Showing posts with label Vegetarian Recipes. Show all posts
Showing posts with label Vegetarian Recipes. Show all posts

Dondakaya Fry Recipe

Dondakaya fry (Tindora Fry)


Dondakaya Fry is an easy stir-fry made in Andhra style with basic ingredients. Dondakaya fry goes well with white rice or can be served as a dish for dal curry or sambar. Here are the simple and easy instructions to prepare the Dondakaya, peanut and coconut fry.

Ingredients Required:

Tindora – ½ kg(finely chopped)
Onions – 1 (finely chopped)
Green chilies – 4 (sliced)
Ginger – Garlic paste – 1 tablespoon
Salt as per taste
Few Curry leaves
Few Coriander leaves (finely chopped)
Garam Masala powder – 1 tablespoon
Coconut – small piece (grate it)
Urad dal – 1 tablespoon
Bengal gram – 2 tablespoons
Mustard seeds – ¼ teaspoon
Peanuts – 1 tablespoon
Cumin seeds – ¼ teaspoon
Red chilies – 4
Garlic pods – 5
Turmeric powder – 1 pinch
Oil – 2 tablespoons




Preparation Method:

Switch on the stove and heat a pan.
Then pour 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds, a tablespoon of peanuts, 2 tablespoons of Bengal gram and a tablespoon of urad dal.
Fry all the ingredients well for 2 minutes on medium flame.
Then add cleaned curry leaves into the tempering and cover the pan for a minute.
Then add chopped onions and green chilies into the tempering and mix it once.
Cover and cook the onions for a minute.
Then add chopped Tindora into the onion mixture and mix it once.
Now add garlic pots into the Tindora mixture and mix it well.
Then add salt as per taste and mix it well.
Cover and cook the Tindora for a minute.
Then add turmeric powder into it and mix it well.
Now add Ginger – Garlic paste into the mixture and mix it well.
Cover and cook for 2 minutes.
Stir it frequently.
Cook the Tindora until it is cooked completely.
Then add a tablespoon of Garam Masala powder and mix it once.
Cover and cook the Tindora for 2 more minutes.
Then remove the lid and add grated coconut into the mixture and mix it well.
Cover and cook it well for 2 minutes.
Then add chopped coriander leaves and mix it well.
Now switch off the stove and then transfer the Dondakaya fry to a serving plate.

Tasty Dondakaya Fry is ready to serve now

Nutrition facts:

Serving size: 1 cup

Total fat – 4g
Sodium – 300mg
Potassium – 306mg
Total carbs – 10g
Dietary fiber – 1g
Sugars – 1g
Protein – 1g
Vitamin C – 2%
Calcium – 2%
Iron – 2%

Coriander Rice Recipe

How To Make Coriander Rice Recipe


Coriander Rice is also called cilantro rice; it is a famous Indian recipe. Telugu people used to call it as kothimeera rice; it is a colorful rice dish with many vegetables in it. As coriander paste is added into the rice which gives bright green color to the rice.
     
        Coriander rice recipe with step by step process is explained here. Coriander leaves are also called as Chinese parsley which is well known for its healing and medicinal properties. Here is a very simple and easy recipe with fresh coriander leaves and you do not need many ingredients to prepare this delicious dish. 

Ingredients Required:

Cooked rice- 2 cups
Coriander leaves – 2 cups
Tomato – 1 cup (finely chopped)
Onion – 1 (finely chopped)
Mustard seeds – ¼ teaspoon
Urad dal – 1 tablespoon
Peanuts – 1 tablespoon
Peanut Green Lentil – 1 tablespoon
Hing – 1 pinch
Cardamom – 4
Few cashew nuts
Oil – 2 tablespoons
Ginger – garlic paste – 1 tablespoon
Salt to taste
Green chilies – 6




Preparation method:

Take a blender and add coriander leaves, green chilies.
Grind it to a smooth paste and keep it aside.
Now switch on the switch on the stove and heat a pan.
Then add 2 tablespoons of oil into the pan and heat it.
Now add ¼ teaspoon of mustard seeds, a tablespoon of urad dal, a tablespoon of peanut green lentil and a tablespoon of peanuts.
Fry them evenly.
Then add cashew nuts and cardamom into the tempering and fry them.
Now add chopped onion and tomato pieces into the mixture and mix it well and fry them.
Cover and cook the mixture for 2 minutes.
Then remove the lid and stir the mixture once.
Now add a tablespoon of Ginger- garlic paste and a pinch of Hing to the mixture.
Mix all the ingredients well.
Now add coriander paste into the mixture and mix it well.
Cover and cook the coriander mixture for a minute.
Then add salt as per taste and mix it well.
Finally, add cooked rice into the coriander mixture and mix it well.
Allow it cook for a minute on low flame and then switch off the stove.
Then transfer the coriander rice to a serving plate and garnish with cashew nuts.

Tasty and delicious Coriander Rice is ready to serve 

Serving suggestion:

Serve Coriander Rice with raita or with any curry as per your wish.
Also, serve with lemon slices and raw onion rings.

Nutrition facts:

Serving size: 1 plate

Total fat – 4g
Sodium – 170mg
Total carbs – 41g
Dietary fiber – 1g
Sugars – 1g
Protein – 5g


Instant Rava Dosa Recipe

How To Make Instant Rava Dosa


Rava Dosa is a popular south Indian Dosa recipe prepared with semolina, Rava dosa is a crispy and tasty dosa recipe. it is a perfect quick breakfast recipe. Rava dosa does not require any soaking, grinding and fermentation process. 

Ingredients Required:

Bombay Rava – 1 cup
Rice flour – 1 cup
Maida – ½ cup
Buttermilk – 1 glass
Onion – 1(finely chopped)
Green chilies – 2 (finely chopped)
Coriander leaves – 2 tablespoons (finely chopped)
Curry leaves – 1 tablespoon (finely chopped)
Salt to taste
Grated carrot – 2 tablespoons
Oil for preparing the dosa
Cumin seeds – 1 teaspoon



Preparation method:

Take a large mixing bowl and add a cup of Bombay Rava, a cup of rice flour, ½ cup Maida and salt as per taste.
Mix it well.
Then add a cup of grated carrot, chopped green chilies, finely chopped curry leaves, coriander leaves and cumin seeds into the Rava mixture and mix it well.
Then add a glass of buttermilk into the mixture and mix all the ingredients well and make sure no lumps are formed.
The batter has to be thin and flowing. 
If the batter looks like thick consistency then add more water.
Then add finely chopped onions into the mixture and mix it well.
Cover and rest the batter for 10 minutes.
Then mix the batter once before preparing dosas.
Now switch on the stove and heat a non-stick tawa.
Then with a small bowl pour the Rava dosa batter on the tawa and spread it like dosa around the tawa.
Then pour oil around the dosa and allow it to cook for 2 minutes on medium flame.
Then gently flip the dosa on another side and cook for another 2 minutes or until it changes to golden brown color.
Then fold the dosa and transfer it to a serving plate.
Repeat the same process till rest of the batter is done.

Tasty and crispy Rava Dosa is ready to serve.

Serving suggestion:

Serve Rava dosa with coconut chutney or with any chutney of your choice.

Note:

The batter should have pouring buttermilk like consistency; this is how it differs from normal dosa.
Add more water if required and attain the pouring consistency.
To attain more taste and rich flavor you can also use sour curd.
You can use the Rava dosa batter for 2-3 days.

Nutrition facts:

serving size: 1 Rava dosa

Total fat – 2g
Sodium – 66mg
Potassium – 18mg
Total carbs – 13g
Dietary fiber -1g
Protein – 2g

Chakodilu recipe

How To Make CHAKODILU RECIPE


Chakodilu is a snack recipe which is the most favorite and like the recipe for many of us. Preparing this chakodilu takes less than 30 minutes and you can try this recipe at home and serve it. These are lovely savory munchies and make a great teatime, travel or entertaining snack.

Ingredients Required:

Maida flour – 1 cup
Butter –  2 tablespoons
Salt to taste
Turmeric powder – 1 teaspoon
Hing – 1 pinch
Ajowan – 1 teaspoon
Oil for deep fry




Preparation method:

Take a mixing bowl and add a cup of maida flour and salt as per taste and mix it well.
Then add a teaspoon of turmeric powder, a pinch of hing, a teaspoon of ajowan and 2 tablespoons of butter into the maida flour.
Mix all the ingredients well.
Add water gradually and prepare the mixture as chapatti dough.
Now the dough is ready for making chakodilu.
Now switch on the stove and heat a pan.
Pour enough oil to deep fry the chakodilu.
Then take a small portion of the dough and make small gooseberry sized balls.
Then roll the ball to form a strip and join the edges to form a ring.
Make it as chakodi shape as per your choice.
Repeat the same process with rest of the dough is dough.
Now test the oil by dropping the small piece, if it is floating then oil is ready for frying the chakodies.
Then start frying the chakodies.
Drop the chakodies one by one into the oil and deep fry them till it turns golden brown.
Turn both sides and fry them carefully under medium flame.
Under high flame, chakodies will get dark color and won’t get fry

properly.
Under the low flame, chakodies will absorb too much of oil quantity.
Fry them on medium flame.
Keep frying them till they change to golden color.
As we added turmeric powder so we should not judge by the color.
Fry them until oil sizzling sound stops.
Scoop them out with a drainer and you can also notice the chakodies will make a sound when we shake the drainer.
Place the fried chakodies on a paper napkin so that excess oil will get absorbed.
Then finally transfer the chakodies to a serving plate.

Tasty, delicious and crispy chakodies are ready now
This chakodies can be served as evening snacks

Note:

Before frying the chakodies, make sure that oil is sufficiently hot.
Based on the size of the vessel, deep fry the chakodies and don’t overcrowd the vessel with too many chakodilu.
Cool them completely before storing in an airtight metallic container.


Nutrition facts:

Servings: 1 chakodi

Total fat – 1g
Sodium – 3mg
Total carbs – 95g
Dietary fiber – 3g
Proteins – 13g
Iron – 8%
Calcium – 2%


Onion - Tomato chutney

How To Make Onion Tomato Chutney


Onion tomato chutney is one of the famous chutneys in south India. It is a perfect side dish for idly or dosa and some other snack recipes. Onion tomato chutney is a delicious chutney recipe prepared with onion, tomato and red chilies.

Ingredients Required:

Onions – 2(big size and finely chopped)
Tomatoes – 4 (big size and finely chopped)
Red chillies – 1 cup
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Bengal gram – 1 tablespoon
Urad dal – 1 tablespoon
Tamarind – small lemon size
Garlic – 5
Curry leaves – 2 bunches
Coriander leaves – 2 bunches(finely chopped)
Hing – 1 pinch
Salt to taste
Oil – ½ cup(50 ML)




Preparation method:

Switch on the stove and heat a pan.
Add 2 tablespoons of oil and heat it.
Then add red chilies into the pan and fry them for a minute.
Then keep them aside in a plate and switch off the stove.
Allow it to cool.
Now switch on the stove and heat a pan, then add 2 tablespoons of oil.
Heat the oil and then add chopped onions,  and fry them.
Cover and cook the onions for 3 minutes on low flame.
Stir it once and then add chopped tomatoes and mix it well.
Now add tamarind into the tomato onion mixture and mix it once.
Now add salt as per taste and cover the pan.
Allow it cook for 2 minutes and then stir it once again.
Then cover and cook for 5 minutes on low flame and switch off the stove.
Allow it cool.
Now take a blender and add fried red chillies and salt as per taste and grind it to a coarse powder.
Then add fried tomatoes and onions pieces and grind it to a fine paste.
No need to add water while grinding the onion tomato chutney.
Then keep it aside in a bowl.
Now switch on the stove and heat the same pan.
Then add 2 tablespoons of oil into the pan and heat it.
Then add ¼ teaspoon of mustard seeds, ¼ teaspoon of cumin seeds and crushed garlic cloves.
Fry them once and add a tablespoon of Bengal gram and urad dal and fry them.
Then add a pinch of hing and mix it once.
Then add curry leaves into the tempering and cover the pan for a minute.
Now add red chilies into the tempering and mix it.
Now transfer the onion tomato chutney to the pan containing tempering and mix it.
Then switch off the stove and transfer the chutney to a serving bowl and garnish with chopped coriander leaves.

Tasty and spicy onion tomato chutney is ready now

Serving suggestion:

Serve this onion tomato chutney with idly, dosa or vada.

Nutrition facts:

Servings: 1 tablespoon

Total fat -2 g
Sodium – 17.8 mg
Total carbs – 8.1 g
Sugars – 2.3 g
Protein – 1.7 g

Tomato bath Upma

How To MakeTomato bath upma


Tomato Bath Upma or Tomato Bath is a south Indian breakfast recipe; tomato upma is one among the upma varieties. This tastes best when served hot with coconut chutney or with peanut chutney. This can also be served as nighttime dinner and just takes 20 minutes to prepare.

Ingredients required:

Bombay Rava – 1 cup
Tomato – 1 cup (finely chopped)
Green chilies – 5(finely chopped)
Onion – 1 (sliced)
Carrot – 1 small size(chopped)
Few coriander leaves
Curry leaves – 2 bunches
Salt as per taste
Turmeric powder – 1 pinch
Peanuts – 2 tablespoons
Oil – 2 tablespoons
Few cashew nuts
Urad dal – 1 tablespoon
Peanut green lentil – 1 tablespoon
Mustard seeds – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Ginger – small piece(peeled and finely chopped)




Preparation method:

Switch on the stove and heat a pan.
Add a cup of Bombay Rava and fry it on low flame.
Stir it until Rava should become fragrant and start to look dry. Then keep it aside in a bowl.
Now switch on the stove and heat another pan.
Add 2 tablespoons of oil and heat it.
Then add ¼ teaspoon of mustard seeds when they start crackling,  then add ¼ teaspoon of cumin seeds,  2 tablespoons of Bengal gram, a tablespoon of urad dal and 2 tablespoons of peanuts.
Fry all the ingredients well.
Then add curry leaves and cover the pan for a minute.
Then add cashew nuts into the tempering and fry them.
Now add onions, green chilies, chopped ginger, and carrot.
Now cover and cook for 2 minutes and then add chopped tomato pieces.
Stir it once and fry them for 2 more minutes.
Now add salt as per taste, and a pinch of turmeric powder. Then mix it well.
Then add 3 cups of water and bring it to boil.
Then add fried Bombay Rava and immediately stir and mix it well.
Mix it well so that no lumps are formed.
Then cover the pan and cook it for a minute.
The Bombay Rava grains absorb water and thus swell and get cooked.
Mix it once and add chopped coriander leaves and mix it once again.
Now switch off the stove and transfer the tomato bath upma to a serving bowl.

Tasty and easy Tomato Bath Upma is ready now

Serving suggestion:

Pour a tablespoon of ghee on each serving.
Serve tomato bath upma hot with coconut chutney or peanut chutney or with lemon pickle.

Nutrition facts:

Servings: 1(cup cooked)

Total fat: 2g
Sodium – 68mg
Total carbs – 53g
Dietary fiber – 8g
Sugars – 5g
Protein – 7g


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