Karivepaku
Cashewnuts	Jeedi pappu
Fennel	Peddajeelakarra or Sopu
Fenugreek	Menthulu
Garlic	Velluli payalu
Ginger	Allam
Jaggery	Bellamu
Mustard	Avalu
Poppy Seeds	Gasalu / gasagasaalu
Red Chillies	Yendu mirapakayalu
Raisins	Yendu dhraksha
Tamarind	Chintha pandu
Turmeric powder	Pasupu
Miscellaneous
Yogurt	Perugu
Rice (Raw)	Biyyamu
Rice (Boiled)	Uppudu Biyyamu
Semolina	Bombai rawa
Vermicelli	Semia

Curd rice recipe

Ingredients:




1 Cup Boiled Rice
2 cups of plain yogurt (Curd)
2 Tbsp Oil
1/4 cup milk
Finely chopped coriander leaves
1-2 green chilies
1 tsp. chana daal
1 tsp. urad daal
1 tsp. mustard seeds
1 1/2 tsp. finely chopped ginger
2 Tbsp desiccated coconut
1/2 tsp. salt


How to make curd rice:

In a saucepan heat 2 tablespoonful of oil.
Add mustard seeds to the oil.
When the mustard seeds start popping add chana and urad daal.
After a minute, add in the ginger, coriander and green chilies.
Sauté them for a minute.
Take the pan off the gas. Add in the rice.
Mix the salt and desiccated coconut.
Just before serving, mix all the ingredients with yogurt (curd) and milk. Curd rice is ready to be served.

Coconut rice recipe

Ingredients:

400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to tasteHow to make coconut rice:

-Boil rice and keep aside.
-Fry coconut evenly to a golden colour on a slow fire.
-Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
-Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
-Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
-Serve hot garnished with coriander leaves.

Vegetable Biryani

1 cauliflower cut into flowerets or 5 small red potatoes
1 T Garam Masala
Curd (yogurt)
1 T Coriander powder
1 T Turmeric powder
4 T of ghee
1 T Cumin seeds
4 Red chilies
1/3 cup cashew nuts
3 roma tomatoes chopped
1 can drained and rinsed garbanzo beans
2 cups Basmati Rice
½ T cloves
3" cinnamon
1 black cardamon
1 T whole black pepper
½ cup raisins
2 jalepeneo
Salt to taste

2 large red onions (sliced fine and fried till crisp)
1 cup chopped parsley
1 cup fresh mint
1 T ginger / garlic paste
1/2 cup yogurt or 2 key limes
4 T Ghee /Oil
Saffron dissolved in 1 cup milk

Cooking the vegetables:

Heat oil in a thick bottomed pan. Add 4 tablespoons of ghee. Add cumin seeds. When it begins to crackle, add chopped green chilies.


Add coriander powder, turmeric powder, red chili. Saute for 1 minute


Add chopped tomatoes and cook on a medium flame till fat leaves the masala.


Add cauliflower florets and steam the dish with 4 tablespoons of water.

Cooking the rice

Heat a small heavy bottom pan and add 1 T of ghee and fry the whole spices and jalepeneo. Remove.


In another deep pot boil 7 cups of water and bring to a rolling boil. When the rice is half cooked usually 7 minutes put off the heat and strain the rice

Fold in the rice the whole spices and jalepeneo. Add salt to taste.

Preparing the fresh seasonings:
1 Mix together the chopped parsley, mint with the fried onion. Set aside.

Layering the rice:

Take a deep baking dish with a tight lid (the pottery pots are the best) line it with ghee.


Spread a layer of rice and cover it with half of the vegetables and beans. Sprinkle half of the fresh seasonings and yogurt or juice of one key lime.


Cover with rice, followed by rest of the vegetable and beans layer, then fresh seasonings. Finish with a rice layer. .Sprinkle the rice with saffron milk and dot with ghee.


Cover tightly and place in oven at 350 degrees for 20 minutes. Serve hot.



Accompaniment

1. Serve with yogurt salad or raita.

Lemon Rice

This dish makes a delicious main meal or center meal. Serve with sauteed vegetables and onion-tomato salad and lentil soup.
This recipe is easy to make, and quick to prepare.

Ingredients - Serves 2-3 1 cup (7oz/200g) rice 8 cashew nuts or peanuts 1/8 t turmeric powder 3 t oil 1 green chilli, finely chopped ¼ t mustard seeds ½ t Fenugreek seeds 1 t. Channa dal 10 curry leaves 1 t. Fresh grated coconut salt to taste juice of 1 lime

Preparation

-Wash the rice two or three times in fresh water. Then soak for 30 minutes.
-Meanwhile, soak the cashew nuts in 1 cup water for just 15 minutes.
-Bring water equal to 1 ¼ times the volume of rice to the boil in a pot. When boiling add the rice, turmeric powder and ¼ teaspoon salt. The rice should be cooked in 8-8 minutes, when all the liquid should be absorbed. Turn off the heat, remove the rice and spread in a flat dish or pan to cool and dry. Leave for 30 minutes.
-In a wok or frying pan, heat the oil. Fry the chilies for 1 minute, then add the mustard seeds and fenugreek seeds and channa dal, drained cashew nuts and curry leaves and fry for 30 seconds. Add the lemon or lime juice. Add the cooked rice and stir well but carefully with a flat spatula so as not to mash the rice.
-Garnish with coconut. The rice is now ready to serve