Mysore pak Recipe

Ingredients :

Besan Flour - 1 Cup

Sugar - 2 cups

Ghee - 3/4 Cup

Water - 1/2 Cup

Preparation Method :

1. Take a Deep Kadai add Sugar and 1/2 Cup Water.

2. Boil until 1 string consistency. That is, if you check between your fingers, a string will form
Add the Besan flour slowly stirring continuously. Mix until smooth.


3. The flame should always be medium Start adding ghee slowly and add continuously like 2-3 tblsp at a time.

4. The the colour changes to pale and frothy. Be alert at this time and lastly the whole mixture starts frothy When Ghee Separates.

6. Pour it to the greased tray and level it with a spatula

7. Wait until warm and cut into desired shape.

* Tasty Mysorepak is Ready to Serve.

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Green Peas Pulao Recipe

Ingredients :

Basmati rice - 1 cup

Onion - 3/4 cup

Green chillies - 2 slit

Ginger garlic paste -1 tsp

Green peas (fresh or frozen)-1 cup

Fresh mint leaves - fistful

Coriander leaves - fistful

Salt as required

For the seasoning :

Oil - 1 1/2 tbsp (or oil + ghee)

Cloves -2

Cardamom -1

Cinnamon -2 inch piece

Preparation Method :

1.Soak basmati rice for 20 minutes. Drain the water completely and keep it aside. You can do this with ordinary rice also but using basmati rice gives added flavour.

2. Heat oil in a pan/kadai and add the ingredients mentioned under seasoning. Saute for a few seconds, then add chopped onions, slit green chilli and saute until onions turn light brown.

3.Add ginger garlic paste and saute for a few more minutes.

4. Add peas, chopped coriander leaves and mint leaves.

5. Add rice and saute until the water (if any) evaporates.

6.Add peas, chopped coriander leaves and mint leaves.

7. Add rice and saute until the water (if any) evaporates.

8. Add 1 3/4 cup of hot water, salt needed (approximately 2 tsp salt) and bring it to boil.

9.  after adding water to the rice, wait for it to boil, then close the pan without weight. Keep it in medium flame. 

10. Once the rice is half cooked, stir the contents and close it with the weight. Keep it in very low flame for 5 minutes and switch off the flame. Open only after the pressure subsides.

* Hot & Tasty Peas Pulav is Ready to Serve.

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Peasara Vadiyalu Moongdal Chips

Ingredients :

Moong Dal : 1/4 kg
Green chillies : 10 - 15
Ginger - 2 Inch
Cumin seeds : 1 tsp
Salt to taste

Preparation Method :

1. Wash and soak the moong dal for 2 hours.

2. Wash, drain and grind it to a smooth paste along with green chillies,Ginger, cumin seeds, salt and little water. Grind into a smooth and thick batter.

3.  Make small round shape chips with a spoon on a plastic sheet and let them dry in hot sunlight.

4. When dried well, remove from the sheet and store in a air tight jar.

*Deep fry the vadiyalu in hot oil before serving.

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Fish Pickle Preparation

Ingredients :

Fresh Fish- 1 kg

Chili powder -5 tbsp

Garlic -250 gms

Ginger -100 gms

Gingerly oil -1/2 litre

Mustard seeds-1tsp

Green Chilies- 5

Salt -1&1/2tbsp

Fenugreek seeds-1tsp(fry it and make powder )

Curry Leaves -a bunch

Vinegar -50 ml

Preparation Method :

Remove skin and bone from the fish and cut into small pieces.

Marinate the fish with 3tbsps of chili powder & salt for one hour.

Fry the fish pieces in oil and keep aside.

Peel the garlic and keep it aside.

Cut ginger into small pieces.

Add gingerly oil into a kadai.

Add mustard seeds when it splits add peeled garlic, green chili, ginger and curry leaves.

Fry for few minutes.

Add 5tbsps of chili powder and salt to taste.

Add fried fish and saute for few minutes.

Add fried fenugreek powder.

Finally add warm vinegar and off the stove.

Soak one whole day then use the pickle.Store it into a dry storage container.

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Moori Mixture / Spicy Puffed Rice (Pidata Kinda Pappu)

Ingredients :

Puffed Rice - 4cups
Onions - 1no medium size finely chopped
Tomato - 1no medium size finely chopped
Cilantro - handful of leaves / finely chopped
Groundnuts - fistful , fired without oil
Lemon Juice - 1/2 to 1 full lemon juice depends on taste
Red chillie Powder - 1/2 spn
Salt to your taste

Preparation Method :

Mix all the above do the seasoning if needed anything else add a little and serve in paper cones.

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Lemon Rice Preparation in Telugu

Ingredients :

Cooked Plain Rice-2cups
Lemon-2
Grated Carrot-a handful
Green Chillies-5(slit lenth wise)
Ground Pea nuts-2tbsp
Mustard Seeds-1tsp
Channa Dal-1tbsp
Urad Dal-1tbsp
Curry leaves-2 springs
Dry red chillies-4
Turmeric-1tsp
Salt-to taste
Ginger - 1 Inch
Hing/asfotidea-a pinch
Oil.

Preparation Method :

1. Cook rice & allow it to cool and keep aside.

2.Now heat oil, add mustard seeds & allow it to splutter, then add channa dal ,urad dal ,ground peanuts and saute until golden brown,add Ginger and Green Chilies,after dried redchillies, saute for a min, then add curry leaves, turmeric powder,and hing.

3. Add required salt and switch off and allow it to cool completely.

4. Add this popu to the cooked rice and mix it well.

5. Now take juice from 2 lemons and add it to that rice and mix well.

* Now Tasty Lemon Rice is Ready to Serve.

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Preparation of Pomfret Fish curry (Chanduva chepa iguru)

Ingredients :

pomfret fish (Chanduva Fish) Pieces - 8

onions   - 2

Green Mirchi - 5

2 tbsp ginger garlic paste

4-5 green chillis slit

5 tbsp Oil

2 tbsp lemon juice

2 tbsp chilli powder

2 tbsp salt (little less)

1 tsp turmeric powder

1 tbsp Garam masala

1 tbsp poppy seeds

1 cup of water.

Coriander leaves for garnish.

Preparation Method :

1. Heat 5 tbsp oil in an open broad pan and fry onions, green onions and chillis till tender and colored. Season the onions with 1 tbsp chilli powder, salt, turmeric, ginger garlic paste and saute for a minute.

2.Gently arrange the fish on to the seasoned onion and cover it and cook for 3-5 mins on low medium heat. Dust a tbsp of really spicy garam masala powder.

3. Slowly the fish pieces gives out water, add the Coconut-Poppy seed paste into the fish with a cup of water (do not over fluid the fish as it may break).

4. Cover and cook the fish with gravy for 15 minutes or more on low medium heat stirring in the middle.

5. Once the gravy is thickening off the heat and garnish it with coriander and cover it and let cool.

* serve with white rice.

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How to Prepare Onion Pakora in Restaurant Style

Ingredients :

Gram flour -  2 cups
Ghee  - 1/4 cup
Soda - 1/4 spoon
Salt - To Taste
Onions thinly sliced  - 1 bowl
Green chilies chopped  - 1 cup
Curry leaves  - 1 cup
Ginger- garlic paste -  1/2 cup
Oil for frying.

Preparation Method :

1.Take a wide tray have your gram flour well spread.

2. In a separate cup add salt and cooking soda. To this add the melted ghee/vanaspathi. Mix them thoroughly.

3. Drop this mixture to the flour tray. Evenly spred them and mix them.

4. Now add onions, green chilies, ginger-garlic paste and curry leaves to it.


5. Take a deep pan heat oil.

6. Just before dropping them in oil. Just sprinkle them with water(not too much) and drop it without any actual shapes. So that the onions are just caught up to the flour with very less water.

7.  Mostly improperly together. Fry it crisply…till onions are really reddish brown….with good aroma. Repeat the same procedure for every batch.

* Tasty Hot Pakoda is Ready to eat.

Make a note : You should not add any water to this. The flour should be dry still. Mix them well together.

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Tomato Rasam

Ingredients :

Tomatoes-5 medium size.

Tamarind Juice-1tbsp.

Turmeric- 1/4 spoon.

Salt as per taste.

Red chilly powder-1/2 tspn.

Corriander leaves-2tbspns.

green chilles-2chopped.

For thalimpu :

mustared seeds - 1/4 Tsp

jeera - 1/4 Tsp.

hing - 1/4 inch

curry leaves 4 Strings

Garlic cloves-3, pepper corns-10 to 20, jeera-1tspn

Red Mirchi - 2

Preparation Method :

1. Take a bowl and put the tamatoes & tamarind and add some water.

2.Next boil that tomatoes with water for 5 mins.

3. After takeout from heat, allow some cool, then grind its smooth paste with adding some water.

4. Now add some salt, chilly powder, turmeric with that tomato mixture and boil for 10 mins.

5. Next heat a pan with some oil & ghee, add mustard seeds, jeera, curry leaves, hing, garlic& pepper mixture,chopped chillies fry for 2mins, after raw smell goes out then add boiled tomato soup boil for 5mins.

6.Finally add corriander leaves and serve with plain rice.

* Eat Hot and Tasty Tomato Rice With Rice.

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Prasadam Boorelu

Ingredients :

1/2 cup cup urad dal/minappappu

1 cup rice

1 tsp grated jaggery

pinch of salt

For halwa stuffing :

1 cup sooji/semolina/upma rava

1/2 cup sugar (adjust to suit your taste)

1/4 cup water

little less than 1/4 cup melted ghee

3/4 tsp cardamom powder

Preparation Method :

1.Drain water from the black gram dal and rice and grind to fine paste adding little water.It should be like a dosa batter.

2. Add a pinch of salt and jaggery and mix well. Leave aside covered.

3. Heat a vessel, add sugar, cardamom pwd and water and let the sugar melt completely. Bring to a boil and turn off heat. Keep aside.

4. Take a heavy-bottomed vessel, add the melted ghee, add sooji and fry for 7-8 mts constantly.

5. Slowly add the sugar syrup (be careful as the syrup might splash) and keep stirring and cook till it appears like a thick paste, stirring continuously.

* Now Prasadam Boorelu is Ready for Naivedhyam.

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