WATER AMARANTH FRY/PONAGANTI AKKU FRY

PONAGANTI AKKU FRY


INGREDIENTS:

Ponaganti akku – 2 cups – cleaned and chopped,

Whole red chili – 2

Onion – 1 – chopped,

Garlic – 6 – crushed with skin,

Oil – 2 tsp,

Chana dal – 2 tsp,

Mustard seeds – ¼ tsp,

Ground nut – Dry roasted and crushed coarsely,

METHOD:

Heat oil in a kadai and when the oil is heated add mustard seeds,

When it crackles add chana dal, red chilli broken into pieces, onion and sauté for a minute,

Now, add the washed and chopped ponaganti akku, and fry on a low flame adding salt and turmeric powder,

Now sprinkle some water and cook with covered lid on a low flame till done,

Now remove the lid and fry for some time adding the groundnut powder and crushed garlic fry for some time.

Serve with white rice and ghee, and also with roties, Ponaganti akku is very rich in iron content… Greenies are very good for health have a cup of green veggies along with your meal… Even if u are a non-veg lover add green leafy vegetables to non-veg recipes it increases the taste and pacifies the nutritional values of your meal too…

CHIIKKII

CHIKKI:

INGREDIENTS:

Ground nuts- ¼ kg,

Jaggery – ¼ kg,

Ghee – 4 tsp,

Water – ¼ cup,

METHOD:

Heat a kadai and dry roast the groundnuts, let it cool and remove the skin,

Now heat a kadai again and add grated jaggery along with some water and let it cook till a thin string forms of the jaggery(tiga pakam)

Now add the roasted nuts to the pakam and mix vigorously and add a spoon of ghee and turn off the flame,

Grease a plate with ghee and pour the jaggery groundnut mix over the greased plate and spread it evenly, make squares with a knife and let it cool…

This can be stored for a month … jaggery is a rich content of iron and nuts provide lots of energy. Together it makes a great much chikki …

GRATED CARROT FRY

GRATED CARROT FRY:


INGREDIENTS:


Carrots – 4 – peeled and grated,

Green chillies – 2 – finely chopped,

Curry leaves – 1 stem,

Mustard seeds – ¼ tsp,

Chana dal – ½ tsp,

Turmeric powder – a pinch,

Hing – a pinch,

Salt – as per taste,

Oil – 2 tsp,

Water – ½ cup,

METHOD:

Heat oil in a kadai, add mustard seeds and let it crackle, add chana dal, then curry leaves, hing(asfoetida) and sauté it for a minute,

Now add grated carrot and and add turmeric powder and salt, and mix,

Now sprinkle some water and cover with lid and cook on a low flame,

When done, serve it with curd rice, roti, and white rice and ghee… very light on tummy and tasty too…

DRUMSTICKS CURRY/MULAKAYA TIYAGURA

MULAKAYA TIYAGURA/DRUMSTICK TIYAGURA


INGREDIENTS:

Drumsticks – cut finger lengthwise,

Onion – 2 – finely chopped,

Tomatoes – 3 – finely chopped,

Garlic flakes – 6 – crushed,

Mustard seeds – ¼ tsp,

Fenugreek seeds – ¼ tsp,

Red chili powder – 2tsp,

Coriander powder – 3 tsp,

Turmeric powder – a pinch,

Salt – as per taste,

Curry leaves – 1 stem,

Oil – 4 stems,

Water – 4 cups,

METHOD:

Heat oil in a kadai when the oil is heated, add mustard seeds and fenugreek seeds let it crackle,

Then add the chopped onion and sauté it till golden brown, now add the chopped tomatoes, crushed garlic and mix it well sauté it till the tomatoes are cooked,

Now add the drumstick pieces and mix well, then add the red chili powder, coriander powder, turmeric powder, salt and mix and fry for 2 mins,

Now add 4 cups of water and cover the kadai with lid and cook till the drumsticks are completely done, now add the curry leaves and let the gravy thicken,

Serve with hot rice along with papads, drumsticks are available in abundant in this summer season enjoy it…

CHENNA APPLE PUDDING/COTTAGE CHEESE APPLE PUDDING

CHENNA APPLE PUDDING:


INGREDIENTS:

Apple – 1 ,

Custard powder – ½ tsp,

Chenna – ¼ cup,

Sugar – ¼ cup,

Water – 1 cup,

Dry fig – 2,
METHOD:

TO MAKE CHENNA:

Boil 2 cups of milk and when the milk is boiling add 2 drops of lemon juice to it and let it curdle…

Cool the curdled milk and strain the water, the remaining is called chenna, tie this chenna in a muslin cloth and place a weight over it, to remove excess water from it.

TO MAKE CHENNA APPLE PUDDING:

Boil a cup of water along with sugar to form a sugar syrup..

Add the chenna to it and mix it,

Now in a bowl mix custard powder along with ¼ cup of water and pour the custard mix in boiling chenna … and mix well

Keep the spoon moving, Now add apple pieces and cook till the whole pudding comes together, in a thick consistency, now add the chopped dry fig and turn of the flame,

Refrigerate it and serve it cool garnished with apple slices and fig pieces…