PESARAPOGALI

chintapandu pulihara

1.  చింతపండుపులిహర

2. చింత పండు: 2 కప్పు రసం (చిక్కగ)
3. ఉప్పు: తగినంత
4. తాలింపుకి కావలిసినవి
5. ఎండుమిర్చి:5
6. పల్లిలు: 1కప్పు
7. కరివేపాకు : 3రెమ్మలు
8. అవాలు: 1స్పును
9. జిలకర్ర:1స్పును
10. పచ్చనగపప్పు:1స్పును
11. నునె: 1కప్పు
12. తయారి :
13. ముందుగా చింతపండు నానా బెట్టికోని గుజ్జు గ తయారి చేసుకొవాలి.
14. తర్వత తాలింపు పెట్టుకొవాలి తరువత చింతపండు గుజ్జు కలపాలి  10 నిముసలు
15. ఉడికించాలి తర్వత ఉడికించిన అన్నం లో కల్పుకొవాలీ చింతపండుపులిహర కూర ని ప్రిజ్ లొ నిల్వ వుంచుకోని ఎప్పుడు  కప్పుడు కలుపొకోవచ్చు  .
16. 
    

PESARA SAMBER

kavalisinavi:
pesarapappu:1 cup
veg tabels udikinchinavi:1cup
karam 1spn
pasupu 1/2 spn
tomotes:1
pachimirchi:4
salt:2spn
oil:2 spn
chinthapandu: nimkayantha 
talimpu ginjalu: 1spn
enguva: chitekedu
karivapaku, kottimira :2 remmalu
 tayari vidanam: 
munduga pesara papu udikinchukovali
vegtabels udikinchali
chinthapandu rasam 2cups
talimpu redy chesukoni stove veliginchi talimpu pettukovali
tarvata udikinchinapappu mettaga chesi chinthapanu rasam kalipi

vegtabels kalipi uppu karam pasupu kalipi talimpu lo posukovali enguva kuda vesukovali talimpu lo manchi suvasana vastundi karivapaku kottimira vesi baga udikinchali 10 min taravata stove appali ready chala taste ga vuntundi tappaka try chyandi
 
 
 

Tamoto Soup

Add caption

kavalisinavi
tamotoes            : 4
ullipaya                :1
capsicam:1
veliulli                  :8rebbalu
miriyala podi      : 1spu
jila karra podi      : 1spu
oil                         :2spu

tayari:
 jilakarra vesi nune  lo taruvata ullipaya mukkalu, tamotoe mukkalu
vesi magganivvali taruvatha capsicam mukkalu vesi veliulli  mukkalu vesi
taginatha salt miriyala podi veasi  mikshi vesi water 2 glass posi  stove mida

5 min vedi chesi sarve chyandi              

chukkakuara tamoto curry

chukkakura (tarigina aaku)2cups
pachimirchi                       :10
tomotoes                            :3
ullipaya mukkalu               :1cup
pasupu                                :pavu spu
uppu                                    :  2sp

chukkakura tamotomukkalu, pachimirchi, ullipayamukkalu,
ani kalipi bahndi lo pasupu uppu kalipi stove midaa udikinchali 5min.
taruvata mettaga pappulkarra tho rudhi  talimpu pettukovali ready.

menthi akku kura pappu

 menthi akku kura pappu
kavalisinavi
menti aku kura :2kattalu
kandipappu:1cup
tamotoes:3(tarigipettukovali)
pachimirchi:4tariginavi
ullipaya:1

 tayari vidhanam:

pappu kadighi  tamote mukkalu ullipayamukkalu pachimirchimukkalu vesi water2galss poasi
pasupu veasi.muttapetti 3vessels vachaka baga eanipi thalimpu pettukovali ,velliulli 4reabbalu nalipi thalimpu lo endumirchi, jilakarra, avalu, pachengapappu, karepaku remma vesi popu petti kottimira vesi 5min 
vunchi dinchali ready.

boti fry

• boti fry

1. 500 gms mutton boti (boiled)
   3 eggs, beaten
   1½ cup flour
   2tsp gingergarlicpaste
2. 1 tsp salt or to taste
   1 tsp black pepper powder or to taste
   ½ cup bread crumbs
   2tsp red chilli powder
3. Oil for deep frying
4. 
   
5. Method:
6. Beat the eggs, then add  muttonboti pieces — mix well and keep it in the fridge for 30 minutes.
7. In another bowl mix flour with corn flour,gingergarlicpaste salt,red chilli powder black pepper and bread crumbs.
8. Heat oil in a wok or pan on medium heat.
9. Take out theboti or mutton pieces from the fridge.
10. Take each piece  then fry it in oil till it becomes golden brown on all sides.
11. Take out on absorbent paper.
12. Serve hot with ketchup and chutne
13. .

mutton liverfry

1. 1. 
   mutton liverfry
2. 1 lb mutton liver
3. 1 no Onion(finely chopped)
4. 1 no Tomato(chopped)
5. ½ tsp Chilli powder
6. ¼ tsp Turmeric powdr
7. 2 inch Cinnamon stick
8. 3 no Cloves
9. 4 stks Cilantro
10. 2 tsp Coriander powder
11. 2 tbsp Coconut paste
12. 2 tsp Pepper powder
13. 1 strands Curry leaves
15. ½ tsp Fennel seeds
16. 1 tsp Ginger garlic paste
17. 2 tsp Pepper powder
18. 
    
19. 
    
20. Cook liver with 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 cup of water in pressure cooker for 3 whistles. Remove from the heat and keep aside.
21. 
    
22. Heat 3 tbls oil in kadai. Add cinnamon, cloves,fennel seeds and curry leaves. When the maslas pop up add onion and ginger garlic paste. Saute for 5 minutes. Then add tomato and cook till it becomes soft. Now add cooked liver with water, pepper powder, coconut paste, coriander powder and salt. Let it to cook till gravy thickens.ready to eat.

idly manchuriya

Idlies - 4 
Maida - 1/2
 cup Chilli powder - 1 tbs Bread crumbs Salt Oil to fry

 For Gravy Onion(2)+ Tomato (2) paste Ginger & Garlic paste - 2ts Jeera (cumin seeds)- 1ts Coriander powder - 1 ts Tomato sauce - 1ts Soya sauce - 1ts Green chilli sauce - 1ts salt 

Method Cut the idlies into small pieces. Pour some water on the maida and make it as a paste, add chilli powder and salt with that. Now dip those idly pieces into the maida paste and after that roll those pieces into bread crumbs and then deep fry in the oil.Take them out after they become golden brown in colour.

Gravy Pour some oil into the pan, add jeera and then the onion tomato paste, ginger garlic paste. Fry it until the aroma comes. Now add coriander powder,and all sauces and salt. Fry it until the oil comes to the surface. Now mix those fried idlies with this gravy Mix it well and serve it hot

Idly manchuria

Instant Tomato Chutney

Nune                         :taginatha (vepadaniki saripadinatha}
Tomatoes                :4
Pachimirchi                :10
Vellulli                :5reabbalu
Kottimira                :1katta
Jilakarra                :1supunu


Tayari Vidhanam: Tomatoes, pachimirchi nunelo baga maggichi chalarchi a mishramaniki jilakarra kottimira uppu taginatha, oka chinna vullipaya mukka, vellulli rebbalu vesi mixie tippali. Eevidham ga vachina mishramanni white rice to kalipi teesukunte...Yummy

Ingredients :

Tomatoes - 4

greenchillies:10

Salt - to taste

Mustard - 1/2 spoon

garlic-5

jeera-1soopn

1 bunche fresh Coriander 

Oil - for fry

Method :

Cut the tomoatoes into tiny pieces. Add some oil in a wok. When the oil is hot, add the tomatoes, greenchillys and the jeera 1spoon. Cover and cook until half done. At this stage add the salt and let it cook till the juices start evaporating. When the tomoatoes start getting really gooy, mash them with a spoon nicely. Turn off the heat and then add the 1  bunche fresh Coriander .  Your chutney is ready to be served with rice