Happy New Year-2014

                              Wishing Everyone A Very Happy And Prosperous New Year 2014

 

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Mixed Veggie Qunioa Pulao

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Quinoa is a gluten free grain which is high in protein and one of the few plant foods that contain 9 essential amino acids. Quinoa is high in fiber, B vitamin, E vitamin, iron, potassium, calcium, magnesium, phosphorus and many more antioxidants. Lately we have started including Quinoa in our daily diet replacing white rice. Today's dish is a simple and delicious Quinoa pulao with mixed veggies. I have added some soaked almonds to make this dish  rich and more healthy. This recipes goes to day 4 of Blogging Marathon 99 under the theme " Biryani / pulao / Kichidi with Grains". Ingredients: Quinoa 1 1/2  cup Sliced onion 1/2 cup Ginger garlic paste 1/2 tsp Carrots chopped 1//4 cup Green peas 1/4 cup Beans 1/4 cup Frozen / fresh corn 1/4 cup Soaked almonds 1/4 cup Chopped cilantro 1/4 cup Bay leaf 1 Cinnamon stick 1 Cardamom 2 Cloves 2 Garam masala 1 tsp Salt to taste Turmeric powder 1/2 tsp Oil 2 tbsp Preparation: In a large deep non stick pan heat oil and add all the whole...
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Andhra Special Gongura Pappu

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Gongura is a plant grown for its edible leaves. The leaves are sour and  rich in iron and a good source of vitamins, folic acid  and anti oxidants which are useful for human body. Gongura is popular in the Andhra Pradesh, Telangana,  Karnataka, Manipur, Tripura and Mizoram. In Andhra gongura leaves are used to make dal, chutney, pulihora ( tangy rice ) and even cooked with meat. After the dish is cooked it tastes much better when consumed a day later. When in season you would definitely see people from Andhra making this delicious dal / pappu in their kitchen. Check out my other recipes with gongura .... Gongura Shrimp Gongura Mutton Gongura pulihora Gongura Pachadi Lets go and see the process to  make  this gongura pappu. This recipe goes to week 3, day 3 of Blogging Marathon 110 under the theme " Dazzling Dals ". Ingredients: Gongura leaves 2 cups Toor dal 1 cup Green chili 4 Turmeric powder 1/2 tsp Chili powder 1/2 tsp Salt to taste For tempering: Shallot 1 c...
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Ariselu / Athirasam

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Hello friends. Back with another edition of Blogging Marathon. For the first week I choose to cook Traditional Dishes. Made Ariselu for this year's Kartika Pournami. Could not make the perfect ariselu but the taste was very good. Will update the perfect pic when i make them again. Here goes the recipe   We need: Rice 2 cups Jaggery 1 cups Ghee 4sps Oil for deep frying Elachi powder 1/4 sp Method: Soak rice over night and drain the water. Let the rice dry for 30minutes. Now make a fine powder wiht the rice. Meanwhile heat pan and add grated jaggery and 1/4 cup water. Add elachi powder. The syrup has to be 1 string consistancy. Remove form heat and add rice flour little at a time and mix well. Finally add ghee and mix well. Heat oil for deep frying. Take a plastic apply little oil or ghee to the plastic sheet. Take  small size dough made with rice flour and jaggery. Press with ur fingers firmly to make a round pattie. Do not make too thin. Deep fry in oil till golden brown....
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