VAANGI BATH / BRINJAL RICE
Posted by: rajanisrinivas on: August 9, 2009
Ingredients:-
Rice- 1 cup
Brinjals -5-6
Tamarind juice/Lemon juice- 1 tbsp
Bhat powder- 2 tbsp
Salt to taste
Sugar- 1 tsp
Coriander leaves(chopped)- 1 tbsp
For Seasoning:
Oil- 3 tbsp
Mustard seeds- 1/2 tsp
Urad dal-1/2 tsp
Curry Leaves- 5-6
Red Chillies- 3-4
Turmeric powder- 1/4 tsp
Method:
Cook rice and cool slightly.Heat oil in a kadai,add mustard seeds, after it splutters add urad dal,red chillies,curry leaves,turmeric powder.Now add cut eggplant and cook gently until the eggplants are tender.(Don’t close the lid)
Add tamarind juice/Lemon juice, bhath powder,sugar, salt. Mix well and cook for few minutes. Remove from the heat.
Add rice and mix well.Garnish with coriander leaves.
Optional: You can serve raitha also with vaangi bhat.
Recipe for Bhat powder
Ingredients:
1 cup bengal gram
1 cup black gram
1/2 cup coriander seeds
1-1/2 cups dried red chillies
6 cloves
1 cardamom
1 large cinnamon stick broken into pieces
1 cup grated copra
Method:
Dry roast the coriander seeds in a pan until lightly browned, then set aside.
Heat 1 tsp. oil and fry the red chillies until lightly browned, set aside.
Roast the copra until lightly colored, Dry roast all other ingredients together until lightly browned.Grind all the ingredients together to a fine powder.
Store in a air-tight container
GUNTAPONGADALU
Posted by: rajanisrinivas on: August 8, 2009
Normally all the people will prepare GUNTAPONGADALU by using dosa dough but we can also prepare this delicious tiffin by using besan dal, moong dal, urad dal and rice …..This method normally used in KARNATAKA and it will be call ed as POHA
INGREDIENTS:-
- Besan dal – 1 cup
- Moong dal – 1 cup
- Urad dal – 1/4 cup
- Rice – 2 cups
- Onions – 2 (finely chopped)
- Green chillies – 3 (finely chopped)
- Fresh curry leaves – few
- Salt – to taste
- Oil for frying
PREPARATION:-
- Soak the besan dal, moong dal, urad dal,and rice with enough water for 8 hrs
- Now grand the above mentioned items to prepare dough as dosa dough
- keep the dough for formentation process for 8 hrs
- Before preparing pongadalu add finely chopped onions,green chillies,fresh curry leaves and salt to taste to dough
- Now in the mould add few dropes of oil and heat it on medium flame
- Take spoon full of dough and add it to the mould as shown above
- Once they turn golden brown on one side ,with a knife turn them to the other side
- Let them cook for a while and take them out in to plate
- Serve them hot with peanuts chutney, podi, ghee and samber for break fast or as an evening snack
SAKINALU
Posted by: rajanisrinivas on: August 8, 2009
Sakinalu is known traditional snacks in Telangana region,useually they are made by using riceflour and seasame.
INGREDIENTS:-
- Rice – 4cups
- Ajwain seeds(oma) – 1/4 cup
- Sesame(nuvvulu) – 1/2 cup
- Salt
- Oil
PROCEDURE:-
- Soak the RICE with enough water for about 3 – 4 hrs
- Drain the water using a mesh and leave the rice in the mesh for about 3 hrs so that rice can be dried
- Now grind teh rice in a griender till it become fine powder
- Roast the sesame(nuvvulu) lightly on low flame untill it changes to light brown colour
- Now add sesame,ajwain seeds,and salt to Riceflour.make a dough by using water as chepathi dough
- Take small quantity of dough in hand and make circles with thin lineson a cloth as the below picture
- Repeat this process to make sakinalu then allow them to dry
- Now take hallow pan with oil to fry sakinalu
- Take the sakinalu slowly with help of a flat plate and fry them in the oil untill it turn to light brown colour
- Finally your sakinalu ready
Chicken Work
Posted by: rajanisrinivas on: August 7, 2009
Rajani’s Chicken Work
Chicken Work
Chicken Work is almost similar to Shadow work. Like Shadow work, Closed Herring Bone stitches are done on the wrong side of the fabric but the stitches are not done as perfectly as in Shadow work.
In chicken Work, stitching is always done with white cotton rough thread and the fabrics used is thicker than those used for Shadow Work – usually cotton. Though both follow the same stitch they have a totally different appearance. (For Herring Bone stitches refer Shadow work.)
Materials Required
Embroidery frame
White cotton thread
Tracing Paper
Carbon Paper
Scissors
Needle
spl rava dosa
Posted by: rajanisrinivas on: August 7, 2009
Ingredients:--
Take a bowl and add bombay rava, rice flour,maida,jeera, green chillies,Onions,salt and butter milk
-
Mix them by water to form a little bit wattery batter
-
keep this aside for 3-4 hours for fermentation process.
-
Take a pan and heat it.
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Now add the batter on to the pan in round motion to prepare dosa(while preparing dosa dont use spoon to spreed batter)
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now add oil and onion to keep them to fry until it become brown color, then turn it to other side
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Now crispy rawa dosa ready to eat.
Hello world!
Posted by: rajanisrinivas on: August 7, 2009
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