How to make Amla (Gooseberry) pickle?

Amla (Gooseberry) pickle is known to be containing rich vitamin C. You can eat as-it-is if you love it. It is called as gooseberry in English and Usiri in south Indian languages. Amla is usually available in winter. Today, we will introduce to another Indian pickle which can be easily prepared from Amla (gooseberry/usiri). This amla pickle can be tasted with rice, dosa, roti and chapati.  Learn how to make amla (gooseberry) pickle recipe without using any preservatives. Similarly you can prepare Mango pickle also

Ingredients:

 Amla (usirikayalu) – 1 Kg

Chilly powder – 150gm

Asafetida powder – 1/2 tbsp
Mustard seeds (Avalu) – 50 gm
Fenugreek seeds (Mentulu) – 2 tbsp
Turmeric powder – 1/2 tsp
Ground nut or sesame oil – As required (~ 500 gm)
Salt – 125 gm

Preparation:

• Wash and wipe the gooseberries (amla) and let them dry on any cotton cloth for 2-3 hrs.


• With a sharp knife, make some cuts on each Gooseberry.


• Heat sesame/ground nut oil in a thick heavy bottomed pan and add amla and fry them for 13-15 minutes until starts change colour shown in picture. Keep a side.


• If gooseberries are small leave them as-it-is. Otherwise, if you press them on the top, they will separate as shown in the picture.   

• While the oil is still warm, add the asafetida


• Meanwhile roast the fenugreek (menthulu) seeds till they start to change color and grind it.


• Grind the mustard seeds to a fine powder.


• Mustard powder, fenugreek powder, salt, turmeric, and chili powder mix evenly add this masala to the gooseberries after cool the oil.


• Check the taste of the mixed mixture, it should be salty now. If it is less salty add another tbsp of salt. If the salt is less in the pickle, it will get spoilt soon.


• Let the Gooseberry pickle cool completely.


• Carefully transfer this to a clean, dried and sterilized glass bottle and cover it.


• After 3 days the oil should float on top of the pickle. If it does not float, add heated and cooled sesame/ground nut oil (1/2 cup) to the pickle and mix well.


• Let the Gooseberry (Amla) pickle marinate for about 1-2 weeks before eating.


• After 1 month keep in refrigerator then the amla pieces will never get softer (tip).

How to make vegetable biryani?

Vegetable biryani is one of the common and tastiest Indian recipes usually well-known in south India. This Indian recipe can be easily prepared at home with simple ingredients. Vegetable biryani lovers may try this recipe at home and share your wonderful moments. However, Non-vegeterians may love to prepare Chicken biryani.

Ingredients

Basmati Rice - 2 cups
Onion - 1 medium (chopped)
Ginger garlic paste - 1 tsp
Green Chillies - 3-4
Mixed Vegetables - 1 cup (can use vegetables like potatoes, green beans, carrot, green peas, baby corn etc)
Mint leaves - handful
Cilantro leaves - handful
Garam Masala Powder  - 2 tsp
Fennel Powder - 1 tsp
Pepper Powder - 1 tsp (add only if you like the vegetable biryani extra spicy)
Turmeric Powder - 1/4 tsp
Lemon Juice - 1 tblsp
Bay Leaf - 1
Salt - as needed
Oil or Ghee - 2-4 tblsp
Water - 3 cups

Method

1. Heat the oil/ghee in a pan and add the bay leaf. Saute the onions till it turns golden brown.


2. Add the ginger garlic paste and green chillies and fry till the raw smell vanishes.


3. Next fry the finely chopped mint and cilantro leaves.


4. Add the garam masala powder, turmeric powder, fennel powder and pepper powder.


5. Add all the vegetables and fry for a minute. Next add the rice and fry for a minute.


6. Transfer everything to a rice cooker. Add the water mixture, lemon juice and required salt.


7. Cook till the rice is done. Garnish with some more cilantro and/or roasted cashews.


8. Serve with some curry.

How to make chicken biryani?

Chicken biryani is one of the famous and tastiest Indian recipes. Chicken lovers will surely enjoy tasting this biryani. Here are some tips to be followed to make this wonderful recipe at your home. It is very easy to cook. Vegeterians may not taste this for them Vegetable biryani recipe secret has been provided.

Ingredients-1 

Basmati rice - 3 cups
Chicken- 1/2 kg (cut into small pieces)
Onion -1 large/2 small ( cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Ginger garlic paste -1 tsp
Corianderleaves - ¼ cup (finely chopped)
Mint leaves - ¼ cup (finely chopped)
Green chillies - 5 nos (finely chopped)
Oil -3 tblsp
Ghee - 3 tblsp
Water - 4.5 cups
Salt - to taste
Chilly powder - 2 tsp ( or as needed)
Fennel Powder - 2 tblsp
Turmeric powder - ¼ tsp

Ingredients-2 ( For Marination)

Salt - ¼ tsp
Lemon juice /Yogurt - 2 tblsp
Turmeric powder - ¼ tsp
Corriander powder - 1 tsp
Cumin Powder - 1 tsp
Garam Masala - 1 tsp
curd-1/4 cup
Chilly Powder - 1 tsp
Ginger garlic paste -1 tsp

Garam Masala
Bay leaf - 2
Cinnamon - 4
Star Anise - 2
Cloves -5
Cardamon -3

Preparation Steps
1. Wash and cut chicken into small pieces. Marinate using all ingredients from list-2 and let it rest in the refrigerator for atleast half an hour.
2. Rinse the rice, soak it for atleast 15 minutes, drain all water from it and keep aside.

Method

1. In a heavy deep vessel/ pressure cooker heat oil and ghee together. Once it gets heated up, add the whole garam masala. You can grind the garam masala and add it if you do not like whole masala coming in your mouth.
2. Slowly add onions along with chopped green chillies.
3. When onions turn slightly brown and crispy add ginger garlic paste, chopped corriander and mint leaves.
4. Next add tomatoes and sauté for a while till the oil seperates.
5. Now add marinated chicken along with turmeric powder, chilly powder, fennel powder, yogurt and salt. Saute everything for 5-10 minutes until it thickens to a gravy consistency.
6. Add the gravy and soaked rice to the rice cooker along with water mix well.
7. Check for salt and cook them in a rice cooker.

That's all ... the tastiest Indian Chicken biryani is ready to serve.

How to make sorakaya (Bottle gourd) payasam?

Bottle gourd (sorakaya) is rich in many vitamins and fiber. It can also be used for making a sweet item called as payasam  (kheer).  Try the following procedure, you will definitely love its taste.

Ingredients:

Bottle gourd grated — 1 cup

Ghee—10 tbsp

Cashew nuts - 2 tbsp

sugar - 1/2 cup

Raisins - 2 tbsp

Cardamoms (powdered)- 5 nos

Milk - 2 cups

Milk maid -  ¼ bottle

Procedure:

1. Remove the water in the grated bottle gourd grate with hand


2. Take a pan & add ghee into it after 2 min add the squeezed bottle guard fry it until the raw smell is gone until brown colour comes.


3. Add milk &mix it cook for some time


4. finally add milk maid, add cardamoms powder, sugar and raisin


5. Fry the dry fruits with gee add to above mixture.


6. Serve it either hot or chilled

Tasty Bottle gourd kheer is ready to serve.

How to make poornam boorelu ?

Poornam boorelu is one of the regular traditional south Indian recipes usually found during festivals. It has real Indian traditional flavour and taste of Indian culture. Try the following procedure to make Poornam boorelu at your home. You can use ravva to prepare ravva kesari boorelu also.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

channa dal (pchi sengapappu) - 1 cup

Grated jaggery (adjust according to your choice) - 1 cup

Fresh grated coconut (optional) - 1/4 cup

Cardamom powder- 1/2 tsp

Salt - to taste

Refined Oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Cook chana dal with just enough water to cover the dal. The dal should be just cooked and hold shape. Drain any left over water from the dal after its cooked. Add grated  jaggery to the dal  cook till it seems like a thick paste, stirring continuously as the dal tends to stick to the vessel. Turn off heat and cool.


3.  Add grated coconut, cardamom powder and mix well. Shape small bite sized balls like shown in the picture above.


4. Heat enough oil in a wide heavy bottomed vessel for deep-frying the balls.


5. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.


6. Serve warm. Store in an air tight container as they last for at least two days.

That's all.. tasty Poornam boorelu are ready to serve. It tastes better when served hot.

How to prepare Ravva kesari (halwa) boorelu?

Ravva kesari (halwa) boorelu  is another traditional festival recipes. Kesari is made of Ravva (suji) and will be used to prepare halwa boorelu. Try the following procedure to prepare ravva kesari boorelu at your home and brighten your festival joy. Also you can try Ravva ladu  using the ravva to enlighten more.

Ingredients:

Cup urad dal (minappappu) - 1/2 cup

Rice-1 cup

Ravva (suji) - 1 cup

Water - 2 cups

sugar – 1 ½  cup

Fresh grated coconut (optional) - 1/2 cup

Cardamom powder 1/2 tsp

Ghee- 2tsp

Dry fruits as you required

Salt - to taste

oil -  for deep-frying

Procedure:

1. Soak the mixture of rice and urad dall for 2-3 hrs. Drain water from the urad  dal and rice and grind to fine paste adding very little water. It should be like a thick dosa batter. Add a pinch of salt and mix well. Leave aside covered.


2. Fry the ravva  until golden color in a medium flame and dry fruits with ghee keep it aside.


3. Add half table-spoon of ghee in pan and fry the grated coconut to golden color in a medium flame and keep it aside.


4. Now heat 2 cups of water and add the sugar to it.  When it starts boiling add the fried ravva to it.  Stir well and see that no lumps are formed.


5. Add the fried and grated coconut to it then add dry fruits cardamom powder mix well and switch off the stove transfer to plate.


6. Now make lemon size balls of the halwa like shown in picture.


7. Dip each ball in the batter (urad dal and rice paste) and let it coat evenly and place in the oil and deep fry till golden brown and crunchy.

Your tasty tasty Ravva kesari (halwa) boorelu is ready to serve.

How to make Ravva laddu?

Ravva laddu is a very famous south Indian sweet recipe that can be made at home. It can be easily made at your home with less ingredients. Try it and enjoy the real taste of Indian recipes.

Ingredients

2 Cups - Ravva

1 Cups - Maida

2 Cups - Powdered Sugar

1 Cup - Ghee

6 – 7 - Cardamoms

Cashew nuts, Raisins – as required

Method

1. Pour ghee in a heated pan and roast ravva, in thin flame. Roast it until you get a good smell and keep it aside.


2. Now add 2 teaspoons of ghee and roast maida for 2 minutes.


3. Next add roasted ravva and roast it again for like 2 – 3 minutes.


4. Remove it from the stove when you get a good aroma and spread it on a plate and wait for it to cool.


5. Fry the cashew nuts and kismis with gee.


6. Now add the powdered sugar, Cardamom powder and dry fruits.

Then mix well and make shapes of round laddus.

How to make bread halwa?

Bread halwa is a great alternative for bread dislikers. Halwa made of bread is a ready to eat Indian recipe and can be cooked with minimum efforts. The procedure for Bread halwa  is given below. Follow the steps carefully and enjoy. Halwa can also be prepared with Ravva also using this recipe.

Ingredients

Milk bread- 1

Ghee- 1 cup

Milk- 1/2 litre

Sugar- 1 cup

Almonds- 6

Cashew nuts- 12

Cardamom pods powder- 4

Procedure

1. Shed the bread into 1 inch pieces. You need not discard the sides of milk bread because they too are sweet.

2. Heat 1 cup of ghee in a deep bottomed pan. When it warms up, sauté the almonds and cashew nuts in it and fry until brown colour.

3. Now add the shredded bread pieces to ghee. Sauté it on low flame for 4-5 minutes. When the bread turns brown in colour, remove from flame.

4. Meanwhile, start boiling milk in a deep bottomed pan.

5. Add the breed pieces in to it, stir for  2 minutes then keep adding sugar at a time. Stir the milk to dissolve the sugar completely. Then add Cardamom pods powder

6. Finally garnish the bread halwa with fried almonds and cashew nuts.

You can either serve this Bread halwa sweet-dish hot or chilled.

How to make sweet pongal?

Sweet pongal is one of the famous Indian recipes that can be made of rice and jagerry. Pongal is a regular recipe for south Indians. Try the simple steps and become a master chef with minimum efforts and ingredients. Pongal can also be prepared as Hot pongal, try this also for change in taste.

Ingredients

Raw Rice--1 cup
Green Gram Dal (pesarapappu)--1/2 cup
Milk—1 ½ cup
Jaggery (powdered) (bellam)- 3 cups
Ghee—4 ½ tbsp
Cashewnuts-2 tbsp
Raisins-2 tbsp
Cardamoms (powdered)- 5 no
Cloves (powdered)- 2 no
1 small piece Nutmeg (grated or powdered)
A pinch of Saffron
Water--2  cups

Method

1. Roast dry the green gram dal  with ½ tsp of ghee for a couple of minutes.
2. Cook the rice and green gram dal with 2 cups of water and 1 ½   cup milk and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
4. Strain the jaggery to remove the dirt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add this solution to the cooked rice and dal and then add the powdered cardamoms then switch off the stove.
7. Heat the 4 tbsp ghee and Fry the cashew nuts, raisins and add to the pongal.
8. Add  cloves nutmeg and saffron.
9. Mix well and serve hot.

It is so simple. Try Sweet pongal at your home today.

How to make hot pongal ?

Here is another tastiest hot pongal recipe which can be made with rice with very less ingredients. Follow these steps to prepare. You have read the sweet pongal recipe before

Ingredients:

Pepper – 1 tsp

Moong dal – 1 cup

Rice – 1 cup

Ginger – garlic paste – 1 tsp

Ghee – 2 tsp

Sajeera – 1 tsp

Chilli pieces – 1 tsp

Salt – to taste



Soak rice and moong dal together for ½ hour before preparation.

Procedure

• Take a pan and add some ghee, let it heat for some time.


• Add Sajeera, peppar, ginger – garlic paste and chilli pieces and fry for some time (1 – 2 min).


• Add 3 glasses of water and boil for 5 minutes.


• Add the soaked rice and moong dal to this boiled mixture and cook until water evaporates completely.

That’s all

Serve Hot.

How to make Andhra mango pickle ?

Most of the Andhra wala like to eat hot and sour Mango (Avakaya) pickle as a part of their lunch or Dinner. But most of them doesn't know how to make it at home. Here is a detailed guidelines for the preparation. Follow them and prepare your own preservable avakaya at home. Similarly you can prepare Amla pickle also.

Ingredients:

4 cups Mango pieces of 4-5 medium raw sour Mangoes
1/2 cup Mustard seed powder (ground it from 1 cup mustard seeds)
1 cup Red chili powder (see notes)
1 cup Garlic pods
1/4 cup Methi seeds powder
1 cup (3 tbsp) Salt (use salt less than 1 cup)
2 cups Sesame or ground nut oil

Method:

Cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.


• Cut the mango and then take a dry cloth and wipe the pieces from all the sides ensuring that they are cleaned and dried well.


• Spread them over a dry cloth while you are preparing the spices for the pickle.


• Ensure that they are fully dry before preparation. Otherwise, its taste and quality reduces with time.

For making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.


• Now take a big bowl and mix the mustard seeds powder, methi seeds powder, red chili powder and salt until everything is mixed well.

• Add the mango pieces to it and mix well and apply the mixture all over the mango pieces.


• Add garlic pods to the mixed mixture and mix well.


• Add 1 1/2 cups of oil to the spice coated mango pieces and mix well.


• Put the masala coated mango pieces and all the remaining masala in the sterilized jar add 1/2 cup oil over it and cover it with lid and keep it aside for 2-3 days.

• On day-3 mix with a clean and dry ladle all over and taste the masala mixture in the pickle, it should be perfect or if you feel the salt is less add a tsp or 2 tsps of salt to it and mix well. I don't think it would be necessary if you follow the measurements accurate.


• On the day-3 if you see the oil is floating on the pickle up to a 1/2" height then it is perfect. Otherwise add extra sesame or ground nut oil over the top until the oil floats on top.


• Store it in a clean air-tight ceramic/glass container. This way your pickle stores for long with freshness in it and even the mango pieces do not get soft and would not change the color.


• For more freshness, keep it in refrigerator once pickle is ready. Its colour will not change if you do like this.

Try this famous Andhra Mango (avakaya) pickle at your home and share your moments.

How to make coconut besan burfi ?

Coconut besan burfi is a very tasty Indian sweet recipe that can be made very easily at your house. Try the following procedure to prepare this wonderful burfi

Ingredients:

Besan - 1 cup
Grated Coconut - 1 1/2 cups
Milk - 1 cup
Sugar - 2 cups
Ghee – 5-6 tablespoons
Elaichi powder - 1/2 tsp

Cashews roasted in ghee - a few to garnish

Procedure:

1. Take a thick-bottomed vessel and boil the milk keep aside.
2.  Roast the besan in a tablespoon of ghee till nice flavor comes out and keep aside.
3  Add grated coconut cook in low flam. Keep stirring till no moisture is left.
4. Add sugar and milk to it. Sugar turns into thick syrup. Keep stirring for few minutes. Add elaichi powder.
5. Add besan slowly, keep stirring so no lumps are formed. Reduce the heat to medium-low and keep stirring.
6. Add the remaining ghee slowly while keep stirring continuously.
7. When it starts leaving the sides of the pan and moves as a mass along with the stirring ladle, it is done.
8. Transfer to a greased pan and cut into desired shape when warm.
9. Garnish with the roasted cashews.

That' s all your tasty tasty coconut besan burfi is ready to serve?

How to make baby corn soup?

Baby corn soup is one of the famous Indian continental recipes widely available in all restaurants. Baby corns are rich in fiber and helpful for digestion problems. Baby corn soup is yummy and acts as appetizer before lunch or dinner.

Ingredients:

 Baby corn paste (after boiling): ½ cup

Baby corn stock: 1 cup (water left after boiling)

Corn flour: 1 tsp

Garlic pieces: 1 tsp

Cheese: 1 tsp

Pepper: 1 tsp

Biryani leaf: 1

Salt: sufficient

 Procedure:

• Take a pan add cheese in to it heat well then add biryani leaf in to it.


• Add garlic pieces fry it for some time until it turns into golden colour.


• Add baby corn stock & some water cook for some time.


• Add sufficient salt and pepper, heat well and then add baby corn paste and heat well


• Finally mix 1 tsp corn flour powder in to that mixture and cook by stirring it continuously for 2 minutes.


• Serve hot

That’s all your tasty – tasty “Baby corn soup”  is ready to serve.

How to make Egg drop soup?

Egg drop soup is another tastiest continental soups which can be made at your house. Try the following steps and prepare egg drop soup for your breakfast or dinner.

Ingredients

Egg white:  2-3 tsp

Garlic pieces: ½ tsp

Biryani leaf: 1

Chicken or vegetable stack: 1 cup

Cheese: 1 tsp

Spring onion: 1 tsp

Salt: sufficient

Pepper: ½ tsp

 Procedure:

• Take a pan add cheese in to it and heat well then add biryani leaf.


• Add garlic pieces fry it for some time until it turns into golden colour.


• Add chicken or veg stack and pour sufficient water cook for well for 3 minutes.


• Sieve the above liquid in to another pan and then add sufficient salt and pepper.


• Finally add egg white like drops and cook for 1minute


• Serve hot

That’s all your evening becomes more tasty with “Egg drop soup”

How to make Dhania Kaju Chicken curry?

Chicken curry will be tasted excellent when Kaju (cashew) and dhania are added. Here is one of the best chicken indian recipes that can be tried at your house. Follow these steps to prepare Dhania kaju chicken curry. Prepare Chicken biryani to taste it.

Ingredients:

Chicken: 250 gm

Kaju paste: ½ cup

Dhaniya leaves: ½ cup

Onion pieces: ½ cup

Green chilies: 4

Ginger-garlic paste:1 tsp

Dhaniya powder:1 tsp

Masala powder: 1 tsp

Lemon juice:1 tsp

Salt: sufficient

Turmeric powder: 1 pinch

Procedure:

• Prepare paste of Dhaniya leaves with green chilies and add some salt.


• Marinate the chicken with the above ¾ of prepared paste, salt, lemon juice and turmeric powder - leave aside for 15 min.


• Take a boil on stove, pour sufficient oil then add onion, ginger-garlic paste and add remaining dhaniya paste, then cook for 5 min. Then add Dhaniya powder.


• Next add the marinated chicken pieces into it and then cook for 10 min.


• Finally add the kaju paste and add sufficient water. Cook for 5 min.

That’s all - your tasty-tasty Dhaniya Kaju Chicken curry is ready to taste.

How to make Mushroom Kaju curry?

Mushroom kaju curry is the best Indian recipes placed on this blog. Try to make mushroom curry with added cashew flavour and serve to your dearest ones.

Ingredients

Mushroom – 1 cup

Kaju – ½   cup

Fresh Coconut powder – ¼ cup

Ginger-garlic paste – 1 tsp

Red chilli powder – sufficient

Onion paste  – ½ cup

Tomato pury – ½ cup

Green chilli pieces – 1 tsp

Dhania powder – ½ tsp

Garam masala – ½ tsp

Mustard + Chana dal + urad dal – 1 tsp

Refined Oil - sufficient

Tumeric powder- small pinch

Curry leaves  - 2 tsp

Salt – sufficient

Procedure

• Make kaju and coconut paste, add some salt


• Pour some oil in a tavva and  add spices (mustard, chana and urad dal), curry leaves, ginger-garlic paste and fry for some time


• Add green chilli pieces and onion paste and fry them until the colour turns into golden brown.


• Add tomato pury, kaju-coconut paste and fry them for 3-5 min.


• Add garam masala powder, dhania powder and a pinch of turmeric powder to the mixture, fry for 2 minutes


• Add chopped and boiled mushroom pieces, pour some water and let it cook for some time.


• Add sufficient mirchi powder and cook for 2 minutes.


• Add some salt to taste

That’s all, your tasty –tasty Mushroom kaju curry is ready. You can taste it with roti, chapatti or with rice.

How to make Baby corn idly?

It is another best Indian recipe made of Baby corn. Idly is common recipe in the south India to which baby corn is added to taste it continental. Try this simple steps to make your own baby corn idly at your home. Baby corn can also be used to make soup, try this.

Ingredients

Idly batter – 1 cup

Chopped Baby corn – 1 cup

Jeera – 1 tsp

Chopped Capsicum – 1 tsp

Salt – Sufficient

Ginger pieces – 1 tsp

Coriander – as you wish

Procedure

Pour 1 tsp refined oil on a tavva, let it heat for some time. After that add jeera, babycorn pieces, capsicum pieces, ginger and fry it for some time. Add sine salt and coriander leaves and off the stove. Take this mixture into idly batter and mix well. Put the mixed batter in the Idly maker and cook for 10-15 minutes on  medium flame.

That’s all your tasty baby-corn idly dish is ready to eat.