cookbypassion

Nellore is a city in Andhra Pradesh state. The ancient name of Nellore was "Vikram Simhapuri" until the 13th Century. It is located on the banks of the Penna River and is well known for its agriculture and aqua culture. Nellore is famous for its Nellore Reddy Cuisine, so popular across Andhra Pradesh, Tamilnadu and Karnataka. Hot and spicy Nellore  Chepala pulusu and Kodi Kura are most famous dishes here. Karam Dosa is one of the famous dosa in Nellore.   For day 3 under One state - different cuisines, am here with the spicy Karam dosa. Which is very simple to make yet delicious who likes spicy food. Here goes the recipe...                                         We need: Dosa batter 1cup Red chilies 4 (adjust to your taste) Onion 1 large Cumin seeds 1 spoon Garlic 4 Salt to taste Daliya / putnalu /split roasted chickpea 1 cup Oil Method: For Karam Chutney : Grind chopped onion , 2 garlic,  red chilies ,1/ 2 spoon cumin seeds and salt  to a smooth paste. For Putnalu po

 Uttarandhra, sub-region consists of north coastal districts in the Coastal Andhra  region of Andhra Pradesh. This region is also known as Kalinga Andhra. Uttarandhra region comprises of 3 main districts Srikakulam, Vizianagaram and Visakhapatnam Districts. Cuisine of this area still has its own distinctive flavors and unique taste. People of this region like to eat many of their foods really sweet unlike other regions of Andhra Pradesh. They often cook lentils in Jaggery known as Bellam Pappu  enjoyed with steamed rice and butter. Poori and Patoli is a favorite breakfast time  or festival time dish. Uppupindi is coarsely broken rice upma steamed with vegetables and tempering seeds.  They cook vegetables in gravies of Fenugreek seeds paste, Mustard seeds paste and sesame seeds paste. Ulli Karam is another popular dish where vegetables are flavored in Shallots or Onion paste. For day 2, under One state- different Cuisines, am here with another simple yet delicious Vankaya Ullikaram kura

Merry Christmas and a Very Happy New Year to all my dear friends, family and most importantly my blog readers and fellow bloggers. May this year brings you all the joy and happiness you wished for.                                                     Todays post my first attempt in baking Plum Cake. Got this recipe from one of my dear friend who is very good at baking cakes and cookies. Baked it today and came out perfect on this special occasion where the whole world is celebrating Christmas. Kids and dear hubby loved it and of course me too :)                                               Here goes the recipe. We need: All purpose flour 2 1/2 cups Sugar  1 1/2 cup Unsalted butter 1 cup Cashew Nuts 1/2 cup Black Raisins 1/4 cup Golden Raisins 1/4 cup Vanilla extract 1 spoon Eggs 4 Boiling water 2 cups Baling powder 1 spoon Method: Heat a small pan and add 3 spoons of sugar into it. Turn the flame to  medium to low heat and let the sugar melt to. Do not shake or move the pan once the su

Today we are starting with the final week for BM # 47 and of course final week for 2014 :) . And for this week my theme is "One state- different cuisines". For this I choose Telugu Cuisine, which is from Andhra Pradesh. Coastal Andhra, Rayalaseema, Uttara Andhra are main regions. In the region also people make the same dish in a different way.  So here are the  3 different dishes from 3 different regions.  Andhra   Cuisine is more dominant in restaurants all over Andhra Pradesh as well as Andhra Restaurants in cities like Bangalore, Chennai and New Delhi. For Day 1,am here with the special dish from Konaseema which is know as Coastal Andhra. Coastal Andhra region is dominated by Krishna and Godavari delta regions and is exposed to the coastlines of Bay of Bengal. Hence rice, dal and sea food are the staple diet of the people living here. They even cook Chicken with some special Chicken called Natu Kodi which means Village Chicken or Country Chicken. Usually chicken curries w

Today for day 3, under Restaurant menu- pick a menu card, am choose to cook  one of the most delicious snack "Bread Cutlet" from Satya Asha Restaurant.   This is one of the simplest and healthy snack which my family liked, specially kids. Bread Cutlet can be served as  evening snack, party snack  as a starter. You can use any kind of bread like whole grain, wheat or white bread. I used white bread here and just added boiled potato for binding. You can even add grated carrots, boiled peas, onions or any other vegetable which  ever you like.  Serve hot with green chutney, hot sauce or just ketchup.  Here goes the recipe..... .                                          We need: Bread slices  4 Boiled potato 1 large Chopped cilantro 1/2 cup Chopped green chili 1spoon Salt to taste Chaat masala 1 1/2 spoon Lime juice  3 spoons Italian seasoned Bread crumbs 1 cup Oil for shallow frying  Method: Cut the edges of all the bread slices and cut them into very small pieces. Add boiled an

For day 2 under Restaurant menu, am here with the popular Indian, seasoned flat bread Missi roti. This is one of the dish from Satya Asha Restaurant .  Missi Rori is the combination of wheat flour and gram flour, seasoned with some spices. This roti or flat bread is very popular in Rajasthan, UP and Punjab. This a one flavorful flat bread which kids like to have in their lunch boxes or after school. Great to carry for road trips and train journey's too. No need to make a side dish , just have this yummy roti with pickle, raita or plain yogurt. Here goes the recipe........                                        We need: Wheat flour  1 cup Gram flour / Besan 2 cups Cumin seeds 1 spoon Chopped cilantro 1 cup Chopped onion 1/2 cup Chopped green chili 1 spoon Kasuri methi 1 spoon Salt to taste Haldi / turmeric powder 1/2 spoon Chili powder 1 spoon Chaat masala 1spoon Hing / asafoetida 1/2 spoon Oil 3 spoons Method: In a mixing bowl add all the ingredients  and mix well. Slowly add wate

Today we are starting with 47th edition of Blogging marathon. MY theme for this week is  to cook from   "Restaurant Menu ". The restaurant  I choose is Satya Asha Authentic Indian Restaurant.  For week 2, day 1 am here with a breakfast dish which is very popular in Gujarat and Maharashtra. Poha is pressed rice flakes, which  is the main ingredient in this dish. Adding some veggies and lime juice gives this dish a very special taste. Here goes the ingredients and method for this  popular dish....                                       We need: Poha  3 cups Peanuts 1/2 cup Boiled and cubed potato 1 cup Carrot cubed 1 cup Green peas boiled 1/2 cup Chopped cilantro 1 cup Mustard seeds 1 spoon Cumin seeds 1 spoon Chana dal 1 spoon Green chili chopped 1 spoon Curry leaves 6 Haldi / Turmeric powder 1/2 spoon Lime juice 3spoons Salt to taste Oil 3 spoons Method: Heat pan  and add  peanuts, let them fry for 3 minutes. Now add mustard and cumin seeds.  Saute for a few seconds and add c